Malt kvass recipe: ytro_v_lesu — LiveJournal

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We found delicious real kvass. Not soda like Ochakovsky or Nikolay (of course, they drink soda without fish, nothing). But the real one, like the one that used to be made at home from kvass concentrate. The royal one (or is it?), called “delicious”, was stored in the refrigerator of the store. We tried to leave it at room temperature overnight – it turned out completely sour. Soda was nothing. It turned out that it was not pasteurized.
But it costs … 109 rubles for 2 l at the intersection. A bit much.
So I started making homemade kvass with rye malt. Yeah… the malt ended up being expired, so I had to throw all that bitter stuff out. But I started looking for recipes. I’ll save it for when I have time to buy new malt and ferment it.

Prepare the appetizer.
Boil 1 liter of water in an enameled pot, then steam 1 cup of fermented rye malt in it. After mixing thoroughly (there should be no lumps of malt left), leave to stand for 2.5 hours. Then pour the malt infusion into a glass container, add 100 g of sugar, 10 g. of diluted pressed yeast or 2 teaspoons of dry yeast. Leave in a cool place, perhaps in the refrigerator, for 7-8 hours (preferably overnight). Boil another 3 liters of water and … relax.

That’s all! The most laborious step is now done! You have received a concentrate with which you can make at least 3 liters of high-quality kvass every day.

Prepare kvass.

first day:
In the morning, pour the water that you boiled the night before into a glass jar. Add 1 cup of prepared yeast, 4-5 tbsp. of sugar, 2-3 tsp. of raisins.
Place the jar in the fridge and then… go to work.
Evening. You won’t see any kvass today! The impatient ones can only try it a little.
Boil 3 liters of water and then…relax.

the next day:
In the morning. Take the jar of kvass out of the refrigerator and strain the kvass through cheesecloth into another container. Do not drain all of the sticky stuff that forms at the bottom, leave it in the jar.
Now let’s try your kvass! Does your tongue sting? And the taste of bread crust? Is it because there is not enough sugar? Maybe add some sourness?

Pour the water you boiled the night before into the jar along with the remaining coffee powder. Now add a little more than 0.5 cup of starter. Depending on how much you like your kvass today, add sugar. After a few days you can add raisins.
Place the jar in the fridge and then… go to work.
Enjoy the kvass you prepared yesterday all day long!
At night. Boil 3 liters of water and then…relax.

Day 3: – Check out Day 2!

When your starter runs out, you already know what to do!
http://www.mak-var.com.ua/recept-kvasa-iz-soloda.htm

If you have experience with making kvass at home (not from wort, but from homemade bread or malt), I would be happy to receive the recipe =)

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