A wine glass with Russian apple kvas and full apples beside the glass

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Snezhana Goldfild wrote in with this recipe for apple kvas (яблочный квас). I knew I had to try it so I purchased ingredients the next day and went to work. It really was as she described it “very refreshing.” It’s easier than the classic bread kvas that I posted earlier and just as good. Looking forward to having kvas more often now that I have such an easy recipe.

I mentioned this recipe to my mom and it brought back memories of her childhood; her brothers would go into the forest and collect birch tree juice. Her Mom added yeast and dried pears for color and they would drink Birch kvass all summer long.

Now, where do I find Birch tree juice – wouldn’t that be awesome?!

Back to the apple kvas – Snezhana mentioned that it can be made with fresh apple juice – I’ll have to visit mom’s juice maker for that. Snezhana – thank you so much for this wonderful kvas recipe. It’s sure to become a family favorite!

Ingredients for apple kvas:

8 cups apple juice (any kind, fresh or concentrate)
1/2 cup white sugar
1/2 Tbsp active dry yeast
1/2 tsp dark molasses (or 1 tsp instant coffee), used for color only
6 cups filtered water

Russian Apple Kvas

How to Make Apple Kvas:

1. Fill a 16 cup glass jar with 8 cups apple juice.

2. Add 1/2 cup sugar, 1/2 Tbsp yeast and 1/2 tsp molasses, than stir until sugar dissolves. Finally add water.

Russian Apple Kvas-2

3. Cover with multiple layers of cheesecloth or a cotton cloth and put a rubber band over the rim of the jar. Let stand on the counter for 18 hours, then refrigerate. Once it’s completely chilled, you can remove the cheese cloth and screw the lid on. If you put the lid on while it’s warm, too much pressure will build up inside the jar. This is especially dangerous with a plastic bottle (KA-BOOM!)

Russian Apple Kvas-3

Serve Kvas once it’s completely chilled.

Notes: Snezhana suggested: 4-8 heaping Tbsp of sugar, (7 Tbsp = 1/2 cup which turned out quite nice!) Instead of using a cloth over the top, you can also poke holes in the lid while it sits on the counter.

Natasha's Kitchen Cookbook

Russian Apple Kvas Recipе - Квас

5 from 15 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 18 hours
Total Time: 18 hours

Ingredients 

Servings: 14 cups

Instructions

  • Fill a 16 cup glass jar with 8 cups apple juice.
  • Add sugar, yeast and molasses. Stir until sugar dissolves than add water.
  • Cover with multiple layers of cheesecloth or a cotton cloth and put a rubber band over the rim of the jar. Let stand on the counter for 18 hours, then refrigerate. Once it's completely chilled, you can remove the cheese cloth and screw the lid on. If you put the lid on while it's warm, too much pressure will build up inside the jar.

Serve Kvas once it's completely chilled.

    Notes

    Snezhana suggested: 4-8 heaping tablespoons of sugar, (7 tbsp = 1/2 cup which turned out quite nice!) Instead of using a cloth over the top, you can also poke holes in the lid while it sits on the counter.
    Skill Level: Easy
    Cost to Make: $

    A glass of apple kvas standing on a cloth napkin with apples on it

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Recipe Rating




    Comments

    • Melanie Moultrie
      January 31, 2024

      Natasha,
      This recipe turned out great! Thank you, I have been looking for something I can cheaply prepare that has pre & probiotics!! Delicious…and my husband enjoys the taste.💕

      Reply

      • Natasha's Kitchen
        January 31, 2024

        You’re welcome, Melanie! Thank you for sharing, I’m so glad you found and loved this recipe!

        Reply

    • Valentina Shtrigel
      January 17, 2024

      Hi Natasha.

      I would like to thank you for a tasty Russian Apple Kvas Recipе. My daughter and I enjoyed it. However, my husband said it was too sweet and suggested adding toasted Rye Bread to Apple Kvas. I’m trying to figure it out but I need your advice, how many slices do I toast on the toaster or oven? What is better and more convenient? Please be kind and explain to me because my husband’s birthday is very soon and I want to make it for him.

      Thank you in advance,

      Valentina

      Reply

      • NatashasKitchen.com
        January 18, 2024

        Hi Valentina! Happy (early) birthday to your husband! I wish I could be more help, but without testing it, I can’t advise. You may try researching a recipe that uses this so that you can reference it.

