How to make homemade kvass from bread. Homemade kvass: bread, rye, sourdough, without yeast - the best recipes. How to make kvass at home
Kvass, prepared with one's own hand, is able not only to relieve a person of thirst, but also to properly set up and regulate the material metabolism in the body. In addition, kvass, created in compliance with certain rules and technologies, has an excellent effect on the functioning of the gastrointestinal tract, nourishes the body with components useful for the body and health, and also cleanses it of excess toxins.
Home-made rye-type kvass can be created by anyone using different ingredients and in a variety of ways and recipes, each with its own characteristics. All you need to do is choose your own way, which will be the most interesting.
Navigation
Kvass based on rye bread
The classic recipe for kvass, based on rye bread, is simple, which is why this particular recipe is popular and widespread. The total preparation time for kvass drink is no more than 3 days, so you can try kvass very soon. Enough to take:
- 8 liters of clean water
- 300 grams (1.5 cups) sugar
- loaf of bread or bread slices
- dry yeast - 50 grams.
The taste and color parameters of the prepared drink depend entirely on the bread, so it is recommended to dry it a little. After that, slightly dried bread should be cut into small slices, put it on a baking sheet and leave in the oven for one third of an hour with t 200 degrees. It is important not to overdo the breadcrumbs.
In a saucepan, it is necessary to heat the water, and then add all the prepared sugar to it and stir. The water should be brought to a boil, and then add the breadcrumbs and remove the container. This will be the basis for the drink, and it should cool down to 30 degrees.
After 2-3 hours, when this base is still a little warm, you need to add yeast to it and mix it well. It is important that the yeast is completely dissolved in the water.
Also, for such a drink with this recipe, you can use pressed yeast, but you should first grind it, and then add it.
The resulting mixture for making classic kvass at home must be covered with gauze or a simple thin towel, and then take the strained mixture and put it in some place with a good temperature. And this is where the process of making kvass will begin. It will not be another day that kvass will be fully cooked, however, for those who prefer the spicier drinks of their bread slices, it is recommended to infuse the drink for several more days (2-3 days).
After the kvass is prepared for use, you need to prepare several glass jars with lids so that the kvass mono can be stored in a cold place, as well as gauze. The drink must be filtered and left somewhere in a cool room. This very place can be a refrigerator or a cellar. If desired, sugar should be added to kvass, however, it should be noted that the concentration of sugar will increase the strength of the drink.
If needed, you can add raisins. You can also use black or white raisins, and then the drink will have a slight fruity aroma.
In the process of straining the drink, a precipitate may remain, and it is not worth pouring it out, since on the basis of this residue one more fresh portion of kvass can be made.
Kvass on rye sourdough, a simple recipe
You can make excellent kvass at home, and you don’t need to use yeast for this. All you need to do is use a specific starter. To create a sourdough, prepare the following components:
- Sugar - one large spoon;
- Rye bread - 2-3 pieces;
- Sourdough - 500 milliliters;
- Water - 1.5 liters.
Pour the starter into a saucepan or jar with a volume of two liters, as well as place sugar and bread for proper preparation according to the recipe. The starter should have a strong smell, and it should be cloudy. It is necessary to stir sugar and bread slices in the sourdough, and also add water to the brim.
In this case, the water should be not only boiled, but also infused up to t of the room. In order for kvass based on rye sourdough to turn golden and bright in color, you need to add bread.
In this form, the drink must be infused for two days in warmth, and after that it is necessary to strain the drink and pour it into another container. Suitable for bottles and jars. Kvass must be carefully poured, while leaving about 1/3 of the drink at the bottom of the old container. This sediment will be the basis for the new starter. And all that needs to be done is to pour some water into this very residue, as well as fresh bread or pieces of bread and place them in a container with the rest of the kvass in some place with a normal temperature for the room. Such a secondary kvass is great for making cold soups.
Another interesting sourdough recipe
To create such a starter, you need to prepare the following components:
- 2 glasses of water;
- 1 piece of rye bread;
- 1 small spoonful of sugar.
Boil water in a saucepan, heat it up and then let it cool down to room temperature. After that, it is necessary to pour sugar into this water and mix properly until the final dissolution. After that, you should take rye bread, knead it properly and add it to sweet water.
After that, it is necessary to pour the drink into a small jar and leave it all in a room with a warm temperature regime for 3 days. As soon as the drink has a peculiar pungent smell, and the liquid becomes cloudy, you can already drink kvass.
