Description
This traditional Russian Kvas recipe creates a mildly fermented, slightly sweet, and refreshing beverage using rye bread, kvas concentrate, sugar, and yeast. The fermentation process happens over 18-20 hours, resulting in a lightly effervescent drink that is perfect for warm days or as a compliment to hearty meals.
Ingredients
Scale
Liquid Base
- 5 Liters (5.28 Quarts or 21 cups) Warm Water
Fermentation Mix
- 10 Tbsp Kvas Concentrate
- 1 3/4 cup Sugar
- 1/2 Tbsp Active Dry Yeast
- 10 Raisins
- 1/2 loaf Rye Bread, cut into 1″ squares and toasted
Instructions
- Prepare Warm Water: Pour 5 liters of warm water into an extra-large bowl or bucket to serve as the base for the kvas.
- Dissolve Concentrate and Sugar: Add 10 tablespoons of kvas concentrate and 1 3/4 cups of sugar into the water. Stir until completely dissolved to ensure an even sweet fermentation base.
- Add Yeast: Sprinkle 1/2 tablespoon of active dry yeast into the mixture and stir until it dissolves thoroughly, which will initiate the fermentation process.
- Add Raisins: Add 10 raisins to the mixture. The raisins help aid fermentation and add natural sweetness and flavor.
- Add Toasted Rye Bread: Add the 1/2 loaf of rye bread, cut into 1-inch squares and toasted, into the mixture. The bread adds additional flavor and natural sugars for fermentation.
- Cover and Secure: Cover the container with a breathable cotton cloth and secure it with a rubber band or string to keep contaminants out while allowing airflow.
- Fermentation: Let the mixture ferment in a warm place of about 85 °F (29 °C) for 18-20 hours. This time allows the yeast to develop mild carbonation and distinct flavors.
- Remove Solids: After fermentation, remove the raisins and bread from the kvas to prepare for straining.
- Strain the Liquid: Strain the kvas through multiple layers of cheesecloth to remove any remaining solids, ensuring a smooth beverage.
- Bottle and Store: Pour the strained kvas into juice bottles, filling them about 3/4 full to allow room for expansion. While still warm, loosely cap the bottles. After cooling in the refrigerator, tighten the lids securely for storage.
Notes
- Ensure water is warm but not hot to avoid killing the yeast.
- Use freshly toasted rye bread for the best flavor and fermentation.
- Kvas concentrate is key for authentic taste; do not substitute with simple malt extracts.
- Keep the fermentation environment warm for optimal yeast activity.
- Loosely cap bottles during fermentation to prevent pressure buildup and tighten once refrigerated.
- Refrigerate kvas after fermentation and consume within a few days for best freshness.
