Kvass Thread

I would really like to try Kvass, but I don't wanna bother getting it shipped to me or some bullshit.

I guess making it myself would be the easiest solution

I'd like to try this, but it does sound revolting to be honest.

>>8447587

Essentially, it's just a really basic way of making beer. Ever had Malta? It's almost exactly that: just a really low alcohol percentage beer.

>>8447375
In Jordan we have KfaS

> 2 liters of water boil take off heat
> burn 3 slices of pita bread
>add to water with 1/4 cup of dates
>sit for hours
>strain and put into airtight can
>DO NOT ADD YEAST for Allah is merciful and if it is written the KfaS will be boozy
>add honey
>add orange blossom water
>add vagine that hangs of wizard sleeve
>boom in a week you have Arabi KfaS

>>8447817

you had me going for a second there

I love a nice cold glass of kvass at night to wash down all that Putin jizz I just gargled
t. Хoхoл))

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>>8447917

suga blyad :DDDDD

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>>8447917

Why do you feel the need to shitpost? Seriously, why?

Are you a leaf? An Aussie? Or, -Allah forgive me for uttering this word - an irishman?

What drives you to type out that big smelly log and turdpost it to a board dedicated to fucking cooking?

Are you mad at your inferior celtic genes, you fucking whiskey-nigger?

Well guess what? The 6 counties aren't being returned to your autistic and incapable hands anytime soon you drunken monkey.

The Republic of Ireland is a pisshole full of drunken retards and ugly redheads. Northern Ireland is only less so because it remains under British rule, fucking deal with it.

You shitheads are like fucking Africans, only of slightly lighter complexion. Once the foreign powers left, you had no idea what the fuck to do with yourselves and so your incompetent asses quickly realized that running a country WASN'T as simple as saying "OOOGA BOOGA GIBS ME DAT"

or in your case

>"OY PADDY OIM A NAVVY SHORT O' THE OL' HOLY WATER THER WHAT SAY WE RAID THE CLOSEST BRITISH OUTPOST AND MURDER EVERY BLACK N' TAN INSIDE"
>"O THAT'D BE GRAND IF I DO SAY SO MESELF SCOTTY O' BRIAN ' FLANNIGAN ' O' CONNOR O' BUTTFUCK MCGEE"

Does your keyboard even function properly after all the booze you've spilt on it over the years? Or is that why you shipost? Because you meant to write something intelligible but the sheer amount of congealed whisky fucks up every keystroke to the point where the only thing that comes out is impotent rage manifested as a result of your own inferiority?

The ONLY thing good to ever come out of your shitty island was the laughs we English got from kicking your sorry asses around for 800 years. We laughed even HARDER when your pathetic "rebellion" """"""""gained"""""""" back enough counties to form it's own """"""""independent""""""" country.

You are the laughing stock of Europe. You are the Liberia of the UK. You are an embarrassment to the white race.

Think on that next time you drink yourself into a coma

>>8447917
oй блять, дaй мнe дeвyшки

When I tried to make Kvass, I was unable to remove the yeast which collected on the bottem. Does anybody know how you can effectively filter the yeast?

>>8448058
Holy shit anon

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>>8448058
Wew laddy.

>>8448543
In beer making we use a food grade plastic hose suspended above the trub at the bottom and siphon the liquid above it getting a minimal amount of the sediment. Even doing that, there's still a layer in the bottom of each bottle since the yeast continued to work to produce the carbonation. When you pour it out you stop before that flows out. I usually tip it up and drink it from the bottle after I pour into the glass since the yeast is high in vitamin E and minerals.

>want to try kvass
>managed to find some in a local import store
>slight malt flavored soda

I know that the pre packaged stuff is nothing like homemade but it is just like supermalt

>>8447375
>burn 3 slices of rye bread
What do you mean by burn? Toast?

How much? Light brown, dark brown, burnt/black?

>>8448602
Dark Brown. It is supposed to be bone-dry, so it might be a good idea to turn on the ventilation of your stove.

