Homemade rusk kvass is a drink that perfectly quenches thirst and is suitable for making your favorite summer dish - okroshka. Having mastered the main recipe, be sure to try making kvass with various flavor nuances. For a summer party, serve a selection of homemade drinks to your guests - an assortment they will surely appreciate.
It is necessary
Homemade rusk kvass: - 500 g of rye bread crumbs; - 5 liters of water; - 300 g of sugar; - 30 g of yeast. Currant kvass: - 500 g of crackers; - 5 liters of water; - 15 g of yeast; - 200 g of sugar; - 0.5 cups of currant jam; - currant leaves and fresh mint. Kvass with horseradish and honey: - 600 g of crackers; - 4 liters of water; - 300 g of sugar; - 30 g of yeast; - 100 g of honey; - 100 g horseradish
Instructions
Step 1
Prepare the main raw material for kvass - rye or Borodino bread rusks. Cut the loaf into slices and then into narrow ribbons or cubes. Dry the crackers in the oven until they form a thin crust, making sure they do not burn. To prepare a drink, crackers can be crushed in a mortar or rolled in a meat grinder, turning them into small crumbs.
Step 2
Try several options for making kvass and choose the one that seems more suitable to you. Raw materials can be poured over with boiling or warm water, sugar or pre-prepared sugar syrup can be added, a decoction of mint, currant leaves, raisins, honey, cumin, horseradish or jam can be added to kvass - and as a result, more and more variations of this drink can be obtained. However, the base of rusk kvass remains unchanged - these are rye crackers, yeast and water.
Step 3
Kvass is prepared in bulky containers - best of all glass or enamel. Pour crackers into it, pour boiling water over them and leave the mixture for 10 hours. In a separate bowl, boil the sugar mixed with a glass of water. Pour the rusk infusion into another container, add sugar syrup and yeast to it. Stir the mixture and leave for 4 hours - during this time the fermentation process takes place.
Step 4
Remove the foam from the finished drink, strain the kvass through cheesecloth and send it to the refrigerator for aging, pouring it into glass jars or bottles. For flavor, add a few raisins to each. After 2 hours, the young kvass will be ready. The longer it sits, the richer the flavor will be. However, it is not recommended to keep the drink for more than two days, it is better to drain the leftovers and prepare fresh kvass.
Step 5
The kvass wort remaining from the preparation of the first portion can be reused. Add crackers and yeast to part of the mixture. Instead of sugar, add half a cup of homemade currant jam to the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour the wort with hot boiled water, add the herbal decoction and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and refrigerate.
Step 6
Try another unusual option - homemade kvass with honey and horseradish. Pour boiling water over the crackers and leave for 4 hours to infuse. Strain the infusion through cheesecloth, add yeast and sugar to it. Ferment the kvass for 4-6 hours. Grate horseradish root and mix it with liquid honey. Add the resulting mixture to young kvass, mix thoroughly, pour into jars or bottles and refrigerate.
