Kvas Voronezh
Crushed rye, barley and wheat malt are mixed with rye flour and brew of boiling water, pouring his thin jet and continuously stirring. The resulting stiff dough baked in the oven or oven for 18 hours. He was then put in a tub, pour the same amount of boiling water, as in tea leaves, stir. After adding the mint infusions dough covered with a stand in a warm place overnight.
In the dough add honey, wheat and buckwheat flour, yeast, liquid and leave it for 1 hour. Within 2 days the dough slowly digested throw cold water (45-50 liters). Wort fermentation overnight at room temperature. When kvass sediment and becomes sufficiently acidic, it is poured into a jar, and store in a cool place.
At 25 liters kvass: rye malt, barley and wheat - for 1 kg rye flour, buckwheat flour - 2 kg, mint - 50 g, yeast, liquid - 1 / 2 cup.
Kvas rusks with a twist
Rye crackers to pass through a meat grinder and grind, put in a glass or enamel bowl, pour hot boiling water, stir and put in a warm place for 1-2 hours (from time to time to mix). The resulting wort is to merge into a clean bowl so as not to hit dregs. Add to mash the sugar and yeast divorced. After 10-12 hours of exposure will turn young kvass. It should filter through cheesecloth and pour into bottles. In each bottle put a few raisins and a little mint. Bottles tightly closed, stand 2-3 hours at room temperature, and then put in a cold place. Kvass Serve chilled. At 5 liters kvass: rye crackers - 500 g, water - 5 liters, sugar - 300 g, yeast - 300 g, Mint - 15 g raisins - 75 g.
Kvas rusks home (soon)
Rusk, dried in the oven, pour two buckets of boiling water and insist 12 hours. Separately sealed 1 liter of boiled water, mint leaves and currant and insist 5 hours. Insist kvass after exposure poured into another bowl, add the tincture of mint and currants, sugar, boiled in 0.5 of water, and stir the yeast is left for fermentation for 4 hours. Then remove the foam, kvass filtered, bottled, adding each of a few raisins, and leave for 2 days for aging.
At 5 liters of kvass: rye crackers (preferably whole different - from Orel, and Borodin's rye bread, but not flour - 1 kg, sugar - 750 g raisins - 50 g, black currant leaves - 10-15 pc., Liquid brewer's yeast - 1-2-3 tablespoons or baking yeast - 25 g, dry mint (not peppermint) - 25 г.
Kvas rusks in nolski
Rye bread dry a little, pour boiling water, let stand for 3 hours. When cool, strain, add sugar, yeast, lemon juice or citric acid, leave for 24 hours, then poured into bottles, cork and make for 3 days in a cold place.
1 kg rye bread: water - 1 liter, sugar - 4 cups, yeast - 20 g, citric acid - 1 tablespoon (or the juice of two lemons).
Kvas People
Flour from rye malt and rye flour is kneaded in the rough grinding cold water. The dough is placed in a well overheated stove or oven. After 24 hours the oven and heat thoroughly again evaporated in her dough another day. Then the dough is spread in a tub with warm water and diluted (12 l), infusing her thin jet and mixed thoroughly. The resulting wort stand under the lid in a warm place for 15-20 hours, and gently steamed in the tub is drained, add yeast and honey. The mixture is stirred and fermented mash in a warm place for 12-16 hours. They store the weight in bottles, stacked horizontally.
At 8 p kvass: flour made from rye malt - 3 kg rye flour - 4 kg, sourdough yeast - 2 cups (flour - 200 g, liquid yeast - 3 tablespoons of water - 250 ml, honey - 100 g
Kvas northern
Rye bread, mixed with sugar and black currant leaves, pour a vat of boiling water (9 liters). The mass is well stirred, insisted in a warm place for 3 --
4 h. The cooled wort is poured into a clean tub, add liquid yeast, put on 3 days in a cold place. When young kvass becomes sufficiently acidic, it
drained, boiled for several minutes, removing the foam and filter through 2-3 layers of gauze. Kvas cooled, bottled and put in the cold. The drink is ready to
eat in a week. At 6 l kvass: rye bread - 5 kg, sugar - 600 g, black currant leaves - 30 g, liquid yeast - 1 cup.