>>8448984
Oh, so you do it in the oven? Or on a grill pan?

>>8449035
JUST BURN SOME FUCKING RYE ITS NOT THAT HARD

>>8447375
Are mason jars really enough to hold the pressure?

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>>8449035

nigga you are overthinking this

>>8448602

Seriously, nuke that shit. Turn your toaster up to Nagasaki.

You'll know you've done it right if the smoke detector in your house is set off.

Any way to cut this recipe down to 1/3?

>>8449614

sure. Just divide all the ingredient amounts by 3.

>>8449619
Im not retarded

What type of rye do you use?

>>8449760

It's not scientific by any means, I just grab the blackest bread I can find; i.e. something with plenty of maltose in it. For me that usually means rye bread, but I've seen people do it with pumpernickel too.

>>8449812
Fuck me, the rye i got is white

>>8449860
Can i still use it?

>>8449925

Never tried it with white, myself. I'm guessing though that the taste would basically be the same, provided you burn the slices good and black beforehand.

>>8449945
Ok, and regular mason jars with that two part lid is enough right?

>>8449954

Yup, s'what I've always used.

>>8449961
What should it taste like in the end, i followed boris' recipe last time and it tasted like that after puke bile taste

>>8449971

Boris I think did a few things differently that will drastically affect the taste.

Number 1, he only used 100 grams of sugar. I ramp mine up to 3 cups brown sugar because 100g isn't enough imo.

Second, he only let his ferment for 2 days, which in my experience isn't enough to get the desired fizzy and beery taste.

And the honey is a really nice complement to the flavor.

The end result should taste like a legitimate beer: dark and boozy like a lager but also sweet.

>>8448058
OBSESSED
t. Potatonigger

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>>8449971

Oh, and post the end results of your escapade pls. I'm curious.

>>8450014
That sounds fantastic

>>8450041
The end result was me and my mother gagging over the sink after tasting it, it was awful

>>8450014
Is halving the whole recipe safe?

>>8450050

I mean to this most recent one. I've never done it with white rye before.

>>8449267
That picture never fails to make me uncomfortable

>>8450057
Ok, ill take plenty of pictures

>>8450055
Plz awnser

>>8450055

Sure. I actually scale mine up a little bit anyway, so half recipe should be fine.

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HERE WE GO
GOOD TO GO

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God help me, this thing burns at 4, its on 7

>>8450191
Neat

Keep going anon

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>>8448058
Tiocfaidh ár lá.

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Alrighty, time to wait 4 hours, ill post back if the thread is still up.
Now if the thread goes down, could you tell me the best way to ferment this once it is in the mson jars?

>>8450228

yeasts like to be dark and warm. i stick mine in the kitchen cupboard for the duration of the process.

>>8450235
How much alcohol % per day of fermenting? Also, what is the best way to sterilize my jars?

>>8450241

I know 3 days will yield approximately .5 - 1.5%. A week or more will ramp it up to +3%, which, if you down the whole jar, will get you dizzy. A month of fermenting like a proper beer might get you to 7%. It's really not supposed to be that hard of a drink, in Europe it is sold as a soft beverage.

I just use soap and water (of course being very careful to rinse the hell out of them so no stray soap screws with the process).

>>8450250
So basically, 3 for a week and forget about 1

>>8450258

Basically

>>8447375
I heard jester King and goose island have plans to make some

>>8448058
what

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Now to wait.

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>>8451074

Turned out darker than I thought it would. Should be pretty good.

>>8451078
I can't wait to try it

The worlds best kvass is the one the chef makes at Taras Bulba in Moscow.

>>8450191
get some real rye bread you fucking nigger. FROM A BAKERY

>>8450191
Hate to break it to you but thats not rye bread. Its white bread with rye in it.

>>8451270

It's kvass; to harness the true slav power you must make it as ghetto as possible.

