Kvass Thread

>>8712097

Oy blin

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>>8712097
I'm more of a kompot guy myself, but more power to ya if you like it.

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>>8712097

blyat

Fuck yeah slav prison beer. Anybody have that recipe from last time? Forgot to save it.

>>8714821

>boil 2 liters of water; once it starts rolling, take it off the heat
>burn 3 slices of rye bread
>add them to the water
>add about 1/4 cup of raisins (you can use dried cranberries instead if you'd like)
>cover the pot and let the bread/water mixture sit for a good 4 hours
>afterwards, strain the mixture and put the liquid in a bowl
>pitch 1.5 teaspoons of yeast (it can be a baker's yeast or whatever you happen to have on hand)a into the liquid
>add 3 cups of brown sugar
>stir
>pour into mason jars or something else with an airtight seal
>give the yeast something to latch onto, in our case we add more raisins (about a handful), this will also impart the grape flavor onto the drink
>add a tablespoon of honey to each jar that you fill
>seal them tightly, and let them ferment for at least 3 days, 1 week or more if you want it to be extra boozy
>when you're sure you want to drink it, strain it again and serve chilled

>>8714980

Thanks, kvassbro.

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Just started a batch. Going for the lighter variety and using apples in this one.

>>8714821
https://youtu.be/k1UTJKBMvgc

>>8713667

what fruit combo do you use?

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anyone ever make beet kvass? I found a recipe that is literally just beets, salt, and water that says you don't need whey or anything.

>>8714980
Would replacing the raisins with honey ruin the kvass?
I don't really like raisins...

>>8718832

Not at all, you can use basically whatever fruit you want or even oats and grains. The point is, as the post said, to give the yeast something to "latch onto".

>>8718837
Oh neat, might add an apple then.
Gonna get the ingredients friday, will report back then

>>8718759


I am going to do this later this year. I grow a good sized garden and beets are one of my favorites. I saw this for the first time on Munchies. The lady on there I think still put bread in there.

>>8718880

bump for thread survival until then.

Wish kvass was more readily available here in the states. Thankfully we have a Russian deli here in town and holy shit they carry over a dozen different brands.

how powerful is kvass? can you control the alcohol content

>>8721336
The longer you let it ferment the stronger it gets.
Usually kvass has under 2% ABV

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Does wild fermentation work well, or is adding yeast a must?

>>8722082


Sure you can use wild yeasts, that's how kvass was originally made after all, it'll just take longer.

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>burn rye bread
does this mean put in toaster until it's basically charcoal? or just really hard and dry and slightly burnt?

I wonder if the weird moist rye bread (pic) in the netherlands can even be toasted btw, maybe I should just use normal dark whole grain bread.

or maybe I'll just use some wasa knackebrod which is already burnt as fuck and basically 100% rye.

>>8722082
Wild yeasts can be variable as fuck and you never know if candida will contaminate the whole batch.

>>8723127

The point is to dry it out as much as possible, but also darken the coloring of the drink. So yeah, turn that shit up to Nagasaki.

>>8716922
Remember to open it once a day to let gasses escape.

>>8721066
Two dozen brands? Holy shit, and here I was happy I had like four or five to select from. Do they have Krushka i Bochka?

>>8722082
it will work but might go bad or have weird flavors. I've done it and it tastes great and dry but a little strange. I'm working on a wild culture to pitch to mitigate the strange flavors and I'll keep you guys updated.

Is it normal for kvas to come out tasting like apples? I love it, but every time I make it it tastes faintly of soft cider.

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My first attempt at kvass ever.
Can't wait to try it in a few days

Hi friends I'm gonna try it too. In my case I don't have raisins nor fresh fruit nor rye bread. My recipe will be:

>toast flatbread made with simple flour and water
>infuse in boiling water with homemade banana jam (the closest thing I have to fruit)
>after 4 hours add 30% w/w of organic cane sugar and a little banana jam
>yeast is lalvin 1116 for white wine (only one I have)
>wait two days

Just two technical questions:
>should I open the hermetic jar everyday to let CO2 escape?
I plan to fill the jar as full as possible to avoid interior atmosphere but I don't want it to explode

>whats the point of adding additional raisins in the fermentation step?
If I remember correctly the yeast needs carbon and nitrogen to multiply. Main source of carbon would be the sugar and I suspect that you add fruits as a source of nitrogen. In college I remember being taught that the ideal conditions for growth aren't necessarily the ideals conditions for alcohol production. To me you want to give the ideal condition for alcohol production while avoiding multiplication of yeast (to avoid yeasty tasting) then adding raisins makes no sense. Might ask /diy/ about this one.

