Bread kvass

1 serving


It is prepared from rye crumbs or concentrate. Breadcrumbs are fried, ground, poured into boiled water cooled to 80 ° and put in a warm place for infusion for 1- 2 hours, stirring periodically. The obtained wort is drained, and the crackers are once again poured with hot water and also insisted for 1- 2 hours. Primary and secondary wort are combined, added sugar, yeast and set for fermentation for 8 - 12 hours. The wort temperature when laying yeast should be 23-25 ° and maintained until the end of fermentation. The finished kvass is poured into a barrel (previously steamed with hot water and cooled). Store kvass at a temperature of 4-6 °