Kvass like from a store barrel (quick kvass)

[Natalia]

Natalia, Fives often have chicory 2 for the price of one. He comes from different companies for this action. Can you catch it?

[Natalia]

chicory has become at the price of average instant coffee

I read about instant coffee, but this is also not a cheap option

NataliaIs ground coffee also expensive (I don't know the prices)?
I think you can work with him too.
Pre-brew, cool, strain and then follow the recipe.

[Light]

Light, if chicory is only beneficial, then with instant coffee everything is more complicated. Cheap varieties are impregnated with artificial pharmacological caffeine that spurs pressure (this is done to achieve biological dependence for a further desire to buy this product). So, it is better and more desirable to use chicory!

strain and further according to the recipe.

I understand that in this case we are not talking about kvass, but about the chicory drink as such

[Anchic]

Anchic, Anyuta, so we will soon go to the village, and there are no Fives there. I usually carried a supply with me. I also caught stocks and bought. I also need it for bread.
I will definitely not put kvass on coffee, because the children drink it.
I will put it on less often, and in the heat, I will drink rustic whey more often.

[Natalia]

I see the sun has warmed up in many, the stirring in Temko has gone!
And I brewed some kvass today! Standing in a saucepan is cooling. And I also bought a beautiful jug for kvass, another one. Was in use all the time alone, but it seemed a little. And today I look at my jugs on stocks, how can I not take them!
But I completely forgot the chicory. Rather, I thought that I had a supply at home. I arrived, but there is no stock. I poured out the afterbirth from the pack. Now we are going to the city for the chicory to break through. Today I went successfully, they didn't even ask for help in the minibus.
Natalia, I don't even know what to advise you. I will buy chicory at any price, we are very used to this kvass in the summer. I will definitely not change for instant coffee, because I completely agree with Yuri that

if chicory is only beneficial, then with instant coffee everything is more complicated.

The only advice I can give is to try with malt. But I don't know if there will be a full replacement. I add malt, but I still stir 2 tablespoons of chicory, and add more malt to them.

And I also bought a beautiful jug for kvass

And show ?!

[Nelya]

Nelya, and I remember you all week with a kind word, making kvass. It got warmer and I wanted okroshka, I make half a portion every day, I started and thought that I didn't need much, it wouldn't go away. Yeah, today I brought a full portion, we arrived at the dacha, here, in addition to okroshka, they drink well.
Last year, when there was no chicory, I made it with malt. Everything worked out well, only sediment from malt, but it can be added to bread later, out of economy.

[Marina]

And show ?!

Olga, I'll show you tomorrow, if I don't forget. It’s not my desire to go out into the summer kitchen, my husband has already closed it. And I planted tomatoes all day, only recently I went into the house. My husband was taking apart a bag with purchases, and probably brought it into the summer kitchen or into the gazebo, I don't see him in the house
Marina, I have not done okroshka this year. We only eat it when it's hot. And now it's getting colder, the rain is falling all the time, so it's not up to the cold okroshka. But the kvass for drinking is already worth it.
Drink and you are on your health!

with instant coffee

ground coffee

[Nelya]

Nelya, probably we have lured your heat to ourselves, for once we have 25 - 30 degrees in May in the afternoon.
So kvass is very useful.

[marina-mm]

marina-mm, we also have 27-29 in the afternoon! But the reckoning will not be long in coming, by the end of May, the beginning of summer - we will return to our original state, until 10. So every year for the last seven years ... In the meantime, I went to stir up kvass

[Marina]

Marina, probably! We decided to share our heat with you! But not all of us! But now I am in a warm robe and warm socks! Don't want to go outside, the rain periodically breaks. Cool and damp!
Here is my kvass, in a new green jug! The transparent jug is an old one for several years.

One jug, for my husband, is in the refrigerator in the morning. And I didn't even put it in the refrigerator for myself. Stands on the table in the kitchen, I don't want a cold one. Yes, and not hot, kvass is cool even without a refrigerator.