>>8451425
Of course. Do you know what that toaster needs? Three white stripes and a mother's Catholic disappointment.

I'm so excited to try OP's recipe.

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Is it normal for lid to bulge?

>>8452844
Is gas from kvass.

>>8452855
Ik, but should i release it, or is it safe?

>>8450199

nice fruity tiles fgt

>>8452859
releese the geese

>>8447375
Why is there nothing for bittering? This sounds like ass. Can I replace the rye bread with loose toasted rye?

>>8452989

It's not supposed to be actual beer, it's a malt beverage.

>>8447587
It tastes like a slightly sour cider.

American apple cider, that is; the hazy kind you drank as a kid on hay rides and pumpkin patches and such.

>>8447375
>burn 3 slices of rye bread

"burn" like almost making charcoal out of them?
Or
"burn" as in roast/toast until entirely brown/crispy?

>>8453111

Turn that shit up to Nagasaki, my dude.

can I use apples instead of raisins? also how are the lighter colored kvas made, lighter bread?

>>8453201

Absolutely, you'll just get a more cider-y taste is all. And yup, lighter bread, and only lightly toasted instead of setting the toaster to Hiroshima.

>>8447375
Going to try this out.

Thanks for the recipe.

>>8447375

You don't use an airlock for your fermentation?

Seems like a recipe for exploding shit to me, bro.

>>8453895
Its bread yeast my dude, 3 days to 1 week won't blow anything up except the cheapest and worst plastic.

>>8448543
>>8448582
This.

Also, you can use a double, or even triple, fermentation process to help clarify your end product.

container 1: This is what you use for your first fermentation. Siphon off all the clear Kvass into another container, and leave the yeast sitting on the bottom. That yeast is the BEST yeast for fermenting another batch, by the way.

Container 2: After you have let the Kvas settle again for a week or so, you will see a lighter coating of yeast on the bottom of the container, and your Kvass will be clearer. Siphon this off into yet another container.

Container 3: You will see an even lighter coating of yeast at the bottom of this one after another week, and your Kvass will be clearer still.

Most brewers use a 2 stage fermentation and then either filter their beer, or use an additive to help clarify it, which is totally unnecessary IMO. Regardless, do what you think is best.

Do I need a track suit to make this?

>>8453939
yes, squatting is optional though

Just brewed some up, is there a specific smell I'm supposed to be getting? and how sweet should the wort be?

>>8454293

Initially it'll smell like burnt bread tea. After a few days of fermenting it should start to smell like alcohol.

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>>8453888

No problem, Hitler.

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>>8448058

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>>8447917

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>>8448058

saved

shameless self bump. i want to see white rye guy's end product.

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>>8448058
As a bognigger usually I'm all for /int/ tier bants because my island's history is a fucking goldmine for memes but your long winded autismpost was average, anon.

Less alcohol, more bloody sundays.

You'll get there.

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White rye guy here, im worried that my kvass isnt getting warm enough, any tips on how to keep it warm?

>>8448058
>brittons still salty that they're not pure celt
>still salty that they're a mutt mix of normans(basically frenchmen), saxons and romans
>the brittons have no culture or myths of their own
>king arthur is actually welsh

no wonder your island is getting full of mudslimes. keep chugging hallal dick faggot.

>>8448058
>congealed whisky
caught you slippin

>>8461005
>distilled from saxons, romans, vikings and normans
>literally a how to on creating the perfect race

>>8461005
Where the fuck are you from that you're still so fucking pure? Japan?

>>8461056
then why are they all incested and have fucked up teeth?

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>>8448058
Wtf I hate ireland now

>>8461082
ironically the english have the best teeth in the world

>>8461325
you w0t

>>8461325
there's still the incest issue tho m8.

>>8461339
do a google

>>8461345
>incest
well now you're just being silly, england has constantly had new genes enter the country en masse for thousands of years.

>>8461380
but they're a lot like the japs, and the dark ages didn't do a lot of good for them.

