How to make delicious kvass at home. Let's make homemade kvass! How to make live unsweetened kvass

Tradition Many countries can cook cold, refreshing soups during the hot season. In Russia, the most popular first course in hot weather was and remains okroshka. It’s very simple to prepare: chop the ingredients, and then pour cold kvass or kefir - whichever you like best. And for the dish to turn out truly tasty, it is important to follow several important rules.

*Chop the ingredients into small pieces. The finer you chop them, especially fresh and crunchy ones, the tastier yours will be. cold soup. Traditionally, the ingredients for this dish are cut into thin strips.

* Take unsweetened kvass for okroshka. If you are not ready to make it at home with your own hands, then buy several varieties in small bottles at the store at once to find exactly the kvass that both you and your family will like. Then you can purchase a drink of this brand in large containers and quantities so that it lasts for the whole summer.

* Buy low-fat kefir for okroshka. It is usually more liquid in consistency, so okroshka with it is more like soup. If you still think that kefir is too thick, dilute it with a little sparkling unsalted water.

Okroshka on kvass with beef

Valentin Lobachev, brand chef of the Bruder restaurant chain:

“Some ingredients should be added to okroshka in any case. These are fresh cucumbers and radishes; without them you will get a completely different soup. But then, if you wish, you can add boiled potatoes, pieces of hard-boiled eggs, boiled beef, tongue, chicken, ham or even doctor’s sausage to your okroshka. You need to fill this mix with kvass or kefir. If you decide to experiment, you can try other unsweetened milk drinks, for example, ayran or tan. It will turn out original and no less tasty.”

Ingredients (for 1-2 servings): 20 g fresh cucumber, 20 g peeled boiled potatoes, 20 g radishes, 30 g boiled beef, 2 green onions, 1 hard-boiled chicken egg, 1 sprig of dill, salt and pepper to taste. For filling: 300 ml of ready-made unsweetened kvass, 1 tbsp. l. sour cream, grated horseradish to taste, Dijon mustard to taste.

Instructions. Cucumbers, boiled potatoes, radishes, boiled egg, cut the boiled beef into small cubes. Chop dill and onion. Place vegetables and herbs into a serving plate separately, without mixing, and place beef in the center. Serve cold kvass in a jug, horseradish, mustard, and sour cream separately in gravy boats. Pour kvass over the ingredients in a plate and add sauces to taste.

Okroshka on kvass with boiled sausage

Sergey Nosov, brand chef of Syrovarnya restaurants:

“You shouldn’t limit your culinary fantasy by preparing just one okroshka. There are many cold dishes that are worth trying. Besides known variants- Spanish gazpacho or Polish kholodnik, simple option summer soup can be ordinary chilled vegetable puree soups. Better light ones, like carrot, pumpkin, fresh green peas. You don’t even have to add cream to them - just boil them, puree them in a blender, add salt and spices to taste and cool in the refrigerator.”

Ingredients (for 1-2 servings): 3 chicken eggs, 120 g boiled sausage, 2 potatoes, 3 pcs. radishes, 1 bunch of green onions, 2 cucumbers, 1/2 liter of kvass, 3 tbsp. l. sour cream, salt, horseradish and mustard to taste.

Instructions. Boil the potatoes and eggs. Cut into small strips. cut green onions, put it in a saucepan and rub thoroughly with salt. Add the remaining ingredients, chopped into small strips, to the onion. Add horseradish and mustard. Fill with kvass, add sour cream. Stir.

Okroshka on kvass with tongue

Rusiko Shamatava, restaurant chef« JohnJolie» :

“If you think that okroshka is boring, then you are mistaken. In this dish, almost limitless possibilities for creativity. This traditional summer soup is now prepared only with fresh cucumber, radish and boiled potatoes. Previously, in villages they added the most different types boiled meat and fish, vegetables were placed not only fresh, but also salted, for example, cucumbers, tomatoes, mushrooms. Instead of potatoes, they could add boiled turnips or rutabaga. So come up with your own okroshka combinations and fill them with kvass.”

Ingredients (for 1-2 servings): 1 boiled egg, 20 g boiled peeled potatoes, 1 drop lemon juice, 10 g radish, 20 g cucumber, 30 g boiled beef tongue, 1 sprig of dill, 2 green onions, 1/2 tsp. table horseradish, 1/2 tsp. Dijon mustard, 1 tbsp. l. sour cream, 200 ml unsweetened kvass, salt to taste.

