Kvass and mead

[Khimichka]

Khimichka, and how is it on the draft? On the black slurry at the bottom of the pot?

[Tortyzhkin]

FROM Tortyzhkin kvass we agreed so. In a 2.5 liter saucepan - 1.5 tablespoons of malt + 10 grams of yeast + 200 grams of sugar. Now we will cram in raisins and mint. It's easier here.

MaryV I would be grateful for a number of clarifications.

... "We take fresh rye (exactly rye, and no other) flour and dilute it with water (cold or boiling water?) until thick sour cream. We need about half a liter of the mixture. Add a couple of tablespoons of sugar. You don't need to add any yeast, the flour already has everything you need. The only thing, to speed up the process, you can add a handful of light raisins (Do you need to pour over and dry it with boiling water?) (but then you will have to catch it out of the ready-made grounds, you don't need to leave it).
Mix everything thoroughly and put in a warm place for several days. (with the lid closed or covered with gauze?)... When fermentation reaches the desired condition, and the desired condition will come, when sourness is felt in our mixture (smell or taste?), we shift the almost finished “thick” into a large bowl, fill it with three liters of water, add a couple of tablespoons of sugar and a couple of tablespoons of flour, and after a couple of days pour all the liquid from above into a separate bowl. Before us is what is called "young kvass". It is still too watery to taste, but if you add sugar to taste and leave it in the refrigerator for a few more days, we get a quite decent drink.
Then again fill the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days (in the refrigerator or in a warm place?)... Drain the finished kvass (now mature, not young), add sugar to taste, drink. Fill the rest of the thick with water, add one or two tablespoons of flour, a spoonful of sugar, leave for two days. Etc…

I correctly understood that without adding kvass wort, it turns out light? And is it worth it to make it without leavened wort. Something I am wary of kvass wort (probably because I have malt). And what do you need 3 liters of water for 500 ml of leaven (from the word kvass)? Well, I'm asking this, so that later you can measure the excess leaven ...

I make kvass on rye bread crumbs from ready-made bread. The recipe already contains malt, but sometimes I add rye malt. Yesterday I conducted an experiment with an excess of spent crackers, which I usually threw away:

When baking wheat-rye bread, I replaced this thick part of the flour, added a little more yeast, sugar, rye and wheat flour and kneaded the dough.
When kneading the dough, only wheat flour, salt and vegetable oil were added. The liquid was old serum.
The dough was kneaded on the "dough" prog, after the end of which it still stood in x. before the ascent (I did not time the time, I watched the ascent about two times).
The dough is also on the "dough" prog and also after the end it was left for some time in x. P.
After the rise of the dough suited me, I turned on the "baking" program.
The bread came out high, with a convex roof, it tastes like a store - with sourness, sweetish and damp. I liked the taste.

[Alim!]

Alim!
What is the ratio of wheat to rye flour? And why make kvass on bread if there is malt? I thought that kvass is made on bread by those who cannot get malt or rye flour ...

I make kvass on rye bread crumbs from ready-made bread. The recipe already contains malt, but sometimes I add rye malt. Yesterday I conducted an experiment with an excess of spent crackers, which I usually threw away:

When baking wheat-rye bread, I replaced this thick part of the flour, added a little more yeast, sugar, rye and wheat flour and kneaded the dough.
When kneading the dough, only wheat flour, salt and vegetable oil were added. The liquid was old serum.

Brilliant!
And all the time I poured waste (I made kvass according to the Dachnitsa method), using a mixture of Borodino. This is how much of a valuable product was wasted
Now there will be a waste-free technology - kvass + bread

[Alim!]

Alim!
What is the ratio of wheat to rye flour? And why make kvass on bread if there is malt? I thought that kvass is made on bread by those who cannot get malt or rye flour ...

Kvass is made the most perverted different ways. Who else ... I have rye crackers + malt (and even then not always)
The ratio of flour - yes, any:) At will ... Which bread is in the program, completely rye, or with the addition of wheat flour ... Here is the amount of leavened sourdough to be monitored. I had about 1/4 - 1/5 of the total. Weighed nothing, focusing only on the bun (when kneading the dough). Dough, of course, was thinner
Yeleno4ka Don't bake all the extra leaven ... But occasionally, for a change ... Or if you're straining with finances

Made kvass according to the Dachnitsa recipe (thanks for the recipe). I wandered for 2 days, and only then a leavened smell with sourness appeared, before that it smelled like mash.

