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)
Cuisine Russian, Ukrainian
Keyword bread kvass, Kvass, kvass recipe
Prep Time 15minutes
Total Time 16hours
1 Stock Pot
Cheesecloth for straining
loafdark Rye Bread1lb/450g
2teaspoonsBrewers Yeast or Active Dry Yeast7 grams or 1 packet
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.
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!