Cooking a foamy drink at home: kvass recipe from kvass wort

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Real kvass with a cap of airy foam, gas bubbles merrily shooting into the nose, sweet, but with a slight sourness, can only be prepared in two ways: from rye crackers and from wort. How? Let's talk about that.

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If you decide to try making this drink, make it in small quantities first. Through trial and error, after a few times you will work out your ideal recipe for kvass from kvass wort. Why wort? Because it is easier to deal with it than with sourdough from bread, grains and other components. Just note: kvass from kvass wort concentrate is really tasty. It is from a concentrate, and not from a diluted mixture. It lasts for a long time, and the quality of the original product is high. You want and want to drink such kvass, especially when it's hot. So, let's prepare everything you need first: sugar, water, concentrate, yeast. Boil 3liters of water and leave to stand. In another container of a slightly larger volume (a five-liter bottle, a saucepan, etc.), we put the ingredients in the amount indicated by the recipe for kvass from kvass wort. You need to pour half a liter of warm (not hot!) Water and dissolve 2 tablespoons of the concentrate and sugar in it. Depending on how sweet you want the drink to be, add sugar from 1/2 cup to 2/3. Stir the mixture so that the ingredients dissolve well. After that, the recipe for kvass from kvass wort prescribes adding the remaining 2.5 liters of water (it should not be cold or warm - at normal room temperature) and put a stick of yeast (6 g). An important condition: only fresh yeast is suitable, otherwise the drink will not turn out the way you would like.

And one more thing: many people like kvass not in its pure form, but with berry additives: from raisins, prunes, etc. You can add a handful of dried fruits you have to the blank. The recipe for kvass from kvass wort allows such “freedom”. The semi-finished product should be covered and left aside for several days to ferment. You can try it in 2 days. If the taste satisfies - strain carefully, bottle and drink, keeping the excess in the refrigerator. Or leave for another day or two to "reach".

Homemade Wort

And now the recipe for those who are interested not only in making kvass from kvass wort, but also in the recipe for the wort itself - homemade. It should be prepared at least a week before you plan to start the mostdrink. For this, a glass of rye is taken, washed and soaked for a couple of days (no more) in ordinary boiled water that has stood in the room.

Repeat the procedure every day so that the rye does not disappear. When the grain germinates well, it can be processed further. The water is drained, the rye is sent to the oven and dried, then ground through a meat grinder and a blender. Everything, the wort (dry sourdough) is ready. Collect it in a linen rag and use it as needed. What good can be made of this? Well, for example, such a kvass: pour half a glass of rye flour with a liter of boiling water, stir and let cool. During this time, mince a lemon (with peel), a large apple (preferably sweet), 3 handfuls of raisins and a handful of other dried fruits through a meat grinder. For a better taste and aroma, you can add spicy herbs or currant leaves, raspberries. Everything is mixed and laid in a cooled flour "chatter". More water is added (a liter and a half), a tablespoon of honey and a little sugar are placed. Cover the workpiece, let it ferment for several days. Strain, sweeten if required, and drink to your heart's content! And dry the wort again and you can use more! Have a nice quasop!