Kvass and mead

[Hairpin]

Hairpin
Well, everything fell into place, otherwise I broke my head, but I did not find an answer (as I did not try)!

You hid your slippers, remember? !!!

Well, actually, I keep them behind my back, but oh well ... I don't even remember where I took them! Age-related sclerosis or what ?!

Everyone, world !!!

And I will tell you that I still sculpted. My blueberry kvass has been in the pot for the fourth or fifth day. I did not understand how to determine his readiness. I think I'll put it in raisin bottles today and in the refrigerator.
🔗

Kvass from MariV should be married today. I'll send it to the refrigerator too. I haven't tried it yet.

I also made it with leavened wort. Sahara has been lost twice, so I can't drink it myself. I gave it to my husband, he eats / drinks everything that is sweet.
🔗

I also did it on breadcrumbs from an old book, but ... something is not very ... And in general, the option with breadcrumbs seems to me too laborious. Bake, cut, fry ... Nightmare ...

At the weekend I'll go to Timiryazev's apiary for honey, otherwise I exhausted it all ...

But they saved a whole liter of water. Hee hee

I think I'll put it in raisin bottles today and in the refrigerator.

I usually do not immediately put the bottles in the refrigerator, but first a warm day, so that I get gassed. As it becomes tough, I clean it.

Two liters !!! I already screwed her up twice !!!

I hope you have a water meter? Save a few more liters of water and buy honey for free.

I usually do not immediately put the bottles in the refrigerator, but first a warm day, so that I get gassed. As it becomes tough, I clean it.

And where is the recipe? !!!!!!! I do not see!!!

About the counter. Of course I have a water meter !!! True, it is the only one for the entire Koptevo microdistrict ... So if you divide two liters across the entire microdistrict ...

From each tenant a spoonful of honey - Hairpin mead.
Yes, you already have enough kvass, do not drink it. And seriously - I made kvass wort from the concentrate, but this year something shitty concentrate. Now I don’t know what to make of. If I find old round rye bread for 14 kopecks, then from it. Haven't been to the bakery for a long time. Everything, drove to the country. Good luck with your mead.

When you arrive from the dacha, see if your kvass wort is according to GOST or TU? According to TU, take nizz ...

I looked. Doesn't smell like GOST. Tu-Tu.

Here it is! Wort according to GOST costs 50 rubles, and according to TU 33 rubles. So congratulations on saving 17 rubles! Hee hee.

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.

And it turned out interesting. When I poured it into bottles for the first time, my husband tried it, cursed it with sour and poured sugar. When I tried it the next day, the drink was fizzy, pleasant, but ... overly sweet. I repeated it for an encore ... That is, I added sugar to the bottles in the refrigerator, but ... I didn't get the effervescent. Some kind of empty ... Now I will catch the moment so that it is effervescent and not very sweet ... And most importantly - it is without yeast !!!

Now I think that this leaven should be used in bread ... Yeast is unlikely to replace, but a couple of tablespoons will not be superfluous ... Only if I go straight from the jar into bread ... right, or do you need to catch the moment again?

And the kvass is not very light?

Highly. Light gray beige.

That's why crackers are fried. I would have thrown rye roasts there for the bloom and embarrassed the light raisins, and the dark one, the very thing (it is more fermenting).

Nooo ... with breadcrumbs it is painfully dreary ... Bake bread, fry breadcrumbs ... and filter lazily. I have dark on the malt too. The fact that this one is light does not bother me. But I'll take into account the dark raisins. I take the light one, it seems to be better.

I hope you don't wash the raisins? And to filter, threw it on a sieve or in a colander. Summer seems to be over, something okroshka is not hot.

No, I'm not my raisins. As far as I understood, wine bacteria are found on raisins and can be washed off.
I have basic troubles with berry (blueberry) kvass. I held it for almost five days, but did not become effervescent. Either underexposed or overexposed ...

To change the color of kvass - some people like it darker - just add kvass wort (which is in half-liter jars). In order not to sour, the leaven should be fed regularly, like the sourdough. And with thick leavened, if you add a raw egg there, it is very good to wash your hair instead of shampoos, which I am doing now at the dacha. Okroshka no longer wants.

[Hairpin - special in kvass !!]

