Tatka1
nila, Nelechka, thanks, I will definitely look at the chicory in the store and try.
Thanks for the recipe!
Guzel62
Nelya! The kvass in the fridge has fermented a little more ... and it turned out awesome !!!! Exactly "like from a barrel" "!!!! I drank in years! A neighbor came (with a girl, Timkina's friend, to swim in the pool), I treated her to the last glass. Konda learned FROM WHAT he was, just stunned !!! Took a recipe, will do it today! The recipe went to the masses! 🤣
So thank you from her for the recipe!
Now I'll put it on!
Tashenka
Quote: Wildebeest
brew some mint

Svetik, thanks for the reminder! I always added mint to ordinary kvass. Only did not brew. I like.
Gaby
Nila, put the kvass in preparation. I'll see what happens, but in any case I try it with a spoon - it's already delicious. In the store, I saw chicory for 38 hryvnia, read what you did with malt and decided that I would do it with malt. There is malt, I bought it for a long time, it is not used. I counted 3 liters and changed something, did not put citric acid and put fresh yeast instead of dry yeast. I'll see what happens. It costs 3 hours, there is not even a hint of foam yet. Opened the lid is like an open champagne, one to one, the bubbles from the bottom rise sooooo actively. The taste is sweet-malt, the malt gives the taste of real kvass. I covered it with a lid, let it cook further.
Nastasya78
Good evening. I made "Fast kvass" today. We will shoot a sample tomorrow. There will be okroshka and guests. Interestingly, the guests will understand that the "kvass" contains chicory?
Wildebeest
Tashenka, Natasha, do you have fresh or dried mint?
nila, Nelya, the son-in-law said that the kvass was cool and asked for more.
I have already said that instead of citric acid I will add lemon juice. I used the juice of a whole lemon, it turned out to be a very nice kvass.
There are plans to make this kvass using liquid fruit yeast.




Quote: Nastasya78

Interestingly, the guests will understand that the "kvass" contains chicory?
I'm also interested, don't forget to share.
Nastasya78
Required :-)
nataliya_pl
nila, Nelya, thanks for the recipe. The kvass turned out to be tasty, and it is not troublesome to make, and the cap quickly formed.
Gaby
Nilochka, thank you for prompting us to make kvass. It turned out very tasty.
Nastasya78
Good evening. Probably, everyone will shower me with slippers, but this drink is completely different from kvass, especially from a barrel. More like kvass from a bottle, only without gas. Despite the fact that I added 400 g of sugar, it turned out sooo sweet. What if I added all 600? It definitely does not fit okroshka. Or put less sugar. As a refreshing drink chilled is fine. Well, a big plus is the speed of cooking. Thanks to the author for the recipe.