- In fact, there are no complicated recipes for making classic kvass based on bread pieces, but to create a really high-quality, tasty and healthy drink, you need to remember some rules. For example, in order for kvass to have a delicate and pleasant taste, it is necessary to prepare it in water from enamel or glass.
- Before creating a drink based on bread or bread slices, cut it into small pieces and dry it a little. To do this, just use the oven. It is permissible to store bread in glass jars and use it at will.
- Most often, recipes for creating a kvass drink on bread do not indicate sugar or its amount. This is due to the fact that it is possible to prepare a drink both for drinking and for future use as a basis for soups. Kvass without sugar is used for soup or okroshka, and sweet kvass is allowed for drinking.
- Sugar must be added according to your own taste. Sugar can be added to your own taste, so you can adjust the amount yourself. But it should be remembered that sugar is responsible for how strong the drink will be. Therefore, when preparing kvass based on bread according to a recipe for children and adolescents, you can use honey or fruit syrup.
- When using black bread or bread slices, it is important to ensure that the drink does not turn sour, because black bread is more fermented. Therefore, it is necessary to follow the process every day. Kvass must be stored in a cool place. Suitable refrigerator, cellar or balcony. This is important so that fermentation does not continue. Otherwise, kvass may become unusable and ferment.
Kvass has always been considered one of the most common drinks during a truly Russian feast. The production of this drink, unique in its properties, was mastered by the Slavs more than a thousand years ago, even before the formation of Kievan Rus. It was considered the most honorable drink in Russia.
Currently, they prefer to cook it at home according to old recipes, and all thanks to its amazing properties: it perfectly copes with thirst, relieves fatigue, it is recommended by traditional medicine as a wonderful tool for restoring strength. Although in the old days they prepared fruit, honey and berry, but by right the bread was considered the most popular.
Another significance of kvass is its low calorie content (only 25-27 Kcal), which helps in the fight against excess weight.
Bread kvass with yeast at home
Without a properly made sourdough, real kvass cannot be prepared. The main ingredients for making sourdough are bread, water, sugar and yeast. Bread is better black (rye), yeast can be either pressed or dry. When using only rye bread, it turns out dark, and when using wheat - rye - light.
Cooking crackers cubes from half a loaf of bread. It is better and faster to do this on a baking sheet in the oven, bringing them to a yellowing crust.
Put the crackers in a liter glass jar and pour boiling water into it, not forgetting that they increase in volume when wet. Usually you need to put a little more than half a can. With experience will come the right amount of placing them in the container.
In the end, you should get a bread gruel, similar in texture to sour cream. Then add 60-70 g of sugar to this slurry and carefully mix everything until it is completely dissolved.
We cover the container with a gauze cloth and set to cool at a temperature of 20-27 ° C. The contents should cool to about 35 ° C. When the composition reaches the required temperature, add 20 g of dry or 30 g of ordinary yeast. After thorough mixing, cover the dish with a cloth and leave to ferment. After 50-70 hours the starter is ready for use.
The process of cooking dark kvass begins as soon as the sourdough is ready. We fill a glass container of 3 liters with 3-4 handfuls of crackers fried to a blush (preferably in the oven).
We make syrup from sugar and add it to the container with breadcrumbs. Fill with warm water about ¾ of the jar. The rest is filled with sourdough. Cover with a thick cloth and place in a cool dark place. After 3 days, we filter the contents and the drink is ready. We put it in the refrigerator to cool, and the thick is useful as a starter for the next time.
Yeast-free kvass
Consider the recipe for bread kvass without yeast at home. The production of such a drink is not much different from the preparation of a traditional one. But it has one indisputable advantage - there is no specific yeast flavor.
As in the first recipe, for kvass, a sourdough (wort) is prepared at the beginning.
Ingredients:
- rye or wheat-rye bread;
- spring or bottled water;
- sugar;
- unwashed raisins.
We cook crackers from half a roll, as for the traditional one. The main thing is not to overcook, otherwise the kvass will taste bitter. We put the finished crackers in the dishes allowed for this and pour 2 liters of boiling water.
Add to them the prepared syrup of 75 g of sugar and mix everything thoroughly. Cover with cheesecloth and let cool to room temperature. In the cooled mixture, add 25 g of unwashed raisins. It is better to pour the contents into a glass container, cover with a cloth and put it in a dark, warm place.