Hairpin - special in kvass !! And with malt, you don't have a conversion to more modest volumes in your store. type on a pan of 4-5 liters ??? Do you need malt-yeast lope ??
And where do you people take bottles for kvass ?? Or to put your kvass, you first have to buy-drink-pour the store-bought stuff ?? I don’t have a single bottle on my farm. Are cans allowed ???

[Aunt Besya!]

Aunt Besya!
1. In a couple of weeks I will give out ... with a hundred recipes per liter (but for now I can throw an unworked Word file);
2. For malt, I came to - for one and a half liters of 1 tbsp. l. rye malt + 6 grams of pressed yeast + 120 grams of sugar.
3. Anything with screw caps is allowed.
4. Don't forget about raisins.

Alas, in order to make good kvass, you always have to taste it before bottling ... It's just that it doesn't always work out in terms of time.

Fenx, tomorrow morning I'll put it on, but I have dry yeast Saf-moment, there are no others. I’m lying, actually there are those who were in a pack with purchased kvass, and they are lying around. somewhere on our site there was a recalculation of fresh to dry ?? Did you do it dry? Directly into the liquid, or let them wander with a little water and sugar first?

Alas ... I not only do not use dry yeast, but I am trying to abandon the popular pressed Saf (well, those with 42 grams). I have a diabetic crescent, so she said that she felt bad from these cubes ... So I try with all my might to switch to domestic yeast ...In general, I'm trying with all my might to give up yeast ...
And I liked the cake kvass ...

I get 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

I made this kvass, everyone really liked it. The first time I put it, I tried it and it was ready for 2-3 days (it stood in a clay hut, and it was cool there), and then left a little sediment from the old kvass plus added everything according to the recipe and acidified the kvass in a day.
Thanks for the recipe.

And I almost made pear kvass !!! When I made jam, a bunch of stubs remained. And somewhere I saw a recipe on stubs. In short, it was a pity to throw it away, I boiled them for a few minutes and poured boiling water over them. When it cooled down (1.5 liters of a can), I added 50 grams of sugar + 6-8 grams of yeast. It turned out sour. Poured it out. Then she repeated the same thing, but put 200 grams of sugar. It turned out sooooooooo interesting, but too sweet. Now I stopped at 120 grams of sugar ...

recipe on stubs ... Now I stopped at 120 grams of sugar ...

And I almost made kvass from apple cores, I set 2/3 of the multi bowl with cores on buckwheat mode, after 5 minutes I added boiling water to cover the cores only, after 25 minutes I poured everything except the cores into the pan, covering the bowl with a multi insert-steamer from her kit (conveniently unusually). By the way, I put on 2/3 of the saucepan the cartoons in uncooled water (I forgot to cool it down a little) 130 grams of sugar (too much, I will put 90 grams later), added a teaspoon with top of SAF yeast and a tablespoon of SAF kvass. What will happen - I'll write in two days .. I tried this liquid - sweetish, interestingly the taste changes over time in which direction?

In the direction of decreasing sweetness. If the yeast is healthy and there are a lot of them, they can eat all the sugar and not leave you!
Let me remind you that I am against dry yeast and pressed in 42 grams cubes. I have Soviet in packs of 100 grams.

[Shurshun]

Something Shurshun he is silent about apple kvass, and I decided to try it too (I did a pear one):
I cut the apples (so to speak, not really):



I poured 120 grams of sugar (one and a half liter can):



Well, she poured boiling water over:



When it all cooled down, I added 6 grams of pressed yeast, and in a day it turned into this:



When I started to like the taste (about a day later), I filtered it, sprinkled raisins and ... Well, in short, it ended sooooo quickly. The only thing is that it quickly begins to deteriorate without a refrigerator (or so it seemed to me). But I wouldn't leave it on the table for half a day.

I have repeatedly come across reports that a wonderful homemade kvass can be made on the basis of Glofa. But - alas! - the exact recipe was not given anywhere. The ingredients are clear - Glof, water, sugar, yeast ... But how much to put and how much and at what temperature to withstand ... Maybe someone can suggest the exact proportions?

