Kvass and mead

It's hot in Moscow and I'm thirsty, but I can't make either kvass or mead. I used to make kvass from concentrate, but the taste is not like "from a barrel", but I don't know how to mead at all.
I would be grateful to everyone who teaches based on their experience.

I get kvass wort from the concentrate exactly like from a barrel. I know for sure that the concentrate is different for different manufacturers. I make of this
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Manufacturer JSC ARTRUS Yaroslavl region. Rostov.

And I make kvass with sourdough. First, it takes two days to prepare the starter culture, and then the yield = 3 liters of kvass per day. We have enough. If you want, try it, suddenly you will like it ...
Starter culture: We take a can with a capacity of 3 liters, 100 gr. fresh Borodino bread (from the store), 2 tsp. dry yeast, 2 tbsp. l. sugar and cold boiled water.
So, break the bread into pieces, send it to a jar, add yeast and sugar, add water so that 10 cm remains to the top. Cover with gauze in 3-4 additions. and leave for a day. We pour out our cloudy liquid through cheesecloth, lightly crush the soaked pieces of bread with a spoon and again add everything except yeast: 100 gr. bread, sugar and water to the same level. We leave for a day.
Now we catch the bread that floats on top, drain the liquid through cheesecloth, and the sediment remaining in the jar is our leaven.
Kvass: Sourdough + 2 tbsp. l. dry kvass (sold in a store and is successfully used in baking) + 2 tbsp. l. sugar and cold boiled water to the very neck of the jar. After a day, pour the finished kvass into a bottle and into the refrigerator.
It is important to monitor the amount of leaven, it should be no more than "2 fingers" at the bottom. Pour out the excess.

I made kvass according to Vicki's recipe, and it turned out to be an excellent KVAS. I advise everyone
Now the following question is of interest: is it possible to add leavened leaven to bread

I also make with sourdough. But most often her mother turns it on, and "pours" it into my jar. But I also do it myself, sometimes I share it with neighbors or girlfriends.
I didn't like kavs from kvass wort, precisely because it was like from a barrel.
But what kind of mead and how to stir it up would be anti-freshening. Share, plizz, experience

I offer oat kvass! 1 1/2 liter jar of whole oats - I buy from the poultry market. Rinse in a colander under a cold tap !!! water. Put it in a three-liter jar. Pour cold, not boiled water - I use it directly from the tap. Add 5 tablespoons of sugar to the jar. The jar with water should not be very full, since the kvass will play and may flow from the jar. Cover the jar with gauze. The first portion will be approx. in 5 days. You will try. I personally do not really like the first one - it is sweetish and there is a taste of oats, but the subsequent dressings ..... super! Sharp! Drain the kvass from the jar and pour the oats - without rinsing - again with water and now sugar can be 2-3 tablespoons - this is how you like it more - smoother or more acidic. I only make okroshka out of it. And for drinking I pour it into bottles and throw a few raisins into the refrigerator. Every other day - a delicious 8-carbonated kvass! Try it - you won't regret it !!!

[delicious bread kvass.]

I offer a very simple recipe delicious bread kvass.

It is necessary to dry the rusks from one loaf of brown bread (shop "Oksky" works well, you can also use another) until dark, but do not burn it. Put crackers in an enamel bucket, pour boiling water overnight, almost to the top. In the morning, strain into a large, better glass container, usually it turns out five liters of liquid, add 300-350 grams of sugar (choose to your taste) and a little about 1/6 of a small pack of live "royal" yeast (crumble), by the evening the kvass will froth, pour it is in ordinary plastic bottles, tightly screwed with corks, put in the refrigerator, the next day the kvass is ready. Together with sugar and yeast, you can put 1 tbsp. l. raisins, but you can do without it, try it as you like. The cooking process is very simple and, if you pour a new batch every evening, you will always be with kvass, when the heat goes away very quickly.

I would like to offer a simple and economical recipe for making kvass. It quenches thirst very much and contains vitamins, macro and microelements. Moreover, it is very good for okroshka. And for children it is very useful instead of store juices., And is effective for raising hemoglobin. I tried it on my son (5 years old). Maybe someone will come in handy.