Everything is clear, but after a day I put it in the refrigerator, then I had to pour all 3 liters into the sink, because it was impossible to drink THIS, something like beer, absolutely without sourness and the smell of kvass ... So I need 2 days, I'll try again ....

Everything is clear, but after a day I put it in the refrigerator, then I had to pour all 3 liters into the sink, because it was impossible to drink THIS, something like beer, absolutely without sourness and the smell of kvass ... So I need 2 days, I'll try again ....

There you have to smell - the smell of another appears and look - the future kvass becomes transparent at the light, and while it wanders, it is cloudy and gas bubbles go wildly.
we are doing this recipe all the time now, only more sugar and agram I add 1 tsp. for a special taste and acidity.

It is recommended to add raisins to kvass before pouring. But is it necessary to wash it before that?

I went to make blueberry kvass!

[Why "retreat"? It's a leaven]

Why "retreat"? It's a leaven, on a part of it you can put the next portion of kvass and yeast is no longer needed.

Did this:

I dried a loaf (500 gr.) of Borodino bread in the oven, poured about 4 liters. boiling water, left for 14 hours, and then filtered, added 2 hours. l. (10 grams) yeast and two glasses of sugar. sand, I want sweetened kvass. After a few hours, foam appeared, carefully removed and held for about 12 hours, re-removed the foam, filtered, poured into bottles, adding 1 tsp each. sand and five raisins. I will hold it for two hours at room temperature and put it in the refrigerator.

What is wrong with me?

I bought fresh yeast and I got a great kvass !!!!!!!!!!

Yes, I forgot to ask what to do with the pressed bread? Throw it away or can it be reused? These are the moments, if not difficult, in more detail.

Thank you in advance!

[Tortyzhkin]

FROM Tortyzhkin kvass we agreed so. In a 2.5 liter saucepan - 1.5 tablespoons of malt + 10 grams of yeast + 200 grams of sugar. Now we will cram in raisins and mint. It's easier here.

MaryV I would be grateful for a number of clarifications.

I correctly understood that without adding kvass wort, it turns out light? And is it worth it to make it without leavened wort. Something I am wary of kvass wort (probably because I have malt). And what do you need 3 liters of water for 500 ml of leaven (from the word kvass)? Well, I'm asking this, so that later you can measure the excess leaven ...

You can add anything to this properly prepared starter - brewed kvass wort, berries, herbs, dried rye croutons.
Without kvass wort, essno, the color will be light.
Accordingly, the taste also changes. For the last time I added slightly fermented strawberries with syrup.
Raisins - dark - better not to rinse.
If you slightly overexpose the kvass in the heat - then - wow, it turns out intoxicating kvass!

I already have half a kitchen in kvass ... A five-liter saucepan with blueberries + a half-liter jar with a rye-flour starter + three liters in bottles of tortyzhkin + two liters on rye bread crumbs ...

I already have half a kitchen in kvass ... A five-liter saucepan with blueberries + a half-liter jar with a rye-flour starter + three liters in bottles of tortyzhkin + two liters on rye bread crumbs ...

Prepare for brewing moonshine ...

And where do we brew moonshine? !!! I missed something again ...

And where do we brew moonshine? !!! I missed something again ...

Until we cook - the preparatory stage is underway! These kvask, if you miss them, look like a mash ...

I was leaving, forgot about kvass and it, of course, peroxide - just vinegar, poor fellow. I poured this kvass into a kettle today, I'll check - will he eat the scale? Our water is very hard. And once I marinated the beef in sour kvass, it turned out to be soft and with an interesting taste. Maybe someone will use my experience ...

Girls, last year I made mead from an old cookbook. It (mead) had to be kept in the cellar for a couple of weeks. The most interesting thing was when they brought it from the cellar ... I decided that my husband had a lot and shared it with my brother, she and my wife persuaded this mead "for dinner" that evening, well, I also took a couple of glasses at dinner .. Everyone found the taste awesome, but ... after taking this mead, no one could get up ... That is, the head is absolutely sober, and the legs do not obey, they break ... I still don’t understand what it was ?! Fortunately, this side effect did not last long, but mine still remember this mead unkind a very kind word ... they say it was delicious!

[Crochet]

Crochet, but where is the recipe? I still have a couple of empty pots ...

