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Old 11-25-2009, 01:27 AM   #11
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Quote:
Originally Posted by david_42 View Post
An amusing description and recipe from the 1911 Encyclopaedia Britannica.

COMMON TABLE KVASS
"funt"? "stakan"? I've never heard these terms before...
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Old 11-25-2009, 02:53 AM   #12
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Check out "recipe" in previous post.....
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Old 11-25-2009, 02:12 PM   #13
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Quote:
Originally Posted by rico567 View Post
Check out "recipe" in previous post.....
Ahh, oops, didn't realize that there was more in the link than was copy/pasted.
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Old 11-25-2009, 05:09 PM   #14
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Well I know what I'm brewing over the weekend... I've got a 1 gallon jug with Kvass written all over it... If its good I'll do enough for a 5L mini keg and throw it on the beer engine.

Here is what I'm going to use for a 3 gallon batch:

2.7lbs rye malt
.9lbs 2 row
1oz Hallertau Hops
4oz raisins (in primary)

With a Bavarian Wheat (Wyeast 3638)

I figure about 2.7% ABV and 11-12 IBUs. This was done on Hopville though, so who knows what it'll actually be. I hate formulating these at work
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Old 11-28-2011, 06:49 PM   #15
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Quote:
Originally Posted by Hegh View Post
"funt"? "stakan"? I've never heard these terms before...
You need to learn some Russian if you want to make kvas from authentic recipes :-) Funt [foont] is a pound, stakan [stah-kahn] is a glass (250 ml).

 
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Old 11-28-2011, 07:15 PM   #16
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I'm surrounded by russians right now and it would probably be easy for me to get an authentic recipe. Problem is, most russians here are nasty mother effers that dont talk to people who aren't russian, so its a lost cause.

I came across a recipe that uses kvas extract that a russian woman makes thats closer than anything that could be bought in America. Google "authentic kvas recipe" and go to the one from irinaskitchen.com, about 4th result. Hope that helps
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Old 11-28-2011, 07:27 PM   #17
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Check out the BYO article about this. Very good read, easy to understand, and there are at least two recipies in the article. Sorry can't remember the month or issue, but if you searched it on their website I'm sure it will come up.

 
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Old 11-28-2011, 07:57 PM   #18
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We are all aware that the OP was looking for the recipe 3 years-ish ago???

This thread has been brought to you by the necromancers guild...
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Old 11-29-2011, 02:19 AM   #19
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geez, the guy that thinks that 2011 minus 2009 is 3ish had to be the one to point that out?
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Old 11-29-2011, 02:51 AM   #20
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I had homemade kvas over Thanksgiving with a Ukrainian family. It was more of a sweet, naturally sparkling, fruit juice combo, with a hint of vinegar and alcohol. More like what I would think of a really young kambucha, but they called it Kvas.
There are probably many different cultural styles and variations.
It was good.

 
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