How to make hop kvass. Proper homemade kvass

According to technological standards, kvass can contain up to 1.2% alcohol (usually less), but the low strength does not suit many lovers of strong drinks. Especially for them, a simple recipe for “drunk kvass” has been developed, the concentration of alcohol in which can be adjusted at your discretion, while maintaining the traditional taste.

Ingredients:

• black bread - 500 grams (or 300 grams of crackers);
• water - 5 liters;
• sugar - 0.3-1.5 kg (depending on the desired strength);
• fresh yeast - 30 grams (or 5 grams dry);
• citric acid - 3 grams.

Recipe for strong kvass

1. Cut the bread into small pieces of 2-4 cm and fry in a preheated oven (160-180°C) until golden brown. This will give kvass a unique bread flavor. The stronger the roast, the more bitterness is felt in the taste.

2. Pour the finished crackers into a saucepan, pour 3 liters of boiling water, cover and leave for 2-3 hours.

3. Filter the tincture through a colander and gauze. Pour liquid into fermentation tank, For example, regular jar. Pour the squeezed crackers again with 2 liters of boiling water in a saucepan. Stand for 50-60 minutes, then strain through cheesecloth, wring out the crumb well (no longer needed).

4. Mix the first and second infusions. Add yeast, citric acid and the first serving of sugar (300 grams). The total amount of sugar depends on the desired strength and sweetness of kvass, these indicators are regulated during the fermentation process. With 1.5 kg added, kvass will contain approximately 12-13% alcohol (the maximum possible value).

5. Mix the contents of the jar and leave for 10 hours in a dark place at room temperature. After 1-2 hours, foam and hiss should appear, which means that the kvass has successfully fermented.

6. Taste the drink, evaluate the strength (sweetness is adjusted in the next step). If the alcohol content is too low and there is no more sweetness, add a new portion of sugar (200 grams) and leave to ferment for 4-5 hours. Repeat the sugar addition procedure until the strength is acceptable.

7. Assess the sweetness of kvass, if desired, add sugar to taste and mix well. Close the jar tightly with a lid, then transfer to the refrigerator (the temperature must be below 14 degrees, but above zero) and leave for 6 hours. If desired, kvass can be poured into plastic bottles. The low temperature stops the fermentation, so the sugar will no longer be processed into alcohol.

Store the drink in a cool place in hermetically sealed containers. Shelf life - 7-10 days.

Everyone is familiar with such a traditional Russian drink as kvass. Today it is a product of lactic acid and alcoholic fermentation, containing no more than 1.2% alcohol. This indicator is not suitable for everyone. And for those who prefer more strong alcohol, a recipe has been developed where the alcohol content can be adjusted as desired without changing classic taste. Prepare alcoholic kvass easy enough at home.

Preparation of ingredients

To prepare hop kvass, you will need the following ingredients:

• fresh yeast (5 g dry or 30 g pressed);
• water - 5 l;
• crackers - 300 g or black bread - 500 g;
• sugar - 0.5-1.5 kg;
• lemon acid.

The components are best placed in enameled or glassware. You can also use food grade plastic. It is not recommended to mix the ingredients in a metal container so that oxidative processes do not occur during fermentation. Instead of bread and crackers, they often take fruits (apples, pears) or fruit juice. For better fermentation, you will also need a handful of raisins.

A simple and quick recipe for drunken kvass

Hoppy kvass at home can be prepared in this way:

1. Bread, cut into pieces about 2-4 cm in size, is placed in an oven heated to + 180 ° C and fried until golden brown owing to what kvass is given a special aroma. Moreover, the stronger the roast, the more pleasant bitterness is felt in the finished product.
2. Crackers are placed in a saucepan, poured with boiling water in an amount of 3 liters and insisted under the lid for 3 hours.
3. The liquid is filtered through gauze and poured into a fermentation container. For this you can use glass jar. Soaked crackers are squeezed out, poured again with 2 liters of boiling water and after 1 hour they are also filtered, squeezing out the crumb, which is thrown away.
4. Citric acid, yeast and 300 g of sugar are placed in infusions mixed with each other. During fermentation, sweetness and strength will be regulated by its content. To get 12-13% alcohol, you should put 1.5 kg of sand.
5. The contents are mixed and placed in a warm dark place for 10 hours. If foam appears in the container, a hiss is heard, which means that the liquid has fermented.
6. You can try kvass to assess the strength and taste. If the drink is unsweetened and the strength is small, then add 200 g of sugar and leave for another 5 hours. This is repeated until the alcohol content is desired. The strongest kvass can be no more than 13 °.
7. A can of drink is placed in the refrigerator and left for 6 hours. The temperature in this case should vary from +1 to +14 ° С. Fermentation at a low temperature stops, and sugar is not processed into alcohol. store finished product in a cool place no more than 10 days.