Instructions. Sprinkle boiled potatoes with lemon. In a bowl, mash the egg yolk with horseradish and mustard until smooth. Pour in 45 ml of kvass, stir well. Cut the tongue, cucumbers and radishes into strips 2-2.5 cm long and 0.2x0.3 cm wide. Cut the potatoes into 1x1 cm cubes. Place these ingredients in the center of a deep plate. Finely chop the green onions and also place on a plate. Pour the mixture of kvass and yolk over everything and add the remaining 150 ml of kvass. Cut the egg white into 0.5 x 0.5 cm cubes and place on top of a plate. Add salt and mix. Sprinkle with finely chopped dill. Serve the sour cream separately in a gravy boat.

Okroshka on kefir with tongue

Victor Grimailo, chef of the Tchaikovsky restaurant:

“There is a very simple way to prepare summer cold soup. Take a regular unsalted soda mineral water and pour it over the salad, for example, classic Olivier with sausage and mayonnaise. A couple of seconds - and in front of you is an original summer soup. Instead of water, you can use unsweetened kvass, as for okroshka. It will also turn out delicious. When coming up with something to please your family in the kitchen, remember: there are no strict rules for preparing cold soups, so you can easily invent your own recipes.”

Ingredients (for 1-2 servings): 1 egg, 300 ml kefir, 100 ml sparkling water, 1 potato, 2 radishes, 1 small cucumber, 1 tsp. table mustard, 2 green onions, 2 sprigs of dill, 50 g boiled beef tongue, 2 tbsp. l. sour cream, salt and pepper to taste.

Instructions. Boil the potatoes, cool, and peel the skins. Boil the egg hard, cool, peel and cut into quarters. Potatoes, radishes, cucumbers and boiled beef tongue finely chop. Finely chop the greens. Dilute kefir mineral water, add mustard, stir until smooth. Salt and pepper to taste. Place the chopped vegetables and tongue on plates, pour in diluted kefir, sprinkle with herbs, and stir. Top the okroshka with sour cream and boiled eggs.

Botvinya with crayfish tails and pike perch on kvass

From the restaurant "Dr. Zhivago":

“If you’re tired of cooking okroshka, then you can try your hand at a more complex summer dish. The fact is that okroshka is historically a simplified version of botvinya. For this cold soup, first boiled green leaves - sorrel, beet tops, spinach, nettle, and then poured with sour kvass. Botvina was served with crushed ice and pieces of boiled or salted fish. All this was added to the plate to taste and eaten in the heat.”

Ingredients (for 1-2 servings): 125 g green onions, 160 g fresh cucumber, 165 g pike perch fillet, 1 tsp. vegetable oil, 115 g sorrel, 115 g spinach, 115 g leafy greens, 116 g crayfish tails, 430 ml filtered water, 220 ml bread kvass, lemon juice, sugar and salt to taste.

Instructions. Peel the cucumbers and grate them. Finely chop the dill and green onions. Place cucumbers, dill and green onions in a bowl, add salt and mash with a spoon to release the juice, add oil. Rinse leafy greens in cold water, shake it off. Place in a saucepan and pour cold water. Place on the fire, bring to a boil and cook over medium heat for 30 minutes. Place on a sieve and wipe or grind in a blender, cool. Pour kvass over the cucumbers, add the grated herbs and stir. Place crushed ice in a bowl. Boil the pike perch fillet and crayfish tails and cool. Place the fish and crayfish necks on a plate and top with the prepared botvina.

Before summer has even given us its warmth, we are already reaching for different drinks. For me, there is nothing better than kvass, it’s tasty and perfectly quenches thirst, especially if it’s real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

I decided to offer you a selection interesting recipes this delicious drink, choose the one you like.

This is not always a quick process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients and low labor costs. And then the kvass is made on its own, without our intervention, we just have to wait for the tasty result.

Kvass was made in ancient times and is still made today. And it gained such popularity not only as a drink that quenches thirst, but also as a drink that is beneficial for our body. In Rus', everyone drank kvass, both poor people and rich people, they believed that it added strength and energy, and was good for digestion.

