Ginger kvass turns out much more fragrantly, than usual. It isn't difficult to cook it, it will only be necessary to have patience when drink ferments.
It is required to you
- - apple syrup - 300 milliliters;
- - sugar - 200 grams;
- - yeast - 30 grams;
- - water - 6 liters;
- - ginger.
Instruction
1. Fill in rye crackers with the boiling water, leave for six hours, then filter.
2. You boil ginger of minutes twenty in a small amount waters, then filter.
3. Connect ginger to grain infusion, add yeast (part them in warm water), sugar and apple syrup.
4. Leave the turned-out drink for fermentation for twelve hours, after that pour on bottles, move away them cool the place - start up ginger kvass properly it will be sustained.