Girls, last year I made mead from an old cookbook. It (mead) had to be kept in the cellar for a couple of weeks. The most interesting thing was when they brought it from the cellar ... I decided that my husband had a lot and shared it with my brother, she and my wife persuaded this mead "for dinner" that evening, well, I also took a couple of glasses at dinner .. Everyone found the taste awesome, but ... after taking this mead, no one could get up ... That is, the head is absolutely sober, and the legs do not obey, they break ... I still don’t understand what it was ?! Fortunately, this side effect did not last long, but mine still remember this mead unkind a very kind word ... they say it was delicious!

That's right, this is a natural brew! Head sober, but you can't get up! So be careful with kvask ...

[Crochet]

Crochet, but where is the recipe?

Hairpin
But you must ? Can it be her, this "rolling" mead? And then you will blame me ...

[Crochet]

Crochet!
What are you doing! Try something nadot !!!

The girls are hostesses, and I bake sieve bread on kvass. Tasty.

[Crochet]

Crochet!
What are you doing! Try something nadot !!!

Urgent recipe! The head is separate, the legs are separate. While the Hairpin is in this state, we will play the fool!

Strange ... I thought I would be naughty ...

[Crochet]

Crochet!
What are you doing! Try something nadot !!!

Yes, the recipe in the studio! Well this is destructive power - such mead, it immobilizes better than any weapon.

[Suzdal-style mead]

Girls, all who are interested in the "rolling" mead, catch the recipe!

Suzdal-style mead

Ingredients:

500 gr. honey
500 gr. Sahara
4 l. water
100 g yeast

Preparation:

Dilute sugar and half of honey with water, boil, stirring and skimming, for 10-15 minutes. Cool to a temperature of 25-30 degrees. Then add yeast previously diluted in the same liquid, stir and place in a warm place for fermentation. After 2-3 days, strain, transfer to a cold place and stand for 3-4 weeks. After that, strain again, add the remaining honey, completely dissolving it.

Caught!

Strange ... I thought I would be naughty ...

And how are you, after the adoption of the "rolling" mead, immobilized, will you be naughty? Only, if I also take mead and immobilize, how will I play pranks? Into the problem. 2 bodies and no pranks.

And the recipe is "Death to diabetics!" It will be necessary to make a small dose for the sample.

So I play mostly with my tongue, not with my feet !!!

That's right, this is a natural brew! Head sober, but you can't get up! So be careful with kvask ...

no beer is a sign of the right mead

That is, for 1 test liter, boil 125 grams of sugar + 62.5 grams of honey for 10-25 minutes ... Add 25 grams of yeast and put ... somewhere before Friday-Saturday ...

Today I reminded my husband about this mead ... Oh, my husband perked up so much, immediately remembered that in our pantry it seemed like unclaimed honey "stagnated" ... Also, what should we put mead into?

but I have no honey

Chantal!
Sorry to wedge myself into the conversation, you have enough beekeepers in Samara, go to the market and buy honey, you want last year's, you want freshly pumped, and you will have mead too. ... For example, without 14 three liters of honey a year, I can't imagine how I would live!

[Oleg]

Oleg, thanks for the advice, I confess I thought that there is no beekeeping closer to Bashkiria at all, but in any case, we have an allergy to honey in our family, so our annual norm is ... how not to lie .. well, a liter is out and with 14 3 liters - I can't even imagine how live and you have your own apiary, hesitate to ask?

Chantal
Unfortunately, I am not a beekeeper, my grandfather used to work on bees, but 2 years ago, he gave them to neighbors, the years take their toll, there is no strength to keep, Now I have to buy, I take honey of different varieties, so as not to become boring. Last year, I took it from the monastery apiary. In this I will also take from them. I liked the honey. By the way, as a child, I was allergic to honey, and even now it happens occasionally. Allergy manifested itself, and manifests itself in the form of asphyxia, that is, a spasm of the muscles of the larynx.

[Oleg]

Oleg, you would be more careful with the doctor, serious symptoms we have only skin manifestations and then we do not risk shame
is there a monastery in Ulyanovsk? and the monastery apiary? then there should be a real monastery mead!

Chantal
Thank you for worrying about my health, I am a neat little boy. I know three monasteries, maybe there are more in the region, two women's, one of which is in Ulyanovsk, and one men's Zhadovsky monastery, in the region, from there I take honey and, thanks to the honey, I get sick less, and hr. gastritis now does not bother. Sorry to write off topic ...

[Suzdal-style mead]

Sorry to get into your conversation, but ...

