Easy Bread Kvass Recipe
Easy homemade Russian Kvass recipe. A refreshing summer drink, naturally fermented from Rye bread, chemical free and delicious! Like a sweet non-alcoholic beer. (Квас)
Servings 5 quarts
Equipment
- 1 Stock Pot
- Cheesecloth for straining
Ingredients
- loaf dark Rye Bread 1lb/450g
- 5 quarts water 5 litres
- 1 tablespoon honey optional
- 1 ½ cups sugar
- 2 teaspoons Brewers Yeast or Active Dry Yeast 7 grams or 1 packet
- 2 tablespoons raisins
Instructions
Day 1
- Toast the bread on a dark toaster setting. The darker the toast, the darker the kvas will be, a little blackness is ok. (dont burn the toast too dark)
- Fill large stock pot with 5 quarts of water and bring to a boil. Remove from heat, add toast and leave to infuse overnight.
Day 2
- Strain the bread drink using a cheesecloth to remove any bread floaties. Discard the bread.
- Quickly warm up the kvas on the stove, until it is warm and around 35°C/95°F. Don't heat water higher than 110°F/45°C, or it will kill the yeast. If the water is cold, the yeast won't activate.
- Remove warmed Kvass from heat. Add the yeast, sugar, honey and raisins. Stir to make sure the sugar and honey are fully dissolved. Allow to sit for about 8 hours. You will see foam and bubbles start to form in the Kvass.
- Strain Kvass through a cheese cloth. Put 2-3 raisins in each soft drink bottle, pour the Kvass and seal tightly. Only fill the bottle about ⅔ of the way, releasing pressure daily as it continues to ferment in the fridge.
- After about 3 days in the fridge, your Kvass is infused, fermented and ready to enjoy!