Russian kvass is the elixir of health. It quenches thirst, improves your mood and strengthens the immune system, and is a simply delicious, refreshing drink. It is the most useful drink, which is obtained by acid fermentation…
All we need black rye bread (rusk), sugar, honey, raisins, yeast and water.
For rusk, we need rye bread (sold in Russian stores), cut it into slices.
Put the bread on a baking sheet and place in oven at 250C degrees to dry (can be up to black).
Rusks are ready. But you can bake even more to color – kvass is beautiful and tastes better.
Usually kvass does much in a bucket. But then it is necessary to keep the kvass in the fridge. So I’m doing a portion of 3 liters, 2 bottles. Put 10 pieces of the rye crackers in a pan. The pan must be larger because kvass will float and grow in size. We’ll then pour the kvass in a glass jar (3 l).
Pour in 1 liter of boiling water and prepare another 2 liters to cool down (can be done in advance or use pure spring water.)
Add raisins (10 pieces) and 2 tablespoons sugar.
Cover with a towel or gauze. Each time, cover all edges.
Then make the sourdough. Measure 1/3 teaspoon of dry yeast.
Add 2 tsp of sugar.
Add 2 teaspoons of honey.
Add a little warm water, stir and leave the yeast to disperse.
After half an hour, the yeast is ready.
Pour to leaven the bread, which has already begun to swell. Cover with a towel and leave for one day (24 hours).
The next day, you need to remove large pieces of bread and put them in a jar, it will be a starter for next time.
Leave this jar in the refrigerator until the next time. It will continue the process of fermentation.
Add 2 tablespoons sugar.
Cover with towel and leave for another 2 days (48 hours). Must stand in a warm place. Usually the first kvass is very weak, and most importantly get the first leaven, from which you can then make the kvass. Kvass is determined ready by a large gas activity. And the taste sour. For a full ripening, kvass should stand in the refrigerator for 1-2 days more.
Let’s merge the kvass in the bottle through a screen or gauze to separate the crumbs. They are put into a separate bank – so they ferment. I want to warn that the first kvass was weaker and needed longer maturing so I threw it away. I just tried a new batch of kvass. But we can try to hold it a little longer in the refrigerator.
In the bottle, add 1 spoonful of sugar and 3 raisins. Put in the refrigerator.
In a saucepan, what’s left, the little muddy ferment, is called wort. Put this on rye rusk. Add 1 spoonful of honey and 2 tablespoons sugar. Fill with 3 liters of hot water.
When the bread gets wet (6 hours), add raisins.
Add starter ( in advance remove it from the refrigerator so that it was at room temperature). (Yeast no longer needed)
Put all the ferment that turned out from the first time.
After 1 day, remove large pieces of bread and add to the jar.
And put the leaven in the refrigerator. Stir it for a good fermentation process. With such a leaven, we can bake bread, I’ll show you next time.
Add 2 tablespoons of sugar. Sugar is needed for sweets and for fermentation. Cover with a towel and leave for one day, and maybe longer. It depends on the temperature. (We have it very hot)
The photo is difficult to see, but there is much bubbling in brew and the taste is sweet and sour.
Add 3 raisins.
Insert the funnel into the bottle and pour in 2 tablespoons sugar (to taste, can be more).
Insert a fine sieve or cheesecloth and pour the kvass into the bottle, collecting leaven in a separate bank.
You can not pour the kvass to the brim of the bottle, because the kvass will continue to expand in the refrigerator.
Screw cap well. Shake it a little and put it in the refrigerator for 1 day.
Carefully open the bottle, because of gas it is under strong pressure as Coca-Cola. Kvass should be cold. If warm, it can turn sour or explode from the pressure.
Delicious sweet and sour and refreshing fizzy drink. And it’s very good for your skin, it becomes clearer!!!
You can make kvass with ginger or mint, sage and various additives. Just add a few sprigs of mint in a bottle of kvass.