Kvass with rye sourdough in assortment

[K V A S K L A S S I Ch E S K I J T E M N S]

Kvass with rye sourdough in assortment

Category: The drinks

Ingredients
Kvass CLASSIC DARK
water	3 liters
rye sourdough	5 tbsp. l.
sugar	9 Art. l.
leavened wort	2 tbsp. l.
HONEY KVASS
water	3 liters
rye sourdough	5 tbsp. l.
honey	2 tbsp. l.
sugar	7 tbsp. l.
MINT KVASS
water	3 liters
rye sourdough	5 tbsp. l.
sugar	9 Art. l.
mint	3 twigs
KVASS CITRUS WITH HONEY
water	3 liters
rye sourdough	5 tbsp. l.
sugar	7 tbsp. l.
honey	2 tbsp. l.
zest of 1 orange
zest of 0.5 lemon

Cooking method

• KVAC based on rye sourdough is not only tasty, but also very healthy, unlike yeast!
• Slightly drunk ...))
• For Sweet Lovers The amount of sugar can be increased as these recipes produce a refreshingly unsweetened drink.
• 
• K V A S K L A S S I Ch E S K I J T E M N S , ( ,, as in childhood").
• Pour some water into a three-liter jar. Add 5 tbsp. l. rye sourdough, 9 tbsp. l. sugar and 2 tbsp. l. kvass wort. (When buying wort, pay attention to the composition. It can be synthetic.) I use this wort, very good:
• 
• COOKING METHOD FOR ALL KVASS KVASS:
• Mix everything well with a wooden spoon, or simply shake and add the remaining water (only 3 liters). Cover from midges and leave warm for 2-3 days. During the day, you can put it in the sun. How will it become ruffy, done! Drain the kvass and put it in the refrigerator, and the remaining thick will serve as a sourdough for the next portion of kvass, while the very rye sourdough will need the least - just a spoon and plus the rest of the ingredients.
• M E D O V Y K V A S.
• 
• Stir 5 tbsp. l. sourdough, 7 tbsp. l. sugar, 2 tbsp. l. AROMATIC honey and 3 liters of water.
• in 2-3 days on your table - wonderful light honey kvass.
• K V A S M I T N Y Y.
• 
• Mix water (3 liters), sourdough (5 tbsp. L.) And sugar (9 tbsp. L.), Cover and wait 2-3 days until the kvass is cooked (ferments well). Take 2-3 sprigs of mint, mash them in your hands and put in kvass. Get it in a couple of hours. Refreshing kvass is ready! If you leave mint in kvass, the taste will deteriorate, it will become, as it were, "tired."
• K V A S C I T R U S O V Y S M E D O M.
• 
• Prepare kvass from 3 liters of water, 5 tbsp. spoons of rye sourdough, 5 tbsp. l. sugar and 2 tbsp. l. honey.
• remove a thin layer of zest from one orange and half a lemon (thin to break the capsules of the globular glands containing the aromatic essential oil we need. It is convenient to do it with a vegetable peeler) and put these shavings in kvass for 2 hours, then remove.
• The zest not only aromatizes, but also tints kvass in an appetizing pale orange color. The taste is straight Lemonade.
• A RYANUZASKVASKU I bring it out according to J. Hammelman's recipe, only the process from the 2nd day of hatching is faster for me, the intervals between dressings are far from 12 hours, but less. Yes, and I initially take less flour and water. And, by the way, I never throw away the leftovers, my hand does not rise ..., but I put it in a separate jar, where these leftovers ripen safely to a full-fledged sourdough. This diagram is:
• 

Note

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[Anna in the Forest]

Anna in the Forest, Anya, as always, is a beautifully designed recipe. A healthy and vigorous drink!

[Anna in the Forest]

Anna in the Forest, wonderful recipes and beautiful, understandable drawings: rose: just how to prepare rye sourdough?

[Anna]

Annawhat a beauty - deliciousness, and even in the range!
And the design is super! I just enjoyed it

Natalia, We are waiting for you in the section Starter, we will be glad, come in.

[Anatolyevna]

Anatolyevna, Kirks, Viki, Thank you! Glad to have cheered!
Kirks, and I bring out my leaven in the simplest way flour + water. Probably insert it into the recipe ...
but in general, of course, an invitation is perfect Viki to the starter culture section !!!

[Anna in the Forest]

Anna in the Forest, Anechka write your own simple way to remove the leaven. If not on the forum, a separate recipe.

[Anna]

Anna, a wonderful recipe with all the details.Although I have been making a recipe from a book for a long time, but such a recipe is wonderful for a change

[Anna in the Forest]

Anna in the Forest,
Anya, thanks for the wonderful and detailed recipes and very positive pictures

[Anatolyevna]

Anatolyevna, added about the leaven at the end of the recipe.

[Anna in the Forest]

Anna in the Forest, Anh, how beautiful and interesting it turned out. Just like leafing through a book with recipes. Thank you.

Just like leafing through a book with recipes.

As a child, I had a book "Girls, a book for you". And in it, pictures with recipes were made in the form of such sketches.

[Anna in the Forest]

Anna in the ForestWhat beautiful drawings !!!
And clear recipes! Thank you!!!

Hello! I put kvass according to the first classic recipe, it’s worth the second day it ripens, but the trouble is - it’s cloudy ... how to achieve transparency?

[Olga]

Olga, Hello! I couldn't get it transparent ...

While I was waiting for an answer, the kvass stood in the refrigerator, it settled there and became transparent!

[Olga]

Olga, great!

