Thread: Kvas a little secret of the Rus !

No. Too much yeast - not a very pleasant taste.
This is not the kvas ....

Я думаю о делаем яблочный или вишневый квас следующий раз .... а может быть и другое вместе?I'm thinking about doing an apple or cherry kvas next time....or maybe both together ?

I do not know ... But I think that it would not be a classic kvas ...

Well then...........How about a birch syrup flavor. I just found some sites that sell it out of Alaska ?

I have not tried to cook kvas with some additions. I do not know what you get.
I prefer the classic kvass. I like the taste of bread. I would not want to interrupt it with another flavor ...

That's fair enough.......

but because you love to experiment - try to cook. Then tell me what happened ..
Maybe will be a good thing.

Okay question for you experts out there I tried a recipe for Kvas. Boiled the water, soaked the bread ~8 hours strained out the liquid, added yeast and sugar to the liquid, let it sit ~8 hours or so. Then I strained the liquid again before bottling it (added a few raisins) and refrigerated the bottles I'm looking at my bottles and they seem to have separated they have lumpy cloudy clumps and then an almost yellowish slightly clear liquid. Is this at all normal or does it mean I've screwed up somewhere? The recipe says to keep it refrigerated for two days it's only been around 14 hours but I can't imagine it clearing up.

Go to www.oldrecipebook.com click on homecanning and then russian homecanning. That's the recipe that has been working for me. I don't bottle mine .after you strain the first time add some raisins if (you like) it's mot mandatory.When the raisins are floating at the top and the yeast has settled to the bottom,pour into a clean pitcher or juice bottle and refrigerate.it's ready to drink when it's cold.After the first straining you can drink it.Even if it's not cold,but it is best when it's nice and cold.Hope this helps you.

Depending on the color of bread a cider like color is common.