But for it to be truly useful, you need to know the intricacies of making kvass at home.

If you make bread kvass, it is important to know that the bread must be natural (flour, yeast, water). Newfangled additives that are added so that, for example, it can be stored longer, can ruin the fermentation process.
As a rule, crackers are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of browning of the crackers. But in an effort to get a dark, rich color, remember that burnt crackers will give not only color, but also bitterness.
If you make kvass with yeast, check it for freshness.
To ferment kvass, use glass or metal containers (enameled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
Raisins are also an important ingredient in preparing an invigorating drink; they enhance fermentation and make it vigorous. The main thing is that you do not need to wash the raisins before storing them, as you will wash off the so-called wild yeast that is present on the surface of the berries.
Sugar in kvass releases carbon dioxide and makes the drink carbonated. But here, too, there is no need to overdo it. After all, one of the advantages of kvass is its low calorie content, sugar, accordingly, increases this calorie content. Therefore, everything should be in moderation if we want to benefit from the drink, and it’s unlikely to quench our thirst with very sweet kvass.
If we want to get kvass and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the starter must be removed, and the strained kvass must be placed in the refrigerator.
It is recommended to store finished kvass in the refrigerator for no more than 7 days.

But why store it? Drink this wonderful homemade drink, it will not only quench your thirst, but will also benefit your body.

Kvass without yeast at home

Kvass without yeast, also called double fermentation kvass, is one of the most the right recipes, the one that our grandmothers and great-grandmothers prepared. In it, fermented milk fermentation predominates over alcoholic fermentation, and accordingly, a balance is maintained useful substances and vitamins, which makes it beneficial for our body.

Ingredients:

crackers from rye bread
sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that the recipe is bad, this is normal. The real taste appears during subsequent fermentations and the older the kvass, the tastier it is.

Video on how to make homemade kvass without starter

Watch the video for another recipe for kvass without yeast; it is made without leaven and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking - the yeast accelerates the ripening of the drink and the kvass turns out very tasty.

If anyone is bothered by the smell of yeast, then it will only be felt in young kvass. Yes, and we will use yeast only once, then we will add sourdough and the smell of yeast will go away.

Ingredients:

crackers from various breads - 300 gr
sugar - 5 tbsp. l.
yeast - 10 g fresh or 1 tsp. dry
raisins - 1 tbsp. l.

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a starter and make the next kvass using it; there is no need to make yeast starter, but otherwise we prepare it the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is a simpler option for preparing a delicious summer drink. To make kvass that tastes good, you need to buy a good concentrate, for example, prepared according to GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives.

It’s good when the wort contains different types of malt, for example barley and rye, then the kvass has a richer taste.

Ingredients:

water - 4 liters
kvass wort - 160 gr.
sugar - 235 gr.
dry yeast - 10 gr.
raisins - 10 gr.

How to make kvass yourself from store-bought wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and also because this drink perfectly quenches thirst, is excellent as small kvass, and is superior in health to all types of kvass.

Ingredients:

rye flour (preferably coarsely ground);
wheat flour;
water;
sugar;
dry yeast or raisins
mint (optional)

Method for preparing flour kvass:

Here you also need leaven, it is called grounds - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour until the sour cream becomes thick, add 5 - 6 raisins. The grounds should stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the starter. The raisins must be removed from the finished starter.
Let's start preparing kvass. It can only be made from rye flour, but wheat flour makes the drink more delicate and pleasant to the taste. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a 2:1 ratio, where two parts are rye and one part is wheat.
Pour the flour into a container and gradually pour in water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. Bring the remaining water to a boil and pour it over the flour mixture, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
As soon as the base for flour kvass has cooled to 40 0, add the starter and mix thoroughly. Cover the container, you can wrap it in a blanket and leave it for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. It must be strained through 4 layers of gauze, bottled and refrigerated. Adjust the taste with sugar.

If you replace sugar with honey, then such kvass will be healthier and tastier.

The grounds that have settled to the bottom will serve as leaven. But she needs to be revived. After decanting the kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, kvass grounds made from rye flour retain their qualities for quite a long time.

These were recipes for bread kvass, but there are many other interesting recipes, for example. Oh him beneficial properties, as well as I already talked about the preparation method, we really like this kvass.

