Tennessee Home Brews Russian Kvass

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Tennessee Brew

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I decided to do some experiments with Russian Kvass. I like the bread like taste so our to start we are going to do a traditional Kvass with dark rye bread.
Second we are going to change it up a bit and do a Wheat Bread.
As we move along we may experiment with different things, flavors, stronger brews etc. I've also been wondering what Kvass might taste like with a slight bit of oats or perhaps some malt? Hey if you cant experiment then your not having fun!

Kvass experts feel free to chime in and we will update everyone as we go.
 

jtratcliff

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I tried a bread kvass using leftovers from my own homemade 100% rye sourdough... Recipe I followed called for the bread to be heavily toasted, almost burnt.... Didn't particularly care for the final result... Was OK... drinkable.... just too toasty-bready for me... Only made it once

I much preferred beet kvass... though the recipe I followed was a bit heavy on the salt...

Very earthy and refreshing. Made it few times but still trying to find the right salt level for me...

Also look into Tepache ... fermented pineapple scraps... Peel and core a pine apple... keep the fruit, add the peel and core to a fermenter, add sugar, top with water... let it go a few days, strain and drink... too long and it turns to vinegar (which is also good)
 
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Tennessee Brew

Tennessee Brew

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Picked up everything I need today, got a dark rye and a light rye, going to do those first. Light toasted, don't want that burnt flavor. Ill let yall know how it turns out.
 

Miraculix

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How is bread kvass made? I only know the red beet kvass.
 
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Tennessee Brew

Tennessee Brew

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How is bread kvass made? I only know the red beet kvass.
Pretty much same process except you use the toasted rye bread. As I understand it this recipe can vary a lot according to preference. Some like dark toasted bread, some like light. I'm also going to try a wheat Kvass and maybe even a pinch of malt.

1/2 gallon water
3-4 slices light toasted rye bread
1 cup of sugar
about 1 ounce of crushed raisins

** The amount of bread is pretty much preference. My Russian friend says too much makes it too bready and toasty.

Bring water to a boil, put in the bread, cover let it cool and sit 8 hours.

Next day you will mix in your sugars and raisins. Best to bring temp back up to about 90 degrees to help sugars dissolve well.

You can drink this in about 8-12 hours. Some folks use added yeast some don't. You can ferment this longer and get a stronger brew. I think I will dry one and shoot for a beer like drink.
 

Miraculix

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Pretty much same process except you use the toasted rye bread. As I understand it this recipe can vary a lot according to preference. Some like dark toasted bread, some like light. I'm also going to try a wheat Kvass and maybe even a pinch of malt.

1/2 gallon water
3-4 slices light toasted rye bread
1 cup of sugar
about 1 ounce of crushed raisins

** The amount of bread is pretty much preference. My Russian friend says too much makes it too bready and toasty.

Bring water to a boil, put in the bread, cover let it cool and sit 8 hours.

Next day you will mix in your sugars and raisins. Best to bring temp back up to about 90 degrees to help sugars dissolve well.

You can drink this in about 8-12 hours. Some folks use added yeast some don't. You can ferment this longer and get a stronger brew. I think I will dry one and shoot for a beer like drink.
Thanks, so it is basically a wild yeast from raisins based drink. I wonder how much alcohol can be expected, as most of the carbs in there are still starches and not very accessible to yeasts.
 
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Tennessee Brew

Tennessee Brew

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Thanks, so it is basically a wild yeast from raisins based drink. I wonder how much alcohol can be expected, as most of the carbs in there are still starches and not very accessible to yeasts.
Yes it can be a wild yeast fermentation. Question is will there be any viable yeast in the bread? Some say there will some say no. I'm not sure so I guess we will see. If not then I will try with some yeast.

Its known for its low ABV but I would assume adding some yeast and maybe bumping the sugars a bit you would get more? Problem is as I understand it different types of yeast can sometimes cause off flavors as they begin to compete. I would also assume if you simply let this ferment longer you will get a bit more ABV. I will experiment some, that is what I love about this.
 
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Starting the first one, 2 half gallon batches. One with yeast, one without. I used 3 slices of bread per half gallon, about 2 ounces of crushed raisins and since I like sweetness I used 1.5 cups of sugar per gallon.

The dark rye is going to have yeast, I still don't know for sure yet if I will use yeast on the light rye or not. I'm curious if the yeast in the bread may still be alive.
 
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