Malt Kvass – Solodowyj Kvass

The most popular was “kvass”, known in dozens of variants since

1056. The preparation of kvass is long and laborious. First, a mash of water, flour and malt is prepared, which is then fermented. Then it is diluted and enriched with yeast, sugar and various natural flavors. Kvass is drunk unboiled and always cooled. The juices of fruits (apples, pears) and berries as well as some spices such as anise and kitchen herbs, e.g. mint, give it the most varied flavors.

“Kvass” today is mainly industrially produced and often tapped from the barrel in the street in summer. In stores you can find packaged kvass concentrate, which only needs to be diluted with water. You can also make kvass at home using a slightly simplified recipe.

Note: start a few days in advance.

Mix the malt with the flour and pour boiling hot water over it until it becomes a thick paste. Set aside for five hours to malt.

Add boiling water until the cetraenk becomes as liquid as beer and drips off the spoon. Refrigerate.

Stir the yeast in a small amount of the liquid and add 3 tablespoons (based on the preparation for 4 bottles) of the resulting dregs. Add to the flour water form. When everything has cooled down, pour into another container, for example a barrel, and ferment for one to 48 hours.

Pour into champagne bottles, close tightly and pour into a bottle.

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