Kvass from kvass wort

Kvass is a wonderful drink that is especially good in the summer. It can be easily and simply prepared at home from kvass wort. We offer you a recipe for kvass from kvass wort concentrate, without yeast, with dry yeast, with raisins, with breadcrumbs and with sourdough.

Kvass from kvass wort concentrate per 3 liters

To prepare the drink, we need kvass wort concentrate, sugar, dry yeast, raisins and water. All ingredients are mixed in a three-liter jar and fermented for 24 hours. Then the kvass is filtered and left at room temperature for 2-3 hours, after which it is cooled.

1. 
   How to make kvass from kvass wort at home? First, heat the water; its temperature should be about 30 degrees. At high temperatures, the yeast will not begin to act. Next, rinse the raisins well and let them dry on a paper towel.
2. 
   Pour warm water into a three-liter glass jar, add granulated sugar, kvass wort, yeast, raisins and mix everything thoroughly until the sugar and yeast are completely dissolved. We close the jar with a plastic lid and leave it on the table to ferment for a day.
3. 
   Within an hour and a half, the kvass will begin to ferment, the raisins will float to the top, and small bubbles will appear at the base. This indicates the correctness of fermentation.
4. 
   After 24 hours, strain the kvass through several layers of gauze. If desired, add more sugar. Pour the drink into separate containers and let it stand for another 2-3 hours at room temperature.
5. 
   Now we put the finished kvass in the refrigerator and let it cool completely. Pour into glasses and serve during the hot season.

Bon appetit!

Kvass from kvass wort without yeast at home

To prepare this refreshing drink, we need kvass wort, granulated sugar, rye sourdough and water. To begin with, the starter is filled with water, then wort is added to it and everything is covered with gauze. Then sugar is added, the kvass is filtered and matured for another 12 hours.

Cooking time: 1 day.

Cooking time: 30 min.

Servings – 12.

Ingredients:

• Kvass wort – 100 gr.
• Granulated sugar – 3 tbsp.
• Rye sourdough – 10 gr.
• Boiled water – 3 l.

Cooking process:

1. Place the rye starter into a small container.

2. Add a small amount of boiled water at room temperature to it and mix everything well.

3. Pour the remaining water into a deep saucepan and add the rye starter there.

4. Now add 100 grams of kvass wort and mix everything thoroughly. Let the finished concentrate stand for some time at room temperature.Cover the pan with several layers of gauze or a towel to prevent anything from getting in there.

5. After some time, bubbles should appear on the surface. Add 3 tablespoons of granulated sugar and mix thoroughly until the sugar is completely dissolved. Cover again with gauze and leave for 12 hours at room temperature.

6. After this time, strain the kvass through cheesecloth into a separate container and leave it to ripen at room temperature for another 12 hours. Kvass is ready. Let it cool completely in the refrigerator, pour into glasses and serve. Bon appetit!

How to make kvass from kvass wort and dry yeast?

To prepare the drink we need water, sugar, kvass wort, dry yeast and raisins. All ingredients ferment together in a glass jar in a warm and dark place for 12 hours, and then the kvass is cooled in the refrigerator for about 10 hours.

Cooking time: 20 hours.

Cooking time: 30 min.

Servings – 10.

Ingredients:

• Kvass wort – 5 tbsp.
• Dry yeast – 1 tsp.
• Granulated sugar – 200 gr.
• Raisins – 1 tsp.
• Boiled water – 3 l.

Cooking process:

1. Pour 250 ml of drinking water into a saucepan, put on fire and heat to a temperature of 40^OC. Next, add kvass wort, dry yeast and sugar. Mix everything thoroughly until the sugar and yeast are completely dissolved.

2. Pour the liquid into a three-liter glass jar.

3. Add raisins, mix and fill everything with the remaining water at room temperature.

4. We loosely close the jar with a lid so that the gas has the opportunity to escape, otherwise the jar may explode. We send the drink to ferment for 10-12 hours in a warm and dark place.

5.Now we can bottle the kvass, or strain through a sieve and pour it back into the jar. Leave the drink in the refrigerator for 8-10 hours. During this time it will cool well and all the sediment will be at the bottom.

6. Kvass is ready. We can pour it into glasses and serve it to the table. It is especially suitable for consumption during the hot season. Bon appetit!

Delicious bread kvass from kvass wort for 5 liters

To prepare this kvass, we need kvass wort, sugar, dry yeast, raisins and water. All ingredients are mixed in a five-liter saucepan. The drink ferments for 24 hours and then cools for 5 hours.

Cooking time: 1 day.

Cooking time: 25 min.

Servings – 20.

