Real kvass with a cap of airy foam, bubbles of gas that shoots fun in the nose, sweet, but with a slight sourness can only be prepared in two ways: from rye crackers and from wort. How? We’ll talk about this.
Attempt at writing
If you decide to try to make this drink, prepare it for a start in a small amount. Through trial and error, several times later you will work out your ideal recipe for kvass from kvass wort. Why exactly from the wort? Because it is easier to cope with it than with sourdough from bread, grains and other components. Just note: kvass from kvass wort concentrate is really tasty. It is from the concentrate, and not from the diluted mixture. It lasts for a long time, and the quality of the original product is high. You want to drink such kvass and feel thirsty, especially when it's hot. So, first we prepare everything we need: sugar, water, concentrate, yeast. Boil 3 liters of water and let stand. In another container of a slightly larger volume (five-liter bottle, saucepan, etc.), we lay the ingredients in the quantity as indicated by the recipe for kvass from kvass wort. Pour half a liter of warm (not hot!) Water and dissolve 2 tablespoons of the concentrate and sugar in it. Depending on how sweet you want to get a drink, sugar is put from 1/2 cup to 2/3. Stir the mixture to dissolve the components well. After this, the recipe for kvass from kvass wort prescribes to add the remaining 2.5 liters of water (it should not be cold and not warm - normal room temperature) and put a stick of yeast (6 g). An important condition: only fresh yeast is suitable, otherwise the drink will not work out the way you would like.
And yet: many people love kvass not in its pure form, but with berry additives: from raisins, prunes, etc. You can add a handful of your dried fruit to the harvesting. The recipe for kvass from kvass must fully allow such a “liberty”. The semi-finished product should be covered and left aside for several days for fermentation. After 2 days you can try it. If the taste is satisfactory - strain carefully, bottle and drink, keeping the excess in the refrigerator. Or leave for another day or two to "reach."
Homemade Wort
And now the recipe for those who are interested not only in making kvass from kvass wort, but also the recipe for the wort itself - homemade. It should be prepared at least a week before you plan to start the drink itself. To do this, take a glass of rye, rinse and soak for a couple of days (no more) in ordinary boiled water in the room.
Repeat the procedure every day so that the rye does not disappear. When the grain germinates well, it can be processed further. The water is drained, the rye is sent to the oven and dried, then ground through a meat grinder and a blender. Everything, the wort (dry sourdough) is ready. Gather it in linen rags and use as needed. What of this good can be done? Well, for example, such a kvass: pour a liter of boiling water on half a glass of rye flour, stir and let cool. During this time, pass through a meat grinder a lemon (with a peel), a large apple (preferably sweet), 3 handfuls of raisins and a handful of other dried fruits. For better taste and aroma, you can add spicy herbs or the leaves of currants and raspberries. Everything is mixed and laid in a cooled flour "dummy". Still water is added (a liter and a half), a tablespoon of honey and a little sugar are put. Cover the blank, let it ferment for several days. Strain, sweeten, if necessary, and drink to health! Dry the wort again and you can apply it again! Have a nice drink!