How to make birch kvass - video recipe

If you have the opportunity to collect birch sap, then you can prepare kvass based on it; see how to do this in the video.

This is where I’ll probably finish the conversation about how to make kvass at home, choose the recipe you like and enjoy the tasty and healthy drink.

Elena Kasatova. See you by the fireplace.

Kvass - traditional Russian soft drink, which has been pleasing us for more than ten centuries. And in fact, you are unlikely to find at least one Russian person who would not know what kvass is. For many centuries, among our ancestors, kvass was the most common drink after water. Such popularity of kvass is due not only to its excellent taste qualities, not only its incredible ability to perfectly quench thirst and relieve fatigue, but also its unconditional healing properties. It’s not for nothing that people always took kvass with them to field work. Quenching thirst, this drink toned and gave strength.

The healing properties of bread kvass are determined, first of all, by its high content of extractive and aromatic substances formed during its preparation. Malt and malt extract perfectly improve physical performance and relieve fatigue. In addition, along with microelements and vitamins, kvass contains more than ten amino acids, eight of which are essential. Yeast and lactic acid bacteria enrich kvass with vitamins B, PP, and lactic acid. At the beginning of the 20th century, infectious disease specialists and bacteriologists proved that kvass also has bactericidal properties.

But first of all, of course, we all love kvass for its unique refreshing, titillating taste. It is not for nothing that one of the variants of Russian kvass, sour cabbage soup, was called Russian champagne and was happily served not only in peasant huts, but also in the palaces of aristocrats. In addition to red kvass, which was consumed as an everyday drink, white kvass was also widespread, which was consumed in cold summer soups such as okroshka or botvinya. In addition to bread kvass, in the old days they prepared and consumed fruit, berry, honey, and herbal kvass. Of course, making kvass “from scratch” is old recipes- This is a very labor-intensive and time-consuming process. More than two months pass from soaking and sprouting the malt to preparing the wort. However, today this process can be easily shortened by buying ready-made, already sprouted, dried and ground malt or even ready-made wort concentrate, from which making kvass is a very simple matter.

And yet, even today, in many regions of Russia, kvass is prepared according to traditional recipes, often passed on from generation to generation. And as many families preparing kvass exist, there are just as many in various ways and recipes for making this drink. “Culinary Eden” secretly eavesdropped and tried to collect for you the most valuable, in our opinion, tips and secrets on how to prepare kvass, which will help you prepare real, tasty Russian kvass.

1. Any malt, barley, wheat, rye, is suitable for making kvass. Now you can buy ready-made malt in the store. To prepare ordinary red sweet kvass, take dark, pre-roasted malt, but to prepare white kvass, okroshche, you need unroasted malt. If it is not possible to get ready-made malt, then this is not a reason to despair - making malt yourself is not so difficult. Take whole grains of rye, wheat or barley, rinse them thoroughly in warm water and soak in cool water until small tips of roots appear on them. This usually takes no more than a day or two. Change the water at least three times a day! Spread the soaked grain on a baking sheet or simply on film in a layer of about 2 centimeters and place in a cool place. Do not keep the grain warm, otherwise it will sour. The temperature in the room where you germinate malt should be no higher than 10-17 degrees Celsius. Grain laid out for malting must be stirred at least a couple of times a day. After a few days, roots and sprouts will appear on the grain. Malt is considered ready when most of the roots reach approximately a centimeter in length. The finished malt is dried in a warm place and then separated from the sprouts and roots by rubbing them between the palms. Before use, the malt must be ground; this can be done in the most ordinary coffee grinder.

2. If you have coped with the task of preparing your own malt, then further preparation of kvass will not present any difficulties for you. To prepare kvass wort, take ready-made, already ground malt in any combination. You can prepare wort only from barley malt or any other malt; you can add rye or buckwheat flour, ground rye or wheat crackers to the malt. All this depends only on your imagination or on the recommendations of a specific recipe that you decide to follow. The wort is brewed with boiling water and infused for 20-30 minutes, then it is topped up warm water to the volume required by the recipe and add sugar to taste. Yeast is added to the wort prepared in this way and left in a warm place for 10-12 hours, until vigorous fermentation begins. Along with yeast, you can add raisins, mint leaves or a handful of berries to kvass. After the kvass has fermented thoroughly, it is put into a cool place, where it is left for a period of 12 hours to a day, until it is completely ripened. Keep in mind that what more sugar you add to the wort, the more intense the fermentation will be.

