The preparation of leavened wort can use one of three ways: from baked dough; nastoyny; Mash otvarochny. The first method is as follows: from 1 kg of grain components knead the dough with 0.75 liters of water temperature of 60-70 ° C. In the bowl of water, stirring continuously and carefully, in small portions, add bread components. Then leave the dough to rest for 15-20 minutes, then diluted with boiling water. 1 kg of the test to 0.75 liters of water, which is then filled with small portions, spraying it and continuously stirring the dough. The dough is cooled 2-2,5 hours. In this case, the wort is advocated less turns turbid, dense, but more delicious, aromatic and fragrant, as well as more wholesome. Good kvass characterized by density and fullness of flavor and aroma, so kvasses not filtered. After saccharification dough laid in clay pots or other utensils, pour a little water and put in a well overheated stove or in the oven for 2 - 3 hours. Baked dough is spread, cooled, broken up into chunks and put for infusion into a tank with water temperature 90-95 ° C. Water is the rate of 9 - 10 liters per 1 kg of grain components.
1,5-2 hours later ready to so-called "deadlock", then clear wort is carefully leavened drained (removed from the draft "), is mixed, according to the recipe, with honey, molasses or sugar, mint and spices. Cooled wort to fermentation temperature (25-30 ° C), add bread leaven or yeast fermentation. With this method, only the first fermented wort. To make less extractive kvass thick you can pour hot water, present and receive the second wort. Before fermentation in the wort to get more intense color adds Kohler or toasted crumbs from rye bread