The duration of fermentation, depending on the quality of bread, raisins and water, is different and can last from 8 hours to a day. The initial signs of fermentation will be the appearance of foam, a sour smell and possibly hiss. 3 days after the start of fermentation, strain the contents through 5-7 layers of gauze.
If you want to get a carbonated drink, then it should be slightly sweet in taste. Now bottle, leaving a little space, and let stand in a warm, dark place for another 5 hours. Once the bottles become “hard”, put them in the refrigerator to stop fermentation and let the taste stabilize.
Grandma's recipe
In general, the "cooking" of any kind of kvass does not differ much from the traditional recipe. Some differences in the ingredients and slight changes in the preparation process already give a special taste to this versatile drink.
The "grandmother's" method is no exception. How to make homemade kvass from rye bread according to the grandmother's way?
Required composition:
- bread - 1 kg;
- spring water - 10 l;
- 200 g of granulated sugar;
- yeast - 25 g;
- unwashed raisins - 50 g.
We also make crackers. We put them in an enameled bucket container and fill it with boiling water. We stand for 4 hours. In the future, carefully filter, add sugar and yeast to them. Thoroughly mix the resulting composition. We cover the pan with a dense cloth and put it in a warm, cool place for fermentation for 5 hours.
As the foam appears, you need to strain and pour into bottles with the addition of 3 raisins to them and close tightly. For three days we put in a cool place to ripen.
Recipe on Borodino bread
The name of this type of drink comes from the name of the bread used to make crackers.
Required composition:
- 100 g of "Borodino" bread;
- 3 liters of spring or bottled water;
- 1 tsp flour;
- 15 g yeast;
- 50 g unwashed raisins.
How to cook bread kvass "Borodinsky" at home? We cut the bread into pieces and dry (mind you, do not fry) in the oven. We put crackers in an enamel bowl, fill with boiling water and leave for three hours. Add yeast mixed with flour. We cover the container with a dense cloth and put it in a warm place for a day. After a day, we filter through multi-layer gauze and bottle it, adding two raisins to each. Let it brew for three hours and put the bottles in a cold place. In five hours everything is ready.
A delicious and natural drink is obtained only from high-quality ingredients.
- Bread should be natural, without any additives. Natural dries within two days.
- It is better to use spring, well or bottled water.
- Crackers for cooking are prepared without oil and spices.
- Raisins should not be washed, as yeast fungi remain on their skins, which promote fermentation.
- Sugar not only adds flavor, but also promotes the release of carbon dioxide, which gives a carbonated effect.
- The container for cooking and use should only be enameled, glass or plastic.
There is a wide variety of preparation of bread kvass. And each of these recipes becomes a great helper for our body, especially on hot summer days or after an illness.
Kvass can not only be drunk on its own, but also used as a component of other dishes: aspic, bread jelly, cold soups, for example, okroshka sauces or served with meat.
Try to cook one of the following types of kvass from bread and raisins according to recipes that have been passed down from generation to generation and see for yourself how tasty and healthy this drink is - kvass.
You can make kvass from bread and raisins in winter, but in summer it is especially good - frothy and effervescent, just out of the refrigerator, in the heat - a dream, not a drink. It can be served both at the festive table and at the usual family meal, it will be appropriate at any time of the day.
Throw the bread in boiling water and wait for the water to cool to 35 degrees. In the cooled liquid, dissolve the yeast and sugar and wait a few hours before bubbling. This will be a signal that it is time to strain the kvass, bottle it, adding a few raisins to each, and close it tightly.
Place the bottles in the refrigerator and serve kvass on the table the very next day.
If desired, you can add more sugar, cinnamon, mint or lemon balm to the drink.
Kvass from bread with dark and light raisins
For kvass from bread, you can choose any raisins, but it is believed that it will become more frothy and sharp in taste if you take a mixture of 2 types of berries. Bread is suitable for any dark variety, for example, "Borodinsky" or "Custard" with cumin.
- 3 liters of water;
- 4 slices of rye bread;
- 4 tbsp. l. Sahara;
- 10 g light raisins;
- 10 g dark raisins;
- 1 g dry yeast.
Turn the bread into ruddy crackers in the oven or in a pan and place it in a 3 liter container. Pour in the rest of the components and fill everything with clean warm water, stirring at the end to completely dissolve the sugar. Loosely cover the top of the container with a lid or cloth and leave it for a day.