>>8461380
>do a google
why don't you try to give me one (1) reliably source instead?

>>8460975
Can one of you shitposters awnser my question, i dont know if OP is coming back

>>8461432
Ah, kek.

>>8460975

It doesn't need to be as warm as you think, room temperature is fine.

My grandma's recipe was similar to your family's, but instead of raisins she would use multiple things:
>corn meal
>rolled oats
>cubed beets
>grape skins
And she used caramel instead of honey.

>>8452855
>Is gas from kvass.
It's gvas then. *ba dum tss*

>>8448058
Include me in the screencap

>>8461786
Ok, thx. just 3 more days

>>8460975
>White rye guy here, im worried that my kvass isnt getting warm enough, any tips on how to keep it warm?

Sit on it like a mother hen.

>>8461325
>ironically the english have the best teeth in the world

#fakenews

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>>8462086
>>8462094

You don't need to quote the post when the entire post is only one sentence.

>>8453122
What the fuck? That's gotta make the end product taste nasty.

>>8462196

It doesn't.

>>8449622
>>8449622
Then why did you have to ask?

>>8450191
>rye

>>8447375
Please don't tell people to seal jars with fermentation happening in them, nobody wants a glass bomb in their house

>>8463031
I was thinking that same thing. I'd never do it with beer until bottling when fermentation is complete except for the small amount to produce carbonation.

>>8447375
I don't wanna sound like a pussy, but what's the calories of a bottle of this gonna be like? Does it eat the sugar?

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>>8463031
>>8463105

It's a baker's yeast. For bread. Nothing but cheapshit plastic will explode under pressure of a bread yeast.

I've been making kvass for years now, never once had a mason jar explode on me.

Looking for an update pics or results to date from OP, quality thread in and around the shitposting

>>8463940
bump for same

>>8464952
>>8463940

Mine's on the 6th day of fermentation right now, I'll post pics tomorrow of final result when my camera's done being a piece 'a shit.

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>>8448058
>Have an Irish name
Literally no one in my family tree is Irish, I got no idea who fucked who.

>>8452844
*Notices bulge* OwO what's this?~

>>8447587
This

If this is barely alcoholic, what's the point?
Seems like it would taste beer-ish.

>>8465810

It tastes good and it's low-effort. What's to hate?

>>8465813
I can appreciate low effort and a tasty product (see: DIY pickles), I just wonder how good it tastes when a buzz isn't an objective.

Mostly I'm curious. I have few empty mason jars kicking around, I'll have to give it a shot this week.

White Rye here, cant wait for monday

>>8465794

why must you remind me of such things

>>8463777
'it's never happened to me, so it won't happen to anyone else'

i also have to love how none of yall add acid or emphasize proper sanitation, you fuckers are all going to get botulism and die

please buy a bottle of starsan and clean your glasses first, if you don't want to risk dying by cheap shit homebrew

>>8467924
>implying hot water and soap doesn't do the job

>>8467924

You are fucking retarded if you think bread yeast can explode glass.

>>8467954
It doesn't. Ever grown mushrooms or home brewed before?

>>8467954
this fucker gon get darwin'd right out of the gene pool folks

>>8467959
at the peak of my hard cider brewing, it was producing hundreds of cups of CO2 a day. No, it's not close to the same levels of sugar, but why the fuck would i risk it when airlocks are retardedly easy to use and help you know when your brew is done

answer: because you're lazy hicks who make burnt toast booze in mason jars to have a good time

>>8467989

And that's precisely why nobody bothers with your over complicated bullshit. It isn't cider, and it isn't booze.

Fuck's sake, this is what happens when the elitist assholes from Homebrew General walk in to threads like these thinking they're among friends. Fuck off and stick to what you know, Francois.

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>>8467989

the whole point of kvass is to be an easy low-effort side project that doesn't actually yield proper alcohol.

it is a MALT BEVERAGE for fuck's sake, on the same level as this stuff right here.

