According to technological standards, kvass can contain up to 1,2% alcohol (usually less), but the low strength does not suit many lovers of strong drinks. Especially for them, a simple recipe for “drunk kvass” has been developed, the concentration of alcohol in which can be adjusted at your discretion, while maintaining the traditional taste.
Ingredients:
- black bread – 500 grams (or 300 grams of crackers);
- water – 5 liters;
- sugar – 0,3-1,5 kg (depending on the desired strength);
- fresh yeast – 30 grams (or 5 grams dry);
- citric acid – 3 grams.
Recipe for strong kvass
1. Cut the bread into small pieces of 2-4 cm and fry in a preheated oven (160-180°C) until golden brown. This will give kvass a unique bread flavor. The stronger the roast, the more bitterness is felt in the taste.
2. Pour the finished crackers into a saucepan, pour 3 liters of boiling water, cover and leave for 2-3 hours.
3. Filter the tincture through a colander and gauze. Pour the liquid into a fermentation container, for example, a regular jar. Pour the squeezed crackers again with 2 liters of boiling water in a saucepan. Stand for 50-60 minutes, then strain through cheesecloth, squeeze the crumb well (no longer needed).
4. Mix the first and second infusions. Add yeast, citric acid and the first portion of sugar (300 grams). The total amount of sugar depends on the desired strength and sweetness of kvass, these indicators are regulated during the fermentation process. With 1,5 kg added, kvass will contain approximately 12-13% alcohol (the maximum possible value).
5. Mix the contents of the jar and leave for 10 hours in a dark place at room temperature. After 1-2 hours, foam and hiss should appear, which means that the kvass has successfully fermented.
6. Taste the drink, evaluate the strength (sweetness is adjusted in the next step). If the alcohol content is too low, and there is no more sweetness, add a new portion of sugar (200 grams) and leave to ferment for 4-5 hours. Repeat the procedure for adding sugar until the strength is acceptable.
7. Assess the sweetness of kvass, if desired, add sugar to taste and mix well. Close the jar tightly with a lid, then transfer to the refrigerator (the temperature must be below 14 degrees, but above zero) and leave for 6 hours. If desired, kvass can be poured into plastic bottles. The low temperature stops the fermentation, so the sugar will no longer be processed into alcohol. Store the drink in a cool place in hermetically sealed containers. Shelf life – 7-10 days.