Cooking apple cider

You can make drunken kvass not only from fried bread crusts but also from fruits. Apple kvass is not only invigorating and tasty, but also quite a healthy drink that strengthens the body and increases efficiency. For its preparation, you will need apples, the type and variety of which does not really matter. You can recommend White filling or antonovka, since the fruits of this tree are the most fragrant and sour.

Yeast in this recipe will not be needed, because fermentation will be carried out due to granulated sugar and acid found in fruits.

This drink is delicious and easy to make.

Instead of fruits, you can take Apple juice. This recipe is the fastest. It takes only 12 hours to prepare the drink, and the product is tasty and fragrant.

You will need the following components:

• 1 liter of apple juice;
• 8 g of granulated coffee;
• 3 l cooled boiled water;
• 5 g dry yeast;
• 220 g sugar.

IN warm water coffee granules, sugar and yeast are dissolved, then apple juice is added there, everything is mixed, covered with a lid, but loosely, leaving for 12 hours for fermentation. The foamy drink is filtered through a thick cotton cloth and put in the refrigerator for 2 hours. Similarly, you can make kvass from pears, cranberries, dried apples and other products.

cranberry kvass recipe

Many are interested in how to make kvass from cranberries. Delicious soft drink it is not difficult to cook from this berry at home, the alcohol recipe is simple and accessible to everyone:

1. Cranberries need to be sorted out and washed thoroughly.
2. Ceiling with a wooden spoon, rub the cranberries through a colander and drain the juice strained through gauze into a separate bowl.
3. Pour the rest of the berries with water and bring to a boil. Boil until the water turns red.
4. The liquid is cooled and filtered, adding to the first portion.
5. The yeast is diluted in a small amount of warm broth, added to the pan, sugar is poured there, everything is mixed and left for 2 days for fermentation.
6. The finished drink is bottled. Store kvass in the refrigerator for up to 5 days.

Dishes for fermentation of kvass from cranberries should be glass, ceramic or enameled. For 1 kg of berries you will need 5 cups of sugar, 50 g of dry yeast and 4 liters of water. This primordially Russian cranberry drink, useful for health, contains many essential microelements and vitamins. It destroys harmful microflora, strengthens blood vessels, improves appetite and promotes good digestion. Therefore, everyone will be able to appreciate the intoxicating cranberry kvass at its true worth.

Even in the old days in Rus', the ability to cook various kvass was very much appreciated. Kvass enjoyed extraordinary popularity. You could meet this drink in any house, any family, regardless of financial wealth. Kvass is still popular today. This delicious drink with a sweet-sour and pungent taste perfectly quenches thirst, refreshes well in hot weather.

Apart from good taste Properly prepared kvass has a healing effect and is very useful for the human body. Its sour taste is due to the presence beneficial bacteria, which carry out the fermentation process in kvass. These microorganisms have a positive and healing effect on gastrointestinal tract, promote digestion and cleansing the intestines from toxins.

Medicinal kvass can be prepared at home. Moreover, you can make kvass on the basis of various useful products. Healing homemade kvass made from berries, fruits and medicinal herbs are very popular. If you still do not know how to cook kvass at home, then you will find all the necessary information further in the article.

Do you want to know how to make kvass from medicinal herbs? Then I would like to offer you some popular recipes Healing homemade kvass, which will help you not only remove thirst on a hot summer day, but also strengthen your health, increase immunity and the defenses of the whole organism. To begin with, let me tell you how to cook traditional russian kvass based rye bread. So, how to cook rye kvass ...

Cut Borodino rye bread into small slices (take 500-700 g of bread for 6 liters of water). Place sliced ​​bread on a baking sheet and toast in the oven. To brown. Put breadcrumbs in enamel pan and fill with boiling water. Close the pan with a lid and leave for 4-5 hours.

After the time has passed, strain the resulting infusion, put 15 g of yeast diluted in warm water, an incomplete glass of sugar, a teaspoon of dry mint and a couple of tablespoons of raisins into it. Raisins do not need to be washed. Cover the pot with the infusion with a napkin and place in a warm place. Leave kvass for fermentation for 12 hours.