Citric acid per 5 liters. liquid is clearly not enough.
Sens
Quote: Nastasya78
More like kvass from a bottle, only without gas.
how without gas ?? ??
this kvass is like sparkling champagne.
Nastasya78
No ... There was foam on the surface, but there were no bubbles ... Maybe something with yeast?
nila
Guzel62, guzel, it's great that the kvass was infused and it turned out as it should! And it's also great that the recipe went to the masses!
Tashenka, Natalia., how about mint? Or haven't you yet?
Wildebeest, Sveta, especially glad that the son-in-law appreciated! I also love to please my own!
I should also try with lim. make juice, otherwise I'm used to lemon.
Gaby, Vika, well, you see, and you were afraid great what happened! Now you will have a healthy drink in the summer heat!
nataliya_pl, Nataliya, welcome to our forum! It's great that the kvass came out the first time!
Nastasya78, Anastasia, as they say - the taste and color! Nobody is going to throw slippers! Sugar I wrote that 600 grams would be sweet. This is for sweet lovers like my husband. But I still cut it to 400 grams. I don't like sweets much, and I'm fine. And the husband grumbles, but agrees and drinks. But I also wrote that if kvass is intended for okroshka, you can still reduce sugar.
But you also need to take into account that the kvass in the refrigerator continues its quiet processes, and on the 2nd day more acid appears and gases appear.
Was the yeast high quality?
Lemons the dose is normal, if there is a high-quality lemon, otherwise you can buy lemon with other impurities from us. But even here, no one forbids choosing a dose of ingredients to your taste. I gave only the basic proportions, and there, as fantasy tells you.
Sens, immediately there are no gas vehicles! Carbonatedness appears on the second or third day. It depends on how fermentation takes place.
Palych
I also nailed such kvass ... for a 3-liter bottle. Sugar 200g, tea yeast, half an hour of citric acid and a tablespoon of chicory powder and rye malt (brewed). Tap water, cold, from a filter. An hour later, foam appeared - put it in the refrigerator. We will try it tomorrow.
nila
Palych, Igor, well, you just go for a walk, so walk! It's generally a good idea to combine both malt and chicory together! I will look forward to the result!
Palych
nila, the color is pleasant, leavened, chocolate and the smell of bread. My wife offered me to throw a heel of raisins - have you tried it?
nila
No, I haven't tried the raisins! He plays well without raisins. But no one bothers to try, and then share your experiments with us! The main thing here is a useful base in the form of chicory!
velli
Hello everyone! Girls, I also made this kvass! Only I did it in two 1.5L bottles like Marinka of their video. Only I poured into bottles in sweet acidified water with chicory and poured yeast on top and put in each bottle 2-3 tiny slices of black bread (pinched off a pea) literally the size of a pea. Kvass began to bubble before our eyes. He stood at night at the kitchen table. There was a lot of foam in every bottle. I put it in the refrigerator and tried it last night. But my kvass did not in any way resemble barrel kvass, it had a bready taste and smell, and even very effervescent. This is not kvass, this is Bomb! It reminded me of the taste of bread kvass from those that our mother cooked. The son tasted it and said: Oh, how grandmother tastes! now okroshechki would not hurt to play on it! Kslovu, okroshka turned out on this kvass is simply magnificent. We don't like okroshka made from purchased bottled kvass, I make kvass myself. But this is so troublesome and long, and this recipe is just a miracle! There is a bit left from the second bottle, tomorrow I will put it on to cook again.nila, NelechkaThank you so much for the delicious kvass recipe!
Palych
Quote: velli
Hello everyone! Girls...

Nastasya78
Perhaps you `re right. My yeast is old. Maybe they didn’t work as it should and didn’t eat sugar ... But the kvass is in the refrigerator. I will try on the 2nd and 3rd day. I will report. I can't say anything about the lemon. I bought a new company, this is the first time I see this.
Gaby
According to this recipe, I got kvass like from a store barrel, only I made it with malt and, bottled in two one and a half liter bottles, added a dozen raisins to each.
velli
Palych, IgorForgive me for the mistake! While I was typing, I did not see a new interlocutor, I promise that I will improve!
Sasha55
Nelya, super kvass. Over the weekend we drank 6 liters for two. Made from liquid chicory 2 tbsp. l. and sugar for the first time Two glasses thumped. 1 tsp lemons. dissolved everything in 1 liter of boiling water, added up to 5 liters with filtered cold water, 2 tsp on top of the yeast CP and left it on the table overnight. Early in the morning I poured it out and put it in the refrigerator. At lunch they drank, divinely. Straight one to one, as before from a barrel for a 3 kopeck mug. (my mother always swore when my sister and I bought it from mugs and drank). The second time I put it back for the night, only the sugar was less and the chicory took away half a spoon, and the lemon, on the contrary, a little more. As a result, kvass is purely for okroshka. Slightly empty taste. Summary: in kvass for drinking, everything is prescription and
P.S. And a day later, kvass tastes better with gaziki.
nila
velli, valentine ,
Sasha55, Sasha,: rose: I am very glad that you also liked the kvass! Enjoy yourself and please your loved ones with this healing drink!
Now it is difficult to find good kvass on sale, especially bottled. In one of our programs, we checked the quality of kvass from bottles - solid preservatives, sweeteners and colorings. Not at all the kvass that was sold in our childhood. And it's great that we can now make a similar drink from our ingredients at home.
Nastasya78, yes, it is clear that something went wrong. And some product failed. You have to try and look for your own taste!

