Everyone knows that homemade kvass from the wort quenches thirst in hot weather. However, such a drink, prepared with one's own hand, can be used not only as a thirst-quenching agent, but also as an additional ingredient to the famous Russian dish - okroshka.
How to cook kvass from kvass wort at home?
Essential Ingredients:
- rye bread (it is advisable to take only dried crusts) - 3-4 slices;
- dry granulated yeast (for single use) - half a dessert spoon;
- leaven wort, purchased in the store - 2 full large spoons;
- granulated sugar - at least 170 grams.
Features of choosing kvass wort
In order to make kvass from wort, it must be purchased separately at a food or bakery store. It is worth noting that such a product is sometimes sold under the name "malt extract."
In appearance, the wort should be dark (almost black) in color, and also very thick. In the event that the seller offers you a too liquid version of this product, you should not take it.
The detailed process for making a delicious drink
As a rule, kvass from the wort is made only by the category of people who like the dark color of the liquid, as well as a special aroma. So, to make a homemade drink, pour two and a half liters of chilled boiling water into a three-liter clean jar, in which 170 grams of granulated sugar is required to be dissolved. After that, in a glass dish, add two large spoons of kvass wort, as well as dried crusts of rye bread.
In order for the kvass from the wort to ferment and turn out to be tasty, it is also recommended to pour half of the dessert spoon of granular loose yeast into it.
The final stage in the preparation
After all the ingredients are laid out in a three-liter jar, they need to be mixed with a large spoon, and then loosely closed with a glass lid or simply covered with multi-layer gauze.
Thus, kvass from the wort should be kept in a warm place (you can in the sun) for about two days. At the same time, it is recommended to try a homemade summer drink periodically. And if you liked exactly the taste that the liquid has at the moment, then kvass can be removed even before the recommended exposure time of 48 hours.
Filling homemade kvass
The brewed kvass should be filtered through a multilayer gauze or a small strainer, and then pour it into plastic bottles. It is also recommended to add a few raisins to the dishes with the drink, which will give the sweet liquid a special taste. Next, cooked and strained kvass must be well closed with a lid and put in the refrigerator for five to six hours. During this time, the drink cools and fumes.
Sourdough Second Life
After the first batch of kvass is over, you can safely put a new drink from the remaining yeast in a three-liter jar. To do this, add wort, granulated sugar, crusts of rye bread and chilled boiling water to it. Next, the drink must be placed in a warm place for a day, and then processed in exactly the same way as for the first time.