Crushed rye, barley and wheat malt are mixed with rye flour and brew of boiling water, pouring his thin jet and continuously stirring. The resulting stiff dough baked in the oven or oven for 18 hours. He was then put in a tub, pour the same amount of boiling water, as in tea leaves, stir. After adding the mint infusions dough covered with a stand in a warm place overnight.
In the dough add honey, wheat and buckwheat flour, yeast, liquid and leave it for 1 hour. Within 2 days the dough slowly digested throw cold water (45-50 liters). Wort fermentation overnight at room temperature. When kvass sediment and becomes sufficiently acidic, it is poured into a jar, and store in a cool place.
At 25 liters kvass: rye malt, barley and wheat - for 1 kg rye flour, buckwheat flour - 2 kg, mint - 50 g, yeast, liquid - 1 / 2 cup.
Kvas rusks with a twist
Rye crackers to pass through a meat grinder and grind, put in a glass or enamel bowl, pour hot boiling water, stir and put in a warm place for 1-2 hours (from time to time to mix). The resulting wort is to merge into a clean bowl so as not to hit dregs. Add to mash the sugar and yeast divorced. After 10-12 hours of exposure will turn young kvass. It should filter through cheesecloth and pour into bottles. In each bottle put a few raisins and a little mint. Bottles tightly closed, stand 2-3 hours at room temperature, and then put in a cold place. Kvass Serve chilled. At 5 liters kvass: rye crackers - 500 g, water - 5 liters, sugar - 300 g, yeast - 300 g, Mint - 15 g raisins - 75 g.
Kvas rusks home (soon)
Rusk, dried in the oven, pour two buckets of boiling water and insist 12 hours. Separately sealed 1 liter of boiled water, mint leaves and currant and insist 5 hours. Insist kvass after exposure poured into another bowl, add the tincture of mint and currants, sugar, boiled in 0.5 of water, and stir the yeast is left for fermentation for 4 hours. Then remove the foam, kvass filtered, bottled, adding each of a few raisins, and leave for 2 days for aging.
At 5 liters of kvass: rye crackers (preferably whole different - from Orel, and Borodin's rye bread, but not flour - 1 kg, sugar - 750 g raisins - 50 g, black currant leaves - 10-15 pc., Liquid brewer's yeast - 1-2-3 tablespoons or baking yeast - 25 g, dry mint (not peppermint) - 25 г.
Kvas rusks in nolski
Rye bread dry a little, pour boiling water, let stand for 3 hours. When cool, strain, add sugar, yeast, lemon juice or citric acid, leave for 24 hours, then poured into bottles, cork and make for 3 days in a cold place.
1 kg rye bread: water - 1 liter, sugar - 4 cups, yeast - 20 g, citric acid - 1 tablespoon (or the juice of two lemons).
Kvas People
Flour from rye malt and rye flour is kneaded in the rough grinding cold water. The dough is placed in a well overheated stove or oven. After 24 hours the oven and heat thoroughly again evaporated in her dough another day. Then the dough is spread in a tub with warm water and diluted (12 l), infusing her thin jet and mixed thoroughly. The resulting wort stand under the lid in a warm place for 15-20 hours, and gently steamed in the tub is drained, add yeast and honey. The mixture is stirred and fermented mash in a warm place for 12-16 hours. They store the weight in bottles, stacked horizontally.
At 8 p kvass: flour made from rye malt - 3 kg rye flour - 4 kg, sourdough yeast - 2 cups (flour - 200 g, liquid yeast - 3 tablespoons of water - 250 ml, honey - 100 g
Kvas northern
Rye bread, mixed with sugar and black currant leaves, pour a vat of boiling water (9 liters). The mass is well stirred, insisted in a warm place for 3 --
4 h. The cooled wort is poured into a clean tub, add liquid yeast, put on 3 days in a cold place. When young kvass becomes sufficiently acidic, it
drained, boiled for several minutes, removing the foam and filter through 2-3 layers of gauze. Kvas cooled, bottled and put in the cold. The drink is ready to
eat in a week. At 6 l kvass: rye bread - 5 kg, sugar - 600 g, black currant leaves - 30 g, liquid yeast - 1 cup.
