Pivzavod
Well-Known Member
Summer time is coming up and I want to try to do some Kvass which is a Russian ale and its very low in alcohol (no more then 1%). Here is a recipe that I found that is targeted at a home brewer, all others are for smaller quantity and it requires baking.
Home brewer:
Ingredients
Age all wines one year or more.
* 1 lb loaf rye bread
* 1/4 cup light raisins
* 2 cups granulated sugar
* 1 package ale yeast
* 1 gallon water
Chop or tear bread into small pieces. Place in a straining bag. Put bag in primary fermentor.
Boil water and sugar together. Pour over the bread and add raisins. Let sit overnight. Add yeast.
After 24 hours, remove bag of bread.
Stir daily for two or three days, until frothing stops.
Siphon liquid into loosely capped containers and refrigerate. It is now ready to drink.
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Ingredients:
400 g black bread
3 l water
several raisins
1/2 tsp yeast
3-4 tbsp sugar
1/2 c sour berry juice
crushed mint
If some of the units look unfamiliar to you, click here for conversion tools
Method:
Slice the larger pieces of bread thinly and let the bread roast in the oven until it`s completely dry and gives a strong smell of rye.
Put in a large utensil, pour over the boiling water. Dont`t mix. Let stand for at least 3 hours, or overnight (in a cool place).
Strain off the bread through a cloth, try not to disturb the bread too much, so it would not give off the gluten into the liquid.
Heat the liquid to a lukewarm, add the yeast, mint and berry juice and let stand for 6-8 hours approximately, covered with a towel. Kvas has to be monitored at this point. When a thin layer of bubbly froth appears on the surface, pour it into bottles through a cloth, drop a raisin into each bottle and cork the bottles well. Put into a cool place (2 C is best) for at least 2 days.
What do you guys think? This is a very delicious drink that I remember from my childhood. The recipes are very different and instead combining them and creating a Frankenstein I would prefer to ask the experts
Home brewer:
Ingredients
Age all wines one year or more.
* 1 lb loaf rye bread
* 1/4 cup light raisins
* 2 cups granulated sugar
* 1 package ale yeast
* 1 gallon water
Chop or tear bread into small pieces. Place in a straining bag. Put bag in primary fermentor.
Boil water and sugar together. Pour over the bread and add raisins. Let sit overnight. Add yeast.
After 24 hours, remove bag of bread.
Stir daily for two or three days, until frothing stops.
Siphon liquid into loosely capped containers and refrigerate. It is now ready to drink.
------------------
Ingredients:
400 g black bread
3 l water
several raisins
1/2 tsp yeast
3-4 tbsp sugar
1/2 c sour berry juice
crushed mint
If some of the units look unfamiliar to you, click here for conversion tools
Method:
Slice the larger pieces of bread thinly and let the bread roast in the oven until it`s completely dry and gives a strong smell of rye.
Put in a large utensil, pour over the boiling water. Dont`t mix. Let stand for at least 3 hours, or overnight (in a cool place).
Strain off the bread through a cloth, try not to disturb the bread too much, so it would not give off the gluten into the liquid.
Heat the liquid to a lukewarm, add the yeast, mint and berry juice and let stand for 6-8 hours approximately, covered with a towel. Kvas has to be monitored at this point. When a thin layer of bubbly froth appears on the surface, pour it into bottles through a cloth, drop a raisin into each bottle and cork the bottles well. Put into a cool place (2 C is best) for at least 2 days.
What do you guys think? This is a very delicious drink that I remember from my childhood. The recipes are very different and instead combining them and creating a Frankenstein I would prefer to ask the experts