Kvas sweet home
From knead bread products on the water (12 liters) batter and bake it in the stove or oven for hours, stirring occasionally. Boiled dough poured boiling water (48 liters), mix and put in a warm place for 3-4 hours. Clarified decant the wort, add to it sugar and liquid yeast, bottled, after putting them on a few raisins. Bottles sealed, tied with wire and put in a cold place. A few days kvass ready for use.
At 30 liters kvass: malted barley, rye - by 1.2 kg, buckwheat - 0,4 kg, sugar - 2,2 kg, Mint - 20 grams of raisins - 30 g, liquid yeast - 1 cup.
Kvas daily
The crushed rye crackers stir in hot water (12 liters). The mixture is covered and put in a warm place. Clarified wort is carefully poured into a tub steamed and blended with a white syrup. Pouring in liquid yeast, stirred and left to ferment.
Young kvass bottled, which previously put the raisins, and stand (no corking) at room temperature until bubbles of carbon dioxide. Then the bottle sealed and placed in a cold place. A day kvass ready for use. Keep it, no more than 2-3 days on the ice.
At 8 p kvass: rye crackers - 1,2 kg, molasses - 800 g, yeast, liquid - 1 / 2 cups, raisins - 200 g.
Kvas Bread
Rye crackers to put in a bowl, pour boiling water and insist 3-4 hours. Insist strain, put him in the yeast and sugar. Leave to ferment for 5 - 6 hours. When the foam begins kvass, re-strain it, pour into bottles, previously put in every few raisins, and cork. Remove kvas for 2-3 days in a cold place.
At 5 liters kvass: rye crackers - 1 kg, water - 6 liters, yeast - 50 g, sugar - 200 g raisins - 50 g
Kvas of wheat bran
Bran and pour boiling water, stirring frequently, cook at slow boil for about an hour. Then strain broth, cool to a temperature of 25-30 ° C, add sugar, yeast, diluted in a small amount of broth, lemon zest and stir. Send to 24-28 hours in a warm place for fermentation. Then kvass cool, strain, add lemon juice.
At 5 liters kvass: wheat bran - 1 kg, water - 5 liters, sugar - 400 g, yeast - 50 g, lemons - 3 pc.
Kvas "Moscow sour cabbage soup"
Bread products zaparivayut boiling water (2 liters). The resulting stiff dough stand in a warm place for 3 hours for cooling and saccharification, and then diluted with hot water (35 liters), carefully pouring a thin stream of it and rubbed a lot that there is no lumps. To defend the clear wort is carefully decanted, mixed with honey and ingested by infusion of mint. Then add yeast ferment. When fermentation begins, the young kvass bottled, sealed and put in a warm place. After completion of fermentation bottle bring to the cold. After 3 days drink ready for consumption.
At 25 l kvass: wheat, rye or wheat malt, wheat flour - 1 kg, buckwheat flour - 600 g, honey - 1 kg, mint - 10 g sourdough yeast - 1 cup.
From knead bread products on the water (12 liters) batter and bake it in the stove or oven for hours, stirring occasionally. Boiled dough poured boiling water (48 liters), mix and put in a warm place for 3-4 hours. Clarified decant the wort, add to it sugar and liquid yeast, bottled, after putting them on a few raisins. Bottles sealed, tied with wire and put in a cold place. A few days kvass ready for use.
At 30 liters kvass: malted barley, rye - by 1.2 kg, buckwheat - 0,4 kg, sugar - 2,2 kg, Mint - 20 grams of raisins - 30 g, liquid yeast - 1 cup.
Kvas daily
The crushed rye crackers stir in hot water (12 liters). The mixture is covered and put in a warm place. Clarified wort is carefully poured into a tub steamed and blended with a white syrup. Pouring in liquid yeast, stirred and left to ferment.
Young kvass bottled, which previously put the raisins, and stand (no corking) at room temperature until bubbles of carbon dioxide. Then the bottle sealed and placed in a cold place. A day kvass ready for use. Keep it, no more than 2-3 days on the ice.
At 8 p kvass: rye crackers - 1,2 kg, molasses - 800 g, yeast, liquid - 1 / 2 cups, raisins - 200 g.
Kvas Bread
Rye crackers to put in a bowl, pour boiling water and insist 3-4 hours. Insist strain, put him in the yeast and sugar. Leave to ferment for 5 - 6 hours. When the foam begins kvass, re-strain it, pour into bottles, previously put in every few raisins, and cork. Remove kvas for 2-3 days in a cold place.
At 5 liters kvass: rye crackers - 1 kg, water - 6 liters, yeast - 50 g, sugar - 200 g raisins - 50 g
Kvas of wheat bran
Bran and pour boiling water, stirring frequently, cook at slow boil for about an hour. Then strain broth, cool to a temperature of 25-30 ° C, add sugar, yeast, diluted in a small amount of broth, lemon zest and stir. Send to 24-28 hours in a warm place for fermentation. Then kvass cool, strain, add lemon juice.
At 5 liters kvass: wheat bran - 1 kg, water - 5 liters, sugar - 400 g, yeast - 50 g, lemons - 3 pc.
Kvas "Moscow sour cabbage soup"
Bread products zaparivayut boiling water (2 liters). The resulting stiff dough stand in a warm place for 3 hours for cooling and saccharification, and then diluted with hot water (35 liters), carefully pouring a thin stream of it and rubbed a lot that there is no lumps. To defend the clear wort is carefully decanted, mixed with honey and ingested by infusion of mint. Then add yeast ferment. When fermentation begins, the young kvass bottled, sealed and put in a warm place. After completion of fermentation bottle bring to the cold. After 3 days drink ready for consumption.
At 25 l kvass: wheat, rye or wheat malt, wheat flour - 1 kg, buckwheat flour - 600 g, honey - 1 kg, mint - 10 g sourdough yeast - 1 cup.