Oh, my favorite color is Bilenky .... I want this too .. although I like glass more

[Olga]

Olga, I also like glass more, but it is very heavy. I have the same displacement, but glass. Now I pour water into it for washing down the tablets. But it is so heavy with water, you cannot lift it with one hand. Always, if I put it in the refrigerator, I bang it on the glass shelf. And I won't put it on the top shelf at all.

I put it at 14.45 (my time), now it is 17.20, that there is no movement, no characteristic smell. Penk - I was mixing it now. Standing in the sun, on the balcony ... I'm worried, however!





As an example, the dough delivered at the same time!

[Yuri K]

Yuri K, if done according to the recipe, then everything should work out. I have not even adhered to strict proportions for a long time, and it always works out. The only thing I didn't understand was that you put the yeast in the jar? I always brew in a saucepan, I have a specially low one, but wide from stainless steel. I cool it in it, pour yeast there. I do not mix the yeast, and they stand, dissolving themselves, all night. In the morning I stir the foam and pour it into jugs or jars.
It's a pity I didn't take a picture this morning how much foam I had. There was a pan all night in a cool kitchen, not closed, with air access. But even if there is no foam, and a white bloom appears on the surface of the kvass, you can pour it. Depends on yeast.

The only thing I didn't understand was that you put the yeast in the jar? I always brew in a saucepan, I have a specially low one, but wide from stainless steel.

You mean a flask? This is a 5L water bottle. I do not boil, because the water is filtered, it does not require boiling. According to the recipe, poured sugar, chicory, lemon. Stirred and then added quick yeast. All



Maybe more time is needed? The water is pretty cool.

Yuri, throw in a pinch of raisins.

Yes, the process seems to have started

[Yuri K]

Yuri K, yes, the well-known changeability of our weather, therefore we take advantage of the moment and make a quick kvass.
And I brew a small part and dilute it with cold water, until lukewarm, yeast there. It seems to me that chicory should be brewed.
Nelya, nice jug, comfortable.

It seems to me that chicory should be brewed.

Yes, it is instant, it's not ground coffee. It seems like it turns out, tomorrow morning I'll pour it into bottles and into the refrigerator!

Yuri, I'm holding my fists!
Marina, you need to use your method when you urgently need to make kvass. And then in the summer it happens that I spin and forget to brew, and then I wait until it cools down. But I didn't think of it to dilute with cold water. I just often not only add malt, but also sprigs of mint, I can still brew basil.

[Nelya]

I also have soluble, but for my taste, pour hot or cold water there is a difference.



Nelya, so I immediately began to do this, last year I wrote too, I always need to quickly.



I remembered that Malozemov's Food is alive and dead, it seems, they answered the question of whether it is possible to mix boiled and raw water, for example, diluting tea with cold water.
In short, they were allowed, the main thing is that the water is clean, ready to drink.



And in the case of kvass, it is still processed by yeast, although I habitually use boiled one.

[Marina]

Marina, yes, I never really bothered about diluting boiling water with cold water. And often I can dilute either tea or coffee with cold water

[Nelya]

Nelya, I just remembered the information, suddenly it seems important to someone.
It was interesting to me, I thought, when I diluted tea for a child at a party, but there was no boiled water, at home it has long been a habit to keep a jug of cold boiled water.

Yuri, I'm holding my fists!

I poured them into bottles, stood on the table beforehand for another hour, probably. That would accumulate gazulki. They have become as dense as the store! I hope the refrigerator does not explode

I hope the refrigerator does not explode

will not explode. If the caps are deep and the threads are strong.
But! when you open it, then it is here that it can gush !!!
Once upon a time I had such a fountain for the whole kitchen. I hoped that after a very cold refrigerator the kvass would not hit the sock
After that irrigation, I and the nearby space keep kvass only in a 3-liter jar, under a "light" thin plastic lid. Filling the jar no higher than the "shoulders".
Or under a heavy glass lid for canning, I have several of these, left of Soviet luxury. Such a lid itself is heavy on the can, and can release the accumulated gases.

