Kvass and mead

[Lozja]

Lozja
You know, my leaven for kvass did not foam, but there was life in it, and by the smell and taste, I realized that it was ready. Interfered with a spoon - she began to play. I make kvass on it for 2 weeks, everything is fine! Maybe you are the same?

Zinger, thank you and a big plus for her!

[Lozja]

Lozja
You know, my leaven for kvass did not foam, but there was life in it, and by the smell and taste, I realized that it was ready.

The leaven does not foam. She just climbs out of the can, as if growing up.

Colleagues, is it possible to use rye bread leaven for leavened sourdough? Stands in the refrigerator, I use it for bread.

Of course you can read above

: girl_red: Thank you! I seem to have read it, but all bread is used primarily, and even siege is like leaven. And I have bread leaven in its pure form. I feel that it is possible, but ...

: girl_red: Thank you! I seem to have read it, but all bread is used primarily, and even siege is like leaven. And I have bread leaven in its pure form. I feel that it is possible, but ...

Literally a page back, I tormented everyone here with the same question, read it.

There is kvass, it comes, bubbles. Yesterday I strained the first portion in advance, for some reason it seemed to me that he was already ready, I was afraid it would peroxide. The husband rejected, said to keep longer. Yesterday I set a second run, so I'm waiting for my husband to come home from work and take a sample.
Now I have read all of you and I understand that since there is no heat, then why would he oxyderate? Let it be worth it. And then you don't need to throw raisins into it?
And I, inattentively, apparently read it, thumped a whole half-liter jar of the original starter culture for 3 liters.

[Lozja]

Lozja It just bothers me that everyone6 is putting in malt. And I don't have it at my dacha. There are no crackers either. There is only leaven. So I wanted to find out if anyone made kvass only with sourdough, water and sugar.

Malt for flavor and color, and for fermentation, sourdough and sugar. Nothing to dry with dry nuts? I dried it here this week, my son crumpled. And the weather is not for kvass - the second day is + 12 + 14, the south is called

There are no rusks left. The weather outside Suzdal is hot, up to 30 and not a single rain. There is no rye bread in stores, can you imagine? I took with me a store of small rye flour. We'll have to bake black bread.

[Lozja]

Lozja It just bothers me that everyone6 is putting in malt. And I don't have it at my dacha. There are no crackers either.

I add the malt for color. Well, a little taste. Previously, when there was no malt, I added crackers that were heavily roasted, almost burnt.

So I wanted to find out if anyone made kvass only with sourdough, water and sugar.

Yutan, what is the name of kvass? Correctly bread. So the presence of bread in kvass is required. Sourdough is added to speed up the fermentation process.

Hello everyone! do not swear only, Temka read everything, but everyone does it in their own way and I have not found a clear recipe for myself
The original composition is an eternal leaven (I bake rye bread on it every 5 days), there is malt, sugar, rye crackers are also not a problem, of course .. I want to make delicious kvass without yeast, but I need direct exact proportions of what and how much to put straight as in the instructions for the bread maker - in grams and liters
Can anyone help?

Today I put in kvass, or rather a syrovets according to Zhivchikovsky. And I was surprised to find that she did not thank Tanya for this recipe.
Tanya, thank you very much - last year we enjoyed this kvass all summer! and I baked bread on it and in general - super!

Yesterday I made kvass according to the recipe Tortyzhki with malt.
it didn't stand in the fridge yet, but the liter has already been drunk today))) Very tasty! But, for our taste, we need to reduce a little sugar.

And I was surprised to find that she did not thank Tanya for this recipe.

Nothing wrong. But the Syrovets drank with pleasure. I'm glad I liked it.

[Zhivchik]

And I have prescription kvass Zhivchik it doesn't work out for the third day, it stinks - it doesn't stink, it smells a little like dough, it doesn't foam at all .... what to do with it? throw out or throw something in there?

