Hop Kvass - A Step By Step Recipe With A Photo

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Hop Kvass - A Step By Step Recipe With A Photo
Hop Kvass - A Step By Step Recipe With A Photo

Video: Hop Kvass - A Step By Step Recipe With A Photo

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Cooking description:

Intoxicating kvass traces its history back to Ancient Russia. No wonder in the Russian language there are such expressions as "kvassit" meaning the use of appropriate drinks, or "kvassok hits the sock." If you want to try making such a drink, below you will find one of the step-by-step recipes for hop kvass.

Purpose: Summer

Main Ingredient: Yeast

Dish: Drinks / Kvass

Ingredients:

  • Water - 3.5 Liters
  • Dry bread kvass - 3 tbsp. spoons
  • Yeast - 30 Grams (pressed)
  • Kvass wort - 50 Grams
  • Sugar - 8 Art. spoons (6 tablespoons - on the first day, 2 tablespoons - on the second day)

Servings: 6

How to make "Intoxicating kvass"

Intoxicating kvass - photo step 1
Intoxicating kvass - photo step 1

Prepare the ingredients.

Intoxicating kvass - photo step 2
Intoxicating kvass - photo step 2

Boil water, add kvass wort and dry bread kvass to it. Refrigerate to about 36 degrees so that yeast does not lose activity when the yeast is added.

Intoxicating kvass - photo step 3
Intoxicating kvass - photo step 3

In a 3 liter jar, add 6 tbsp. tablespoons of sugar, crumble the yeast.

Intoxicating kvass - photo step 4
Intoxicating kvass - photo step 4

Strain the liquid that has been infused and cooled to 36 degrees and pour it into the jar. An hour later, a foam will appear, indicating the beginning of the fermentation process. After 12 hours, all the sugar will ferment and the kvass will have a sour taste. After a while, add 2 tbsp. tablespoons of sugar to "feed" the yeast and give the kvass a more pleasant taste. Violent gas evolution will begin. Let the kvass brew for another 8-12 hours.

Intoxicating kvass - photo step 5
Intoxicating kvass - photo step 5

Cool the kvass and serve. Such kvass has a pleasant, rich, refreshing taste and a slight alcoholic effect, which wears off rather quickly.

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