Maybe a recipe for kvass from kvass wort from a bag of Home Kvass (manufacturer Home Kitchen) will help you:
1. Pour 1 liter of boiled water (35 degrees) into a clean 3-liter jar. Add kvass wort from 1 sachet (60g) and 150g sugar. Mix everything. Top up in
a jar of warm boiled water up to 3 liters (25-20 degrees).
2. Add 1 sachet yeast to the jar (3g).
3. Cover the jar with a clean towel or napkin, let it brew for 1 day at room temperature.
4. Close the jar tightly with a lid or pour the kvass into clean bottles and screw the caps tightly.
For a richer taste, you can add 15-30 raisins to a jar or 5-10 raisins to each bottle of kvass.
Keep kvass for 2 - 3 hours at room temperature, then place in the refrigerator.
5. Ready kvass retains its taste and can be stored in the refrigerator for no more than 5 days.
To give a new taste, add either mint, or grated horseradish, or thyme, etc. (along with the kvass wort according to paragraph 1).
When bottling (item 4), strain the mixture beforehand.

The composition of the kvass wort: rye fermented malt, barley malt, rye flour, corn flour, water.

Natulek, thanks! Exactly, probably, this recipe cannot be transferred to Glof, but as a basis it is quite suitable. I guess it makes sense to experiment ...
Thanks again!

[Kettuna]

Kettuna , I always add Glofu to my homemade kvass. Now is not the season, I don’t remember exactly, like 1 tbsp. spoon for 3 liters. jar. You very simply define it to your taste. Kvass turns out

kolynusha, and what else are you putting?

At the beginning of the season, I buy kvass by weight. I pour kvass into the jar, dry roads on the edge of the knife, put sugar, crusts from Borodino bread, raisins. I put on the windowsill on sunny place... The first kvass costs about 3 days. Then I drain it, add sugar, crusts, raisins again. And so on. When a lot of thick matter forms at the bottom, I remove some of it. The first 1-2 times, the kvass is not so tasty and vigorous, and then the leaven is gaining strength. When the kvass is poured into a jar, I pour it a little into a glass (it's easier to stir until smooth, you can immediately add it to the jar), add Glofa to it and pour it back into the jar. I immediately add sugar to taste. That is, I put it in strained kvass.

[Most 1 time add 3 tbsp. bee bee spoons]

Now the hot weather begins and you want to drink more and more, and kvass is considered a very healthy drink.
I offer the first recipe, I made it for the first time - we have been drinking for 3 weeks and I really like it, and it's already useful

Homemade oat kvass

Rinse 2 cups of oat grains thoroughly and pour into a 3 lithium jar. Add 4 tablespoons of sugar and Most 1 time add 3 tbsp. bee bee spoons... Pour cold boiled water and close the lid. Every day for 3 days, drain 2.5 liters of liquid (cannot be consumed) and refill with cold boiled water and 4 tbsp. tablespoons of sugar or honey. After 3 days, the kvass is ready. You can drain 2.5 liters of kvass daily. The thick can be used within 3 months (I fill it with new water about every other day, and add when honey, when sugar. No hassle. Husband drinks with pleasure. But I even like it more for its useful properties).

Macaroni is a very interesting recipe, but what is bee bread? Is it something to do with honey? A honeycomb won't work?

Gabi, bee bread is usually sold there. where honey is sold. I usually see it in the markets where hawkers sell honey, propolis, pollen. But at the expense of replacing it with honeycombs I don't even know. You need to climb on the Internet and see the differences

Oh, girls, Perga turns out to be the best biostimulant, stimulates male potency (... and I thought it was just spring) Perga ("bread" in Old Church Slavonic) is a bee pollen preserved by a honey-enzyme composition (collected pollen), folded and compacted by bees into honeycombs lactic acid fermentation.
Perga, to one degree or another, resists most diseases. Another interesting argument in favor of bee bread.
Perga is a protein feed for bees. It contains various types of amino acids, enzymes, and vital vitamins that have antimicrobial properties. Bee bee is widely used in the treatment of many diseases and diseases.

Yes, girls, very timely Temka, soon after all okroshechka will go, how to make bread kvass?

[Bread kvass]

Bread kvass
On a 3 liter jar, cut black peas in a thin layer from rye bread and dry in the oven. We add 5 grams of pressed yeast, sugar to taste, and 4 tablespoons of kvass wort (we sell it in stores in glass liter jars) for readiness to check to taste.

