Homemade kvass from kvass wort

Step-by-step preparation

Cooking time: 20 hr

1. STEP 1

   

   How to make homemade kvass from kvass wort? Prepare all the necessary ingredients. Take clean, filtered water. Do not wash the raisins, this will promote the proper fermentation process.

2. STEP 2

   

   Pour 250 ml of water into a saucepan and heat to 40°C. Add kvass wort, sugar and dry yeast to slightly hot water (at the last moment I replaced dry yeast with live yeast, it took about 20 g). Mix thoroughly.

3. STEP 3

   

   Pour the resulting mixture into a three-liter jar or plastic bottle.

4. STEP 4

   

   Add unwashed raisins and stir. Pour in the remaining water at room temperature.

5. STEP 5

   

   Close the jar with a lid, but not all the way, so that carbon dioxide can escape during fermentation. If you screw the lid tightly, the jar may burst. Or, when trying to release the accumulated gas, the lid may explode when opened. Leave the kvass to ferment in a warm, dark place for 10-12 hours.

6. STEP 6

   

   After a while, carefully pour the finished kvass into bottles, being careful not to allow any sediment from the bottom to get into the bottles. Place the resulting drink in the refrigerator for 8-10 hours. During this time, the kvass will settle and the sediment remaining in it will settle to the bottom.

7. STEP 7

   

   This is what kvass looks like with sediment from yeast and kvass wort.

8. STEP 8

   

   This is the kind of kvass made from kvass wort and yeast at home after settling. This is the best drink to quench your thirst in summer. Enjoy your treat!

Comments on the recipe

Ira

08.11.2023

4.9

Great drink! Favorite Soviet kvass! What a queue there used to be for it... but now you can make it yourself and remember that wonderful time, enjoying the great taste of real kvass! Thanks for the recipe!

Annelly

08.11.2023

4.5

Looks nice! For this reason, I don’t mind sharing my recipe, here it is

Jurmala

08.11.2023

4.7

I want this kvass... but where can I buy wort?

Angela

08.11.2023

5

For some reason, I seriously doubted that anything would come out of such a primitive recipe, without bread and dancing with a tambourine. But a day has passed and I am shocked. Ideal kvass, moderately sweet, not syrup. It’s just slightly intoxicating, I think there’s a couple of degrees there. I’ll cook it again. Thank you! P.S. Before putting it in the refrigerator, I added 2 raisins to one bottle - the kvass in this bottle turned out a little more interesting.

Sergey Masalsky

08.11.2023

5

Great recipe! Only for 20g of yeast I added more sugar. Well, I lasted a week))

Pavel Parshin

08.11.2023

4.7

I don’t know, I made it yesterday without raisins, I’ll see what happened in a couple of hours