After a day, filter the drink, bottle it and send it to the refrigerator for another 3 days so that homemade kvass from bread with raisins is completely suitable.
Homemade kvass from Borodino bread with raisins
You should also like homemade kvass from rye bread with raisins and honey. Its taste is reminiscent of childhood cask kvass, raisins add sharpness and frothiness, and the honey aroma is simply incredible.
- 10 liters of water;
- 800 g of Borodino bread;
- 400 g of sugar;
- 50 g raisins;
- 2 tbsp. l. honey;
- 2 tsp dry yeast.
Randomly cut the bread into equal pieces and brown it in the oven, as if the croutons are about to burn. Line the bottom of the fermentation container with ready-made breadcrumbs and sprinkle them with sugar.
Separately, dissolve honey in water and then add yeast. After the yeast has completely bloomed, pour this honey mixture onto crackers, pour raisins on top and fill everything with clean warm water almost to the top.
Cover the container with a cloth and leave in the sun for 1-2 days, depending on the heat. Hotter - 1 day, cooler - 2, but if the weather is completely cold, then nothing will work, it is important for fermentation to be warm.
Every day open and taste kvass from rye bread and raisins, and when its sweetness subsides and a sharp sourness appears, it will be ready.
Then carefully remove the pieces of bread floating on the surface with a slotted spoon, place them in a separate container and store in the refrigerator - this is the starter for the next portion of kvass.
Filter the remaining liquid and pour into bottles that you store in the refrigerator.
With subsequent preparation using ready-made sourdough, yeast is no longer required, instead of them - the very slices of bread.
Classic kvass without yeast from bread and raisins
Classic kvass without yeast from bread and raisins is suitable for all those who avoid yeast products.
- 2.5 liters of water;
- 400 g of rye yeast-free bread;
- 3 art. l. Sahara;
- 20 g raisins.
Cut the bread, brown in the oven, put on the bottom of the fermentation container and pour boiled water over it. Also place the remaining components in the container, mix, wrap the neck of the container with a cloth and place the jar in a warm place.
After 3 days, filter the kvass, bottle it and store it in the cold.
The sediment remaining after filtering, kvass wort, also store in the refrigerator for the next kvass. Then you need to add breadcrumbs to this sourdough, and all other cooking steps are the same. Kvass from the must is prepared somewhat faster than the first portion, in 1.5-2 days.
Kvass from black bread and raisins according to an old recipe
And the last kvass from black bread and raisins according to an old recipe invigorates, restores strength and quenches thirst. You can cook it from any kind of bread, but the most delicious and aromatic drink is obtained from dark varieties. Sweet lovers can double, or even triple, the proportion of sugar.
- 5 liters of water;
- 500 g of rye bread;
- 250 g sugar;
- 20 g fresh yeast;
- 10 g dark raisins.
Finely chop the bread and toast it in the oven. The darker the crouton, the spicier and darker the final drink will be.
Place crackers and warm boiled water in a container for further fermentation, cover the container with a cloth and place in a warm corner of the room for 2 days. If there is no time to wait, just boil this mixture for half an hour.
Dilute the yeast in a filtered bread infusion, add 200 g of sugar and mix thoroughly. Close the container loosely and leave for another half a day.
Now the drink is almost ready: it needs to be bottled for storage, add the rest of the sugar and raisins and stir. Screw the bottles tightly and leave everything in the same corner for another 5 hours.
After this time, move the kvass to the refrigerator for 4 hours, after which it can be safely served at the table.
Kvass. Probably the best drink for the hot summer season. And summer has almost arrived and soon traditional yellow barrels on wheels will appear at all crossroads of the city.
I confess that I do not really trust such street draft drinks, as well as store-bought carbonated drinks, and I prefer to make kvass at home. It's not difficult and just requires patience.
Depending on how you cook it depends on how much patience is required.
There are 2 main types of recipe: with and without yeast. The yeast version is somewhat faster and takes an average of 1 to 3 days from the moment of preparation to the moment of the first pouring into glasses.
These are the yeast recipes we'll talk about today.
By the way, for the most impatient at the end there will be a video about cooking in just 6 hours. It can no longer be called bread, since there is no bread in it, but the taste is the same barrel. Good express option.
