Kvass concentrate concentrate – the bestdrinking in hot weather. How to make kvass from must for hash anddrinking

Kvass – an old Russian drink, which is famous for its
ability to quench thirst and maintain human strength.

As the name implies, this drink should be boiled, that is,
wander, which explains its effervescence and sour, toning
taste.

To the process of fermentation went correctly, it is customary to add to it
yeast, sugar or honey, black bread sourdough or prepared
must

General principles of making kvass from concentrate

Cooking kvass does not require special culinary talents.
It is easy to prepare, you can even entrust the child. the main
The problem is to choose the appropriate temperature mode, as set
kvass is not worth the heat, but in a too cool place it will be
wander too long. However, when this problem is solved,
you will be able to please homemade kvass from kvass concentrate though
everyday. Why is it better to cook kvass from kvass concentrate
wort? Because the preparation of a drink from the leaven is required
about five days, and kvass from kvass concentrate can
cook for two or three days.

In addition to these two options (for wort and sourdough) kvass,
which is called bread since it is prepared on the basis of rye
There is a huge amount of bread, grain or rye flour.
fruit, berry, vegetable kvass: apple, currant,
pear, beet, sea buckthorn, even birch-based
birch sap. There fermentation is also provided by yeast and,
Often, a piece of rye bread, but the wort is usually in these types of kvass not
add.

Как приготовить квас из wort? What are the ingredients for this
required?

First, the water. Water for kvass from kvass
concentrate you need to take boiled, of course, it must be boiled
a few seconds and only once so that the water does not become too
heavy. In extreme cases, you can use drinking water,
sold in bottles.

Secondly, we need yeast. Those who reflect,
how to make kvass from wort: on dry or pressed yeast, –
you can assure: both are quite suitable for cooking
kvass. You just need to make sure that pressed yeast is alive,
because with improper storage they die.

Хлеб, если он требуется по рецептуре, надо
dry, even a little dry, then kvass from concentrate
kvass wort will taste better. Naturally, we are talking about rye
bread.

Often go to the course and various additives, for example
grass To improve the taste of kvass from concentrate
kvass wort is used mint, lemon balm, currant leaf, willow tea,
horseradish and some spices.

Not bad put in a container with kvass and a few
raisins. And it is desirable to use raisins with
pits, not kish-mish.

So, what ingredients we need, we have determined. Now
let’s see how to make kvass from the wort at home for the joy
all home.

Recipe 1. Kvass wort concentrate kvass
�”Ordinary”

Ingredients

• Kvass wort – 2 large spoons with top

• Rye bread – 3 pieces, preferably even 3 crusts,
  cut them from the side and top of the loaf

• Yeast “fast”, dry (for example, “Saf-moment”; you can find
  on sale and those that say “for making kvass”,
  but this is optional) – 2 incomplete teaspoons

• Sugar – incomplete glass; if you like sweet, you can
  full

Cooking method

1. You must first place the pieces or crusts of bread on
   baking sheet and put in the oven with an average temperature (let’s say
   degrees 150). They should be kept there until the croutons are obtained,
   you can even wait for them to burn slightly (just a little),
   then remove the croutons from the oven and let them cool for at least
   measure until warm.

2. Put boiled water.

3. For the preparation of the simplest kvass from the must must be taken
   clean and dry glass jar or enamelled can (pan)
   volume of at least 3 liters.

4. In this capacity, you must first pour approximately two and a half
   liter of boiled water. It is better to pour hot water, because in it
   it will be easier to dissolve the sugar.

5. Pour the sugar into the water and stir it thoroughly. Leave sweet
   water to cool to a very warm temperature, then put in
   two full capacity, literally with the top, spoon wort and carefully
   stir it, making sure that there is no unmixed on the bottom
   must After that, put in a jar in which kvass is prepared,
   dried crusts of black bread.

6. Wait until the temperature of the billet for homemade kvass
   reaches approximately body temperature, and pour in yeast; add them
   in a very warm or, especially, a hot billet in no case
   no: yeast will die.

7. Stir the liquid again and cover the top of the container.
   For this, it is best to take a clean large gauze and fold it in 5-6
   layers. Cover the top of the container with multi-layer gauze and secure it with
   using gum, bandage, braid – what is on hand. However if
   are you going to cook kvass often then it is worth for this target highlight
   special gauze and gum, it will greatly facilitate the process.

8. Prepare for kvass to put in a rather warm place, but still
   it is desirable that it does not fall into direct sunlight, and in
   in such a position to withstand 24 – 48 hours, and in a day costs
   try brew for the first time: it may already be ready. AT
   the process of keeping warm the taste of kvass will constantly change,
   becoming more “intoxicating”, so you need to notice the moment
   when the taste of kvass seems ideal. AT этот момент напиток
   should be moved to a cool place for another two days.

9. After this period, the drink should be drained through cheesecloth in
   6-8 additions (for this purpose it is better to use another piece of gauze,
   and not the one that covered the container), bottle it, adding
   in each 3 raisins, put or put in the fridge. When
   kvass will cool – after five hours – you can drink it.