3. To cool and ripen kvass, two different methods are used, which give different results. Kvass can be left in an open container, and then your drink will turn out soft, not too spicy and slightly carbonated. It is to this kvass that it is recommended to add a few raisins, which give the drink a slight sparkle. You can pour the kvass into bottles and seal them tightly. In this case, the carbon dioxide formed during fermentation does not find a way out and dissolves in the drink, making the kvass “vigorous,” sparkling and highly carbonated. When preparing kvass using this method, try not to add too much sugar to it, otherwise the resulting carbon dioxide will simply push out the cork, or even break the bottle. This is the kind of kvass that was previously called “Russian champagne.”

4. Unfortunately, very few people now know that red drinking kvass is completely unsuitable for preparing such a favorite cold summer soup in Russia as okroshka. Only white, unsweetened kvass is suitable for okroshka. Only such kvass will allow you to fully enjoy the refreshing, slightly sour, spicy taste of real okroshka. Making such kvass is not at all difficult. For six liters of water you will need 300 grams. rye malt, 100 gr. barley malt and 200 gr. rye flour. Mix all dry ingredients, pour a small amount boiling water and let sit for 20 minutes. Then bring the volume to six liters with warm water, add yeast and leave to ferment for 12 hours. When the kvass has fermented well, take it out into the cold and leave it to ripen for a period of 12 hours to a day. Before using this kvass, you can infuse it with fresh horseradish, grated on a medium grater, this will give your kvass and okroshka additional pungency and aroma.

5. If you have absolutely no opportunity to buy or prepare malt, then you can use a simplified recipe for making bread kvass. Cut into slices and dry in the oven for 500 gr. wheat and rye bread. Pour five liters of boiling water over the finished crackers and let it brew for 6-10 hours. Drain the finished wort, add a glass of sugar and 50 g. yeast, previously diluted in a liter of warm water. Let the kvass stand in a warm place for 12 hours, then pour it into bottles with tightly closed lids and leave to ripen in a cool place. In a day or two, your kvass will be ready. To add a special aroma, you can add two or three leaves of mint or lemon balm to each bottle of kvass.

6. Kvass prepared using brine from sauerkraut. This kvass has pronounced tonic properties and is also useful for stomach diseases. Take 1 liter of cabbage brine and mix it with two liters of kvass wort, prepared as in the previous recipe. Add 1 glass of sugar and 25 grams to the resulting liquid. yeast. Leave in a warm place to ferment for 12 hours, and then put in a cool place to mature for another day.

7. Of course, kvass is made not only from grain or bread. Fruit kvass is very tasty and rich in vitamins and microelements. In summer and autumn, this wonderful refreshing drink can be easily made from apples. Wash 1.5 kg of apples in cool water, cut into small slices along with the peel and core, add 5 liters of water and cook for 8-10 minutes. Cool and strain. Add 1 cup of sugar, 10 g of yeast and the zest of one lemon to the resulting liquid. Leave in a warm place for a day, and then put in a cool place for another one or two days to ripen. In the same way, you can make kvass from many other fruits and berries.

8. Early spring- this is the time when many of us enjoy tender birch sap. However birch sap not only good on its own, but also perfect for making tasty, aromatic and well-refreshing birch kvass. How to cook birch kvass, you ask? It is ridiculously simple to prepare, but the result will surprise and delight you. Take 1.5 liters of fresh birch sap, pour it into a bottle, add a few raisins, close the lid tightly and put it in a cool place for a month or two. For your patience in the summer, you will be rewarded with an unusually tasty and refreshing drink, but be careful and careful when opening a bottle of such kvass - the drink turns out no less sparkling than good champagne.

Kvass prepared with the addition of honey is extremely tasty and beneficial for promoting health. The tart, sunny aroma of such kvass will not leave anyone indifferent. This kvass is rich in all the microelements for which honey is so famous. But be careful when offering this kvass to children, as its strength is often higher than that of many other kvass options. Pour 8 liters of boiling water over 500 g. wheat and 500 gr. rye crackers. Let it brew for 3-4 hours, add 200 gr. honey and 50 gr. yeast. Leave to ferment for 12 hours in a warm place, then strain, bottle, adding 3-4 raisins to each, close with lids and put in a cool place for a day or two. Buckwheat or linden honey is best suited for honey kvass.