Homemade kvass with live yeast and sugar
The first recipe is one of the simplest, not requiring the preparation of sourdough. Instead, dough is used, as in the manufacture. In addition, it is one of the fastest - it takes only 1.5 days.
It is designed to prepare a drink in the amount of two 3 liter cans. This is just the amount that is enough until the next batch is ready. And you will definitely make the next batch as soon as you taste this wonderful taste.
Ingredients:
- Borodino bread - 1 loaf
- Boiled water - 6 l
- Live yeast (wet) - 100 g
- Sugar - 100 g
- 1 cup (250 ml) warm (about 35 degrees) water
- Wheat flour - 1 cup (250 ml)
Cooking:
1. We cut the bread into plates, put it on a baking sheet and send it to the oven, heated to 160-180 degrees, so that it dries. This is an important stage, the process must be constantly monitored so that the bread does not burn, but only browns. Some pieces may burn a little, it's not scary. The main thing is that most of the pieces become dry and ruddy.
This may take 15 to 20 minutes.
Turning the bread during drying is not necessary. Cooking on one side is enough.
2. Put the resulting crackers in a container with 6 liters of boiled water at room temperature. As such a container, you can use a plastic bucket, an enamel pan or a bowl. The material is not important, what is important is sufficient capacity and convenience for subsequent pouring.
3. While the crackers are soaking, prepare the dough. To do this, knead live yeast in a separate deep pan, add sugar, a glass of warm water to it and mix a little, allowing the yeast to “disperse”. Then put a glass of flour in a bowl and mix everything.
Don't let lumps fool you, we're not making dough, so don't try to mix everything until it's perfectly smooth.
4. Cover the pan with a dry, clean towel and leave it in a warm place for 1 hour. During this time, the yeast will begin to work and the dough will rise 2-3 times.
If the dough has not risen, then the yeast has already deteriorated and cannot be cooked from it. You need fresh yeast.
5. Pour the dough into a container with bread and mix well. Next, cover the container with a dry, clean towel and leave for 10 hours.
I perfectly understand that at this stage the appearance of the drink is extremely unpresentable. But be patient, the final look of the product is much nicer.
6. After 10 hours, squeeze the crackers and throw them away, and leave the future kvass to ferment for another day, also under a towel (so that dust and debris do not get in).
After a day, the bread drink can be poured into jars. To get rid of all impurities, you need to do this by pulling gauze over the necks in 3-4 layers.
Sweetness is adjusted after cooking. If kvass was prepared for, then sugar can not be added and it will be more vigorous. And if it was made for drinking, then you need to dissolve 3 to 5 tablespoons of sugar in a glass of water, pour it into a jar and mix.
Highly carbonated drink made from rye bread with raisins
But this cooking option involves the preliminary preparation of sourdough. Not to say that it is more difficult, just longer. Only the sourdough itself settles for 3 days.
Ingredients:
- Rye bread - 1 loaf
- Dry yeast - 1/3 teaspoon
- Sugar for sourdough - 1 tbsp and 3 tbsp for kvass
- Raisins yellow or black - 10-15 pcs
Cooking:
1. Cut a loaf of rye bread into small pieces 2-3 centimeters in size. We take a jar with a volume of 0.5 liters and put some of the pieces into it, filling it up to the waist.
The remaining slices are sent to dry in the oven at a temperature of 150-170 degrees. Just like in the first recipe, we achieve ruddiness, not burntness.
We remove the finished crackers in a bag and proceed to the next step.
How to make a sourdough starter for a 3 liter jar at home
Now let's prepare the starter. To do this, pour 1 tablespoon of sugar into a jar of breadcrumbs and carefully, so as not to crack the jar, pour boiling water over the level of the girdle. Now we wait until the contents cool down to room temperature and only after that add dry yeast and mix with a spoon.
It is imperative to wait for cooling, yeast dies at high temperatures. Don't make this common mistake.
The contents of the jar are sourdough. It must be loosely covered with a lid or a clean towel and left to ferment for 3 days. Not necessarily in a warm place, room temperature is sufficient.
It is advisable to mix the starter once a day. The fact that it is ready will be clear by the smell. At first, it will be a specific smell of mash, which will eventually turn into a characteristic bread. This will mean complete readiness.
2. Let's continue. When the sourdough is ready, take a 3 liter jar and fill it 1/3 with the breadcrumbs prepared earlier. Add 3 tablespoons of sugar.