>>8467924
They're not going to get botulism, although you are correct that you must sanitize any fermentation vessel. The alternative is you'll get strange smells and flavors, overcarbonation, cloudiness, and most likely sourness from the very common lacto bacilli. The acidic environment and alcohol levels will prevent botulism, but you're very likely to end up with an inferior product if you don't sanitize.

In fact, there are some beer contests in the South in the summer for best sour beer homebrewed from a lack of sanitation. Pretty fun.

What kind of idiot DOESN'T sanitize the things he's about to cook in? Like, that's just common kitchen sense to make sure your equipment is good and clean before you start cooking.

>>8468040
nothing about burnt bread and extremely low alchohol content provides a safe environment from botulism, they love anaerobic environments with low acidity. usually with canned veg or meat you can tell if it's bad by the bulging, but here, you're encouraging gas production, so there won't be any warning signs

>>8468020
>telling people how not to kill themselves or explode bottles is elitist

try to learn more than you know for once, cletus

>>8468080

You will not explode a god damned thing, least of all glass, with a bread yeast. Get it through your thick skull, Pierre.

>>8468091
do you think bread yeast is retardedly bad at producing gas or something? it's just the same as any other yeast. if you have 3 cups of sugar, raisins to feed the yeast, in a tiny mason jar, the pressure does build up. why the fuck are you so offended about safety procedures. just crack your lid a bit instead of making it airtight instead of living on the edge for no reason. it doesn't make your cock bigger to be retarded, nor should it make you feel good about yourself

>>8468114
>baking yeast is the same as brewing yeast

>>8468114

The pressure does not build up nearly at all to any level that would be considered even close to anything approaching any sort of level that could be considered dangerous. The top will pudge a bit, and this is literally all that happens.


All these things that you mention are good advice FOR MAKING ACTUAL BEER. Kvass is a NON-ALCOHOLIC MALT BEVERAGE for fuck's sake.

>>8468120

also this.

>>8468120
they're both fucking yeast. they may eat glucose at different rates, prefer different temps, but the equation of how the enzyme yeast use to eat sugar is the fucking same and the outcome is still going to be the same amount of co2 produced per glucose molecule. why do you pretend to know anything about anything

https://lifefermented.wordpress.com/2014/01/22/how-much-co2-is-produced-from-brewing/

it seems as though the amount of co2 produced by consumption of glucose is quite high, in the example there it designates that for a 5 gallon batch of beer you could fill the carboy 24 times, even in a small batch of 'non alchoholic' drink you're going to get pressure. why do you keep pretending it's non alchoholic? what's the point of yeast fermentation then?

>>8468146
its not actually "non-alchoholic" its just normally so low that Slavic countries call it that

>>8468153
it's irrelevant to the discussion of whether slavs consider low alchohol booze not alchohol, their blood is probably higher alc concentration

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>>8468153

it has the exact same amount as this shit, which is readily available in supermarkets and legal to be purchased by minors.

is there a way to tell is a brew is fucked by looking at it?

>>8468146

You can jump high and low with whatever argument you want, there's a reason brewers don't use bread yeast and bakers don't use ale yeast. It works differently for different products. Bread yeast will not do a goddamned thing to a sealed glass container.

Source: I've been making this shit for years. You haven't, so don't wave your dick about and pretend you know what you're talking about.

The point is for taste and fizziness. Just adding sugar to bread-tea won't taste very good. At the end of the recommended fermentation period of 1 week, you'll end up with .5 to 1% alcohol, that means it's non-alcoholic.

>>8468190

A big giveaway is cloudiness and, if you pop the top, smell; a distinct sour and unpleasant smell with always accompany bad brew. Combine that with a cloudy liquid and 9/10 times it's fucked.

>>8468215

If you don't like the taste of malt what the hell are you doing in these threads? Besides, store bought can never compare to homemade.

>>8468217
then that cements what was wrong when i first tried to make kvass a while ago, i was fucking retarded and didn't even clean the thing

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>>8468215

but mead is god-tier.

