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Fragrant bread kvass is one of the favorite Slavic drinks that people of different ages and gender are used to enjoy.
Of course, everyone is familiar with the non-alcoholic version of the drink, but not everyone knows that “drunk kvass” was more popular in Russia. In this article, Shake it up will not only tell you what kind of product it is, but also teach you how to make it at home.
A few words about the drink
The main difference between alcoholic kvass and non-alcoholic kvass is, of course, the fortress. Traditionally, it was 8-10%, sometimes – 13-14%, while in the usual version for us – only 1,2%.
With the help of an intoxicating drink in Russia, they not only quenched their thirst, but also treated diseases, such as colds, problems with joints, bones, and stomach. They drank it in large quantities at weddings and holidays.
They made homemade drunken kvass from the ingredients that were at hand: rye bread, crackers, millet, flour, malt, sauerkraut, berries, beets, fruits. Added cloves, mint, honey, coriander, hops.
Of the containers for fermentation, enameled, ceramic or glassware is best suited.
Recipe for traditional alcoholic kvass
Crackers can be easily replaced with brown bread (it will take half a kilo), pressed yeast – dry (5 g).
Bread, before soaking, is cut into pieces and fried in the oven until golden brown.
The amount of sugar depends on the desired strength: the more it is, the “drunker” the kvass will turn out. For a 12-13% degree drink, you need 1,5 kg.
To improve fermentation processes, you can throw a handful of raisins into the must.
Ingredients
Rusks – 300 g
Sugar – 0,3-1,5 kg
Solid yeast – 30 g
Citric acid – 3 g
Water – 5 L
Method of preparation
Crackers pour 3 liters of boiling water and insist for 3 hours under the lid.
Strain the liquid through gauze, squeeze out the bread mass, pour the infusion into a fermentation container.
Pour the dry mass again with boiling water (2 liters) and leave for 1 hour.
Drain the resulting liquid, squeeze out the bread gruel.
Combine both infusions, discard the squeezed mass.
Add “lemon”, yeast and part of sugar (0,3-0,5 kg) to the bread liquid, mix, cover with gauze.
Place the drink in heat and darkness, leave for about half a day (until foam and hiss appear).
Make a test, sweeten if desired and leave to wander for another couple of hours.
If necessary, repeat the last step until the desired degree of strength is obtained.
Hold the drink for 6 hours in the refrigerator, taste.
The finished drink is stored in the refrigerator in a supine position for no more than 10 days.
Recipe for drunken kvass from apples
A fruit drink is no less useful for the body than a bread drink. It has an invigorating effect, gives strength and improves health. The variety of fruits does not affect the quality of the product, but in terms of taste, Antonovka or white filling are better suited. Similarly, pear kvass can be prepared by adding honey and cinnamon to taste. The finished drink is stored in the refrigerator for up to 10 days.
Ingredients
Apples – 5,5 kg
Sugar – 0,2 kg
Raisins – 30 g
Lemon – 1 piece
Water – 2 L
Method of preparation
Peel fruit from seed pods and stalks, cut into large slices.
Put the apple mass in a saucepan, pour water, boil, boil over low heat for 5 minutes.
Pour sugar into the fruit mass, mix, cook for a couple more minutes.
Pour boiling water over the lemon, remove the top layer of the skin, grate the zest, add to the drink.
After cooling the apple broth, add raisins to it, mix the mass, cover with a gauze flap.
Leave the drink to ferment for 14-16 hours at room conditions.
Drain the kvass through a multi-layered gauze cloth, distribute into bottles, leave in the refrigerator for 8 hours.
Khmelny kvass with caramel
Ingredients
Rusks of black rye bread – 0,4 kg
Water – 4 L
Sugar – 0,6 kg
Hop cones – 1 tbsp. l.
Dry yeast – 12 g
Method of preparation
Pour bread crumbs with hot water, dissolving 100 g of sugar in it.
Cover the container with a gauze cloth, leave to ferment for 2 days.
Drain the liquid, squeeze out the bread mass, add hops to the infusion.
Boil the drink for half an hour on low heat, strain.
Boil caramel from sugar (0,3 kg) and water (50 g), add to the broth.
After the drink has cooled to a warm state, pour yeast into it.
After 36 hours, add the remaining sugar and let the mixture ferment for 1 day.
Transfer to the cold for ripening, wait 1-2 days, try.
Homemade express kvass from juice
This is the fastest recipe for a “drunk” drink: it takes only half a day. Similarly, kvass is made from other types of juice.
Ingredients
Apple juice – 1 l
Instant coffee – 8 g
Sugar – 1 glass
Water – 3 L
Dry yeast – 5 g
Method of preparation
Boil water, let cool until warm.
Dissolve sugar, coffee and yeast in the liquid, pour juice into the mixture.
Stir the drink, loosely cover with a lid.
Let the liquid ferment for 12 hours.
Pass the foamy drink through a cotton cloth.
Leave kvass in the refrigerator for 2 hours, try.
Alcoholic kvass from cranberries
A truly healing drink is obtained from the northern berry, helping the work of the circulatory and digestive systems, improving appetite and immunity. You can store kvass for no more than 5 days.
Ingredients
Cranberry – 1 kg
Dry yeast – 50 g
Sugar – 5 cups
Water – 4 L
Method of preparation
Clean the berries from debris, rinse, mash with a wooden pestle, grind through a colander.
Strain the cranberry juice through gauze into a separate container.
Pour the berry pulp with water, boil, boil until the liquid turns red.
Cool the broth, strain, combine with juice.
Dissolve yeast and sugar in a berry drink, mix well, leave to ferment for 2 days.
Pour kvass into small vessels, place in the refrigerator.
Relevance: 11.01.2019
Tags: beer, cider, ale