There aren't many Russians in Melbourne but when I get a hankerin' I head down the the Gastronom in the southeast of town and pick up some kvass Ochakovskiy and a tub of olivier or seledka pod shuboi

>>8726427
i second some of this guys questions about the fermentatiom

and the 1.5tsp is dried yeast I assume?

Amerifag, never even heard of this stuff. How's it taste?

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>>8726491

Like a fizzy malt beverage. I guess the closest thing to an American would be light beer or hard cider, or this stuff if you've ever had it.

>>8726491
I hope beer-like desu, making it myself rn

>>8726491

Imagine drinking a carbonated glass of rye with some sugar. I wouldn't say it's an acquired taste because it's pretty benign.

>>8726485
From my previously works with baking yeast, 1.5 g for 1L of must is too fucking much. I use like less than 50 grams of liophylized yeast and end up with yeasty taste.

>>8726521

1.5 of yeast is for 2L

>>8725447
Please more details on this. I always wanted to catch wild yeast to produce light cider but never got it right. The initial culture just get mold in the surface before I move to the closed fermentator. Also so busy with work that my last attempt at this was in january.

>>8726530
Well wine yeast comes in 5 g packages for 20 L of must then 1.5 g should be used for 6 L. Even tough you say baking yeast isn't that strong for alcohol production you still using triple the recommended amount.

>>8726512
This is a summertime treat for slavs? Truly the most depressing of all cultures.

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keeping these niggas covered while they ferment for the first night. it smells a bit bready and like the raisins. color is way better than I expected, will post update tomorrow.

>>8712097
It..it's the HERO OF KVASS! It is truly an honor!

>>8726578

It's basically non-alcoholic light beer that anyone can make. Tasty and low-effort = /comfy/

>>8726746
they are now definitely under some pressure and there's some foam. Should I open them once or twice a day to let tje pressure out or is it fine?q

>>8728008
Help me too experts.

I started my batch yesterday and now I have foam. I'm using one of these mason jars with metal support and I don't want it to explode but neither I want vinegary taste.

>>8728284
Just open it and close. Infection is quite rare with that short exposure time.

Is it possible to let this ferment for long enough to get it fairly alcoholic (more than 3 or 4 %?)

>>8728939
As long as the yeast has stuff to turn into alcohol it will keep fermenting until the yeast dies which happens around 13-17% ABV.
At least that's the way it works with beer.

>>8729063
and wine obviously

>>8729063
>>8729717

can confirm this principle also applies to kvass.

>>8714980
When i made this it came out sickeningly sweet, undrinkably sweet. What did i do wrong

>>8732568
You probably added too much sugar, not enough yeast or stored it in a place that was too cold. Yeast works slower in lower temperatures, which means it needs more time to turn the sugar into alcohol.

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Is kvass a meme drink now? I'm currently making it and sure as hell didn't know it was this popular here.

>>8733076
Kvass & Hard Bass

>>8726427
Holy shit maybe I fucked up my recipe. Put the ferment to run on friday then woke up today and saw a thick layer of bubbles in the top of the liquid. Though it was already over then moved in to the refrigerator.

After 3 hours I came back to taste and it end up surprisingly good but too sweet. Definitively the yeast didn't had time to work on the sugar what is strange because bread yeast on the other had would eat everything in the first day.

I removed the jar from the fridge and will wait more two days, hope the refrigeration didn't kill the yeast.

>>8733183
glass jar of kvass and hard bass adidass

>>8733183
>>8733793

When bass rhymes with glass it's a kind of fish.
Bass music rhymes with face.

>>8733807
Use slav pronunciation senpai

>>8733817
No.

>>8733817
>senpai
i meant blyat :^)

my kvass should be done tomorrow.
I wonder how much of the sugar is gone.

Do Americans really drink this?

>>8734769
I do but I was introduced to it in Russia.

That said, everyone but one person I've introduced it to hated it with a passion. Refused to try it again.

>>8734769

Sure do, but only because of my mom's family

>>8735188
Same, but most everyone I had try it were babbys who didn't like the taste of beer either, so take that with a grain.

>>8733076
i'd been making it for years but i think some estonian called boris made a video and now everyone and their mama is talking about/ making it

>>8733076
it's one of those things that's getitng popular with young soccer moms and hipsters

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>>8726149
A couple of days and a run through an old kitchen towel later...

>>8726491
somewhere between malty beer and cola

>>8737382

Looks good, how's it taste?

>>8737400
same for me, I threw my first try away desu because it's too sweet. will wait for the remaining jars to ferment some more over the next few days. it's promising but I fear that it will get me sick. Is there any serious amount of methanol in this or is it not much of a problem because of the low amount of raisins?

