Thread: Kvas a little secret of the Rus !

Not sure what you mean by not being able to find it here.Do you mean here on SRP i.e recipes or do you mean not able to find the commercial stuff for sale anywhere ? There are tons of recipes all over the internet.Trust me, homemade is the way to go . Let me know and I'll try to help you.

Thank you. I've never done any home brewing, I'll look into it and will defiantly give your offer a good thought. But yes I meant available for sale in my area.

If you have any East Euro markets anywhere near,you would probably find it there.The Russian spelling for Kvas is Квас and you can find some YouTube videos on the subject doing either spelling..more so in the Russian though.Google it on Wickipedia as well..lots of good info there.

Unfortunately no. There are a good number in Chicago but it takes about 5 hours to drive there on a good day. I think I'm going to give making it a try, that looks like the only way I'll be able to try it in the even somewhat near future. This will be my first endeavor in brewing or distilling anything, any tips for a beginner.

I'll tell you,the more recipes I see and hear and watch,the more fascinating this stuff gets...and it's not even strong hooch.Every bit as interesting though and so far in every recipe I have noticed,they don't sterilize their containers..Just hand wash in hot soapy water ? I have been told there is no risk of poisoning.I'm sure a few brewers will hopefully chime in on this and also hopefully they will have had some experience with the stuff.My first batch I only washed like normal. No mold or ill effects. I'm not an experienced beer brewer so It's hard for me to compare the processes and know the similarities and differences and hazards. But I'm on a mission to find as old a recipe as I can and learn this stuff inside and out as it is basically a primitive yet awesome beverage.

Here are some recipe sites for starters Complete Traditional Russian Food Guide - Ultimate Russian Cook Book and here is the recipe I used at oldrecipebook.com go to canning and then click on Russian recipes. Mine came out flat and sour like flat white wine,but I added more sugar to sweeten it up and chilled it and it was great.It wasn't too fizzy though.Keep in touch and we'll get through this ha ha.I just went and bought two gallon sized clear mason jars with clamp on lids. Good luck and I willl help as much as I can...oh yes and don't use Aluminum in any of the process.Try to stick with enamel or glass.Although I was told by my friend in Russia that boiling the water and soaking the bread in stainless steel is okay and I have seen photo reference to stainless being used.

Going to the store for some bread for my next batch.Chat in a bit okay.

Hello everyone.
Steph become an expert in manufacturing kvass
Guys, really complicated about this is nothing. The main quality ingredients. Base - pure rye bread. A bit of live yeast and sugar.
Home kvass like Steph said, differs from the commercial. He was a bit muddy because of breadcrumbs. But it is completely natural, without preservatives and dyes.
Sincerely,
Alexander

Thanks Sasha ....hey to anybody that's into this.I use a really good organic farmers rye bread that I get at King Soopers.There are no preservatives and it's pure Rye no wheat.I also don't use Rye with caraway seeds..not especially conducive to the flavour .Make sure your Rye is pure and natural..the real deal !

Just put the bread in the oven.....oohh boyeeee!!