How to make kvass from wort?

Everyone knows that homemade kvass from the wort quenches thirst well in hot weather. However, such a drink, prepared with your own hand, can be used not only as a thirsting agent, but also as an additional ingredient to the famous Russian dish - okroshke.

How to cook kvass from leavened wort at home?

Necessary ingredients:

• Bread rye (preferably take only dried crusts) - 3-4 slices;
• Yeast granulated dry (for single use) - half a dessert spoon;
• Mustard, purchased in the store - 2 full large spoons;
• Sugar - not less than 170 grams.

Features of choice of wort

In order to make kvass from wort, it must be purchased separately in a grocery or bakery. It is worth noting that such a product is sometimes sold under the name "malt extract".

In appearance, the must must be dark (almost black) in color, and also very thick. In the event that the seller offers you a too liquid version of this product, take it not worth it.

Detailed process of making a tasty drink

As a rule, kvas from wort is made only by that category of people who like the dark color of the liquid, as well as a special flavor. So, to prepare a home-made beverage, you should pour two and a half liters of chilled boiling water into a three-liter clean jar, in which you want to dissolve 170 grams of granulated sugar. After that, two large spoons of leavened wort must be added to the glassware, as well as dried crusts of rye bread.

In order for kvass from the wort to ferment and turn out delicious, it is also recommended to pour half a dessert spoonful of granular free yeast into it.

The final stage in the preparation

After all the ingredients are laid out in a three-liter jar, they need to be mixed with a large spoon, and then loosely covered with a glass lid or simply covered with multilayer gauze.

Thus, kvas from wort should be kept in a warm place (it is possible in the sun) approximately two days. In this case, a home-made summer drink is recommended periodically. And if you liked exactly the taste that has liquid at the moment, then kvass can be removed and before the recommended time of exposure in 48 hours.

Home Kvass Filling

The present kvass should be filtered through a multilayer gauze or fine strainer, and then pour it on plastic bottles. Also in the bowl with a drink is recommended to add a few highlights, which will give sweet liquid a special taste. Further cooked and strained kvass needs to be well covered with a lid and put in a cold store for five to six hours. During this time, the drink will cool and gas.

Second Life of Starter

After the first batch of kvass is finished, you can safely put a new drink from the leaven left in the three-liter jar. To do this, it needs to add must, sugar, crusts of rye bread and chilled boiling water. Then the drink should be placed in a warm place for a day, and then processed exactly as it was the first time.