Honey champange.

In enamel dish boil water,warming,diluting honey, add beer, cleaned and chopped lemon, as in boiling mass add in wood dish,add raisin, and put in a warm place at 16-18C till a beginning fermenting a mixture, close a flax towel.And for not over fermenting drink and keeping good, thus you must not lost this time. As in foam display on the top, thus right away adding in a bottles of champagne, close a long and thick lids, after closing,wrap a soft wire, after a bottle top pour over a sealing wax by his putting  in a before melted mass on the deep on 9 cm and fast removing,giving a cooling, and to fix a bottle in lid place.After bottle checking with drink is put in earth with a top to down on a deep on 180 cm,and keeping for 6 weeks, that depending of a strong and quality a beer.
2 kg of honey, 5 l. of water, 5 lemons, 2 bottles of light beer, 12 raisins.

Grape honey kvass.
in enamel dish put water,add honey, ands wine stone acid and cook this mass on weak fire within 3 hours, which a cool till 20C, and keep open in warm place for fermenting for 3 days, as on an ending fermenting a liquid to filter through flannel fabric, add in clean pot, add bag with spices, close, ad in cold place within 12 hours, as on an ending add in bottles and close keeping till using,and taste,aroma of kvass  is better, is more keeping .
8 kg of honey, 200 gr of wine stone acidity, 17 l. of water, 2 gr of pink, 2 gr of ginger, 2 gr of nutmeg.

Astrakhan honey kvass.
Honey dilute in water, add yeast  sponge, mix all are good,add in clean pot wood, and infuse for 4 days in cool place, after filter in clean pot, add 100 gr o fresh honey, and infuse are 12 days, ready kvass add in bottles,cold keeping till using.
And for sponge to cook, a humulus add in two l. of water and cook in weak fire till water evaporating till half, cool,filter,add liquid pastry, of 200 gr yeast,100 gr millet flour, 0.5 honey wort, and humulus infusion with honey close, infuse for 4 hours warm into, and in rising her add in his honey wort.
4.1 kg of honey, 100 gr of humulus, 200 gr of yeast, 100 gr of millet flour.

White honey kvass.
Dilute honey in water and on weak fire cook for 3 hours, and before ending till 20 minutes cooking add humulus,, after boiling a wort add in new dish, cool,add viola root, and cardamon, ferment,and to light is 6 gr of fish glue, add in clean wood pot, close,infuse in cold for 3 hours,after add in bottles, keep till using at cold.
4 kg of honey, 25 l. of hot water, 100 gr of himulus, 6 gr of viola root, 3 seeds of cardamon.

Krestjanski kvass.
Of malt,flour, 25 l. of water cook pastry, and infuse his 12 hours, after pout in enamel dish, close a lid, put in hot oven or warmed oven and boil for 3 hours. After to mix, remove her of dish wall, add in her a hot water till top, and put in oven for 24 hours again, after pastry put in filter Chang,add 63 l. of hot water,add as mixing are chopped rusks, bread,and infuse for 12 hours , when thick mass will be as down, and beginning wort fermenting thus a liquid phase her to filter,as first wort of which cook a kvass a high sort, and in remaining phase add 63 l. of the hot water, mix,infuse for 3 hours, filter a new liquid phase is second wort, in thick phase add 30 l. of the hot water,infuse, filter and add in second wort mass.
And received wort add in wood s pots,add honey and mint, infuse for 24 hours for fermenting and at cold,when fermenting is calming add in pots as one kg of honey are for every 30 gr of wort, close with lids and in 4 days doing tasting  of ready kvass.
5.2 malt kg of which are 4 kg of rye flour, 1.2 kg of barley, 2.5 kg of rye flour, 0.5 kg of rusks rye, 0.3 kg of dried bread rye, 4 kg of honey for fermenting a ready wort, and one kg an every 30 l. of wort after ending his fermenting,200 gr of mint, water by norm, as in reception of kvass cooking.