Sweet drink lovers can add up to 5-6 tablespoons.
3. Now a very important point: giving color. The darker color depends not on how much toasted rye bread you use, but on the temperature of the water in which you soak it.
If you pour crackers with cold water, then kvass will turn out light. And if you pour boiling water over them, the color will be dark.
When pouring boiling water into a jar, it is not necessary to pour it to the brim, so you will have to wait a long time for cooling. It is enough to cover the crackers with water.
4. In a cooled jar, put half of the prepared sourdough, add boiled (not hot, remember about yeast) water without adding 3 centimeters to the neck, mix and leave for a day, covered with gauze.
You need to put a plate under the jar, as during fermentation, part of the liquid may overflow
5. The secret to the carbonated drink is to add raisins to the jar. Throw 8-10 things into it before you remove the ferment and 5 more things into the finished kvass and it will be carbonated.
6. After a day, we filter the resulting drink, first through a sieve, and then through gauze.
We use the used crackers and the remaining sourdough to prepare another can of bread drink.
Photo recipe with dry yeast and malt
Using this option, you get a real self-assembly tablecloth. After drinking or filtering the finished kvass from the jar, you can refill it with water and, after waiting 10 hours, get another 3 liters of a delicious refreshing drink. And you can do this up to 5 times without losing taste. Isn't it great?
Ingredients:
- Dry yeast - 1 tsp
- Wheat flour - 3 tbsp
- Sugar - 3 tbsp
- Water - 500 ml
- Rye bread - 1/4 loaf
- Rye malt - 1 tbsp
Cooking:
1. In a deep bowl, combine flour, yeast and sugar. Mix lightly, add 0.5 l of warm (30-35 degrees) water and now mix thoroughly with a whisk. Cover the resulting mixture with a film or towel and leave for 15 minutes.
2. When the yeast comes up (this will be clear from the air bubbles that appear in the mixture), add malt to it and whisk again with a whisk.
3. Pour the resulting mixture into a 3 liter jar and put slices of rye bread there. We cut them so that they can crawl into the neck.
Please note that in this recipe you do not need to keep the bread in the oven first. You can take not fresh, but stale. Just not moldy, of course.
4. Now we add a jar of warm water at a temperature of 30-35 degrees, not reaching a couple of centimeters to the neck. Cover the neck with a clean towel and leave the jar in a warm place for a period of 15 hours to a day.
5. Kvass is ready. We filter it through cheesecloth into a suitable container and put it in the refrigerator to cool to make it tastier.
And in the bank there is a ready wort for the next portion. Once again, pour warm water into this jar almost to the brim and leave for 10 hours. As I said, up to 5 servings can be prepared in this way.
Video about a quick way to cook without sourdough with citric acid
But if one day is too long for you, then here is a video on how to cook kvass in 6 hours. True, it is made completely without bread, so it is bread-based not in content, but in taste.
To be honest, I don't know which of these recipes tastes better. All have their own nuances that make each of them special. If I were you, I would try everything and then decide what is more important: the speed of preparation or the final taste.
And that's all for today, thank you for your attention.
LEAVEN
1 day - 30 g rye flour + 30 g water
Day 2 - discard half and add 30 g of rye flour + 30 g of water
Day 3 - discard half and add 30 g of rye flour + 30 g of water
Day 4 - throw away half and add 30 g of rye flour + 30 g of water
Day 5 - throw away half and add 30 g of rye flour + 30 g of water
Day 6 - can be used, but 7 days is better.
PREPARING BREAD KVASS
I make kvass in a 4-liter jar to get about 3 liters (two 1.5-liter bottles) at the output.
Pour half the water into the jar.
It may be warm, but not hot.
Add sugar, raisins and sourdough.
Mix everything well.
Add bread and fill the jar with the remaining water, not reaching the very top 4-5 cm.
When kvass plays, the bread will rise up.
Readiness: in warm weather - 2 days, in cold weather - 3 days maximum.
All bread should not fall to the bottom, if it falls, kvass is sour.
Strain the finished kvass through 2-3 layers of gauze.
Add sugar to taste, 1 tbsp is enough for me. per litre.
Put kvass in the refrigerator for a day to ripen.
Set aside half of the remaining bread for the next batch.
Throw away the other half and wash the jar.
Start all over again by kneading the remaining bread.
And you are always with kvass!
