Many housewives know how to cook homemade kvass, with great pleasure and enthusiasm - especially in the hot season - they treat this drink, perfectly quenching thirst, to home and guests. But not everyone knows, for example, how to make kvass wort. What is this product, what is its use, how to make it yourself? This will be discussed in our article.
Wort: what is it?
In fact, this term is used to call any aqueous solution of extracted or fermented substances of plant, fruit, berry, grain (malt) origin, used in brewing, winemaking, bakery cooking. So, grape must is a raw material obtained by crushing and pressing pulp and grapes. Accordingly, a completely natural product, which is mainly made for the production of kvass (well, some varieties of baking), is a kvass wort. What is this type of raw material? It is a viscous, thick, fluid in which the solids content reaches 70 percent. It has a brownish color and a sweet and sour taste and contains a lot of usefulness: amino acids, vitamins, trace elements.
How to make a must at home?
Fermented rye malt, non-fermented barley malt and rye bread flour are used in enterprises to prepare the appropriate product. Malt is mixed with purified water and is exposed to heat. During this time, the starch in the mixture is divided into sugar: fermentable and non-fermentable. And then the concentrate is evaporated to achieve 70% solids.
At home, of course, there is no such equipment. But you can quite make a good wort for your future kvass. To do this, you need an infusion vat with a false bottom (in the form of a grid raised above the main bottom) and a crane for decanting the wort.
Fermented wort
In order to prepare kvass wort from malt loaves-fermenters, previously baked, rye and barley bread products (2-3 kg) are kneaded with heated water in a thick mass. We stand the dough for several hours. Then bake in malt bread (you can in the oven or bread machine) - loaves or fermenters. They turn out to be very fragrant, they have a sweet-sour taste and a blackish crust, which then gives the kvass a characteristic color scheme. Cool the alum (they can also be dried and stored), break it into pieces, put it in hot water and insist in a tub to get a thick kvass wort (what we have already figured out). It will turn out not only dense and tasty, but also a useful product.
Homemade kvass from kvass wort is now easy to prepare. The resulting thick mixture is clarified by settling, add yeast or old sourdough, fermented using standard technology and bottled.