>>8468232
> you wanna fight or something?
>implying you're fit enough to leave your house

>>8468232

>disgusting, second-rate substitute

fightin' words those be. it's not supposed to be beer, and this isn't a homebrew thread.

>>8468256


You're coming in to a thread where people are enjoying discussion of a beverage that tastes good and is easy as hell to make, calling said beverage "prison beer", and preaching your "experience" like the gospel, not knowing the difference between precision ale brewing and fun shit for people to tool around with once in a while.

Pretty fedora-tier t.b.h.

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>ITT

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>>8468230

How does it look/smell now? It should be dark and sweet.

>>8468318

>dissenting opinion
>implying

more like

>act like a faggot
>get treated like one

You were proven objectively wrong and so far the only "opinion" to come from you is 'hurr durr i don't like it so there'.

>>8468232
It's not beer. It's more like an ancient Slav recipe for soda made from bread or some shit.

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>fighting on the internet

2 easy steps:
1.Order pizza
2 .Recieve and feast

>>8468215
Mead = hillbilly taste

Are you fucking insane? It was a drink developed by the Nordic people. Just because you live in a state where Cletus is governor, doesn't give you any right to responsibly comment on a beverage you've never even seen, let alone tasted.

>>8468471
> It was a drink developed by the Nordic people.
only hillbillies and neonazis would think that means it's good

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Is it fucked?

>>8468739
Plz hlp

>>8468739

Give it a whiff, it doesn't look too cloudy except when directly in front of a light source it seems.

>>8468412

Once again, 'hurr durr i don't like it so there'. The only other things you tried to prove were related alcohol content and brewing techniques, both of which were proven wrong.

>>8468480

We get it, you have shit taste and you like to shitpost. Are you an Aussie by chance? Fuck me /ck/ has needed flags for a long time now.

>>8468797
would it affect the process at all if i opened it?

>>8468824

No a few seconds won't hurt.

>>8468899
It smells like a slightly sweet light beer or cider

>>8468910

Then you're doing great! Give it another day, strain, chill, and you're good to go.

>>8468914
im so fucking excited

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>>8447375
Ukrainian here. If you ever will visit Ukraine, go for Яpилo (alternatively, go for unbottled if you will be near Zaporozhie), it's the best black kvass you'll ever buy. There's also Kvass Taras that went through rebrending and started selling two different types - Black (with more burned rye taste) and White (more smooth and closer to homemade).

I personally prefer strong black kvass because it's literally the best summer beverage ever.

>>8463697
Dunno about homemade kvass (it looks like shitton of sugar), but manufacturers' kvass (which is made with malt) is between 170-300 kcal per liter. Well, unless you don't buy sugary water with bread taste instead of kvass, lel.

Also, kvass is pretty healthy too, if 50 grams of carbs per liter is not a deal breaker for you.

>>8460975
I use my plaid to cover bottles and put them somewhere they don't get in the way.

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Also, pro-tip from Caлo-land.

If you are really concerned about kvass making your jar/bottle into "glass bomb" use fucking sterile gloves and duct tape, you pussy. Yet, here no one use this for kvass.

You'll also be able to see how fermenting goes.

>>8447375
Wwhen I worked in Germany near the Czech border there was a Russian supermarket there who sold Kvass. I loved that shit, so fucking addictive. They had halva too, and giant jars of pickled cucumbers and tomatoes.

>>8468810
Kvass internet defense force being stupid again. The reason you're so upset is that you know it's true.

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>>8470036
Sounds turboslav, I like it.

>>8470037
Fuck off, kvass is the best chilling beverage. That's the reason there are kvass tanks on every street in slav countries in summer.

>>8448058
>Allah forgive me for uttering this word

Pathetic.

I've never actually made it. There's an Armenian market near me though and they sell a bunch of different brands. They all taste different, some much better than others, but this stuff is great with a meal. A lot less nauseating than popular sodas.