Then kvass needs to be filtered and poured into bottles. Add 5 raisins to each bottle and close the lids tightly. Let stand for a few hours at room temperature, then refrigerate or cellar. Kvass will be completely ready in 3 days. The use of traditional kvass helps to normalize digestion and has a cleansing effect on the stomach and intestines.

Mint kvass.

I will dwell on how to cook kvass with mint. cook traditional kvass as described earlier. Only when you add sugar, yeast and raisins to the finished wort, put a gauze bag with fresh mint in the same place - 40 g of mint per 6 liters of water. Add 4 tablespoons of honey to kvass as well. Then do everything as in the preparation of traditional kvass. Kvass with mint has a calming effect. It is useful to drink it for nervous diseases, after suffering from stress and depression. Mint kvass will calm you down and give you a sound and healthy sleep.

Medicinal kvass with calamus infusion.

in cooked traditional way add kvass water infusion from the roots of calamus in the proportion: for 3 liters of kvass one glass of infusion. This kvass strengthens the gums, sharpens eyesight, soothes nervous system and lowers blood pressure.

How to cook kvass from celandine.

Kvass bacteria from celandine are able to renew body tissues and purify it. Taking kvass for 7-14 days allows you to restore the epithelial surfaces of the intestines and stomach. To prepare it, you will need 1 glass of sugar and chopped celandine grass, 3 liters. serum goat milk. Pour into whey jar granulated sugar, put the celandine grass in a gauze bag along with a weight. Add 1 tsp to the jar. sour cream. Put it in a dark, warm place, cover with a couple of layers of gauze. Kvass from celandine will be ready in 14 days. After drinking kvass from a jar, add 1 dess. l. sugar per 200 ml of water. And in the morning kvass is ready again.

Drink kvass twice a day, 50 ml, half an hour before meals. Adults are advised to conduct preventive cleansing courses in spring and autumn for 7-14 days.

Vitamin kvass with lemon.

And now I will tell you how to cook lemon kvass. So, cut half a loaf of rye bread into small pieces, dry in the oven and pour boiling water (take 4 liters of boiling water for half a loaf). Leave for 3 hours. Strain, add a glass of sugar, half a teaspoon of dry yeast dissolved in warm water and juice of one lemon to the infusion.

Leave kvass for a day, then strain and pour into bottles, add 5 raisins to each bottle. Put the kvass bottles in the dark, cool place for 3 days. This kvass is a wonderful tool for improving metabolism. It is also useful for rheumatism, obesity, lowers cholesterol.

Kvass on hop cones.

Kvass with hops is used as remedy with gastritis (not in the acute stage!), in diet food and as a therapeutic cosmetic mask to strengthen hair. And now about how to cook kvass from hops. Prepare 3 liters of traditional kvass in the usual way, add 50 g of hop cones to the drink and infuse in a dark place for 6 hours. Next, pour the kvass into bottles and store as usual.

How to cook kvass on a radish.

Peel the radish, grate on coarse grater, add traditional kvass, chopped steep egg, boiled diced potatoes, finely chopped green onion. Then put salt, sour cream, dill or parsley. For a glass of kvass - 30 grams of potatoes, 1 egg, 1 tbsp. l. sour cream, 1 small radish, salt, dill or parsley, a few green onion feathers.

How to cook coniferous kvass.

Pour a glass of any needles in a gauze bag with cool water in a 3 liter jar. Add a glass of sugar, 1 tbsp. l. sour cream. Kvass from needles is ready in 4 days. Then keep it in the refrigerator.

How to cook oatmeal kvass.

Prepare 100 g of oatmeal flakes, 20 g of hops, 20 g of oatmeal, 60 g of raisins, 50 g of bread, 100 g of sugar, 2 liters of water. Grind oatmeal in a blender, add chopped hops, oatmeal and mix everything. Then pour the mixture warm water to bring to the consistency of porridge. Put kvass in the oven for 2 hours at 150 degrees. Remove the crust that forms on top. Add water to the mixture and strain through a sieve. Fill with water for half an hour raisins. Put the finished kvass for a day in a non-hot place, adding raisins and slices of bread to it. Somewhere in 24 hours kvass is ready.

How to cook kvass from cranberries.

Prepare 10 grams of yeast, 4 liters of water, 2 cups of sugar, 1 kg of cranberries for 5 liters of kvass. Put the cranberries in a saucepan, mash them with a wooden spoon, cover with water and cook for 10 minutes. Next, remove from heat, add sugar and cool, add diluted yeast, mix, bottle, cork and keep in a cool dark place for about 3 days.