Ingredients:

• Kvass wort concentrate – 8-10 tbsp.
• Granulated sugar – 1.5 tbsp.
• Dry yeast – 1 tbsp.
• Raisins – 1 handful.
• Boiled water – 5 l.

Cooking process:

1. Pour 5 liters of drinking water at room temperature into a deep saucepan.

2. Next, add 8-10 tablespoons of kvass wort and mix everything well.

3. Without ceasing stirring, add one and a half glasses of granulated sugar. Stir until it completely dissolves.

4. Then add one tablespoon of dry yeast and mix thoroughly until it is completely dissolved.

5. Close the pan with a lid and place in a warm and dark place for one day for fermentation.

6. During this time, bacteria formed during the fermentation process should appear on the surface.

7. Pour the finished kvass into separate containers and add a few raisins to each.

8. Close the containers with lids and leave in the refrigerator for 4-5 hours. There the drink will cool and gain strength. Pour into glasses and serve. Bon appetit!

Step-by-step recipe for making kvass from kvass wort with raisins

To prepare the drink you will need water, fresh yeast, kvass wort, granulated sugar and raisins, thanks to which the kvass will become piquant. Fermentation will take approximately 20 hours.

Cooking time: 20 hours.

Cooking time: 20 min.

Servings – 12.

Ingredients:

• Kvass wort – 1 tbsp.
• Granulated sugar – 3 tbsp.
• Fresh yeast – 10 gr.
• Boiled water – 3 l.
• Raisins – 1 handful.

Cooking process:

1. Boil drinking water and let it cool until warm. Pour it into a three-liter glass jar.

2. Now add 3 tablespoons of granulated sugar and a spoonful of kvass wort. Mix everything thoroughly until the sugar is completely dissolved. This is best done with a wooden spoon.

3. Using a knife, finely chop the fresh yeast and place it in a jar of water. Gently mix everything until they are completely dissolved. You can also use dry yeast.

4. Add raisins, mix lightly. We close the jar with a nylon lid and send it to a warm place for 12-20 hours. The main thing is not to put it in the sun. After this time, foam should appear on the surface of the drink. This means that the kvass is ready.

5. Place the finished drink in the refrigerator to cool completely for several hours. If desired, you can re-prepare kvass from the starter that remains at the bottom. Pour into glasses and serve during the hot season. Bon appetit!

A simple and tasty recipe for kvass from wort and crackers

This recipe uses kvass wort, sugar, dry yeast, water and black rye bread crackers. It turns out moderately sweet, which is perfect for the hot season.

Cooking time: 1 day.

Cooking time: 25 min.

Servings – 12.

Ingredients:

• Kvass wort – 60 gr.
• Granulated sugar – 150 gr.
• Dry yeast – 10 gr.
• Black rye bread crackers - 1 handful.
• Boiled water – 3 l.

Cooking process:

1. Take a three-liter glass jar and pour a little less than 3 liters of warm water into it. Add granulated sugar and mix well until it is completely dissolved.

2. Now add the kvass wort and shake everything up using a wooden spoon.

3. Then pour in a handful of black rye bread crackers and dry yeast. No need to stir. Cover the jar with a thin cotton towel or several layers of gauze, secure it and leave it on the table for a day. The jar should not be exposed to sunlight.

4. A day later, strain the kvass through cheesecloth and bottle it using a funnel. Place the drink in the refrigerator for several hours to cool completely.

5. Our kvass is ready. Pour into glasses and serve. This drink is best consumed during the hot season. Bon appetit!

Homemade kvass from wort and rye sourdough

In this recipe we will need kvass wort, rye sourdough, sugar and water. You can make the starter yourself or buy it at the store. All ingredients are mixed and fermented for two days. The drink is served chilled.

Cooking time: 2 days.

Cooking time: 30 min.

Servings – 12.

Ingredients:

• Kvass wort – 0.5 tbsp.
• Rye sourdough – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Boiled water – 3 l.

Cooking process:

1. Before you start preparing kvass, you should make rye starter. You can prepare it yourself or buy it in a store. It should be ripe and with bubbles.

2. Take a three-liter glass jar and pour a glass of rye sourdough into it.

3. Next, add half a glass of kvass wort.

4.Next, sprinkle everything with sugar. If desired, you can add more granulated sugar, but this will make the kvass very sweet.

5. Without stirring the contents of the jar, pour the ingredients with warm boiled water. It is important that it is not hot.

6. Cover the container on top with several layers of gauze or a thin cotton towel and place it in a warm place where the fermentation process will begin. If it’s sunny outside, then we put the jar on the windowsill.

7. Leave the kvass for 2 days. There should be a thick foam on top. Then we filter it through cheesecloth and bottle it. Let cool completely in the refrigerator for several hours.

8. Our drink is ready. Pour into glasses and serve. Bon appetit!