Homemade kvass (set for preparation 6l.) "Home Kitchen" 126g
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Home Kitchen set for making homemade kvass, 126g.
Composition of the set and net weight: kvass wort concentrate - 2 sachets
60g, dry yeast - 2 packets of 3g.
Ingredients of kvass wort: fermented rye malt, barley
malt, water.
Nutritional value per 100g of ready drink: proteins 0.1g, carbohydrates 6.3g.
Energy value 26 kcal.
Method of making kvass:
1. Pour 1 liter of boiled water (35°C) into a clean jar. Add kvass
wort from the bag and 150 g of sugar. Mix everything. Add to the jar
warm boiled water up to 3 liters (25-30°C).
2. Carefully pour yeast from 1 packet into the jar. Do not stir.
3. Cover the jar with a clean towel or napkin and let it brew for 1
24 hours at room temperature.
4. Close the jar tightly with a lid or pour the kvass into clean bottles and
screw the caps tightly. For a richer flavor, you can add
15-30 raisins per jar or 5-10 raisins per bottle of kvass.
Keep the kvass for 2-3 hours at room temperature, then place it in
fridge.
5. The finished kvass retains its taste properties and can be stored in
in the refrigerator for no more than 5 days. To add a new flavor, add either
mint, or grated horseradish, or thyme, etc., at the same time as the kvass wort
(according to point 1). When bottling (point 4), the mixture is pre-
strain.
Composition of the set and net weight: kvass wort concentrate - 2 sachets
60g, dry yeast - 2 packets of 3g.
Ingredients of kvass wort: fermented rye malt, barley
malt, water.
Nutritional value per 100g of ready drink: proteins 0.1g, carbohydrates 6.3g.
Energy value 26 kcal.
Method of making kvass:
1. Pour 1 liter of boiled water (35°C) into a clean jar. Add kvass
wort from the bag and 150 g of sugar. Mix everything. Add to the jar
warm boiled water up to 3 liters (25-30°C).
2. Carefully pour yeast from 1 packet into the jar. Do not stir.
3. Cover the jar with a clean towel or napkin and let it brew for 1
24 hours at room temperature.
4. Close the jar tightly with a lid or pour the kvass into clean bottles and
screw the caps tightly. For a richer flavor, you can add
15-30 raisins per jar or 5-10 raisins per bottle of kvass.
Keep the kvass for 2-3 hours at room temperature, then place it in
fridge.
5. The finished kvass retains its taste properties and can be stored in
in the refrigerator for no more than 5 days. To add a new flavor, add either
mint, or grated horseradish, or thyme, etc., at the same time as the kvass wort
(according to point 1). When bottling (point 4), the mixture is pre-
strain.
