The wort into kvass its fermented sourdough bread yeast and lactic acid bacteria, baking and brewer's yeast, wine yeast and by Puff (spontaneous) fermentation. When yeast fermentation kvass turns sweet and less stable in storage and at spontaneous - sour, but more stable. Wort can be fermented in two ways: aerobic (open), where the fermenting wort is not isolated from the atmosphere and saturated with oxygen, anaerobic (without air) - in corked bottles. It is believed that kvass get better during the fermentation in the bottles. After digestion of the weight in bottles stand, that is to keep consumption in refrigerators and cellars.
For production use kvass Pressed baking yeast, at 15 g yeast per 100 liters of finished kvass. They are crushed and mixed with a tenfold amount of leaven wort, in which previously provided 8% of the first sugar syrup. Divorced yeast is maintained at a temperature of 25-30 ° C for 3 hours. This is called liquid yeast sourdough yeast. You can also apply the liquid wine or beer yeast.
To make the weight in the home must have the following equipment: crockery for making dough - preferably enameled, small wooden tub for infusion mash, a small tub. Nastoyny backup should be with a lid, false bottom and a crane. False bottom - it is stretched over the hoop metal mesh with openings of 2-4 mm. A hoop is placed on a wooden crossbar. Valve for pumping the wort set between the bottom and the grid.
Fermented wort be in enamelware, in glass bottles or in a sturdy oak barrels, well cooked and washed with hot and cold water.