Beetroot - about 1kg
Sugar-1st. l
Boiled water-3L

Fill a 3-liter jar with one third of the peeled and chopped beets. Pour chilled water and add 1 tbsp. l sugar. Put on a window on the sunny side for 4-5 days to ferment. Then chill the jar with kvass in the refrigerator. Before using kvass, you need to sweeten it, this will soften the taste. When the kvass in the jar remains flush with the beets, you can add water again and add 1 tbsp. l of sugar and in a day the kvass is ready again. After two times, you need to take a new beet.

This kvass is the basis for a very tasty first course, beetroot or, as it is also called, cold. On hot summer days, okroshka and beetroot are the most ...

I have rye malt in stock for rye bread. Every time, sniffing into the bag, I think about that. that kvass would be excellent from this wonderful powder. Wild heat set in and street kvass in 0.2 cups for 7 rubles pushed me to take decisive action: DBecause the amount that I can drink in a day will ruin anyone, and malt for 42 rubles a kg is just "our prices"
So. in order not to overload you with the details of my numerous experiments, I bring the "dry residue" to the court.
Large plastic bucket (13 liters).
I pour out a 240ml glass of dry rye malt (a measuring glass of my bread machine)
I pour boiling water from an electric kettle, stirring vigorously so that there are no lumps.
Then I boil and pour out the teapots so that the bucket is almost full (i.e., I think 10 liters)
I leave this black, black liquid to cool until morning. If you need it VERY urgently, then I put a bucket of tea leaves in a bath with cold water. As soon as the contents become a little warm, put fresh pressed yeast in the size of 2 matchboxes and 4-5 measuring cups of sugar from baker's. I mix everything until it is completely dissolved. I would like to note in passing that I buy yeast in kilogram packages on the market, divide it with a thread (it crumbles from the knife) into pieces and freeze it in the freezer. They are stored for six months without deterioration in quality and are used for baking, and in a bread maker, and in kvass.
In a warm place (just on the floor in the kitchen) a bucket costs a day, it "plays" foaming. I filter the finished kvass and pour it into the jars. Night in the fridge and kvass is ready. Gaziroka sobs with envy. Family + kids' guests drinks this bucket per day. so every day is a new leaven.
One last tip. If you put kvass on bread, do not strain the tea leaves at once, let the bread ferment with yeast, and only then "go to waste". You will see that kvass will be tastier! But the variant with malt (in the presence of it, of course!) Seems to me tastier, faster and healthier. A familiar doctor said that "every day you drink a bucket of B vitamins!"

... let the bread ferment with yeast, and only then "go to waste".

Why "retreat"? This is a sourdough, on a part of it you can put the next portion of kvass and yeast is no longer needed.

Why "retreat"? This is a sourdough, on a part of it you can put the next portion of kvass and yeast is no longer needed.

And on these "waste" you can put bread dough.

Viki, what color is the kvass? Dark or what? There are also crusts)

I get light kvass, if you need dark, then add malt. And the crusts only make the leaven. Then they are no longer applied.

But what kind of mead and how to stir it up would be anti-freshening. Share, plizz, experience

Mead is a wonderful drink! But with kvass in the same row?
This is, in principle, honey mash, it is very easy to drink and quite pleasant and during a pleasant conversation in a circle of pleasant people, you can not noticeably drink a lot, but get up! I watched the picture of people just side by side, in short, the action: the head seems to be still clear , and the legs are like cotton wool, and if you got up, immediately sat down
In the city, they usually do not make this drink, it is a purely village joke, it is convenient for those who have their own apiary, the recipe can be found out as my relatives from the village will descend, if there is still interest

I climbed here on the Internet and found a site where it is so thoroughly described how to make mead at home and also how to make absinthe at home, I never thought that people at home want to reproduce such drinks, if interested, here about mead:
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and here about absinthe:
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but it turns out there is also in the form of honey kvass:

on the site
mamma | Participant
Latvia, Riga Written: 03-06-2003 10:19
I do not know what drink was sold in your market, but if it was a frothy drink like kvass, then it is prepared like this: put honey and boiling water in a ratio of 1: 7 in a warm place in an open container, in a glass jar, for example, for several days until the foam appears on the surface. (To speed up the process, you can add a piece of natural fresh yeast.) If the taste suits you, that is, there is enough acidity, bottle it (you can take plastic from under the mineral water), close and put now in a cold place, it will do a refrigerator section for fresh vegetables or a wine storage area, hold for a few more days - the drink is ready. My grandmother in the village, where there was a wood-burning stove and a cellar, turned out mead - a frothy sweet and sour refreshing with a characteristic smell, a weakly weak alcoholic drink, and in urban conditions some kind of ersatz comes out, reminiscent of mead. The whole process takes about 2 weeks, try it, you might get what you need. Yes, be sure to pour honey with boiling water or boil the solution in order to destroy some kind of enzyme that kills fungi and yeast too. Otherwise, the process will take a long time.

someone correctly said, live a century, learn a century, and you will die a fool ...

