Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Dry kvass
1 serving
Dry rye bread in the oven, cool, pour boiled hot water (80 ° c), insist in warmth for 1- 2 hours, depending on the temperature. Drain wort and strain. Pour dry sludge again with hot water and insist for about 2 hours. Strain. Mix both strained infusions, add 20 liters of water per 1 kg of dry rye crumbs, 1-2 kg of sugar, 40 g of yeast, dry mint or black rose leaf, 2-3 berries of raisins. Leave kvass for fermentation in a warm place for 8 - 12 hours. Strain, bottle, put in the cold for 2-3 days. Instead of raisins, you can put 2-3 tbsp. spoons of cumin
Dry rye bread in the oven, cool, pour boiled hot water (80 ° c), insist in warmth for 1- 2 hours, depending on the temperature. Drain wort and strain. Pour dry sludge again with hot water and insist for about 2 hours. Strain. Mix both strained infusions, add 20 liters of water per 1 kg of dry rye crumbs, 1-2 kg of sugar, 40 g of yeast, dry mint or black rose leaf, 2-3 berries of raisins. Leave kvass for fermentation in a warm place for 8 - 12 hours. Strain, bottle, put in the cold for 2-3 days. Instead of raisins, you can put 2-3 tbsp. spoons of cumin
rye bread to taste, water - 20 l, sugar - 1-2 kg, yeast - 40 g, mint to taste, or black currant leaves to taste, raisins - 2-3 pcs.
