Thread: Kvas a little secret of the Rus !

Originally Posted by 1OldGI

The company I work for employs lots of Ukranians and Poles. Kvas is a common lunchtime refreshment. The stuff I have sampled is the store bought variety but I found the taste quite reminiscent of a very stout European dark beer, specifically Guiness, but just a tad less carbonated very good, very refreshing. I would say nearly as good as a cold beer on a hot day.

You wouldn't happen to know the brand would you?

I think I'm going to have to try this, any tips for someone with no experience? A recipe I found calls for Russian black bread as opposed to rye is there any difference?

Originally Posted by Fierce30rus

Raisins are not mandatory ingredient.

I am kind of curious about trying a sassafras, kvas combo sort of thing. I used to make sassafras tea when I was younger and loved the stuff. But I think that should be something to try in later batches.

Originally Posted by Devilpup

I am kind of curious about trying a sassafras, kvas combo sort of thing.

I think you can try. Do not know just how will combine tastes ...
I prefer classic - without any additives. Only bread, yeast, sugar and water ...

Originally Posted by thehekler

I think I'm going to have to try this, any tips for someone with no experience? A recipe I found calls for Russian black bread as opposed to rye is there any difference?

Yes, Russian black bread is rye bread. No additives such as cumin and so on.

I will try this once my equipment is saved from the most recent batch of sarsaparilla.

For equipment I use a good stainless steel pot to boil and soak my bread in. I have two gallon sized glass jars that I use for the fermenting ,one is a sun tea jar that has both a dispensing tap and a pour spout which works great as a sort of air lock for the final step. This second batch turned out better.Sweeter but not to sweet and more fizz.This stuff does not fizz as much as beer so don't let that discourage you.Next batch I may add a little berry juice...but I do like the raisin flavor.Also this time I didn't strain the raisins or yeast so the vitamin content is greater now.As Fierce30rus said all natural bread is required.All those lovely preservatives and add ins don't cut it when making Kvas. Don't use a rye with seeds either as the taste isn't all that hot. A good light rye or dark pumpernickel is what ya need au natural .

Been finding more and more info on this stuff.Apparently it has a multitude of health benefits such as cholesterol fighter,Good for tooth enamel strength,helps with blood,heart and liver functions,Nervous system calmer,loaded with enzyms and B vitamins and minerals,helps with blood sugar levels(rye is said to be far better than wheat when it comes to blood sugar spikes).It's right up there with Yogurt and Kefir when it comes to good bacterias. A lot of Russian literature makes reference to it and it seems to some degree was consumed more so than water.So much like drinking a beer yet so much healthier. It is said to be very good for hangovers( I imagine due to the vitamin B content).Mine always comes out tasting like a Cider Beer.

I think that helps a hangover kvas due to the presence of a small Number of alcohol (about 1%). The principle of "similar - similar" still works

Вы можете быть правы в том, что .... Так .. ты в конечном итоге сделать еще одну партию с другими был так дрожжевой? You may be right on that....So..did you end up making another batch since the other was so yeasty ?