cider-Kvass hybrid

[GeneDaniels1963]

When I lived in the former Soviet Union I really liked Kvass, a weak bread beer. So I got to thinking, what if I made a Kvass-cider hybrid. I am thinking a 1 gal test run would look something like this:

1) lightly toast 1lb wheat bread
2) soak in warm water overnight
3) press through cheese cloth
4) mix with apple juice
5) brown sugar to hit 1.060 (8% potential ABV)
6) Nottingham ale yeast

Any thoughts or suggestions?

 

[johnnyseko]

Sounds interesting. I can't imagine what the end result would taste like. Any reason wheat bread instead of rye? I think rye might be a better flavor. I've never made bread kvass though, only beet.

 

[bernardsmith]

I would go with the rye. But not sure why you would want this hybrid to be closer to a wine (8%) than to a cider (about 4-5%). You want to sip this or drink it?

 

[GeneDaniels1963]

Not sure, just playing around with the idea. I am thinking 7-8% because that is what my ciders usually turn out