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Kvass from wort and dry kvass

4912

Kitchen Russian

Calorie content 19.2 kcal

Portions 3 l.

Cooking time 24 hours

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 4.8 gr.

Content

Homemade kvass is an excellent way to quench your thirst in the summer heat. In order to make such kvass at home, you will need a minimum set of products, as well as strict adherence to the step-by-step instructions that we present to your attention.

Ingredients

Leavened wort 10 tbsp Dry yeast 6 gr. Dry kvass with malt 70 gr. Raisin 1 handful Granulated sugar 250 g Water 3 l.

Cooking process

First, prepare all the ingredients that we need in the process of making kvass.

Boiled water must be cooled to a temperature of 30 degrees. If the water is too hot, the yeast will die. Pour the cooled water into a three-liter jar. We also send raisins, leavened wort, yeast and granulated sugar there. The resulting mass must be thoroughly mixed until the sugar and yeast are completely dissolved. Next, we tightly cover the jar with a nylon lid and send it to a warm place so that the fermentation process begins. We leave the jar in this form for a day.

After an hour and a half, the kvass should ferment. Signs of fermentation can be seen with the naked eye: the raisins will begin to rise to the top of the jar, and many small bubbles appear at the bottom.