Hops kvass
Description
Hops kvass has its origins in Ancient Rus. No wonder the Russian language has expressions like "kvasit" (meaning to drink such beverages) or "kvasok bites the nose." If you'd like to try making this drink, below you'll find one of the step-by-step recipes for hops kvass. Can be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Bring the water to a boil, then add the kvass wort and dry bread kvass. Cool to a temperature of about 36 degrees to prevent the yeast from losing activity when added.
- 3
Step 3
In a 3-liter jar, add 6 tablespoons of sugar and crumble the yeast.
- 4
Step 4
Strain the infused liquid, cooled to 36 degrees, and pour it into a jar. Within an hour, foam will appear, indicating the beginning of the fermentation process. After 12 hours, all the sugar will have fermented and the kvass will have a slightly sour taste. After this, add 2 tablespoons of sugar to "feed" the yeast and give the kvass a more pleasant flavor. This will cause vigorous gas release. Let the kvass steep for another 8–12 hours.
- 5
Step 5
Chill the kvass and serve. This kvass has a pleasant, rich, refreshing taste and a mild alcoholic effect that passes fairly quickly.