How to make kvass?
Whether you know that so the kvass loved by us has the 1000th history! And can even more, just the first written mentions of this drink which reached us in were made 1056. Till the 19th century kvass was low alcohol though its fortress and did not exceed 2-3 degrees.
Probably, kvass is one of the most popular drinks in the territory of Russia and its former countries, and from here and a big set of recipes of preparation of this drink. It can be prepared on malt, crackers, or just on rye bread. Add raisin, mint, horse-radish, beet, a cranberry, cowberry, a lemon to it, and, it is necessary to recognize that the list still can be continued not by one ten unusual and exotic additives. I want to offer
the recipe of traditional grain kvass which is a basis for all other types. The kvass made according to this recipe is good both as drink, and as gas station for okroshka.
Way of preparation:
From rye bread should make croutons. For this purpose we cut roll on small croutons and we put them to prepare in an oven. Be not afraid to overroast crackers, on taste of kvass it will not have an adverse effect, and here color of drink will be dark amber that very much is pleasant to me.
When crackers will be ready, we shift them in a clean 3-liter can, we put sugar there, we pour in the yeast divorced warm water, and we fill in all this with water, not more hotly, but in an amicable way warm.
we Cover a neck banks with the clean gauze put in several layers and we remove to bank to the warm and light place for 2-3 days. During this period it is possible to mix several times contents banks.
Then, kvass it is necessary to filter, pour in the corresponding ware and to remove in the refrigerator. And halve ferment which will remain. Share one half with friends, and on the basis of the second put a new portion of kvass. Only do not forget to add to it the new crackers prepared from rye bread, 3-4 tablespoons of sugar and 3 liters of warm water. For preparation will already be enough and two days. Enjoy