Kvass is a wonderful natural drink. How to prepare kvass from rye malt yourself, read below.
Kvass from rye fermented malt - recipe
Ingredients:
- purified water - 2 liters;
- rye fermented malt - 120 g;
- sand sugar - 180 g;
- dry yeast - 5 g.
Preparation
In boiled water about 50 degrees, we pour out the malt. We stir well and give a couple of hours to brew. When the wort cools, cast about 100 ml into a glass, pour in dry yeast and mix thoroughly. Leave the minutes for 10, so that the yeast is activated, and then poured into the total mass. There, add sugar and mix well until it dissolves completely. Leave kvass hours for 8 to wander, loosely covering the capacity of the lid. The resulting beverage is filtered, dispensed into bottles and cleaned in the cold.
Kvass on rye malt - recipe
Ingredients:
- rye fermented malt - 5 tbsp. spoons;
- water - 3 liters;
- sand sugar - 50 g;
- raisins - 180 g.
Preparation
First, prepare the leaven - 3 tablespoons of malt pour 1 liter of hot water, pour sugar and leave for 2 hours to insist. After that, we pour the rest of the malt, raisins and pour the rest of the water. We cover the container with the mixture with a clean cloth and let it stand for 15 hours. After that, the ready kvass is bottled and cooled. And the thick sediment remaining on the bottom of the tank can be used as a leaven when manufacturing a new batch of kvass.
Kvass from rye malt at home
Ingredients:
- purified water - 1 liter;
- fresh yeast - 10 g;
- malt rye - 1 glass;
- sugar - 100 g.
Preparation
In the enamel saucepan boil the water, pour in the rye malt and let stand for about 2.5 hours. Then the infusion is poured into a glass dish, pour sugar, add the diluted yeast and clean in the cold for 7 hours.
Homemade kvass from rye malt
Ingredients:
- flour - ¾ cup;
- malt rye - 250 g;
- sugar - ½ tsp;
- yeast - 15 g;
- honey - 250 g.
Preparation
For yeast, mix yeast with sugar, add flour and 100 ml of warm water. We remove in heat for 2 hours. Rye malt pour 2.5 cups of boiling water, knead thick dough and put it into heat for 3 hours. When the mass is suitable, we dilute it with 8 liters of boiling water and let it brew. The upper part of the transparent wort is poured into another dish, add the starter, honey and leave in the warmth for fermentation. Ready kvas strain, bottled, tightly sealed, one night stand in the heat, and then for 3 days put in the cold. After 3 days, kvass will be ready.
Preparation of kvass from rye malt
Ingredients:
- water - 10 liters;
- rye malt - 2 cups;
- yeast dry fast action - 20 g;
- rye bread - ½ loaf;
- flour - 1 glass;
- sand sugar - 400 g;
- raisins - 50 g.
Preparation
Water boiling, pour rye malt, flour, add sliced bread and all this brew. When the mass cools down, filter it, add the yeast, sugar. Then we stir it all up well and let it stand for an hour. Ready-made rye kvass is bottled, adding a little raisins, corking and cleaning in the cold.