Raspberry honey kvass.

As in enamel dish add 25 l. of water and dilute honey, cook on weak fire for 4 hours, and ready wort to filter in cleaned enamel dish, cool,add millet bread, wetted before in liquid yeasts, put for fermenting in warm place ass removing a foam forming,after fermenting ending to filter, add in liquid phase in s mixing is raspberry juice, second time on to filter in a clean wood pot, add 20 gr of fish glue, or protein, diluted by wort, close pot, and with clay grease put in cold placer, and infuse are 12 days,filter, add in bottles, close, and throat of bottles pour over by a way of entering in melting mass with sealing wax till a tasting kvass as keeping cold into.
4 kg of honey, one l. of raspberry juice, 200 gr of millet bread, 100 gr of yeasts, 20 gr of fish glue, water by a recipe for a kvass cooking this.

Currant honey kvass.
Fresh or pasteurized juice of red currant filter in enamel dish, add diluted in 12 l. of the hot water a honey, and in mixing in wine stone acid, close mass and fermenting infusing for in warm place, after this intensive fermenting, when kvass is light,liquid phase to filter,add in bottles,close and infuse are 60 days in cold place, and after doing kvass tasting.
3.5 kg of honey, 6 l. of red currant juice, one tbl.sp. of wine stone acid, water by a kvass recipe.