[Bread kvass]

Bread kvass
On a 3 liter jar, cut black peas in a thin layer from rye bread and dry in the oven. We add 5 grams of pressed yeast, sugar to taste, and 4 tablespoons of kvass wort (we sell it in stores in glass liter jars) for readiness to check to taste.

Specify, please, how many humpbacks (or from which particular rye bread) to cut per 3-liter jar.And what if there are no black humpbacks, but they are brown?

Medusa, I'm buying a rye brick. like Darnitsky. And the crust, which is the most fried (top). The crust on the crust should be less transparent, because the transparency of the kvass depends on the thinner and fried the crust, the more transparent the kvass.

And I also really like it when I pour ready-made bread kvass into a jar to put it in the refrigerator - add 5-8 raisins there and cover with a lid. Kvass is getting tastier!

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

Can you tell me the recipe, please? I looked through many topics, but I did not find a specific recipe ... Everyone uses dry kvass, but the "waste" from kvass - no one writes anything ... It is a pity to pour out the excess leaven ...

I made kvass according to the recipe of Tortyzhki (p. 1 hole No. 9), the bucket of v12l went out somehow imperceptibly. It could be compared with keg kvass, but no, a long time ago nothing worthwhile was sold in barrels. In general, after a long search and experimentation, I finally found a kvass recipe that will definitely take root in our family!
Thank you very much!
Yes, and the bread on this kvass is also excellent!

This week I attended a bakery exhibition in Kiev. From there she brought a recipe for homemade kvass with malt.
The day before yesterday I muddied it, today I drink with great pleasure (we have a heat of 37 degrees)



For 5 liters of water (boiled according to the recipe, I took cold filtered water)

fermented rye malt-100g
dry yeast - 5g (I took 200g of grape sourdough)
rye crackers - 3-4 pieces
sugar - from 175g to 250g, depending on personal taste preferences
raisins - 10 pcs.

Pour the malt into a glass of boiling water, stir well and add to the water.
Dissolve sugar, yeast (leaven) in the same water. Throw in the crackers and raisins.

Put in a warm place for a day for fermentation. I mixed the mash a couple of times a day.
After a day, it is necessary to filter the kvass and put it in the refrigerator for another day.

I liked it very much, I recommend

Well, very much in the subject. Let's go brew the malt

I understood the cradle correctly - it is necessary to start a new brew every time?

So I don't understand.

Last year I did it for the first time in my life, I just poured the first one, brrr !, I added water and sugar there, I did not ferment so much, but it turned out delicious. I didn't dare to top up anymore, the question "what's next" remained ...

[normal]

I understood the cradle correctly - it is necessary to start a new brew every time?

I do not breed a new one, everything that remains after filtration (gruel) is diluted with water, I add sugar, normal brewed malt, a handful of sourdough (maybe you can do without it? you need to try)

And I leave it for a day in a warm place.

Today, in this way, I muddied another 5 liters of kvass. From experience I know that kvass of the second or third generation turns out to be even tastier: there is no pronounced bitterness, starter odors begin to prevail

And part of the gruel (300-400g) was added to rye bread. It went great

Last year I made kvass about 5 times on an old beer brew. Turned out great

Then they stopped drinking kvass, they were fed up. wanted something else.
Therefore, I used the whole mash in bread. I kept it in a liter jar in the refrigerator.

Since 2001, sourdough has been living in my refrigerator. Every summer I made kvass and everything was great. Well, sometimes it happened that I "froze" - I acquired a whitish film, it seemed like they coped with it with heat and sugar, and the leaven continued to live. And last year, in the middle of summer, something happened, help me figure it out. For no reason at all I pour out the ready-made kvass from a three-liter container, but it is jelly. And all the following kvass from it are now also jelly kvass - although I wintered in the refrigerator as before. In addition to the difference in the viscosity of the liquid, I do not observe any changes. It wanders as before for three days, bubbles, all in a bunch. The taste is as usual - like all these 9 years, the smell is good, it doesn't seem to affect the intestines. Tell me where this incomprehensible viscousness came from and is it harmful?And if it is inedible, it will be a pity to part with the leaven, I got used to it, almost like a pet.

[lear,]

lear,my advice: throw it out! In winemaking it is called in my opinion "obesity". The wrong yeast multiplied, the wrong species. In any case, the wine cannot be corrected, and it is simply destroyed.