>>8718642
Cherries and plums. Or cherries, raspberries and blackberries. And always, ALWAYS have a lemon to squeeze in there.

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Hello, guys.
Yesterdays Kvass-fag asking about botulinum here.

Am rusfag, rate my pissjars.
Each one is 1L, and I've got 15.

>>8737382
>8737382
Looks good, my friend, but try using rye next time, this gives the authentic flavor it's so famous for.

It's kinda like Cider when apples are used.
But looks great nevertheless!

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>>8712097
The best one was during the soviet 70s, back when they would carry carts of the stuff, all home-brewed.

Now most of the companies are just fake flavored stuff.
Pic related.

>>8713667
Very nice, very nice indeed.
Cherry kompot is true kompot.

>>8726578
>most depressing of all cultures.

At least it's not diabeetus cola, the summertime amerifat treat.
It's meant to be /healthy/, not just some 1000 grams of sugar for each 1001 ml of beverage.
>probiotic features from live yeast consumption.
>acidic qualities, helps prevent gastritis,
>Low alcohol content, so no fat forming.

what the fuck are you idiots up to now

>>8739464
We're making Kvass, glorious Russian drink.

Fermented rye-low-alcohol beverage.

>>8739447
It's still common in Russia. At least a few years ago it was and sure it's today too.

>>8739447
I think Iļģuciema makes legit kvass

>>8739434
The bread I used has rye in it, or at least it says so. Nowadays that probably means it contains a chemical extract of rye or something like that. Gonna use a different kind of bread for the next batch to get that rye flavour.

>>8737648
A mix of apple and bread, pretty sour. Not exactly bad but definately not good either. Made a couple of mistakes during the process though so was kinda expected.
Hope to do better with my second attempt which I will start this evening.

>>8740489
it is still popular in summer

t. sufferer on the russia

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My second attempt has started, used real rye bread this time.
Gave it a good burning in the toaster first and added raisins this time instead of apple.
Gonna let this sit overnight.

>unironically liking kvass

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Attempt #2 is a go. Operation: Kiss My Kvass is live, I repeat, we are live.

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How do you guys filter your kvass? My first batch was a pain in the ass to filter.

>>8745216
I use coffee filters. I make kvass in small quantities therefore they do the job.

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>>8742072
Filtered the stuff next morning, added yeast, sugar, honey and new raisins.
Fermenting in the cellar now

>>8714980
how much should the bread be burned?
just a little scorched or more?

>>8746466
Just make sure it's evenly crisp inside too not only outside

>>8746498
ah thanks

>>8745286
My coffee filter ripped open so I had to refilter it

>>8745216
just a normal sieve and not using the bottom stuff for me. seems to be good enough, i can't feel anything in my mouth while drinking it.

my second jar out of 3 is pretty good after 5 days, coke lvl sweetness I'd say. I guess the fermentation will be a bit faster during the summer though.

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>>8747008
here's the finished product I guess. foam seems pretty fine. tastes pretty good but a lot like some weird thing between beer and cola. I'm pretty happy, but also looking forward to the third jar, will probably open it saturday night or something. (started last friday night)

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I put mine in a pot of hot water to speed up the process and shit fuking asploded

Made some with cranberries and half-rye bread.
Maybe I let it ferment for too long or something, because it was a kicker I'll tell you what.
Flavor was great though.
Came out a sort of peachy color.

>>8713656
Cyka blyat

>>8739428
Piss/10

>>8712097
I'd like to give it a try. What's a good time honored recipe? Like what someones grandma would make. Also what's the best kind of yeast for this?

>>8749623

>time-honored recipe
see>>8714980
this is seriously how my grandmama would make it, but some of the guys are right it's sweet as hell so just dial down the sugar amount if you want it less sweet,

>yeast

To harness the true and original flavor you'd need to rely on wild yeasts, but given the hit-or-miss nature of those, you're best bet would be to use a baker's yeast (in keeping with the low-budget spirit of the thing while also being effective).

>>8749770
Thanks, anon. I'll give it a try.

>>8714821
>prison beer
Kvass isn't chefyr, you fucking moron.

ok I bought some rye bread

what should I use the rest of it for aside from nagasaki'ing some slices for the Kvass?

literally never made a sandwich with rye bread before

>>8750384
Mate, it's just some fucking bread. No need to overcomplicate it.

>>8750384
it's just bread. has a stronger flavor than most wheat bread
try a nice sausage

>>8750384
Sammiches

Any of you lads ever distill this?