If the bottle is inflated and becomes very hard, then it is already dangerous to open it right away. Here, either unhurriedly, slightly, by one turn, unscrewing the lid, but it can be ripped off, or, for greater safety, bleed under water by immersing the bytylka in a bucket, if there is a fountain, it will remain in the water.
The Victory Parade in the kitchen is

Good day. I made this kvass. Only sugar was significantly reduced, almost by half. And we should also subtract it. Conducted an experiment and prepared a liter - from ground coffee, from chicory and from malt. For my taste, the most delicious came from malt, then from chicory, but also from ground coffee (which I did not expect) delicious kvass turned out. But the kvass was not carbonated very actively, maybe it was in yeast. But I always buy this company both for baking and for bread, they are normally activated.

Kvass really liked not only me, but also my friend. I thank the author both from myself and from her. Moreover, summer is ahead. And I don't like to bother with "fermentation" and straining, with sourdough and rye bread crumbs, that's why I don't cook kvass in summer.

On YouTube, of course, there are a lot of these recipes, but you still have to stumble upon them, and even believe it or not to the author of the video, it will turn out deliciously. And on the bread maker everyone writes the truth. Therefore, the author is doubly grateful.

In order for the kvass to become highly carbonated, after filling the bottles, it must be kept closed at room temperature until it becomes noticeably hard. Then put it in the refrigerator. As a result of tearing out my eye, I got kvass! Here are just 5 liters, this is somehow a bit too much ... Another half-polish is not open, but the shelf life is unclear ...

Yur, how long can a poltoraska be enough for you? Well, three days maximum, right? The shelf life of bread kvass is definitely not less than a week, that's where you dance. Moreover, it is stored in the cold, alcohol and acidity build up slowly, so there seems to be nothing to spoil there.

And I brew a small part and dilute it with cold water, until lukewarm, yeast there.

I also do the same. Wait for three liters of water to cool down. And I add raw water. And, by the way, they wrote here that kvass will not work without lemon. It will work very well! It's just that there will be less sourness, but I just don't like sourness.

and for how long can you have enough? Well, three days maximum

We have now become cold. Kvass does not go simply. Okay, let it lie

[Svetlana]

Svetlana, I am very glad that you and your friend liked the recipe. Yes, it is very fast and completely unblemished! Well, sugar is a matter of taste. I reduce it too, but not much.
Yuri K, Natasha wrote correctly, nothing will be done with kvass. We also drank the jug immediately, and the second jug is worth starting. But it also got very cold, and kvass is not drunk. I was already thinking about taking okroshka off him, but here okroshka only goes in the heat. If I go to the store tomorrow, I'll buy some sausages and still make some okroshka.

[Nelya]

Nelya, well, nothing, the main thing is I got the result! Now we will do this for sure. Last year I did it only once - I didn't like it. This time I decided to do it more correctly, with aging in bottles until it rings, and it was right!

[Yuri K]

Yuri K, I'm glad that you found your easy option for making kvass! Good luck!

The kvass turned out delicious, I did everything according to the recipe, but bitter for my taste. And, yes, the degree is felt in it.

The kvass turned out delicious, I did everything according to the recipe, but bitter for my taste. And, yes, the degree is felt in it.

My husband also says so, I like it, and he is like a brew.

[Elena]

Elena, Irina, Well I do not know ! I never felt bitterness at all. And as a mash - probably fermented, stopped
But if this is so with you, then this is not your recipe! Then you need to look for another that suits your taste.

I have been making such kvass for 15 years already. Delicious. I even got the hang of doing it on vacation in tents: for 3 liters. a jar of spring water (I give it a little warm in the sun) I add 9-10 tbsp. sugar, 2 tbsp. l. (no slide) instant chicory, 2 tsp. lim. acids and yeast, if there are live ones, then about 10 g no more or dry 5 g. I grind the yeast with sugar and then mix it a little with water, add all the other ingredients, top up the jar to 3 liters and in the sun, the fermentation process has begun ... The principle is the same: 3-4 hours, while you can see that bubbles are wandering and running, there is foam about 1 cm of kvass ready ... then, into cold water, in the shade ... and after a couple of hours a delicious drink ... Usually outdoors, and even in the company of friends, we fill up 2-3 cans of this kind every morning ... by the evening everything is already drunk. The next day again and again ...

