Kvass from rye malt

Name: Kvass from rye malt
Total time: 2 d
Yield: 8
Ingredients: 80 g Sugar; 70 g Malt; 2.5 L Water; 5 g Dry yeast

Real, homemade, with only four ingredients! Kvass made from rye malt at home is considered a refreshing drink; you can drink it not only in summer, but at any time of the year. Many people prefer to prepare an equally tasty foamy drink on their own instead of store-bought kvass. There is nothing complicated here!

137

2255

Emma Smith

Recipe author

Calories

73kcal

Protein

0g

Fat

0g

Carbs

17g

*Nutrition per serving

Ingredients

Servings: 8

80g

70g

2.5L

5g

Step-by-step preparation

Cooking time: 2 day

STEP 1
How to make kvass from rye malt at home? Very simple. This requires the bare minimum of ingredients. Malt for kvass needs ground fermented rye. Yeast is dry, but you can replace it with fresh yeast at a ratio of 1:3, that is, approximately 9-10 g.
STEP 2
Pour drinking bottled water into the pan (it is not advisable to use tap water, as it may have an unpleasant taste) and bring to a boil over high heat.
STEP 3
Remove the pan from the heat and immediately pour the rye malt into the boiling water and stir thoroughly, breaking up any lumps. Leave the mixture to infuse and cool at room temperature. The mixture should remain warm.
STEP 4
Pour 100 ml of warm malt (37-40°C) into a glass and add yeast. I just sprinkle the yeast over the surface without stirring. Leave the mixture for 7-10 minutes to check the activity of the yeast. The malt should be warm, but not scalding, otherwise the yeast in it will die. A fluffy light cap should appear on the surface. If the cap does not appear, it means the yeast is stale and kvass will not work with it. You need to replace the yeast with new ones and check for activity again.
STEP 5
Add sugar to still warm malt (37-40°C) and stir well until all crystals dissolve. Next, pour in the yeast mixture and stir again. Before adding yeast, it is important to check that the entire mixture (especially in the depths) is warm and not hot. The most common mistake is that the water at the bottom is much hotter than on the surface. And the yeast dies.
STEP 6
Pour the mixture into a jar or leave it in a saucepan and cover with several layers of gauze. Leave the kvass at room temperature for 8-10 hours. If you wish, you can add a few pieces of unwashed raisins; the kvass will acquire a slight tang. If everything is done correctly, the mixture in the jar will slightly hiss and crackle. Foam may appear on the sides. This is the work of the yeast.
STEP 7
Then strain the malt through a sieve lined with gauze folded in 4-6 layers. In this case, the swollen malt itself should remain on the gauze.
STEP 8
Pour the strained kvass into bottles, screw tightly and refrigerate for 1 day for final maturation.
STEP 9
Pour the finished chilled kvass into glasses and serve. Bon appetit!