Homemade kvass
Description
I really like this homemade kvass recipe. True, the color turns out unusually light, even if carefully strained and left to infuse. Perhaps that's exactly what distinguishes store-bought kvass from homemade. In terms of taste, it's moderately sweet and very delicious. You can adjust the amount of sugar between 150 and 200 grams, so feel free to adapt it to your taste. The drink is ready to serve.
Instructions
- 1
Step 1
1. Place bread crusts into a clean three-liter jar. Add the wort, sugar, and yeast. Fill with warm boiled water up to the jar's shoulders. Stir, then leave in a warm place for 24 hours.
- 2
Step 2
2. After 24 hours, the first batch of kvass can already be strained, cooled, and served. Do not throw away the bread crusts: add to them sugar, wort, and water in the same amounts. Leave again for 24 hours.
- 3
Step 3
3. This way, you can prepare a large amount of kvass. To preserve the taste over time, add fresh bread crusts every two to three times.
- 4
Step 4
4. Here's the beautiful kvass you get!