Residents of the southern regions of Russia are likely to look at you with deep bewilderment if you ask them how to make kvass from kvass wort. And the point here is not that they do not like the drink mentioned. Quite the contrary, they drink it a lot and with pleasure. In almost every southern house, regardless of where it is located - in the Kuban, in Stavropol, or in the Rostov region, an indispensable summer attribute are three-liter jars with kvass standing on window sills and balconies.
That's just kvass, they insist on rye breadcrumbs, and not on the must. And in order for the resulting drink not to be too pale, crackers are pre-fried in the oven or
burnt sugar is added to it
. Such a drink perfectly quenches thirst and tastes great, but still it does not look like the kvass that was sold in barrels and cost three pennies per glass.
Now, of course, you can find many points where kvass is sold, but, according to the unanimous opinion of the fans of this drink, its taste leaves much to be desired. And it does not at all resemble a brown kvas from a barrel.
But the very taste of childhood can be felt only if you prepare kvass yourself. To do this, you need to purchase kvass wort concentrate in the store.
How to make kvass from wort
The wort is a thick, viscous liquid of brown-red color. Most of all, it resembles fresh buckwheat honey. As part of it you can find rye flour and malt, as well as barley malt and water. It is on this basis that kvass is made. The technology is pretty simple. Now we will talk about how to make kvass from kvass wort.
We will make a reservation right away that this process is not immediate: in one day it will not work to prepare kvass. Prepare a large water tank - at least a three-liter jar. If you do not have large containers, you can use a plastic canister or a five-liter bottle. Boil the right amount of water and cool it a little. Water should be warm, but not hot.
Pour a glass of sugar, 6-8 grams of yeast, 2 tablespoons of concentrated wort to the bottom of the container and fill everything with water. Mix, close (loosely!) The container and forget about it for three days. Yes, you have been warned that kvass is not prepared immediately. This is not instant coffee or tea from a bag. During these days, the mixture in the bank will “play” and begin to wander. During fermentation, carbon dioxide is produced, and in order for the bottle not to be torn apart by internal pressure, it should not be sealed tightly. In principle, it is enough just to cover the neck with a piece of gauze so that Drosophila curls less around it.
The next stage of the action, entitled “How to make kvass from kvass wort,” consists in pouring the liquid without shaking it so as not to raise the sediment from the bottom, into bottles. If you have glass bottles with screw caps in the household, use them. And if not, then plastic "one and a half" ones are also quite suitable. Bottled kvass is clogged and left to “ripen” for another two to three days in a cool place.
Now you know how to make kvass from kvass wort, and you can pamper yourself and your loved ones with this tasty and healthy drink. Yes, there is one little trick. In order for kvass to become “vigorous,” throw a zest into each bottle before clogging.