Online since 27 years. Founded 1996 by Günther W. Frank
The recipes are compiled from the Homebrew Digest and the rec.crafts.brewing newsgroup. The original posting author is always listed in every recipe and any question about how the recipe was made or how the kvass turned out should be referred to the author. Unfortunately I did not succeed to contact all the original authors and ask for their permission to put the recipes on my WebPage. So I hope they will not mind publishing it.
Source: Ronald Leenes Issue #819, 2/7/92. He wrote: “I got this recipe from a book called dinerparty a la perestrojka. I tried it once, it tasted terrible, but that was probably due to the fact that the rye-bread was almost burned. This is more or less the description the book gives. Remember this is a recipe for non-brewers. It is a cookbook after all. ”
Ready when the raisins start floating.
Sieve the stuff one more time in a tea-cloth.
Put the Kvass in the fridge 4 hours before drinking.
Source: message header lost, posted to rec.crafts.brewing newsgroup, 2/11/92 This recipe is from the book "Wines, Beers and Spirits by Maurice Hanssen and Jacqueline Dineen, Baronet Publishing Co. New York, 1978.
Kvass is very refreshing on a hot summer's day and is quickly made from black bread and yeast. It is quite like weak beer and is fermented and slightly alcoholic, but must be stored in the refrigerator using corks, not screw-in stoppers or else it will go on fermenting and blow.
This, to me, looks very similar to the Sumerian recipe which Anchor Brewery of San Francisco recreated a couple of years ago.
Add the sugar and yeast, mix, cover and leave for ten hours. Pour the drink into clean bottles, and three sultanas to each, put the corks and tie them down---then refrigerate immediately.
Source: Lee Katman Issue #827, 2/19/92 There are many ways of making kwas. The method varies with the locality. In Bukowina, a province of Austria where there are many Slavic folks, kwas was made with apples and had a pleasant cidery, slightly sourish taste.
I have chosen the simplest of the recipes, and you can try it, making it once for the sheer novelty of it. It is modified from a recipe of Harry Rubin and Vasily Le Gros, of the Monastery of Our Lady of Kursk, about a mile from my farm. The kwas is made at the monastery by one of the monks.
At the monastery, the priest makes it somewhat differently, using little syrup and no raisins. The result is a very sour drink.
In Bukowina, small whole apples were put in the water before boiling it, and one was put into each glass of kwas when you bought it.
Cover and place in a warm room (65 - 70). Let the must stand until it starts fermenting, then filter it. Pour it into bottles, putting two raisins into each bottle. After a few days, it should be good to drink.
Source: rec.crafts.brewing newsgroup, November 17, 1994 These are from the Old Country, so use at your own risk. When I was an undergraduate & Bud came out with the screwtop quart, kvass had a brief vogue, but real dark rye was hard to find!
There will be a slight yeast settlement. Pour the clear liquid into a jug & add raisins. Cork the bottle or put a lid on the jar, but not too tightly, or the cork will blow. Refrigerate for 5 days, then strain before serving. Yield will be about a gallon.
Source: rec.crafts.brewing newsgroup, November 17, 1994
Pour the kvass into clean bottles & add 2 or 3 raisins to each. Cork & tie down & refrigerate immediately. If not chilled at once it will continue to ferment and shatter the bottle if it cannot blow its cork.
Source: rec.crafts.brewing newsgroup, November 17, 1994
Source: Dave Vaness, rec.crafts.brewing newsgroup, September 22, 1995 The following quotation and recipe are from "Russia" of the Time-Life Foods of the World series.
"For drink the peasant diet had kvass, which was much like the 'small
beer' of Western Europe. It could be made from grain and malt, but was
often made from leftover dark bread soaked in hot water and allowed to
ferment for a few hours; sugar, fruit or honey was customarily added as a
sweetener. The finished brew could be drunk on the spot or bottled for
later use; in some households a part of the brew served as a fermented
stock for soups. Homemade kvass is somewhat effervescent and only
slightly alcoholic. It has never enchanted many non-Russians, but it had
an important place in the peasant diet. It was cheap and the yeast
suspended in it, like the vegetables in shchi [cabbage soup] or borshch
(beet soup), formed a nutricious supplement to a limited diet."
Sprinkle the yeast and 1/4 teaspoon of the sugar over the 1/4 cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm, draft-free spot (such as an unlighted oven) for about 10 minutes, or until the mixture almost doubles in volume. Stir the yeast mixture, the remaining sugar and the mint into the strained bread water, cover with a towel, and set aside for at least 8 hours.
Strain the mixture again through a fine sieve set over a large bowl or casserole, then prepare to bottle it. You will need 2 - 3 quart-sized bottles, or a gallon jug. Pour the liquid through a funnel 2/3 of the way up the sides of the bottle. Then divide the raisins among the bottles and cover the top of each bottle with plastic wrap, secured with a rubber band. Place in a cool -- but not cold -- spot for 3 - 5 days, or until the raisins have risen to the top and the sediment has sunk to the bottom. Carefully pour off the clear amber liquid and re-bottle it in the washed bottles. Refrigerate until ready to use. Although Russians drink kvass as a cold beverage, it may also be used as a cold-soup stock in okroshka (chilled vegetable soup with meat) or botvinia (green vegetable soup with fish).
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