Suzdal-style mead

Ingredients:

500 gr. honey
500 gr. Sahara
4 l. water
100 g yeast

Preparation:

Dilute sugar and half of honey with water, boil, stirring and removing foam, within 10-15 minutes... Cool to a temperature of 25-30 degrees. Then add yeast previously diluted in the same liquid, stir and place in a warm place for fermentation. After 2-3 days, strain, transfer to a cold place and stand for 3-4 weeks. After that, strain again, add the remaining honey, completely dissolving it.

1. How to remove foam? If I were constantly skimming off the foam, then I would scoop out all my blanks ...
2. At the eighteenth minute I had:



The fact that the color so clearly changed had bothered me for about five minutes, but I decided to hold on to the end. The end was at 18 minutes ...
But even then I had not yet lost hope. I poured it into a jar and waited for it to cool down. It certainly cooled down, but ... into a dark brown caramel! Which I barely picked out of the can.

I understand that it’s necessary to cook until the balls, and with honey you’ll catch the balls ...

Crumb! Save me !!! Or better my mead !!! Where does the figure 25 minutes come from? What should I focus on when cooking?

P.S. I didn't put the yeast into the caramel.

Eh, I'll get in again. Hairpin, as I understand it, you have reduced the ingredients by four times? then 25 minutes must be subtracted by the same amount.After all, you have little liquid, evaporates accordingly faster, you need to boil less; and everything will be fine for you

[Hairpin]

Hairpin, in the recipe, not 25 but 10-15 minutes! and with fewer sources - even less is needed

[tongue]

So I'm mostly naughty tongue, not feet !!!

Something the home computer does not start up on the topic, otherwise I am so excited by your naughty ones! Barely endured to work.
I also wanted to suggest reducing the boiling time. And in general why boil honey, it loses its properties. I think it's enough to bring to a boil and then ... I ought to look through the old Russian cookery, somewhere I saw about mead.

Rummaged.
Really boiled and even boiled.
Here is one of the recipes
Recipe from I. Vinokurov's book "Home cooking of beer, honey and wine. A complete guide for any farmer, landowner and economic layman, compiled according to proven recipes." Petrograd, 1917.
12 buckets of water
1.5 pounds of honey
rye sour dough
3 bottles of liquid yeast
6 spool cloves
15 spools of crust
4, 5 spool
ginger 3 spool cardamom
1, 5 spool of English pepper

Dilute 1, 5 pounds of honey or good molasses with 12 buckets of water, put to boil and remove the foam as gently as possible. When half has boiled away, then remove from the heat and allow to cool, then transfer to a tub, the walls of which must be smeared with rye sour dough (this is done for fermentation) or pour 3 bottles of liquid yeast into the tub, then put 6 cloves in a bag, 15 evils. cinnamon, 4, 5 evils. ginger 3 evils. cardamom and 1, 5 evils. English pepper. When the honey is fermented, cork tightly, put in a cellar and, not earlier than after 6 months, bottle and cork again.

[CARAMEL]

Something the home computer does not start up on the topic, otherwise I am so excited by your naughty ones! Barely endured to work.

We can't do that yet !!!

About the recipe. The funny thing is that everything is clear to me (even sour rye dough), except for one thing. If I boil it by half, it will be CARAMEL!!!

I went looking for my cookbook with yatami ...

I think that with large volumes, the process goes differently and there will be no caramelization. 12 buckets is probably 120 liters, but honey is 24 kg, which is less than 2 buckets (15 liters), probably. And Krosha still has sand, that's where the caramelization comes from. The ratio of water and sweet in Kroshi is 4: 1, and in the old 8: 1. This is if I was not mistaken.

Guys, but I then cooked this mead (according to the recipe I gave) and nothing was caramelized, even a hint of this very caramelization was not ... I wonder why this is?

Do you really want to hear the answer? Will you hide your slippers?

[Hairpin]

Hairpin
... I thought ... I definitely want to!
P.S. I keep my slippers behind my back, no, well, I hid it ...

I didn’t fill it with a liter, but a little bit !!! Well, like, it's leaven. And now I turned around, the second half of the honey, of course, but when will the water be ?! That is, I needed 62.5 grams of honey + 125 grams of sugar + 1 liter of water, and I slightly diluted the water ...
In short, what I fermented is not the same ... At the weekend I will go to Timiryazev's apiary for honey, otherwise I have exhausted it all ...
You hid your slippers, remember? !!!