Fruit honey kvass.

As in enamel dish put 12 l. of water, lead her till boiling, dilute honey, removing foam, cool till 25C, adding in mixing juice of blueberry of red currant,50 gr of raisin, or glass yeasts baked diluted in water and infuse warm into for fermenting.After fermenting enduing and sediment on the low display, filter,add in bottles,close and for 40 days infuse in a cool place and after tasting kvass.
3 kg of honey, 8 l. of juice, water,raisin, or yeasts by a recipe for kvass cooking.

Honey apple kvass.
Sour apples chop on four parts,every put in flax bag, and last is to fix,add in enamel dish, with lid, put on his a ring as wood with holes by a dish diameter, add stone, pour over 12 l. of water diluted a honey, close dish, for 5 weeks put for fermenting in cold place. After a liquid of first dish pour off in a clean dish, and leave in cold place, remaining in a last dish mass as still for two times as in first case pour over a same solution of honey, and infusing for fermenting are 5 weeks, and pour off In dish a liquid with a part of first pour off, infuse for 9 weeks for a next fermenting,and after repeat fermenting a transparent kvass add in bottles,close, infuse in cold place within 4 weeks.
16 kg of apples, 1.6 -3.2 kg of honey for an every pour over a hard mass  of honey infusion,water by a recipe for kvass cooking.


Clean Russian honey.
in enamel dish mix honey and boiled water are taken one to one -1.5 and cook till boiling, after cooling till 25C in the ready wort add beer yeast is best races, and infuse in warm place at 18 C, for fermenting, tasting drink doing after a full his fermenting.