Kvass according to an old recipe
Description
The recipe won't take much time. This kvass has a more pronounced flavor than regular kvass, with noticeable mint notes and a hint of black currant. Do not add extra sugar while the kvass is fermenting, to avoid making a sweet alcoholic brew. You can adjust it to the desired taste after preparation. The kvass can be served as a drink or used to prepare okroshka.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making kvass according to the old recipe. If you use dry yeast, use half the amount.
- 2
Step 2
Cut the rye bread into small pieces and dry in the oven at 180 degrees until dark brown.
- 3
Step 3
Bring the water to a boil, pour it into a clean jar, and add the fried bread cubes. Cover with gauze to keep out debris and let it sit for 5 hours.
- 4
Step 4
Strain everything through a fine sieve into another jar. Pour the liquid into a glass and dissolve the yeast in it.
- 5
Step 5
Pour the diluted yeast into the jar with the strained infusion, add sugar and mix until uniform.
- 6
Step 6
Add blackcurrant leaves to the jar.
- 7
Step 7
Place the mint sprigs into the jar with the future kvass and submerge them. Cover the top of the jar with a thick cloth and set it in a warm place for 12 hours.
- 8
Step 8
Drain the liquid into another container after straining. Add raisins, cover with a lid, and refrigerate for 3 days.
- 9
Step 9
Remove the raisins, add sugar to taste, and serve.