Rye kvass rustic

[Mila1]

Mila1,

Why can't you drink? If you want - drink!))) I wrote about what needs to be drained from the can. And where are you going to get it later - it's up to you)).

Of course, you can put the second one. Well this is a leaven in its essence. It is necessary to drain most of it so that there is no excess of leaven, otherwise it will instantly peroxide.

[Scarecrow]

Scarecrow, Thank you! I poured the second batch. The first is in the refrigerator. Smells like braga

I'm sorry, not entirely on the topic, but where can you buy a 3-liter jar or with what can you buy it? No one knows?

I'm sorry, not entirely on the topic, but where can you buy a 3-liter jar or with what can you buy it? No one knows?

In juices. Until now, they cover birch and all that (pickled cucumbers). Old-regime enterprises. During the harvest season, many markets sell cans, please note.

See cans of fruit juices and drinks. Here they are sold at wholesalers and in small shops. I have never seen such jars of juice in large chain stores. Empty jars are sold at hardware stores. Well, while she was writing, Natasha had already answered. Correctly wrote "old regime".

[Nata]

Nata, thank you for your help. As a child, I remember a lot of these cans with different juices - apple, tomato, and now more and more 1-2 liters. We need to take a closer look.

Empty jars are sold at hardware stores.

Today I will go, there was an economic one near the market and banks were selling there, by the way. Thank you) Sorry for the off-top

In Auchan there are three-liter cans with different juices

Girls, do you need to boil the water or not? In my opinion, I am the only one without resistance.

[Galina]

Galina, I put kvass on spring water. If you calmly drink water that is not boiled, then you can pour it into kvass and pour it From the tap, we do not drink at all Look at your conditions

[Albina]

Albina, Thank you! I have a well: yes: So I think, in vain I boil it, cool it down. I put it on boiled, then I will not bother. Earlier in Russia it was hardly boiled

In the village, they bring from the pump for drinking and put kvass without boiling the water. I also used to put kvass only on boiled water. I specially prepared 3 liters in advance. a jar of boiled water.

Earlier in Russia it was hardly boiled

Then there were no chemical plants and other nasty things. The maximum is manure in the field.
Correctly said above - look at your conditions. For example, I recently got drunk from a spring in Moscow, and I'm still alive

Once in winter, in the coldest days, I was traveling by train to Yekaterinburg for 24 hours and the toilet in our carriage froze and was closed. Sorry I had to go to the next one in need. And so as not to run around once again (and everything is covered with frost and terribly cold between the cars), I limited myself to food and drink. But when I got to the hotel in Yekaterinburg, I drank a couple of mugs in one gulp from the tap. And when I felt that she was VERY nasty, I realized that I had quenched my thirst. I used to buy water there for drinking.

Since childhood, I have been accustomed to drinking water from the "column", though it is in a large capacity, and it is normal. But this is IMHO! In Moscow, they constantly drank water from a spring in Zvenigorod, I like it) especially the bread is delicious) Although no one constantly does analyzes there

We have been carrying water from the spring for over 20 years.

All. I went and put kvass on living water. I'm sitting, waiting for the result.
Natasha, I was interested in the simplicity of cooking. Thanks for the recipe.

In the morning I discovered that my kvass was bubbling. I took it to the loggia. It's very hot there in the first half of the day. I looked, and my kvass completely "boiled", even the thick is raised up.Maybe it's time to move on to the second stage: drain this one and add more?

Try it. If it is well carbonated and even tasty, but some kind of bland, you can drain it and move on.

Everything has already been leaked. I added sugar to the drained one, while stirring, it also frothed abundantly, but the carbonation was weak. Let it mature in bottles, where will it go.
She also took the second step, insists.
Natasha, do you need to add yeast in the second pour? Explain, please, to the stupid assistant professor.

[Wildebeest]

Wildebeest,
No, no more need to add. There yeast is already in the form of a leaven. You can add yeast if you have been holding it for quite a long time (two days, and no carbonation / weak). Now hold on until it starts to bleed a little.

[Scarecrow]

Scarecrow, Thank you.

Thanks for the recipe. My husband checked it out. I'm making the third bucket of kvass

And it was a pity to pour out part of the sediment, there is yeast !!! Poured into a jar and into the refrigerator. I add it to bread instead of water when baking as needed. Now the post will begin I will bake lean pancakes and pancakes on the sediment.

[Pava tree]

Pava tree,

You have a village scale!)) In the village they did it in buckets. And the mug stood nearby: you scoop it up, gurgle the mug and continue running.

