Fruit Kvass with Leftover Apricot Skins

When I was researching about different types of kvass I found out about fruit kvass which is made from leftover fruit from jam making or juicing.

These days I’m making fruit leather , sugarless marmalade and chutney from mushy apricots. The first step is to run run them though food mill. I use the leftover skins to make apricot kvass!

I also place the pits in a bowl with water and wash them off, use that water too.

It’s very simple:

Scoop out the leftover skins and place them in a 1 lt (1 quart) jar.
Top it with drinking water (you can wash your food mill with drinking water,save the pulpy water and use it too)
Add 1/4-1/2 cup honey/molasses/sugar
Stir it
Close the lid loosely

After a day or two you’ll see bubbles forming, that means the fermentation started!
You’ll see that the pulp will separate from the juice, keep stirring

Taste it, if you like it strain it through a cheesecloth and bottle it.The more you leave it the more sour it will get.
It’s best to use resused plastic soda or vinegar bottles or swing top beer bottles. Otherwise your glass bottle can explode!
Check the gas build up by squeezing the plastic bottle,then refrigerate.
It will keep fermenting in the fridge but in a slower pace. Drink it in 3-5 days before it turns sour .