You don't need yeast - then it will smell like them. I didn’t succeed at first either, I think the reason was in the bread. I had store-bought bread, who knows what is added there ... It was warm at home, however, kvass did not play. I took about 3 tablespoons of rye flour, mixed it with liquid from a jar into a gruel and poured it into it. Kvass immediately began to play. The first batch was cloudy, the subsequent ones were normal. I added flour once. Then I added only bread and sugar. Kvass turns out to be good, without yeast odor.

[WIKI]

WIKI, thanks, I'll try to add flour

[Bread kvass]

Very interesting recipes. I dragged something into my bins
Thanks everyone !!!!

Bread kvass The Russian people have many proverbs and sayings about this drink:

Kvass is good if it shies in the sock.

Drink some kvass, dispel the melancholy.

Don't look at someone else's kvass.

Kvass is like bread, it never gets boring.

There is apple, rye, wheat, pear, birch, rare, beet kvass

I tried something wrong with this kvass last night - water with water, almost tasteless. and this morning there is already some foreign tasteless smell - it seems it is peroxide ...
what should it taste like when ready?

The taste should be leavened. I don't know how to explain it, it is a sweet and sour drink with a bready smell. Drain all the water, add new bread or crackers and sugar each time and cover with warm water, 35 degrees.
I get ready for about a day. In the morning I put it, in the evening I’m ready.

what should it taste like when ready?

The taste is delicious, sweet and sour, saturated, carbonated. That's how kvass from a barrel.

Thank you, girls, I’ll have a new one in the morning

The rye bread was badly baked once. It was a pity to throw it away, cut it into small crackers. Will they make kvass? I have never made it out of bread, so I ask. And how many to take for a 3-liter can? The loaf was from 500 gr. flour.

[Anna1957]

Anna1957
In addition to croutons, to obtain kvass, in fact, you need either malt or kvass wort, and crackers play only an auxiliary function, saturating the kvass with aroma. When I made kvass from VIVO starter cultures, I put 3 slices of dried rye bread, maximum 4.
So you will find the optimal quantity for yourself by experience.

[Anna1957]

Anna1957
In addition to croutons, to obtain kvass, in fact, either malt or kvass wort is needed, and crackers play only an auxiliary function, saturating the kvass with aroma. When I made kvass from VIVO starter cultures, I put 3 slices of dried rye bread, maximum 4.
So you, too, will experimentally find the optimal amount

ATP, there is a must. I was interested in the possibility of disposing of my substandard bread.

I think the disposal will be successful

But explain to me what to do next. I started kvass with sourdough, malt, rye bread crumbs and sugar. he insisted in the warmth for a day, poured it into jars and into the refrigerator. And what can you do next with the sediment, start a new kvass on it? How much do you need to add there? Bake bread, you can read it, again in what proportions?

I leave 5 tablespoons of thick (tablespoons), add the same amount of new crackers, 3-4 tbsp. tablespoons of sugar, pour water (3-liter jar) and let it ferment, etc. Sugar to taste (who is sweeter, who likes sour). And I haven't tried baking bread, so I can't say

But I do not recognize kvass with yeast. Some kind of mash turns out.
So it means:
First, I make a sourdough: I put rye bread in half a liter jar and fill it with water to the top. I put a plate under the jar. Somewhere in a day from this jar the "hat" of the fermented bread will fall out.
I take this sourdough from about a half-liter jar to a three-liter jar. I add 2 tbsp. l sugar, 2 slices fresh rye bread and 1 slice well burnt (for color) or brew 1/2 tsp malt. (a little more is possible). I fill it with water, cover it with a lid and set it to ferment.
After a day and a half after straining, you can drink.
We do the next portion like this: leave 2 slices of sourdough bread + 2- 3 slices of rye bread and, for color, a slice of toasted bread or malt, sugar. Fill with water and leave to ferment.
The taste is not a slightly carbonated drink, which perfectly quenches thirst. And no yeast.

and sugar is not needed in the leaven? and when you are already making kvass. wrote - and pour water. water of what temperature?

there is no one (((

[chapic]

and sugar is not needed in the leaven? and when you are already making kvass. wrote - and pour water. water of what temperature?

chapic, sugar is not needed yet. You filled it with hot water and the yeast was boiled.
It is necessary to fill in with lukewarm water. And when you see the "cap" in the jar, the leaven is ready.

and warm is it a little warmer as a body? and when you are already making kvass, what temperature do you fill with water? well, approximately ...

and warm is it a little warmer as a body? and when you are already making kvass, what temperature do you fill with water? well, approximately ...