[Scarecrow]

Scarecrow, with our appetite and four mouths, I already want to put a second can, and maybe even a third. Here's a bucket for you.

[Scarecrow]

Scarecrow, with our appetite and four mouths, I already want to put a second can, and maybe even a third. Here's a bucket for you.

My mother-in-law had 2 buckets (enameled such, with a lid): in one young kvass was ripe (a day or two), the second was drinking at that time))).

[Scarecrow]

Scarecrow, Natasha, didn’t understand about malt, add it to a jar of kvass, and then when you drain it again add flour, sugar and malt?

[Kirks]

Kirks,

Malt can be added along with flour addition. In a jar of kvass. Pour boiling water over the malt. let cool (saccharifice) and add to the jar with freshly put kvass. There will be a bright brown toasted bread and a richer smell. In addition, the malt substances are very friendly to yeast bacteria, fermentation should be active.

[Scarecrow]

Scarecrow, thanks, otherwise I put the kvass and it is pale, I'll make another can of malt

[Scarecrow]

Scarecrow, thanks, otherwise I put the kvass and it is pale, I'll make another can of malt

If the flour is not too fried, it will be pale. Sometimes almost white. The way it is. You can add the brewed and cooled malt right to your jar now. Nothing terrible will happen. Although it is better - at the time of laying a new portion of flour.

[Scarecrow]

Scarecrow, then tomorrow, when I pour out the first kvass, I will add malt along with flour

[Scarecrow]

Scarecrow, Natasha, thank you for the recipe for immaculate and real kvass! I liked the process and the taste. I still added malt when re-fermenting. Here, for me, it is a store-bought one, some kind of gas, but this one is soft, although carbonated. In general, thank you

I put kvass at the end last night and added malt)

[julia_bb]

julia_bb,

Wow, what color!))

MAMIK,

Health is great!

Wow, what color!))

Yeah, I actually fried the flour for 10 minutes on medium heat, and already when I poured it with water, it was that color without malt

Natasha, thanks for the kvass, the recipe is very successful.

[Kirks]

Kirks,

It is very old and simple ... That's the whole highlight)).

I, too, is already maturing on the 2nd, tonight it will be just 2 days) We will try)))

I'll put in two more 3 liter cans. And then we are alone about anything, we love okroshka and drink a lot.

We are still doing poorly, my husband and I together and the whole day at work, and plus it is not hot now.
Here's how we'll go to the dacha with the whole crowd - then yes) And I already have kvassik ready)

[Natasha]

Natasha, when you merge the very first kvass, add flour and sugar in the same proportions?

[Natasha,]

Natasha, Thank you so much for such a wonderful kvass recipe
I have long wanted to make kvass, but I was too lazy to bother with breadcrumbs, but here everything is simple and an amazing result

[nakapustina]

nakapustina,

Yes, everything is the same every time.

Monica,

I put it myself today, otherwise there was no peroxide - 2 bowels. Already beautifulyyy. I added malt ...

Natasha, thank you

[Scarecrow]

Scarecrow, but I did not find malt, only leavened wort. And how to add it, pour boiling water over it? Yesterday evening I put kvass, there was no pressed yeast, I splashed a third of a glass of liquid from the next topic, so it plays like that today and promises to taste delicious (I tried it). Salt tomorrow morning, now it is very hot and calm to fry flour. Thanks for the recipe!

[Farida]

Farida,

No, the kvass wort is already ready for addition and you do not need to pour boiling water over it. Just add 2-3 tablespoons to a 3L jar.

Thank you Natasha!

[Scarecrow]

Scarecrow, I poured hot flour with water and got the custard dough lumpy. Kvass turned out, but I feel that I did something wrong. And the question in the pan is an indestructible stainless steel, can you pour it right there?

[Piano]

Piano,

Choux is the opposite, when the flour is boiled))). They just stirred badly. You do not need to pour out all the water at once. The flour is not wetted in a piece and will float. Pour some of the water with a whisk until the porridge is homogeneous (creamy consistency), and then pour the whole thing to the end.

If the frying pan is indestructible, you can use it too. but the pan is very hot, the water will start to sizzle and evaporate. Let it cool down, then pour. True, it is then inconvenient to pour from a frying pan into a jar.

[Natasha]

Natasha, the recipe for kvass is wonderful Everything is so simple and the result is good. I have already poured it out twice, and did okroshka and it drinks well. We have no heat, but the production of kvass has been ordered not to stop.
Thank you very much for the recipe, finally I have a great kvass