I'm a balbeska! All the time, until this morning, looking in profile at the place of residence, I thought that Langepas is a city in Europe. I just could not understand which country. Today Uncle Google made fun of me. It turns out that this is Russia, Ugra. I will know now, I have never even heard such a city before

Tosha
About yeast ... I added 25 grams of pressed yeast, put it in the refrigerator after 5 hours. They began to taste after 8 hours - very sweet. And a day later the sweetness was gone - 100% kvass from the barrel! Poured for children 50/50 with cherry compote - very tasty !!! Nelya, BIG THANKS from the whole family!
hen
Nelya, thank you so much for the recipe! Fast, delicious!
I love barrel kvass, but in the traditional way, something goes wrong, although I set up different experiments.
Here, too, I added gags: instead of citric acid, I used fermented sea buckthorn juice as an acidifier and added raisins. Made with malt and pressed yeast (30 grams per 5 liters of water). Prescription sugar. In the evening I brewed it, and at lunch the next day we were already drinking. Foamy kvass, sweet, with a slight sourness and a mild aroma of sea buckthorn. Yeast is not felt, although added decently.
Py sy: and the kvass, made in the traditional way, although it began to prepare 2 days earlier, is still not ready.
Thank you again!
Palych
nila, cool kvass !! Yesterday I made a "second", left in a bottle with half a liter of sediment, added cold water, a glass of sugar, a pinch of raisins and drank in the morning (today), the taste is the same, gas, foam ...
nila
Tosha, Antonina,
hen,
Palych, Igor,
thanks for the detailed reports! It's great that the home brewery works without stopping
Anchic
I also made kvass yesterday. I made half of the portion - my men left for my husband's small homeland, so there is no one to drink so far. But I feel that I underestimated my strength. For today half a day I have already drunk almost half of the kvass. I want to leave a little for tomorrow, see how it tastes on the second day. I put 250g of sugar on 2.5 water - a bit sweet, I want to reduce it to 200. I made it with dry malt, because it was lazy to run to the store for chicory
Rituslya
Nelechka, ole, ole, ole!
Thank you for the brew! Apparently, something in my technology was violated, because I even managed to get drunk from it.
Maybe overexposed on the table and fermented?
Good kvass, good quality!
Nelechka, thanks !!!
Wildebeest
Anchic, Anechka, I don't know about you, but on the second day my kvass turned out even better.
Anchic
Wildebeest, Sveta, my second day has not come yet. I filled these 2.5 liters in about half in a 1.5 liter bottle. One has already been sentenced. I left the second one as a specialist, because I've already read here that the second day is better So tomorrow I'll check it out and write
Gaby
This morning I took out a 1.5 liter bottle of kvass, I wanted to take it to work - to treat the people. But a bright thought came to me to relieve the pressure in the bottle at home. When I tried to open the bottle, he acted like champagne. I immediately remembered how the winners of the rally open a bottle of champagne and pour themselves over it. Fortunately, I tried to open it over the sink in the kitchen. At work, she treated me, poured, some said that the hops hit in the head. In general, the beginning of the day was laid and the day was successful.
Wildebeest
Gabydid the hop hit, but did the masses like the kvass?
Gaby
Svetochka, yes, everyone liked the kvass, they said it was not enough, and some asked for a recipe. They said that as a store, or rather used to be in barrels.
Wildebeest
Gaby, thanks, that's what interested me. Let them make such a brew and enjoy.
nila
Rituslya, Rita, Gaby, Vika, You made me laugh !
So you got a double pleasure today!
Intoxicating gases can appear from tightly closed containers. The bottles are curled very tightly. I usually pour it into glass jars, and try to make the jars not full.
Anchic, Anna, thank you for not being too lazy to describe your impressions of kvass! Tomorrow I will wait for the continuation!
But I advise you to buy and make kvass on chicory.
And I put it yesterday, and today they drank kvass certified on mint. At first I was going to do everything according to the recipe, I thought about it and added spoons of malt to the chicory, and then also 3 sprigs of mint. She brought it to a boil, and in bulk, Judas took out the branches of mint.
It turned out delicious! We liked it with a touch of mint!
Svetta
Nelechka, I bring you a personal thank you from my husband for this kvass! It is at this very moment that he drinks again and says "God bless her!" I put 400 g of sugar in 5 liters, it is just right for us.
I made this kvass last night and forgot to put it in the refrigerator, stood the night on the loggia. In the morning I poured it into bottles and into the refrigerator, now it has become cool and pleasant, we oppose. We have +33, just kvass in the subject. I have a mug since those times, remember?
Kvass like from a store barrel (quick kvass)