[Nelya]

NelyaThank you so much for the recipe. She stumbled upon him last year, but did not risk somehow chicory and kvass in her head did not match, but here it is called pinned, (it's hot outside, mineral water is already tired, her husband dragged kvass-chemistry to taste (written okroshny, disgusting incredible, a sip decided everything for me, sweet fuuu, and I immediately determined what was with the sweetener, this prompted me to rush and make this one. recipe, I took live yeast for the first time 15g, and then slightly reduced it (I don't know the result of the second one) I bought chicory both in powder and liquid, + added 1 tbsp. l of kvass wort (well, because it just stood bought for a long time) I think it tastes like dry and liquid kvass will differ because it is liquid with bitterness, perhaps it is needed less, but the color is darker (I did not make 1 tablespoon of dry and 1 liquid from pure). In general, without saying what I poured to the household, they said I will continue to do deliciously without informing from which In general, the result exceeded all my expectations, crossed out from heads mistrust and, now I'm very glad that there is such a clean recipe

I also put the classic one, but now we need to drain it, preserve the leaven, etc. and this one added and voila, drink and rejoice

[Svetlana777]

Svetlana777, I have never met liquid pure chicory, but they are sold with additives. With licorice, I condemned the jar quickly, and with rose hips, the jar lingered for a long time because it tastes bitter.

[Svetlana]

Svetlana, well, that's great, let me not splices, well, you still tried it and you liked this quick kvass
It’s impossible to drink in the store, it’s all chemistry! And this natural, simple and quick preparation, without any starter cultures? And what scares you so much? I do not think that it is worth hiding the composition of this kvass from our own people, because chicory is not so terrible. True, it also has its own limitations, as in every product.
Irina, I generally do not use liquid chicory, I just did not come across a hand. But dry and always different sold. Both clean and supplemented. But the last time I rushed and did not find a clean one on sale, I had to take it with a rosehip. Just today I will put kvass and open this pack, the old, no additives, chicory is over.Let's try this one with rose hips! I don't know how it will taste, because the first time I had to take chicory with additives,

[nila]

nila, Nelya, dry with additives I do not know what it tastes like, but liquid, it would seem, with rose hips, should be slightly sour. But this is not at all the case.

And what scares you so much?

I have absolutely nothing, I know about its benefits, but households will simply begin to look for undertaste or taste of chicory, I know them, so let them drink beneficial kvass without knowing the composition and rejoice at its presence in the refrigerator! Damn, I just dispersed, yesterday I tested it, and today I poured the third batch, there would have been empty bottles for bottling, I would have filled it tomorrow. you can make a large stock

so then I'll try aged, we go on weekends, and for parents there I always prepare a supply for a week

with rose hips the bank was delayed for a long time because it tastes bitter

Rosehip, by itself, is not bitter. M. b. was it stored somewhere incorrectly? .. Or is it a flavoring feature of the liquid chicory itself? ..

[OgneLo]

OgneLo, Marina ま り な, there is an incompatibility, maybe it? Itself was surprised.

and liquid, seemingly with a rosehip, should be slightly sour.

dry with rose hips does not taste sour, I bought it, but it’s liquid for me without additives, it has bitterness, and maybe sourness, probably because of the higher concentration

maybe she?

The incompatibility is not in the taste. That's not her.

with bitterness

I repeat: there is nothing to taste bitter in the rose hips, a priori.
It is convenient to use this rosehip extract

I repeat: in the rose hips, a priori, there is nothing to taste bitter.

so personally, I was not talking about rose hips, but about liquid chicory

But instead of brewing, I add malt. I brew with chicory.

Nelya, I was also honored
But something the first pancake turned out lumpy.
Made for 2.5 liters, sugar 250 grams.
Yeast teaspoon.
Stood 7 hours ... and nothing
I cleaned it in the h-k, since it was already one in the morning.
In the morning I tried it, just sweet water with a taste of yeast and that's it
There were questions - what is the jamb and which yeast - instant or instant? I put the first ones, maybe this is the reason?
Or a little?
Also, tell me, how do you brew the malt? I have a bag idle.
PySy. I won't pour it out, I'll throw in a few highlights.