        Reply

    • Josh Kottlovski
      January 4, 2024

      I have made this before and it’s truly wonderful. I do want know, please how long roughly would a correctly homemade batch of Kvass last before it’s unsafe to drink?

      PS:С новый год!

      Reply

      • Natasha
        January 4, 2024

        Hi Josh, I haven’t maxed it out. You might google search to see if someone has a good answer for that. It does get pretty strong if you let it stand for too long.

        Reply

    • Marko
      August 27, 2023

      This is a very good replacement for the bread kvas. We were wondering if a small amount can be carried over as a starter?

      Back in 2009 I would make honey kvas (мёд квас) just a fool around with another way of making it. It actually came out quite delicious.

      Thank you for sharing

      Reply

      • Natasha
        August 28, 2023

        HI Marko, I honestly haven’t tested that so I”m not sure – maybe it’s done commercially but I don’t know the answer to that.

        Reply

    • Rebecca A Hasse
      September 14, 2021

      I’m getting back into my учеба русского языка, 8 years after I studied in Russia for college, so of course I gotta try some Russian recipes! I halved this recipe, and I’m excited to see how it turns out! It looks super easy and delicious! Огромное спасибо!

      Reply

      • Natasha's Kitchen
        September 15, 2021

        Please update us on how it turns out. We’d love to hear your feedback.

        Reply

        • Rebecca A Hasse
          September 28, 2021

          It turned out great! Kinda tasted like Angry Orchard hard cider! I’m making the kompot next 🙂

          Reply

          • Natashas Kitchen
            September 28, 2021

            I hope you love the kompot, Rebecca!

            Reply

    • Susan
      May 31, 2021

      Can this be made with just crushed apples with its own juice instead of the added sugars? Hubby cannot have refined sugar of any kind and I should avoid it as well. Will granulated monk fruit sweetener (erythritol) work? It has a crystalline structure but instead of sugar grams it has sugar alcohols. Спасибо

      Reply

      • Natasha
        June 1, 2021

        Hi Susan, I honestly haven’t tested that and don’t know how yeast would react to month fruit sweetener. I wish I had a better answer for you, but I haven’t experimented with that.

        Reply

    • Larry E. Spiller
      November 26, 2020

      Such an easy recipe to follow. I made it twice. Doubled up the second time as it is so good. The small amount of the baking yeast aroma isn’t in the taste at all. I do believe it tastes better and develops more flavor daily in the refrigerator. Can’t wait to experiment with other juices.

      Reply

      • Natashas Kitchen
        November 26, 2020

        I’m so glad you enjoyed that Larry! Thank you for sharing that great review with us!

        Reply

    • Mina
      May 10, 2020

      Can I use sourdough starter or whey instead of the yeast?

      Reply

      • Natasha
        May 11, 2020

        HI Mina, I have never tested that – if anyone else has, please let us know.

        Reply

    • Elena
      January 20, 2019

      This recipe is perfection as is. Making the second batch as I speak. Thank you for this great recipe; I have been craving kvass for a while and this does the job.

      Reply

      • Natashas Kitchen
        January 20, 2019

        That’s so great! It sounds like you have a new favorite!

        Reply

    • Maitzina
      August 26, 2018

      hi, I made it last week but I used cider yeast. I liked the flavour! I used crystal bottles and just one plastic bottle to control. Tnaks for this recipe.

      Reply

      • Natashas Kitchen
        August 26, 2018

        You’re so welcome, Maitzina!

        Reply

    • Coach
      May 10, 2018

      A new size 2, paper drip coffee filter makes a great topper. it fits wide mouth canning jars perfectly and can be secured with the lid rim only. It looks great too. Question: can I substitute maple syrup for the sugar?

      Reply

      • Natasha
        natashaskitchen
        May 10, 2018

        Hi Coach, I haven’t tried using maple syrup so I’m not sure but I think it’s worth experimenting! Let me know if you try 🙂

        Reply

        • Coach
          May 11, 2018

          I’ll do that. I just finished making my 10th batch using your recipe. It is DEE-licious. Thanks.

          Reply

          • Natasha's Kitchen
            May 11, 2018

            My pleasure! 🙂

            Reply

    • M
      December 10, 2017

      A cloth would work better than holes in lid….don’t want fruit flies in there.

      Reply

      • Natasha's Kitchen
        December 11, 2017

        Great suggestion! Thanks for sharing!

        Reply

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