We prepare a foam at home: a recipe for kvass from leavened wort

A real kvass with a cap of air foam, bubbles of gas, fun shooting in the nose, sweet, but with light sourness can be prepared only in two ways: from rye breadcrumbs and from wort. How? About this and talk.

Attempt at writing

If you decide to try to make this drink, prepare it for a start in a small amount. By trial and error several times you will work out your ideal recipe of kvass from kvass wort. Why from wort? Because it's easier to deal with it than with the leaven of bread, grains and other ingredients. Just note: it is really delicious to get kvass from concentrate of leavened wort. It is from the concentrate, not from the diluted mixture. It's enough for a long time, and the quality of the source product is high. Such kvas like and wants to drink, especially when it's hot. So, we will prepare everything necessary first: sugar, water, concentrate, yeast. Boil 3 liters of water and leave to stand. In another capacity of a somewhat larger volume (a five-liter bottle, a pan, etc.) we put the ingredients in the amount indicated by the recipe for kvass from leavened wort. You need to pour half a liter of warm (not hot!) Water and dissolve in it 2 tablespoons of concentrate and sugar. Depending on how sweet you want to get a drink, sugar is put from 1/2 cup to 2/3. Stir the mixture so that the components will dissolve well. After that, the recipe of kvass from leavened wort prescribes to add the remaining 2.5 liters of water (it should not be cold and not warm - usual room temperature) and put a yeast stick (6 g). An important condition: yeast is only fresh, otherwise the drink will not turn out the way you would like.

And yet: many people like kvass not in pure form, but with berry additives: from raisins, prunes, etc. You can add a handful of available dried fruits to your workpiece. The recipe for kvass from leavened wort completely admit such "liberty". Semi-finished products should be covered and left for a few days for fermentation. Day after 2 it can be tried. If the taste satisfies - drain carefully, pour into bottles and drink, keeping the excess in the refrigerator. Or leave another "day" for a day or two.

Must of Home Preparation

And now a recipe for those who are interested not only in the preparation of kvass from leavened wort, but also in the recipe of the must itself - homemade. Cook it should be at least a week before you plan to start the beverage itself. To do this, take a glass of rye, washed and soaked for a couple of days (no more) in the usual boiled water, standing in the room. Every day, repeat the procedure so that the rye is not lost. When the grain is well sprouted, it can be processed further. The water is drained, the rye is sent to the oven and dried, then it is chopped through a meat grinder and a blender. Everything, wort (dry leaven) is ready. Collect it in a linen cloth and use as needed. What can be done of this good? Well, for example, this is such a kvass: a liter of boiling water pour half a cup of rye flour, stir and allow to cool. During this time, pass through a meat grinder lemon (with a peel), a large apple (preferably sweet), 3 handfuls of raisins and a handful of other dried fruits. For a better taste and aroma, you can add spicy herbs or currant leaves, raspberries. Everything is mixed and laid in a cold floury "blubber." More water is added (liter and a half), a tablespoon of honey and a little sugar are put. Cover the workpiece, let it throw out a few days. Strain, sweeten, if necessary, and drink to your health! And again dry the wort and you can apply again! Pleasant kasopitiya!