I had two rye sourdoughs - one hop, the other regular. Bake bread, using them alternately. I did not see the difference, and therefore, when it came time to put kvass, I poured the remaining half of a half-liter jar of hop sourdough into a 6 liter saucepan, where the components - sugar and brewed rye flour - were already diluted.
After two days, the kvass was ready.

Aglo, thanks!
Yesterday, without waiting for an answer, I added a rye sourdough, by evening the kvass "started playing", the smell is wonderful. I think the kvass will be wonderful. It's just a pity that I was afraid and put it all on a liter.

Another recipe.

100 grams of glofes
8 liters of water 40 degrees
600g sugar
1 tsp citric acid
1/2 packet of yeast

Leave for a day. Then pour and put in the refrigerator.

I am sharing a recipe for kvass that my mother still made. and now I, for many years (in the sense of hot) in a row. So:

BREAD KVASS

I take an enamel bucket (10 liter) and pour 8 liters of water into it, and set it to boil.
Cut 1 loaf of rye and semi-rye bread (approx. 800gr. Type "Darnitsky" or "Borodinsky" or "Ukrainian") cut into pieces and dry in the oven until golden brown on both sides.
I pour crackers into the boiling water, and if you like darker, you can put a couple of tablespoons of rye malt. Leave everything to cool down (I do it at night) to 36-38 degrees (I try it like milk for babies, on the wrist). If you need it faster, then I put it in cold water in the bathroom. Then add 50 gr. fresh yeast (you can 4 tsp dry) and 1-3 tbsp. Sahara.
For a day, kvass will ferment. Sometimes it takes 2 days, it's better to try. Strain the kvass with squeezing the bread, and then it is desirable to put it in the refrigerator for a night, no longer in a bucket, of course, but in cans or plastic bottles. Stored in the refrigerator for a long time.

Drink to your health

I'm doing a little differently (although I support everything that Vasilinka said). I take bread with Rye (if there is such an opportunity) and Borodinsky (half each).
It is better not to cool the water, but to let it brew.
Then two options are possible - 1). remove bread and add yeast and sugar, or 2). add to the total mass. Unfermented bread is easier to wring out and remove.
And after the main fermentation, the resulting liquid is filtered, bottled, a few raisins and sugar are added to taste (for okroshka there is less sugar, I will not say how much, because the taste and color ...).
Then the bottles are sealed and removed to a suitable place for further fermentation. Optimally - three days. If more is better, less - the kvass will be "unripe". It is clear that you don't want to wait in the heat, but try it ....
If the place is not very cool, sugar was put not for okroshka, but for "drinking" and the kvass lay for a long time, uncork it carefully, it can behave like warm champagne and end up on you and the surrounding environment.
Good luck.

Vasilinka, Amagirus Yatak understood your principle of making kvass is about the same, and the question for you is whether everything agrees with how I cooked according to your recommendations - prepared water - boiled, added rye bread in slices previously fried in the oven, let it brew, cooled to a warm state - added yeast. A day has passed, the smell is interesting - it smells like home brew, tell me at this stage it should be so? Well, I thought maybe it should be. Strained, poured into bottles and sent to the refrigerator. Yesterday was the second day of exposure in the cold I tried it - a cloudy low-alcohol drink. For some reason, the word cider came to mind, although I have never tasted it. I tried it now - today is the 3rd day of exposure - a cloudy, whitish liquid, the taste is strong, vigorous, but all the same, doubts gnaw inside me about its weak but alcoholic content. Maybe keep it cold still? This is already a question for yourself. The main thing is the smell at the initial stage and should be like this, or this is a sign that I did something wrong.

I have rye malt in stock for rye bread. Every time, sniffing into the bag, I think about that. that kvass would be excellent from this wonderful powder.

So, I was looking for your message, I believed that it is possible to make kvass from malt (because black bread in our family does not go very well, and there is a lot of leaven left). Thanks for the recipe, we must try to make kvass!