My husband and I remembered how we were small, and not very small already, they were sent with three-liter cans for kvass to the barrel. 36 kopecks are clamped in my hand, the lid is tied to the handle of the can, it rumbles a little, and skipping down the street towards happiness!
Anchic
nila, Nelya, tried it today. Kvass is very tasty, it seems to me, it has become a little richer. But it's hard to evaluate - it turned out to be very sweet for me, although I still like it. It's just that behind the sweetness I distinguish shades of taste worse. Therefore, you should try to reduce sugar, as you do - 400g per 5l. I made 500g.
nila
Oh, Svetik, what a photo! Came straight from childhood - a familiar mug of kvass on a wooden bench
And yes, about the rattling can in the same way - you rush to jump for kvass, and then you can hardly pull a full one home! But also, a bonus, near the barrel you drink a small mug for 3 kopecks.
Oh, there were times! And what queues were standing near the barrel! And now, too, modern barrels are standing in the city, only those who rarely take kvass, an aunt sits near the barrel and is bored! And the kvass is not the same as before
Say hello to your husband too, I am very pleased that he liked the kvass!
And yes, also - with his birthday! Tell him that he was very lucky with such a caring hostess and a noble cook!




Anchic, Anna, I never tire of repeating - we adjust the sweetness of kvass according to our preferences! We are all different, and sometimes even in the family the tastes coincide.
Svetta
Quote: nila
Sell ​​your husband in him, too, hello, I am pleased in about very much to a member!

translate

how pleasant are you?

nila
translated

but at all it was not necessary, so interesting


Yesterday I received a new cover with Ali, and a gift to it - a film on the screen and a stick - a pen. So I practice typing her text, I thought the keyboard would work better.
But no, I poke at the letter "and", and the letters "m" will be knocked out, etc.
Sens

Quote: nila
stick - pen.
it is called a "stylus" they come in different sizes, colors and degrees of convenience.

Anchic
nila, Nelya, Duc, so I will regulate. Just the first time I was afraid to put much less sugar, put about an average amount between your recommendations I will finish it and try to subtract it next time. I don’t really remember the taste of kvass from childhood - it was still quite childhood, the taste was somehow forgotten. But I really liked this one. And most importantly, it is convenient - it gets cold here easily and kvass is no longer drunk. You don't have to do that. It's warmer - kvass is ready in a day.
Trendy
Girls, do you not feel the taste of coffee in kvass? Yesterday evening I put kvass, tried it - there is a taste of coffee. Okay, I think it might ferment.In the morning I try it ready - it's still there.
Svetta
Trendy, I poured the drink barley + chicory (well, which one was available), there is no coffee taste. Maybe your coffee is so snazzy with chicory? hence the familiar taste.
Trendy
I don’t know, of course, what’s there, but it’s only chicory. Yesterday I specially bought it. I'll come home soon and try again, or rather, I'll drink.
Natalia K.
What an interesting recipe. I will definitely prepare such kvass, but I'll buy chicory.
Nelya translate please
Quote: nila
and Judas took out the mint branches in bulk.
Anchic
Natalia K., Nataliya, "then I took out the mint branches and threw them away"
Natalia-NN
nila, Nelichka, thanks for the recipe. Yesterday I did it at night, put it in the refrigerator in the morning, and now I came home from work, tried mmmmmmm ... .. Indeed, the taste of childhood. But kvass on whey seems to be pleasant and at the same time has a double impression. It gives too much honey. I guess I put a lot. Next time I'll put less, we'll see.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers