Rye kvass rustic

[nakapustina]

nakapustina,

Most of all, I am still pleased with the cheapness of the process))).

[Scarecrow]

I made this kvass, poured it into bottles, and took it to the dacha. And there one bottle was lost in the grass. We found her three weeks later. I tried iiiii, it was a wonderful kvass with a slight sourness, for okroshka the very thing. But they didn’t make okroshka, I drank it in between times.
Scarecrow, Natasha, thanks again for the recipe.

[Wildebeest]

Wildebeest,

Did you have a bag of bottles there?)))

[Scarecrow]

Scarecrow, well no. We just put a number of empty bottles there for household needs, and someone put a bottle of kvass there. Attention was not paid, meanwhile the grass grew up and covered all the bottles. They began to put things in order and found a bottle with aged kvass.

[Scarecrow]

Scarecrow, Natasha, thank you for such a wonderful simple recipe!
I have been putting this kvass for 3 weeks (at first "my heart was bleeding": how is it, do not wash the jar ...), but the result is beyond praise, the taste is exactly what you like. Only I add malt to the flour (I brew 1 tbsp. A spoonful of boiling water in a mug, stand while frying the flour), the malt was quite large grains, and I strained the infusion. But now I came across the fact that I bought a new package of "Puds", which is much lighter and smaller, it took longer to filter the mixture (it clogs my strainer, I have to actively help with a spoon), now I think, and what will happen if it is poured into a jar, without filtering?

[LudMila]

LudMila,

And I don't filter anything. I mix it with a whisk and it seems like a homogeneous mixture is obtained below. Nothing floats ...)))

Well, and I will no longer do unnecessary movements.

Please share your experience - is it possible to store the "leaven" (in the refrigerator or freezer)?
I really like her condition now, you don't come to this right away (the first portion is generally for throwing away, and then kvass the further - the better it turns out), but you need to take a break for 2 weeks, so you don't want to start all over again ...

[LudMila]

LudMila,

It seems to me that you can try to freeze. The bread dough / sourdough is frozen. Here is the same yeast. And in the refrigerator, it slowly, but continues to peroxide.

I started kvass, put it in the refrigerator, and left for 2 days. Upon arrival, I found an incomprehensible snotty substance (like the early stage of kombucha). Poured out all nafig. When the strained kvass comes in the refrigerator, there is no such side effect.

Now my question is: does this wonderful brew not give anyone over the head? I like everything, but the spouse in the low weight category - 400 ml tried it and swam slightly. Could there be some degrees? higher than in kefir and less than in beer?

Elena, beats mine, he doesn't drink alcohol at all. Therefore, he immediately feels, in all appearance there is a degree :))

[Piano]

Piano,

There is ALWAYS an alcoholic component in kvass. Another question is how much. Ve depends on the conditions.

Kvass - 0.3-2.2% of alcohol, as Wikipedia writes. Depends on the amount of added sugar, fermentation temperature.

[Scarecrow]

my beats, he doesn't drink alcohol at all

the same story - does not drink, does not smoke, does not walk, does not work.. but in life it’s just a walking barometer: magnetic storms determine before the Internet, it doesn’t communicate on a mobile phone without a headset - impulses interfere with it ..... I’ll go clap kvask — maybe I’ll sleep better.
Scarecrow, thanks, enlightened. It seems that the younger the kvass, the lower the percentage.

It also depends on how much yeast is put. I put kvass about 23 years ago without a prescription. I remember that I did it well in my head. I just don't remember how much yeast I put. And then I found in the book how to put kvass correctly.

Yes, but here the yeast only once is the first, and then it multiplies uncontrollably. I keep a five-liter bucket in a warm kitchen for a day or two, then bottles - and in the refrigerator. Just different sensitivity to the drink. Well, a different fortress every time. To buy a chtoli alcohol meter? I'll get drunk after all! I will fall into quasi-rye addiction

[Piano]

Piano,

An alcohol meter won't help here. Lenka Timonka read somewhere at the wine-making forum. There are special meters for wine. And alcohol meters are specifically for alcohol and vodka.

Yes, but here yeast only once is the first,

So for the first time I laid like a whole 1 tsp. for a 3-liter jar. And then I don't throw the yeast.

[Albina]

Albina, I tucked banana yeast into my kvass once. Now there is a riot in my banks, kvass is quickly infused.

[Svetik]

SvetikI don't even doubt it. Liquid yeast does not count. They can (I think) put more

They will multiply no matter how much you put in. At least half a drop))). It's just that the process will take longer)).

[Scarecrow]

The first fill did not boil immediately, the second was already more active, As soon as I filled in the third fill, my kvass immediately began to boil.
Scarecrow, Nata, how I liked this kvass. The main thing is that you yourself regulate sugar in it.

I am reporting on an experiment with freezing sourdough. Conclusion - it just didn't work out.
She defrosted (froze the usual "portion", which she left in the jar), put the kvass as usual. After 20 hours - no signs of fermentation, sweet water ... ((
I had to go to the store, buy yeast (for some reason, it seems to me that yeast is definitely needed live!), Stirred it a little and poured it into a jar.
And then everything became good. Kvass is ready in a day! The plus is that you can already drink it, unlike the very first one, which was "empty". I put the next jar at once, the process started right there.))

[LudMila]

LudMila, Lyudmila, I had to keep the leaven for 3-4 days in the refrigerator. As soon as I filled it with what it should be, fermentation immediately began. I bet on banana yeast.
ScarecrowNatasha, I was already sobbing to make this kvass: every single day I fill 2 3-liter jars, and they all drink and drink.

Yesterday in the store I saw two ladies buy two sets for making kvass. I felt so sorry for them. They do not know about this simple and delicious recipe.

[Wildebeest]

Wildebeest,

And how does it fit so much into them? !!!

LudMila,

Surprisingly, they weren't active. Even yeast dough remains active after defrosting. Well, in principle, it's still good: the environment has been preserved and the flavoring and aromatic components. And fresh yeast gave carbonation.

I already burst into tears to make this kvass: every single day I fill 2 3-liter jars, and they all drink and drink.

My process is already underway on an industrial scale: I made two 10-liter buckets, yesterday my husband brought another 20-liter saucepan, asked to put kvass in it too - to come to the temple. People like it - two 6-liter buckets are not enough for everyone. Ask for more.

[Pava tree]

Pava tree,

Wow, you have a scale there!

Such "flour" kvass in these cases is the best way out. Try it, get enough bread for such volumes ...

LudMila,

Surprisingly, they weren't active. Even yeast dough remains active after defrosting.

I store the pressed yeast in the freezer divided into portioned pieces, and then I bake bread on them - there were no punctures. So freezing shouldn't have killed the leaven

Yesterday in the store I saw two ladies buy two sets for making kvass. I felt so sorry for them. They do not know about this simple and delicious recipe.

it was necessary to come up, select a set, and teach! why be ashamed?

[Piano]

Piano, Lena, these ladies were very busy with their troubles.

Thank you very much for the kvass !!! Season is open!!!

Thank you very much for the kvass !!! Season is open!!!

And what am I sitting?))

Can children have such kvass?

Can children have such kvass?

And what kind? Do you even give kvass to children? So this one is also possible. If you are afraid of alcohol. then in any kvass of natural fermentation it is. Up to 2%.

I gave it purchased. Only the child does not like highly carbonated drinks (and they are harmful), so she decided to diversify compote teas, but thought about degrees. After all, here the girls wrote that both themselves and their husbands were getting drunk.

My 3 years old, asked for okroshka, gave it. I ate 6-7 spoons. I don't think it will harm him. Everything was fresh and different.

Thank you very much for the kvass !!! Season is open!!!

And I thought I would be the first this year.

Natasha thanks for the recipe! so not complicated, I put this kvass on sourdough now. It's time for kvass!

[Scarecrow]

Scarecrow, and if instead of raisins currants or something else according to the season add ?? Spoil it?