How to cook kvass with horseradish.

Prepare 25 g yeast, 100 g honey, 500 g granulated sugar, 800 g rye crackers, 4 liters of water, 100 grams grated horseradish. Pour the crackers with boiling water, soak for 2 hours, filter. Add sugar and yeast. Leave kvass to ferment for 6 hours, then add horseradish with honey. Mix everything, bottle and keep in a cool place.

Well that's when you know how to cook healing kvass to make this delicious, healing drink benefited the body, it is necessary to follow certain rules.

* The pan in which kvass is infused should be enameled.

You should also know that kvass should not be abused! Drink kvass with caution hyperacidity stomach, chronic ulcer, gastritis, colitis, gout and liver disease. Remember, everything is good in moderation!

Old Slavic drink kvass is still very popular.

The ancient Slavic drink kvass is still very popular today. In the summer, queues line up behind him. The history of its appearance is unknown, but it has long been considered the drink of heroes. People who constantly used it were less tired from daily work and were much less likely to get sick. Currently, there is everything you need to make kvass at home.

How to make kvass at home

Kvass, of course, is very pleasant in taste and healthy drink. However, it is necessary to remember about its calorie content, because it contains yeast and sugar. So don't replace them. plain water.

Before you put kvass at home, you need to prepare the sourdough. To do this, you need rye bread, and Borodinsky is best. It must be borne in mind that the darker the bread, the more saturated will be the shade of the drink made from it. To prepare the sourdough, the bread must be cut and dried in the oven. You can buy ready-made crackers, but then the drink will not have such rich taste and aroma. Next, the bread must be placed on the bottom of the jar and add the rest of the ingredients, which are determined depending on the type of kvass. In any case, they must be poured with boiled water and insisted in a warm place. Bubbles on its surface testify to the maturation of the drink.

Kvass from crackers at home

Classic kvass from breadcrumbs at home is made from rye bread. To prepare it, you will need a loaf of bread, which must be cut into small pieces. Then they should be dried in the oven until a dark crust forms. Even if the bread burns a little, it's okay. Next, you need to take liter jar, fill it halfway with breadcrumbs and add two large spoons of sugar. Then you need to pour boiling water into the jar. The water should completely cover the crackers. It must be borne in mind that dry bread will definitely absorb moisture, so after a while you will need to add boiling water. In any case, the liquid should reach up to half the capacity.

If everything is done correctly, then liquid bread porridge is formed in the jar. After it cools down a bit, dry yeast should be added to it. If the water is too hot, the yeast will simply boil and the drink will be spoiled. To prepare kvass, you need a third of a small spoonful of yeast. After adding them, the porridge should be mixed well and put for three days in a dark and warm place to prepare the sourdough. If it is cool in it, then the fermentation process will begin much later.

After the sourdough is ready, you need to take a three-liter jar and place three handfuls of rye crackers left over from the bread loaf into it. Next, you need to add four large spoons of sugar and gradually fill it with boiling water by two-thirds. After the liquid has cooled down a little, you can add half of the existing sourdough to it. If done too soon, the yeast may boil. Then three-liter jar placed in a warm place for two days.

During this time, she will begin to wander. If this process takes place too rapidly (the liquid will splash out of the jar), then it needs to be stirred from time to time with a spoon. It must be borne in mind that the longer the liquid ferments, the more acidic the kvass will be in the end. Therefore, the time of its fermentation must be correlated with your taste preferences.

After the mixture is infused, it must be filtered through cheesecloth. The remaining bread grounds can be used to prepare the next portion of kvass. And in already ready drink you can add a small spoonful of raisins and a small amount of sugar dissolved in warm water. Then kvass is infused for another day. The result is a drink of rich dark color with excellent taste.

Kvass from malt at home

For the preparation of kvass, it is recommended to use fermented malt, which can be purchased already in ready-made in the shop. The process of preparing it yourself is quite laborious and not always successful for beginners. First you need to prepare the sourdough. To do this, a glass of dry rye malt must be brewed with a liter of boiling water. The resulting liquid should be left for several hours. Then four large spoons of sugar and two small spoons of dry yeast should be added to it. The sourdough must be mixed well.