I just want to clarify that if this "black-black liquid is cooled until morning" until the morning, it will not be warm, but at room temperature - it's okay, can you add yeast and sugar? And is it possible in this case to replace with dry yeast? If so, how best to dissolve them - in this large volume or separately in warm water?

I get an excellent kvass according to this recipe.
For 3 liters of water.
5 tbsp sugar
2 tbsp of Borodino mixture
1 tsp malt
1 tsp yeast.
Leave for a day in a warm place then put in the refrigerator

[Summer resident]

Summer resident, tell me, please, do all these ingredients for kvass need to be dissolved in some sequence or all at once, what is the water temperature needed? Do you need to cover the jar with something or wrap it up for fermentation to occur, or what? I am waiting for an answer, I liked your recipe, I have all the ingredients ...

I pour water from the filter into the jar, In a separate bowl I mix Borodino, sugar and yeast. I brew the malt with a little boiling water. I dump all this into a jar, mix thoroughly and cover with a nylon lid. If the fermentation is very vigorous, I periodically open the lid so that excess gas comes out.
In such heat, nothing should be warmed or wrapped up. And if it's cool, then the water can be heated up to 30 degrees

I make an excellent kvass according to this recipe.
For 3 liters of water.
5 tbsp sugar
2 tablespoons of Borodino mixture
1 tsp malt
1 tsp yeast.
Leave for a day in a warm place then put in the refrigerator

Here is probably the fastest recipe for those who have all the ingredients.
I left to experiment, I hope I will please my home with delicious, cheap and environmentally friendly kvass without preservatives.

I left to experiment, I hope I will please my home with tasty, cheap and environmentally friendly kvass without preservatives.

I also just put kvass according to the Dachnitsa recipe, tomorrow afternoon I hope it will be ready, I will unsubscribe later

And how to strain kvass, pour it through a sieve-gauze into another three-liter jar and then put it in the refrigerator? Doesn't this make kvass "less carbonated"?

Girls, what if you use honey or fructose instead of sugar?

Leave for a day in a warm place then put in the refrigerator

Summer resident, do you filter kvass before putting it in the refrigerator?

Made kvass according to the Dachnitsa recipe (thanks for the recipe). I wandered for 2 days, and only then a leavened smell with sourness appeared, before that it smelled of mash. When poured into bottles, I tried it, it turned out to be very sour for me, I had to add sugar.
After a day in the refrigerator, a solemn tasting was held, everyone liked it, and made such kvass 2 more times. And now the bank is also standing, wandering. But a day is not enough for me, 2 days is just that.

Made kvass according to the Dachnitsa recipe
But a day is not enough for me, 2 days is just that.

And I wandered for 1 day, so it seemed to me not kvass.
Thanks for the tip, next time I will put it on 2 days, maybe I like this option.

When I wrote in my kitchen it was + 38, so it reached its condition in a day, and if a little cooler, then naturally it will ferment longer, and sugar, too, to my taste, I had spoons with a good slide, but I did not write about it , call

[Summer resident]

sugar, too, to taste I had spoons with a good slide, but I did not write about it, call me

So it was, but I measured sugar with bread spoons and could not understand what it was - with such a luminary of leavening, spinning and cooking, like Summer resident - and this taste (I thought that you like sour kvass)
And a spoon with a slide is like 2-dimensional, now it's clear why I still needed to add decent sugar.

I don’t love sweet leaven, it was my husband who made sour from birch sap

Girls, I have a dry sourdough for rye bread (ready-made - Rogi Dunkel) is idle. I look you are using a mixture of Borodino, so I think, can you make kvass with this sourdough?

Currents without fanaticism! It is very aromatic, but also very sour.I think if you add 1 tea without top to a tablespoon malt, it should be good

Thank you! We will try.

[Cake]

As soon as the contents become a little warm, put fresh pressed yeast in the size of 2 matchboxes

Cake-sun-honey!
When you make kvass again, a suspension of yeast, please ... Well, how much do you put in 10 liters ... Otherwise, I've already run around three cigarette stalls ... well, there are no matches there ... But suddenly these boxes are different ...

[Packom]

It is of course, with Packom then anti-freshener ... but ...
Cake, why sugar with yeast? They stir me worse than if I threw it into boiling water ...
In short, I'm already doing it! Only the saucepan, which I always thought was five-liter, turned out to be three-half-liter ... So there is more malt ...

I have already given this recipe, copied it from the Orthodox forum:
... "We take fresh rye (exactly rye, and no other) flour and dilute it with water until thick sour cream. We need about half a liter of the mixture. Add a couple of tablespoons of sugar. You don't need to add any yeast, the flour already contains everything that The only thing is, to speed up the process, you can add a handful of light raisins (but then you will have to catch it out of the ready-made grounds, do not leave it).
We mix everything thoroughly and put in a warm place for several days. When fermentation reaches the desired condition, and the desired condition will come, when sourness is felt in our mixture, we shift the almost finished “thick” into a large bowl, fill it with three liters of water, add a couple of tablespoons of sugar and a couple of tablespoons of flour, and after a couple of days we drain all the liquid from above in a separate dish. Before us is what is called "young kvass". It is still too watery to taste, but if you add sugar to taste and leave it in the refrigerator for a few more days, you get a quite decent drink.
Then again fill the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Drain off the finished kvass (now mature, not young), add sugar to taste, drink.Fill the rest of the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Etc…
We got a continuous production that, without the slightest effort on our part, provides us with three liters of delicious drink every two days. Then, when there is enough thickening, the kvass will ripen every day. When there is too much of it and the drink acquires excessive sourness, just throw away the excess thick. Or give it to your neighbor "

According to this recipe, now at the dacha I only make such kvass - quickly and simply. Sometimes I add kvass wort, mint and hyssop leaves, and the raisins are dark.
It is already worth 10 liters.

[Cake]

Cake, it turned out a step forward. Well, this is Schaub not writing that bullshit. Volume - 3 - 3.5 liters.
1. Malt put 75 grams. It turned out immeasurably.
2. Yeast put Saf 42 grams. After a day of settling ... the smell was ... I do not know what a mash is and have never tasted it, but I'm sure that it is she who smells like that.
3. Yeast continued to ferment for the second day. Vigorously.
4. I poured two bottles and put them in the refrigerator. When I poured out the leftovers ... the malt was not the day ... well, ooooooooooooooo much. A layer of five millimeters.
5. I poured a new batch with 40 grams of malt (two tablespoons) and tomorrow morning I will add 15 grams of yeast and 270 grams of sugar.
6. Since I was thrown by everyone with kvass, I took out an old, old book. And it says that you need to add mint to the malt. Mint is different. Curly, peppery, lemon, etc. It is clear that lemon balm is better, but I have unnecessary pepper ... Poke-not.
7. And there it is recommended to put raisins in bottles.

There will be another option MaryV try.

Peppermint is just what you need to pop! She is the most vigorous!

Hairpin, your first experiment is called BEER. Now it will ferment a bit and it will be it. And vice versa, about 5.5! so do not be rowdy! Of course there is a lot of malt! It will give bitterness and generally the wrong taste. Well done for reducing everything, it should turn out much better. Do not wait for the yeast to "play out"! Day of playing and bainki in the fridge!

[white malt]

By the way. I thought to buy a lot of entogo malt. And along with molasses. Well, two kilograms. And I went to search the sites. And there is still white malt and hop.

Why don't we make anything from hops? Maybe we need it too? And white malt for white kvass?

White barley malt. for beer. Hops for him. Opening a branch: Brewery?

White barley malt. for beer. Hops for him. Opening a branch: Brewery?

I am for!
Recently, I specially made kvass with the taste of beer for myself - I poured a decoction of hops into the kvass to make it bitter and vaguely resemble beer. Except me "this" nobody wanted to drink

White barley malt. for beer. Hops for him. Opening a branch: Brewery?

Nah ... I'm not interested in beer ... I read Dumas so much as a child that I don't drink beer.

There are two questions about my kvass.
1. In a day, should he still wander noticeably? I put 3.5 liters of 15 grams of yeast on my saucepan and after 12 hours it barely bubbled. Almost imperceptible. Do you need to increase the amount of yeast?
2. When drained from the pan, there is a black layer of malt at the bottom. Is it a lot of malt, or it just doesn't dissolve completely. Should the amount of malt be reduced?

[Hairpin]

Hairpin, malt does not dissolve in water!

I also tried to make kvass, it turned out a natural brew for the first time. I poured everything out and started a new one on the lees, adding sugar and malt, this one turned out to be delicious. And I didn't understand what to do next ...