[Piano]

Piano,

I think not, although it's not exactly the same thing. Raisins are added because of the very large amount of yeast living on its surface. But we also make liquid yeast from fruits / berries, so you can try.

NATUS thanks for the recipe :) today is the second day .. it is bubbling and muddy. That is how it should be?. and I understood correctly: girl_in_dreams: can this second one already drink? though I stepped and did not read. that yeast 1 time. I also added to the second: girl_sad: nothing or drain?

[Aunt Asya]

Aunt Asya,

Yes, everything is fine!))) Do not drain anything, try it. Do you taste good? So everything is ready.

THANK YOU!!! I got uraaa: bravo: the children came and said this is what they wanted. : girl-yes: fermented two cans gave a recipe with flour. and sent it with a sense of accomplished parental duty: Natusya thanks you too:: rose: I still did it for myself ... now you have to wait: pard: delicious ooo

[Aunt Asya]

Aunt Asya,

And I generally forgot about mine (I wanted to pour a new portion, left a little leaven at the bottom, put it aside and that's it. Like a white field of smoke))). Climbed 2 days later - and there fruit flies - straight enough for soup))). I had to pour it out and start over, just like you))).

nothing we are patient we will wait: girl_in_dreams: thanks

I make kvass all summer without stopping or interrupting. Almost every day, 2 liters of pure kvass. The men are drinking. During this time it took 3 kg of rye flour and 3 packs of red malt. All. Immediately I fry 1 kg of flour in the oven on a baking sheet as taught in public catering. Cools down, mix with malt and pour into a large tin. Then the leaven from the previous kvass, 3 tbsp. l. mixtures of flour with malt, honey (sugar) and set to ferment. Day wanders and usually you can drain. I pour it into a 2 liter plastic bottle (I have a 2.5 liter jug ​​with kvass about: there is still a lot of thick left on the bottom), again adding sugar (what I added first - usually the yeast was "eaten" during fermentation, kvass was taste sourish-fresh), close tightly and put in the refrigerator. Adding sugar to the bottle (right through the funnel for pouring the liquid before pouring and pouring it) gives both a sweetish, pleasant taste and new food to the yeast, which increases the carbonation. If the carbonation is decreasing / decreasing, add crumbs of pressed yeast to the next prepared portion along with the starter from the previous kvass. Here is one and the same leaven that has been living with me for 4 months))). During this time, I only added fresh pressed yeast 3-4 times a crumb of fresh pressed yeast. My kvass is usually opaque, because it is flour, not crackers (a lot of dusty suspension that rises from the slightest movement), but this does not bother me. There are 2 identical cheap plastic jugs with tight lids in use: in one it ferments, I pour it into a bottle, part of the leaven into the second (clean), where I mix it again, and this one goes into washing.

Thank you again for such a wonderful and simple recipe! Every day - 2.5 liters of real kvass, now, in this heat, it's great! I have a regular 3-liter jar, I don't even wash it at all, I'm always busy.
I also overcook a pack of flour at once (in Panasonic baked goods, 40 minutes). The jar takes 3 tablespoons with the largest slide. Immediately put 4 tbsp. tablespoons of sugar.Stir first in a mug, add a little water (cold, then from the kettle too, until slightly warm). I brew a teaspoon of malt in advance for at least half an hour, I do not filter it, everything is immediately put into a jar.
I do it in the evening, in the morning I sometimes see an "explosive" effect, the process is underway.))

Everything is the same, but without yeast. The sourdough was once used to ferment the first batch. Now a part of the leavened grounds from the previous portion is simply taken and a new one is placed. The reduction in carbonation occurs frequently. To do this, I bought a pack of dried fruits for compote, which (a handful) I wash under a stream of warm water for a few seconds and throw into a jar. It is a source of new yeast. The carbonation is immediately restored. Here is a 6L jar constantly in the refrigerator)).

🔗

Bank credit!

[Scarecrow]

Scarecrow, and I haven't done it before