Recipe 2. Kvass from kvass concentrate “Starorussky”

Ingredients

• Wheat grains – about 3 cups

• Kvass wort – half a cup

• Honey – one and a half cup

• ATода кипяченая — приблизительно 4 литра

Cooking method

1. First you need to cook wheat, which will take most of it.
   of time.

2. Grain should be washed and left in cold water for 10 hours, after
   then rinse thoroughly again.

3. Pour wheat with a small amount of water and leave in a warm
   germination site, periodically checking to see if
   sprouts (two – or three millimeter length). Usually process
   takes a day or two; during this time it is necessary to wash once
   seeds and pour them with clean water so that they are not soured.

4. Sprouted wheat wash again and turn through
   meat grinder.

5. AT пятилитровую стеклянную или эмалированную ёмкость налить
   about half the water is at room temperature and put there
   sprouted wheat, wort and honey. ATсе очень тщательно
   mix and pour water almost to the top.

6. Cover the container with multi-layer gauze and leave to warm for about
   for 48 hours. To ensure the desired temperature, in winter you can
   put a container with kvass near the battery, and in the summer – in a bowl with
   warm water, where all the time pour boiling water.

7. When на поверхности кваса появится много пены, процедить
   drink, pour it into several bottles and refrigerate
   hours at 6.

Recipe 3. Kvass from kvass wort concentrate “Vigorous”

Ingredients

• Rye bread – about half a loaf

• Wort – half a cup

• Dry yeast – bag

• Sugar or honey – 1 cup (you can 2/3 cup)

• ATода — 4 л

• Raisin – half a handful of adult

• Horseradish (root) – about 100 g

Cooking method

1. Dry bread in the oven until dark. Pour
   crackers with hot water and leave for five hours.

2. Strain, add yeast, wort, sugar or honey (you can part
   sugar, and part of honey) and leave to ferment in a very warm place
   hours at 6-8.

3. Bottled by adding to each raisin and horseradish, and put in
   fridge for two days.

Recipe 4. Kvass from kvass concentrate “Aromatic”

Ingredients

• Kvass wort – half a cup

• Yeast – 1 sachet

• ATода — 4 л

• Sugar – two thirds cup

• Black currant leaves – about 20 pieces

• Hops, ginger, cardamom – a little bit

Cooking method

1. Put cardamom, ginger and hops in a gauze bag and place
   in a pot of water, put there (already without a bag) currant
   leaves. Boil spices and leaves for 5 minutes, then a bag of
   spice to throw out, and currant leaves to leave.

2. Dissolve sugar in hot broth and cool to temperature.
   body. ATмешать сусло и дрожжи.

3. Leave for a day in a warm place, then pour, filtering,
   into bottles and leave for 12 hours at room temperature until
   bottles will not become hard.

4. Put kvass in the fridge where it should ripen a couple more
   days

Recipe 5. Kvass from kvass wort concentrate “For okroshka”

Ingredients

• Granulated sugar – half a cup

• Wort – 3 tablespoons

• ATода — 3 литра

• Yeast (pressed) – 6 g

• Raisin – 10 pieces

Cooking method

1. AT банке с очень теплой водой stir сусло и сахарный песок.
   When заготовка несколько остынет (до температуры не выше 40
   degrees), add yeast and stir. Put the raisins and
   put kvass in a warm place.

2. After a day, if foam has already appeared, you need to start trying
   kvass. When вкус будет желаемым, процедить квас в бутылки и
   put in the fridge for about 6 hours.

Recipe 6. Kvass from kvass concentrate “Very tasty”

For this kvass recipe from kvass concentrate, you should not take
plain rye bread, and “Borodinsky”; honey is also undesirable
заменять сахаром — это изменит вкус kvass.

Ingredients

• Wort concentrate – 3 tablespoons

• �Borodino Bread – 5 Pieces

• Honey – 2/3 cup

• Yeast – 1 sachet

• ATода — 3 л

• Raisin – half a handful

Cooking method

1. Cut bread into slices and dry in the oven. Then
   put crackers in a container for making kvass, pour almost
   hot water and mix honey

2. Cool the mixture to body temperature, put and carefully
   stir wort, and then yeast.

3. Leave the fermentation billet in a warm place for 12 – 24 hours.
   Then хорошенько процедить и перелить в бутылки, в каждую положить
   several raisins. ATыдержать 10 часов или меньше (пока бутылки не
   will become solid) at room temperature, and then another two days
   in a refrigerator.

Recipe 7. How to make leavening wort at home
conditions

Wort can be prepared at home if there is such
need.

Ingredients

• Rye bread – 1 kg

• ATода — около 10 л

Cooking method

1. Break bread into small pieces and pour it hot (70
   degrees) with boiled water, let it brew for a quarter of an hour. Top up
   boiling water to 750 ml and leave for 2 hours in a warm place.

2. Put the resulting mass in pottery, add a little bit
   water and put in the oven, heated to 180 degrees for 3 hours.

3. Break the baked dough into pieces and pour almost
   boiling water (9 liters) for a couple of hours. Carefully drain the leaven
   сусло и использовать для приготовления kvass.

Tips and tips on making kvass from
concentrate

• While kvass is in the fridge, it still does not stop
  wander around so that the taste of it will be during storage a few
  change. Children and pregnant women can be given such a brew in a limited
  quantity and only in the first couple of days of storage: then kvass
  will become too strong.

• Raisin for kvass is better to take with bones;
  soak it is not necessary, just rinse with cold water.

• Spices (hops, cinnamon, cloves, ginger, etc.) in kvass
  You can add in limited quantities, otherwise the taste of the drink
  distorted.