Rye Kvass
⏳ Time
10 hours
🥕 Ingredients
5
🍽️ Servings
6
Description
Rye Kvass
Ingredients
- Croutons - 10.6 oz
- Water - 3 qt
- Kvass sediment - 0.9 oz
- Raisins - 9 pieces
- Sugar - 2.8 oz
Step by Step guide
Step 1
Cut the rye bread into slices and dry them in the oven until they are golden brown. Pour boiling water over the croutons in a glass or enamel container (metal containers can oxidize), cover, and let sit for 4 hours.
Step 2
Then strain the infusion (wort), add the yeast and sugar to the wort, stir well, and cover with a cloth. Let it ferment for 12 hours.
Step 3
When the wort starts to foam actively, pour it into bottles, adding raisins, and seal tightly.
Step 4
Let it sit at room temperature for 3 hours, then place it in the cold for about 3 days, after which the kvass will be ready.
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