>>8470118

It's from a meme, dude.

You know. The meme.

>>8470049
Don't think I've ever seen Kvas in Prague

Bump because kvass is ready tomorrow

What exactly does this taste like?
>malt beverage
What does that tastes like?

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Its time

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To chill

Holy fuck its sweet, how to i make it not taste like syrup

>>8475202
Plz hlp

>>8474735
those buckled lids
>ohfuck.jpg

you were this close to cleaning that shit off your ceiling and walls bro

great update tho, thanks
>>8475202
>>8475235

it's supposed to be sweet but if it's too much, dilute with more water and rebottle to create more fizz

>>8475279
How much water?

>>8475320
Also i didnt swallow but my tongue feels slightly numb, is it fine?

>>8475320

Ehhh just dial back on the sugar and you should be good. Make it like 2 cups instead of 3.

>>8475348

Yes anon, that's a natural reaction especially if you're not much of a drinker.

>>8475320

As for right now try half a liter at a time and if you need more then work your way up little by little.

>>8447587
It tastes like ginger beer if the ginger was rye.

>>8468215
mead actually tastes good.

Any updates, white rye guy?

>>8477345
too fucking sweet, smells right and i can taste a good taste behind the mountain of sweetness

>>8477357

Dilute it as per >>8475491

>>8477362
thats what i plan on doing, btw after i strained it through cheesecloth an let it chill, after a while i saw that there was still about 1cm of sediment on the bottom, how do i strain that out

>>8477374

I just drink it, it's good for you. But if you're really intent on getting it out you can do what beer guy said and siphon the liquid out with a hose (or any ol' tube you have lying around), suspending it just above the sediment level.

>>8477374
Try siphoning off the top into another container. That's how I do my beer.

how can i like super easymode mead lads

>>8477405

beer + honey

>>8477405

All alcohol can be reduced to a few basic principles: boil water, add the thing you want to flavor the drink, add yeast, and let it sit for about a month.

Super-duper-easymode mead can be made by using a gallon of water, 2 pounds of honey, and one of those Fleischmann packets of yeast.

You can also add whatever fruit or spices you want to improve the taste; apples, grapes, nutmeg, etc.

>>8477505
thanks anon :)

Now I remembered that I need to make one but the breads here are way too shit to make one.

Its like there used to be high qualit ones browner than a somalian in a dark tunnel at night types, but they just suddenly disappeared from the shops.

>>8468052
What kind of autistic fuck sanitizes everything that touches their food? Or are you using the word sanitize wrong?

>>8479652
>autistic fuck sanitizes everything that touches their food?

In brewing beer, wine or mead you must sanitize. Those environments are great for the growth of wild yeast and bacteria (non-pathogenic). It's too expensive and labor intensive to take the risk on brewing a 5 gallon batch to have it come out off flavored because the wild stuff outgrew the brewing yeast and produced byproducts that were unpalatable.

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sup kvassbros, here's mine after 3 days. added apples when I was steeping the bread and raisins. how do ensure I haven't made mustard gas? it was foaming at the top the first two days but now it isn't.

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>>8480093

Sorry, man. That's pure mustard gas now. Call homeland security and prepare your anus

>>8480093

That's normal. Any fizzy drink (which kvass is) will form a slight head but it's really fragile so even something as simple as moving it from counter to cupboard will cause it to dissipate.

>>8471200
It's called pasta.

>>8477505
>Super-duper-easymode mead can be made by using a gallon of water, 2 pounds of honey, and one of those Fleischmann packets of yeast.
No, this is not easymode, mead is difficult because honey is basically pure sugar and not nutritious for yeast. Fermentation will be very slow and it could take up to a year to mature into something tasty. Good mead in a reasonable time needs nutrients + potassium source + ideally staggered nutrient/honey addition + ideally some pH buffering + ideally regular stirring. Easy mode alcohol is grape juice + wine yeast, it's near impossible to fuck that one up. Grape wine is most popular for good reasons. Apple juice is almost as easy.

