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Ingredients: 3 litres of water 700 g of sour apples 300 g of sugar 30 g of pressed yeast.

Preparation: Cook sliced apples for 5 minutes. Add sugar when they get soft and bring to the boil once again. Chill the mixture down to room temperature. Dissolve yeast with warm water and a dd to mixture. Let it ferment for 12 hours. Pour kvass into bottles and cork them up.