Homemade kvass from kvass wort

Kvass is prepared in different ways, for example, from wort. Kvass wort is a viscous thick liquid of dark brown color, sour-sweet in taste. It can be found in many stores, and not very expensive. From one jar of wort, you can make both kvass and bread.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Sugar

200

Kvass wort (approximately 60 ml)

Dry yeast (or 20 g fresh)

Raisins (unwashed)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 8 g

33 kcal

GI: 0 / 25 / 75

Step-by-step cooking

Cooking time: 20 h

Step 1:
Prepare the ingredients. To prepare homemade kvass from kvass wort, we will need: clean drinking water; kvass wort concentrate; live or dry yeast; sugar; unwashed raisins.
Step 2:
Pour 250 ml of water into a saucepan and heat it up to 40 ° C. In slightly hot water, add leavened wort, sugar and dry yeast (I replaced the dry yeast with live ones at the last moment, they needed about 20 g). Mix thoroughly.
Step 3:
Pour the resulting mixture into a three-liter jar or plastic bottle.
Step 4:
Add unwashed raisins and mix. Pour in the remaining water at room temperature.
Step 5:
Screw the lid on the jar, but not completely, so that carbon dioxide can escape during fermentation. If you screw the lid tightly, the jar can break. Or when trying to drain the accumulated gas, the lid may explode when opening. Leave the kvass to ferment in a warm dark place for 10-12 hours.
Step 6:
Carefully pour the finished kvass into bottles, trying not to get sediment from the bottom into the bottles. Refrigerate for 8-10 hours. During this time, the kvass will settle and the sediment remaining in it will settle to the bottom.
Step 7:
This is what kvass looks like with a sediment of yeast and kvass wort.
Step 8:
This is the kvass obtained after settling. Bon appetit!

For the preparation of kvass wort, dry fermented and unfermented rye malt (barley malt), baking rye flour are used.
Kvass wort is produced at the enterprise as follows: specially produced malts are crushed, mixed with water and subjected to heat treatment for several hours under controlled conditions. At this time, the enzymes present in malts break down starches into fermentable and non-fermentable sugars. To obtain the necessary dry matter content and preserve natural amino acids, vitamins and enzymes, the concentrate is evaporated at special vacuum evaporation stations.