Then, in three liters of cold boiled water, you need to add a glass of sourdough, five large spoons of sugar and a small spoonful of raisins. The container is placed for a day in a cool place. After this time, the finished drink must be filtered through gauze. If the cooking technology is sustained, then in the end you will get fragrant kvass from malt at home with a hint of honey. And the remaining thick does not need to be thrown away, you can add half a glass of fresh sourdough to it and use it in the second round to prepare the next portion of kvass.

This drink can be made both low-alcohol and quite strong. To prepare it, you will need the following ingredients:

• 4 liters of boiled water;
• 400 g of stale bread;
• a tablespoon of hops;
• 12 g dry yeast;
• 400 g of granulated sugar.

To prepare hop kvass at home, you need to mix hot water with one hundred grams of sugar and pour the resulting liquid into sliced ​​\u200b\u200bbread. Then the container must be covered with gauze and placed for fermentation in a warm place for several days. After the specified time, the liquid must be filtered, add hops to it and cook for half an hour over low heat. After that, you need to re-strain the drink and add the remaining sugar to it. After the liquid has cooled slightly, it must be mixed with yeast and placed in a warm place for 36 hours. After the specified time, the drink must again be filtered and once again placed for a day in heat. You can add sugar to it if you wish. Ready kvass is consumed chilled.

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In order to make kvass at home from dry kvass, you must first prepare all the ingredients necessary for kvass, then make the sourdough, and make kvass based on it.

The classic soft drink, which was used to quench thirst on hot days back in Rus', has not lost its popularity for decades. The production of kvass has long been on the conveyor, but there can be no question of comparing a purchased and home-made drink - the latter clearly wins. That is why we decided to dedicate the recipes below to tips on how to make homemade kvass.

Rye kvass at home

Ingredients:

• water - 9.5 l;
• 9-10 slices;
• a handful of raisins;
• sugar - 910 g;
• dry yeast - 13 g.

Cooking

Fill a saucepan with water and bring it to a boil. While the water is boiling, put the slices of rye bread in the toaster or fry them in a dry frying pan. The crust on the pieces should darken, the darker it seizes - the darker the kvass will turn out in the end. We put the toasts in boiling water along with a handful of raisins, cover everything with a lid and leave it overnight.

The next day, carefully remove the slices of swollen bread, mix the sugar with yeast and pour the ingredients into a saucepan with liquid. We cover the pan cling film and leave for another 6 hours at room temperature, stirring occasionally. Fermented kvass is passed through a gauze filter and bottled. The preparation of homemade kvass from bread is completed, it remains only to cool it before use.

Hoppy kvass at home

The name of this drink speaks for itself: unlike its non-alcoholic relatives, intoxicated kvass could be both low-alcohol and quite strong, equating to wine in its strength.

Ingredients:

• water - 4 l;
• stale bread- 390 g;
• sugar - 95 g;
• hops - 1 tbsp. spoon;
• granulated sugar - 410 g + 170 g;
• dry yeast - 12 g.

Cooking

Pouring slices of bread hot water mixed with 100 grams of sugar. We cover the saucepan with kvass with gauze and leave the base for the drink to ferment at room temperature for a couple of days. After that, we filter the solution and boil it, mix it with hops and continue to cook, however, over low heat, for about half an hour. Strain the drink again, add caramel cooked from the remaining 310 grams of sugar, cool the solution to warm and mix with yeast. We leave the kvass for another 36 hours at room temperature, filter, add the remaining sugar and keep warm for a day. After the time has passed, the drink is cooled and tasted.

Homemade beet kvass without yeast

Ingredients:

• beets - 410 g;
• whey or liquid from under - 60 ml;
• salt - 3 g.

Cooking

After washing and peeling the beets, cut them small cubes and put it on the bottom two-liter jar. Pour the beets with whey or a solution left over from fermenting the cabbage, then add salt and fill the container clean water to the top. Cover the jars with gauze and leave at room temperature for 2 days. At the same time, you do not need to add sugar, since there is enough of it in beets. After the time has passed, strain the drink and leave to cool in the refrigerator before drinking.

Honey kvass with fruits at home

Ingredients:

Cooking

We cut the selected fruits and / or berries into small cubes and put them in a jar. Then we put honey with grated ginger and fill the jar with water almost to the top, do not add about 2 cm. Tightly twist the jars and leave their contents to ferment at room temperature for 2-3 days. During the fermentation period, shake the jars with all their contents twice a day so that the bacterial culture is distributed throughout the entire thickness of the liquid. When the kvass has acquired the desired taste, and the fruit looks like it has been boiled, the kvass can be filtered and stored in the refrigerator for up to a week.