>>8448543
Chill it to close to freezing, yeast settles out better when cold. When it's mostly settled, get a big funnel and tightly pack the spout with cotton wool and fill it with kvass or whatever and let it gradually drip through overnight (should be slow drip, eg. once every 2 seconds). Try not to get too much yeast in the funnel or you will clog the filter.

>>8481831
>Easy mode alcohol is grape juice + wine yeast
… and real easy mode alcohol is apples or grapes + time.
There is a lot of wild yeast strains out there in the air and if you mash up some fruits and put them in a barrel, they will ferment.
I my area "cider" is traditionally done like this.
You harvest your apples, mash them and press them (no cleaning, save for a little spray of water to get rid of soil and grass), put the fresh juice into a barrel (with an airlock) and wait.
Not exactly a high class drink, but works surprisingly well and is probably virtually unchanged since the middle ages.

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How important is there that there is air in the container? Only airtight container I have is this jar and it only holds 1L, not sure if I should leave a gap of air or fill it almost to the brim.
Pic related, toasted borodino and jar.

>>8482605

That'll do just fine. When I don't have a mason jar on hand I use a hermetically sealed one.

>>8482689
But how much air should I leave inside the jar? I assume the yeast needs oxygen to properly ferment.

>>8482709
Yeast only needs oxygen to grow, so you only need oxygen for the first day or so. After that you don't want oxygen, because they don't produce alcohol in the presence of oxygen

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>>8481831

Why you ignorant-ass motherfucker....

Just what do you suppose mead is in the first place? It is literally just honey wine. There's a reason it is the oldest alcoholic beverage known to man, it was piss easy to make and the ingredients were plentiful.Seriously it's not fucking hard: honey+water+yeast, and that's it.
Anon asked for a super easymode mead and there it is. On an extremely basic level, that is how to make mead. OF COURSE you can get all fancy smancy if you want, and OF COURSE people often do manufacture much more complicated mead recipes, but anon asked for super easymode, and I delivered.

>>8484465
I assume anon is not trying to make prison wine. If all your want is alcohol and you literally don't care about taste then eat some rotting fruit off the ground like a fucking animal. Good mead takes skill and patience. Grape wine and apple cider are much easier.

>>8484483

Of course, I don't debate that. But he literally asked for the simplest possible thing so that's what I told him.

i made kvass but day 2 i woke up removed the bread, added yeast and sugar and then forgot to put it in a container and in the fridge when i got home from work and it sat out in room temperature until the third day.i put it in the fridge the next morning. will this make a difference? more alcohol maybe?

>>8484501
Honestly sounds like you fucked up bud
Always follow instructions to the T if you're making something for the first (presumably) time.

>>8447574
Unless you are in a buttfuck nowhere town most cities have Polish or Russian bakeries somewhere, they often have Kvass

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It's been 24 hours, I'm pretty eager.
It has turned golden though it started out dark brown.

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>>8486738

Does anyone here have any experience on making light/pale kvass which is used in some soups? It's similar but different from the dark one meant for drinking, my grandmother used to make it but I'm not entirely sure where to start.

>>8486763
you just darken the bread rather than burning the shit out of it, that's literally the only difference.

>>8484501
How do you fuck up this bad? Do you have alzheimer's?

>>8448587
Supermarket and homemade kvass have nothing in common, absolutely different taste

>>8468080
>being a pussy
My grandmother has been making this swill for decades and nobody died yet

>>8486797
But pale kvas isn't sweet, it's sour/acidic and used in cold summer soups and a couple of borsch variants iirc.

>>8484501

wat

When is Deir going to link up with the airport?
Post your predictions

>>8488216
What is your level of education?

>>8490710
What is your level of intoxication?

>>8481852
Do you think you could use coffee filter paper to filter the yeast?

>>8491850
More expensive and doesn't work as well as cotton wool.

You could also try using gelatin to help the yeast settle out but I haven't tried that.