The original kvass made from whey is very interesting, invigorating and satisfying. Dissolve 250 grams of sugar and 10-15 grams of yeast in five liters of whey. Leave in a warm place to ferment for 10-12 hours. Strain the resulting solution through cheesecloth, add the zest of one lemon or orange, pour into bottles, close the lids tightly and keep in the cold for 2-3 days. A drink prepared in this way will not only surely surprise and delight your guests, but will also serve as an excellent replacement for store-bought whey drinks.

Today we have shared with you only a small part of the recipes and secrets of how to make kvass, a traditional and at the same time multifaceted Russian drink. However, we are confident that our advice, coupled with your imagination and experience, will allow you to repeatedly surprise and delight your friends and family with unusually tasty, sparkling and mischievous kvass homemade. And “Culinary Eden” on its pages is always happy to offer you many new and interesting recipes for making kvass.

In fact, kvass is very simple. Just ten minutes - and the next day you’ll be pouring your own kvass into the okroshka. Sweet or not very, spicy or not too much. At the store you have to take what they give you. And they usually give you sweet kvass. And not very tasty.

He told us how to quickly prepare kvass and what are the nuances of preparing a traditional summer drink Yuri Kulakovsky, brand chef of the Yolki-Palki restaurants.

Will need:

3 liters of water;
3-5 g or 1 tsp. dry yeast;
1 glass of sugar;
100 g raisins;
3 tbsp. l. kvass wort.

Step 1. Place yeast in warm water and stir.
Step 2. Add sugar and washed raisins.
Step 3. Add kvass wort and stir well.
Step 4. Cover with a tight lid or film and place in warm place for a day.
Step 5. Pour the finished kvass into a jug and add honey or sugar to taste.

Water. You need good quality water. You can take filtered, or bottled. The taste of kvass depends on the water. If there is a well or spring, great. But don't forget to boil the raw water. The fact is that raw water is living. Bacteria and even E. coli live there. It's just that their concentration is negligible. But we put in kvass, change the temperature, add yeast, and life rapidly develops in the water. Everything that is there multiplies in it.

Wort. We use purchased kvass wort. Everyone uses it. Because doing your own is too long and laborious. In the old days, wort was made like this: they put rye in a cast iron oven, but only in a warm one, not hot. For a day. And added sugar. And the wort fermented in the oven within a day.

Sugar. The proportions that I indicated are ordinary kvass for drinking, not too sweet. We also make okroshka using this. Just add salt, horseradish, mustard, ground with yolk, to kvass - it turns out very tasty.

Supplements Traditionally, raisins are added to kvass. But you can put anything - other dried fruits, sweet berries, mint. You just need to regulate the amount of sugar; if you add something sweet, reduce the sugar.

Water temperature. I breed yeast in warm water, approximately 40-42 degrees. It is important that the water is not hotter than 45 degrees, otherwise the yeast may die. If you don’t have a thermometer, use the confectioners’ method; this is how they check the temperature of the chocolate – with their lips. The fact is that the lips are hotter than the body, exactly 40-42 degrees. If you drop water on your lips, you should not feel any burning or coolness - this means that the temperature of the water is approximately the same as the temperature of your lips.

Fermentation. We put the kvass in a warm place, it is advisable to keep the temperature above room temperature, but not much. For example, this could be a place next to the stove. It needs to be warm before fermentation starts for the yeast to start working. Once fermentation begins, the kvass can be left at room temperature.

And one more thing important point: kvass must be tightly closed, this can be a lid or cling film.

After fermentation. We drink live kvass. In fact, he is still wandering. I do not recommend leaving the finished kvass for longer than a day. This kvass contains alcohol, but very little - about 1.2 percent. If kvass continues to ferment, its strength will increase. When the fermentation process ends, the drink becomes unsweetened, all the sugar turns into alcohol. If you don’t need to drive, then, in principle, you can just add sugar and drink strong kvass. It's delicious too.