bernardsmith
Well-Known Member
Still too warm to make mead, cider or wine but I am making a fruit kvass (uses lactobacteria to ferment rather than yeast)
My recipe is
About 1 lb of frozen mixed berries , thawed (2 C)
6 C spring water
2 T honey (approximately)
1t ginger
1/2 t cinnamon
Mix everything and shake and stir to incorporate air into the juice. Stir vigorously several times a day for 2 or 3 days, bottle and store in fridge. To be consumed within about a week or so (or else check to make sure that CO2 is not overcarbing the drink. The amount of alcohol produced must be very small indeed given that the juice has a starting gravity of about 1.010 (So about 1% ABV).
I have made rye bread kvass before (with added yeast) but have never tried to make fruit kvass.
My recipe is
About 1 lb of frozen mixed berries , thawed (2 C)
6 C spring water
2 T honey (approximately)
1t ginger
1/2 t cinnamon
Mix everything and shake and stir to incorporate air into the juice. Stir vigorously several times a day for 2 or 3 days, bottle and store in fridge. To be consumed within about a week or so (or else check to make sure that CO2 is not overcarbing the drink. The amount of alcohol produced must be very small indeed given that the juice has a starting gravity of about 1.010 (So about 1% ABV).
I have made rye bread kvass before (with added yeast) but have never tried to make fruit kvass.