[Anna in the Forest]

Anna in the Forest, Good day! Please tell me, kvass wort can be noticed with a dry mixture for kvass. For example, saf moment?

[Veronica]

Veronica, good afternoon! But I have never used such a mixture, so I don't know. Try if there are no options.

yeah .. after acorn coffee and this recipe reads like a fairy tale

Thank you very much for the kvass recipes! I haven’t been able to make it so tasty before.

[Ludmila]

Ludmila, to your health !!! very nice!

everything is painted very nicely, the question about the sourdough, I also do it on rye sourdough, but the kvass is very unstable, it always acidifies with fresh sourdough even in eight hours, I bring the kvass to a slight sourness and immediately pour it into bottles, just until eight o'clock on fresh sourdough, at a temperature of 22 degrees, and you have two days, for such a time it peroxides into vinegar, specially left for a long time.
I put 50 and 100 g of sourdoughs for 3 liters of kvass, kvass stabilized when it was cooked on re-thickened without adding fresh sourdough, but then it ferments very slowly, if there is no sludge in bottles, the kvass is absolutely not carbonized
it is advised to ferment the sourdough before adding it to the wort how to do this, you could not answer these questions more thoroughly in your recipe specifically about the sourdough

[ruo]

ruo, I take the leaven from the refrigerator (I have 11 degrees there). What do you mean

ferment the leaven before adding to the wort

? - to feed?

Well, they explained to me that before you introduce the leaven into the wort, you need to ferment it, probably you mean feeding it, just wondering in what proportion, for example, if you take it from the refrigerator?
here on this forum in the topic about sourdoughs, read different approaches to using a starter, well, this is in baking bread, for example, 5 g of a starter for 200 flour, if this option is used in making kvass, it is suitable, maybe the kvass will not acidify?
and about the amount of starter culture for three liters, explain what are the minimum and maximum volumes of the starter culture, and what will happen if you throw a lot or a little, I often have it ferment strongly and over-acid, then it wanders for a long time
if you feed it before adding it to the wort, how long should the starter be suitable for maximum time

[ruo]

ruo, I described my experience in the recipe. The 5 Art. l. - this is the maximum leaven. Secondary kvass ferments on the remaining thick, plus 1 spoon of sourdough ... otherwise I did not do it. I think you'll have to experiment until you get the desired result ...

thanks, I'll have to experiment, I really want a consistently tasty kvass with sourdough

[ruo]

ruo, everything will work out! Good luck!

wonderful recipes and beautiful, understandable drawings

[Volodya]

Volodya, Thank you!

[Anna]

Anna, thanks a lot for the recipe! I run a rye sourdough, but I never made kvass. With your light hand I decided to try, everything worked out great. Slightly adjusted to our taste.
So far I have done only dark classic. My kvass wort concentrate looks the same as yours, but I put it much more, we like the pronounced bread taste.
I make 4 liters of kvass in a five-liter plastic bottle. For 4 liters I take 4-5 tablespoons of wort. I am not sure about sugar yet - 12 heaped spoons are clearly a lot, 12 without a slide is not enough. I will hang in grams, then it will become clearer.
Started in the first kvass put 5 tbsp. l., in subsequent - 1 tbsp. l. - as in the recipe. It's hot now, everything is wandering fine, ready in a day.
Finally, I don’t carry in liters of store kvass, hurray!

[Svetlana]

Svetlana, Hurrah!!!

[Anna in the Forest]

Anna in the Forest, Anya, as always, is a beautifully designed recipe. A healthy and vigorous drink!

just don't read a fig on the attachments ...

And what kind of water? boiled or raw?

[rigging15]

rigging15, I took raw from the filter

And, after the kvass played, I poured it out, but it did not win, it hisses and gurgles. I unscrewed the cap from the bottle with a fountain from there, is this normal? You don't need to boil it to stop fermentation?

I unscrewed the cap from the bottle with a fountain from there, is this normal?

Normal, it should be so. Kvass usually ferments in bottles, often even for this purpose, raisins are added to the bottles so that fermentation is spurred and more gases accumulate.
But in the refrigerator, fermentation gradually slows down and if you carefully release the gas on the first day, then it won't get so much more, it will be quieter.
If it stands for a very long time, it will become sour - the lactic acid bacteria of the leaven will produce acids, and the yeast will eat the sugar.
In production, kvass and beer are pasteurized to stop fermentation. But why at home? We do not have an industrial scale, you can do enough to have a drink within two or three days and put on the next one.

And what kind of water? boiled or raw?

I usually use spring raw. But if you are not sure. can be boiled.

The design is shine!
I also make kvass this way, only the proportions are slightly different. The rye sourdough is already 5 years old, I bake bread on it, and in the summer my "tomahocha" also moonlights as a leavener
I will add only that the wort can be made from dry rye malt. We sell it in a health food store. I brew it with boiling water along with sugar, let it cool. 4-5 st. spoons in a 3-liter jar. And a couple more points, maybe someone will come in handy. I put on a medical thin glove on kvass. How puffed up - kvass can be poured into bottles and put in the refrigerator for additional fermentation .. (A child from a glove makes an OK gesture, such a playful can is worth it). And when I pour it into bottles, I add a little sugar syrup. Part of the volume is lost, because we do not drain the sediment, and the yeast has already devoured part of the sugar.
And yes, it's very important to leave some of the old sediment in the new batch. I usually drain from half to 2/3. Every time I tried to do it only with fresh sourdough - kvass entered into force much more slowly. And with a part of the old sediment it plays so cheerfully - you will admire
Thanks for the ideas of different types of kvass, I'll try.

[Elena]

Elena, good health and thank you!