Wort is a liquid base for making beer or kvass. A sweetish broth is prepared on the basis of flour and malt, giving the drink a characteristic bready flavor and richness. Kvass made from wort is perfect for okroshki.
It is necessary
- - 500 g rye malt;
- - 250 g of barley malt;
- - 2 kg of rye flour;
- - 500 g of buckwheat flour;
- - 540 g of wheat flour;
- - 1/4 cup liquid yeast;
- - 2 tablespoons of dried mint;
- - 2 tablespoons of seedless raisins.
Instructions
Step 1
For the drink to acquire a richer taste and aroma, prepare it from two types of malt - rye and barley, as well as three types of flour. Do not use dry yeast - for a good kvass you only need a fresh liquid product. Kvass can be flavored with mint or currant leaf infusion. To obtain the desired strength, the drink should be infused for about a day, half of this time will be spent on fermenting the wort.
Step 2
Start by making the starter culture. Dissolve 40 g of sifted wheat flour in a glass of warm water, mix thoroughly and add liquid fresh yeast. Let the sourdough rise in a warm place - small bubbles should appear on the surface of the mixture.
Step 3
Mix the remaining wheat flour with buckwheat and rye. Place the mixture of rye and barley malt in a large container (for example, a large saucepan) and pour in warm water. Add flour to the malt mixture in portions, stirring constantly and adding hot water. Do not pour boiling water over the flour. There should be four times more water than dry ingredients. As a result, you should have a liquid, homogeneous dough. Transfer it to another container, during the infusion the mixture will greatly increase in volume.
Step 4
Put the resulting dough in the heat for 4-5 hours. Then pour in 7 liters of boiling water and mix the mixture well, thoroughly rubbing the lumps. Add the prepared starter culture and finely ground dry curly mint. Stir the wort again and set it to ferment, it will take 12-13 hours.
Step 5
Strain the finished kvass through a double layer of cheesecloth and bottle. You can add a little pre-washed and dried seedless raisins to each. Place the bottles in the cold; to obtain the desired taste, kvass must be infused for at least 12 hours. Serve the finished drink well chilled, pouring into glasses or adding to okroshka.
