Panzerschwein
New Member
- Joined
- Oct 12, 2019
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Hello all, first post!
I wasn’t precisely sure where to put a “kvass” thread as it is really somewhat more closely related to beer than other fermented beverages? I apologize in advance if this is the wrong section!
Anyway, kvass is an Eastern European fermented drink made from grains or bread. It is supposed to be low alcohol, only around 1% there’s about. But, I just made my first batch and while it tastes very very good, it seems a bit “boozy” and to me tastes like a weak wine. Clearly, the ABV is far higher than 1%. Here it is chilling in the fridge:
So the recipe I used basically consists of boiling 1.5 liters of water then throwing in two pieces of nearly-burnt dark rye bread toast and a fistful of raisins. Then you strain the liquid, mix in 3.5 oz of sugar and 1 teaspoon baker’s yeast, and add new raisins. You let that sit for 48 hours, strain it, let it cool in the fridge for maybe overnight (also lets the yeast settle) and that’s it.
So the goal is to produce a bit of a slightly fizzy, slightly tangy, low-alcohol refreshing drink. Goes good with borscht or stroganoff etc. So for my next batch, should I reduce the sugar, the yeast, wait less time, or something else?
Like I said I already tasted it and it’s like a lightly bubbly apple cider with a toasty, malty aftertaste. But mine seems to have just too much alcohol for sure.
Thoughts? Thanks for having me!
-Panzerschwein
I wasn’t precisely sure where to put a “kvass” thread as it is really somewhat more closely related to beer than other fermented beverages? I apologize in advance if this is the wrong section!
Anyway, kvass is an Eastern European fermented drink made from grains or bread. It is supposed to be low alcohol, only around 1% there’s about. But, I just made my first batch and while it tastes very very good, it seems a bit “boozy” and to me tastes like a weak wine. Clearly, the ABV is far higher than 1%. Here it is chilling in the fridge:
So the recipe I used basically consists of boiling 1.5 liters of water then throwing in two pieces of nearly-burnt dark rye bread toast and a fistful of raisins. Then you strain the liquid, mix in 3.5 oz of sugar and 1 teaspoon baker’s yeast, and add new raisins. You let that sit for 48 hours, strain it, let it cool in the fridge for maybe overnight (also lets the yeast settle) and that’s it.
So the goal is to produce a bit of a slightly fizzy, slightly tangy, low-alcohol refreshing drink. Goes good with borscht or stroganoff etc. So for my next batch, should I reduce the sugar, the yeast, wait less time, or something else?
Like I said I already tasted it and it’s like a lightly bubbly apple cider with a toasty, malty aftertaste. But mine seems to have just too much alcohol for sure.
Thoughts? Thanks for having me!
-Panzerschwein