To be warm for the finger, not hot. I fill it with the same water.
It is also advisable to put the jar in the sun. Then the process will go even faster.

clear. Thank you. went to remodel

Girls, I made kvass on malt, he stood with me for a day, then strained it in the refrigerator ... everything seems to be like they wrote, but only the guys like it, but I'm like that from a barrel didn't you have fun? or was she young? What about you?

The taste is delicious, sweet and sour, saturated, carbonated. That's how kvass from a barrel.

Tatyana, thank you very much for the recipe! I put it on for the third time to "ferment". But the second kvass turned out to be somehow "thin" in taste, it didn't turn out to be saturated. Please advise, maybe you should have left more leaven? Or more fresh crackers?

Tatyana, thank you very much for the recipe! I put it on for the third time to "ferment". But the second kvass turned out to be somehow "thin" in taste, it didn't turn out to be saturated. Please advise, maybe you should have left more leaven? Or more fresh crackers?

More leaven was needed. More malt can be added.

Thank you! I am gradually adjusting. And I put more malt - I just like it. And I put kvass in a 4.5 liter bottle - 3 liter is not enough.

Oh, summer is just around the corner, it's time to start kvass, and you already want okroshechki!

And on these "waste" you can put bread dough.

How? How? How to do it?

I couldn't make friends with the leaven for the dough. It didn't work, it disappeared.

And from kvass a lot of "waste" is obtained. To take them in the same weight as in recipes - sourdough?

Vicki, tell me please, but how do you need to feed the sourdough? And then I have kvass over time, not as vigorous as in the beginning ....... Thank you .... .

[/ quote]

Vicki, tell me please, but how do you need to feed the sourdough?

I did not feed. Perhaps she was just tired. Has exhausted the resource. Although ..... when we got tired of kvass day after day, I poured the kvass, and put the thick in the refrigerator and then, as it warmed up, it went back to work. So this is what I mean - she gave no kvass for the first time, and then everything was as usual.
Maybe your rest is also required. Although, making a new one is not difficult.

Vicki, tell me please, but how do you need to feed the sourdough? And then I have kvass over time, not as vigorous as in the beginning ....... Thank you .... .

To revive the leaven, you need to throw boiled potatoes or a piece of yeast dough into kvass, about the size of a walnut in a 3-liter jar.

Girls! Does anyone have experience in making kvass from dried fruits?

She put in kvass: mixed the crusts, brewed the malts, added sugar and sourdough. It is worth wandering. Question: how to make further kvass on this thing, when I first use salt? Add everything or just sugar and water?

[Zhivchik]

Zhivchik,
Tatiana, tell me, don't you put sugar in the leaven or something? Do you fill it with warm or cold water?

Zhivchik,
Tatiana, tell me, don't you put sugar in the leaven or something? Do you fill it with warm or cold water?

You don't need sugar in the leaven. I fill it with water at room temperature.

Girls tell me why my kvass tastes bitter (I did it for the first time this year). I had dry kvass (composition - wheat and rye crackers, rye malt, pressed yeast) and did it as it says on the package, that is, I poured it into a jar 200 gr. dry kvass and poured 3 liters of boiling water. After 2 hours, sugar was added, mixed and left to cool to a temperature of 30-35 degrees. Then she poured 50 ml from the jar. liquid and added 2 teaspoons of dry yeast to it (according to the instructions add 10-20 grams of pressed, but I did not have it), dissolved them and poured into the jar, added 1 tbsp. a spoonful of dry malt. Then left for fermentation for 12-15 hours (according to the instructions). Then it was filtered and into the refrigerator. The result is a strong bitterness. Why? I myself suspect that she shifted the yeast.