Crush cranberries, pour water, boil (boil briefly so that the solution does not lose its color), and strain. Then add another 3L of water to the strained cranberries and strain again.Combine the two filtrates, put honey and boil. Once cooled, add raisins and set aside for several hours. Distribute flour and yeast with boiled, cooled water and pour into the morass. Whenthe acid begins to ferment and white foam appears on the surface and raisins come out, strain it and pour it into bottles. Store the bottles for several days in the refrigerator or on ice.

CRANBERRY ACID

Ingredients: 

80 dag of honey,

1.2 kg. of cranberries,

half a teaspoon of beer yeast,

a spoonful of flour,

some raisins,

5L of water

Add raisins and lemons cut into thin slices to the honey, boil 8L of water, cool and dissolve flour and yeast in it. Pour this water over the honey. After 24 hours, add another 1 I of boiled water to the barrel with acid. When the raisins and lemons float to the surface, strain the acid through a thick sieve, pour into bottles, put 2-3 raisins in each and close. Store the bottles lying down in a cool place. After 2-3 days the acid is ready to drink.

AMATEUR ACID

Ingredients: 

80 dag of honey,

9L of water,

80 dag of raisins,

2 lemons,

2 tsp rye flour,

1.5 dag of yeast.

Add raisins, water, yeast to the honey. Barrel with the mixture close and set aside for fermentation. Fermentation is usually completed after 5-6 days.

HONEY ACID

Ingredients: 25L of boiled water,

0.5kg of honey,

0.5kg of raisins,

10-20 dag of flour,

2.5 dag of yeast

Veronica's grandmother's recipes

Address:

ul. Żołnierzy I Armii Wojska Polskiego 10 / B6,

81-383 Gdynia,

Honey Lab sp. z o.o.

NIP: 5862395737

KRS: 0001053560

REGON: 526162251100000