2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Many housewives know how to cook homemade kvass, with great pleasure and enthusiasm - especially in the hot season - they serve this drink, which perfectly quenches thirst, home and guests. But not everyone knows, for example, how to prepare kvass wort. What is this product, what is its use, how to make it yourself? This will be discussed in our article.
Wort: what is it?
Actually, this term is commonly used to refer to any aqueous solution of extracted or fermented substances of vegetable, fruit, berry, grain (m alt) origin, used in brewing, winemaking, baking cooking. Thus, grape must is a raw material obtained by crushing and pressing the pulp and grapes. Accordingly, a completely natural product, which is made mainly for the production of kvass (well, some varieties of pastries), is a kvass wort. What is this type of raw material? It is a viscous thick liquid, in which the solids contentreaches 70 percent. It has a brownish color and sweet and sour taste and contains a lot of usefulness: amino acids, vitamins, trace elements.
How to make wort at home?
The enterprises use fermented rye m alt, non-fermented barley m alt and rye baking flour to prepare the corresponding product. M alts are mixed with purified water and subjected to thermal action. During this time, the starch in the mixture is separated into sugar: fermentable and non-fermentable. And then the concentrate is evaporated to reach 70% solids.
At home, of course, there is no such equipment. But you can quite make a good wort for your future kvass. This requires an infusion vat with a false bottom (in the form of a grid raised above the main bottom) and a tap for decanting the wort.
Wort from kvass
In order to prepare kvass wort from pre-baked m alt kvass bread, rye and barley bread products (2-3 kg) are kneaded with heated water into a thick mass. Let the dough rest for several hours. Then we bake in m alt loaves (possible in the oven or bread machine) - loaves or kvass. They are very fragrant, they have a sweet-sour taste and a blackish crust, which then gives the kvass a characteristic color scheme. We cool the kvass (they can also be dried and stored), break it into pieces, put it in hot water and insist in a vat to get a thick kvass wort (we have already figured out what it is). It will turn out not only dense and tasty, but also a he althy product.
Homemade kvass from kvass wort is now easy to prepare. The resulting thick mixture is clarified by settling, adding yeast or old sourdough, fermenting according to standard technology and bottling.
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