>>8752447
now youre thinking like a russian

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We're hitting blyat levels that shouldn't even be possible.

**got this from the deli by my house, how's it rank in your opinions?**

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>>8752724

It's so so, certainly better than Ochakovskiy and most other mass produced kvass.

There are better, pic related

what's the abv on these bad boys?

>>8752763

you have to try pretty hard to get it beyond 2%. it's considered non-alcoholic and is often marketed to families especially in summertime.

>>8752774
That sounds like a sober way to get fat desu

>>8752819

depends on how you make it my famalam. some companies will sweeten the shit out of theirs essentially making it rye-flavored soda (this is shitty america-tier drink btw), grandma's kvass though is healthy grain-based beverage.

>>8748410

>put a pressurized jar into boiling water

What in fuck's name did you think was going to happen?

The superior name is Gira, you plebeian slavboos

>>8748876

How long did you let it ferment?

>>8753717
YOUR NAME IS FUCK
YOUR NAME IS FUCK
HALLELELELELELELLELELELEELELELELLUUUUYAAAAAAAAHHH

made a couple litres last night, shit has a great dark colour to it, very happy with the appearance.

paranoid about my jars assploding, so I'm opening them to release gasses every 12 hours or so. Can't really place the smell, but I kinda like it, smells like it's working anyway.

>>8752751
better but still fairly shit, IIRC Smetonos would be bretty dank for the first several sips, then it goes to shit, as does every mass produced kvass

>>8752751
gubernija is good but too sweet for me

>>8718832
If you use just honey, it might take a little longer to begin fermentation.
Honey doesn't contain tannins or acid, and yeast loves tanins and an acid environment.

>>8726499
yes, good goya

>>8726491
Imagine ginger beer except it tastes like rye bread instead of ginger.

Thanks for this thread. I went back to fermenting juice. Now playing a ginger ale with champagne yeast and starting apple juice monday. Next month I plan to start trying to catch wild yeast.

Can I just use a plastic fermenting bucket for this instead of jars?

>>8712097
I'm not a slav but i'm very interested in doing kvass, can someone give me a good recipe with ingredients that a foreginer can easily find?

>>8755803
i dont see why not desu

>>8755813
>>8714980
(You)

>>8756307
Thanks and i'm sorry for not noticing this long recipe, i hope i can find everything without going too far

>>8737382
nice cum jar

Come to think of it how is there always a Russian deli right when you need it? They just sort of...pop up.

Even if you live in all the way out in buttfuck, Idaho, there's a Russian deli close-by.

>>8729063

So would the recipe posted itt be okay to let sit for longer or would you have to add more sugar?

so I've never made anything alcoholic before, just wondering how you know when it's 'done'

as in, how can I be sure it won't keep bubbling in the bottles I put it in and make them explode as they wait to get drunk?

My second batch became way too sweet unfortunately, gonna make a new batch tomorrow

>>8724322
wait, really?

There's no way that I can get fucked up on this yeah?

>>8757525
Only coincidence, no related to GRU if that what you're thinkink. Enjoy simple pleasures of life, no need to worry about stuff too much, comrade.

>>8760748
It usually consists like 1% to 1.5% alcohol, and is not considered an alcoholic drink in Russia. You can make it a bit stronger if you want, but it will never be stronger than like 5%.

>>8760805
i'll let it ferment for a week or two and see how it does

>>8760724
You're building a bomb, bucko

Bought my black bread, got my raisins, now all Im missing is mason jars and Ill hopefully be good.

Now just so im prepared: what do I do with the fermented product if I dont want to drink it straight away? Do I just keep it refrigerated to stop the yeast from working or should I heat it to actually kill the yeast? 40-50°C should be enough I would think.

>>8760805
>is not considered an alcoholic drink in Russia.
russians didn't even consider beer to be alcoholic until recently i believe

madmen

>>8760979
No, that's not true.

>>8761158
http://www.bbc.com/news/world-europe-14232970

>>8761436
Um, the International Classification of Goods and Services does not consider beer as an alcoholic drink (https://en.wikipedia.org/wiki/International_(Nice)_Classification_of_Goods_and_Services), but beer was always regulated in Russia (for example, you couldn't buy it if you weren't 18), although a bit differently from other alcoholic drinks (for example, it was still advertised on TV). The 2011 law goes against the International Classification, and since its introduction beer is regulated the same way as other alcohol, plus the law introduced more restrictions on all alcohol selling. So, if anything, it's the international community that doesn't consider beer alcoholic. Madmen.

I should be in Russia this summer, I hope to try this.

>>8761651
Thanks for educating me, friend.