Let's have a thread to discuss the fine art of making this ancient beverage.
This is how my family does it:
>boil 2 liters of water; once it starts rolling, take it off the heat >burn 3 slices of rye bread >add them to the water >add about 1/4 cup of raisins (you can use dried cranberries instead if you'd like) >cover the pot and let the bread/water mixture sit for a good 4 hours >afterwards, strain the mixture and put the liquid in a bowl >pitch 1.5 teaspoons of yeast (it can be a baker's yeast or whatever you happen to have on hand)a into the liquid >add 3 cups of brown sugar >stir >pour into mason jars or something else with an airtight seal >give the yeast something to latch onto, in our case we add more raisins (about a handful), this will also impart the grape flavor onto the drink >add a tablespoon of honey to each jar that you fill >seal them tightly, and let them ferment for at least 3 days, 1 week or more if you want it to be extra boozy >when you're sure you want to drink it, strain it again and serve chilled
I know each nationality does it differently. My parents were from Ukraine and this is how they taught us.
William Reed
I would really like to try Kvass, but I don't wanna bother getting it shipped to me or some bullshit.
I guess making it myself would be the easiest solution
Ethan Morris
I'd like to try this, but it does sound revolting to be honest.
Christian James
Essentially, it's just a really basic way of making beer. Ever had Malta? It's almost exactly that: just a really low alcohol percentage beer.
Hunter Long
In Jordan we have KfaS
> 2 liters of water boil take off heat > burn 3 slices of pita bread >add to water with 1/4 cup of dates >sit for hours >strain and put into airtight can >DO NOT ADD YEAST for Allah is merciful and if it is written the KfaS will be boozy >add honey >add orange blossom water >add vagine that hangs of wizard sleeve >boom in a week you have Arabi KfaS
Eli Moore
you had me going for a second there
Nolan Price
I love a nice cold glass of kvass at night to wash down all that Putin jizz I just gargled t. Хoхoл))
Wyatt Cox
suga blyad :DDDDD
Nicholas Gonzalez
Why do you feel the need to shitpost? Seriously, why?
Are you a leaf? An Aussie? Or, -Allah forgive me for uttering this word - an irishman?
What drives you to type out that big smelly log and turdpost it to a board dedicated to fucking cooking?
Are you mad at your inferior celtic genes, you fucking whiskey-nigger?
Well guess what? The 6 counties aren't being returned to your autistic and incapable hands anytime soon you drunken monkey.
The Republic of Ireland is a pisshole full of drunken retards and ugly redheads. Northern Ireland is only less so because it remains under British rule, fucking deal with it.
You shitheads are like fucking Africans, only of slightly lighter complexion. Once the foreign powers left, you had no idea what the fuck to do with yourselves and so your incompetent asses quickly realized that running a country WASN'T as simple as saying "OOOGA BOOGA GIBS ME DAT"
or in your case
>"OY PADDY OIM A NAVVY SHORT O' THE OL' HOLY WATER THER WHAT SAY WE RAID THE CLOSEST BRITISH OUTPOST AND MURDER EVERY BLACK N' TAN INSIDE" >"O THAT'D BE GRAND IF I DO SAY SO MESELF SCOTTY O' BRIAN ' FLANNIGAN ' O' CONNOR O' BUTTFUCK MCGEE"
Does your keyboard even function properly after all the booze you've spilt on it over the years? Or is that why you shipost? Because you meant to write something intelligible but the sheer amount of congealed whisky fucks up every keystroke to the point where the only thing that comes out is impotent rage manifested as a result of your own inferiority?
The ONLY thing good to ever come out of your shitty island was the laughs we English got from kicking your sorry asses around for 800 years. We laughed even HARDER when your pathetic "rebellion" """"""""gained"""""""" back enough counties to form it's own """"""""independent""""""" country.
You are the laughing stock of Europe. You are the Liberia of the UK. You are an embarrassment to the white race.
Think on that next time you drink yourself into a coma
Carter Butler
oй блять, дaй мнe дeвyшки
Michael Sullivan
When I tried to make Kvass, I was unable to remove the yeast which collected on the bottem. Does anybody know how you can effectively filter the yeast?
Parker Butler
Holy shit user
Brayden Barnes
Wew laddy.
Ryan Butler
In beer making we use a food grade plastic hose suspended above the trub at the bottom and siphon the liquid above it getting a minimal amount of the sediment. Even doing that, there's still a layer in the bottom of each bottle since the yeast continued to work to produce the carbonation. When you pour it out you stop before that flows out. I usually tip it up and drink it from the bottle after I pour into the glass since the yeast is high in vitamin E and minerals.
Jacob Miller
>want to try kvass >managed to find some in a local import store >slight malt flavored soda
I know that the pre packaged stuff is nothing like homemade but it is just like supermalt
Juan Rivera
>burn 3 slices of rye bread What do you mean by burn? Toast?
How much? Light brown, dark brown, burnt/black?
Sebastian Martinez
Dark Brown. It is supposed to be bone-dry, so it might be a good idea to turn on the ventilation of your stove.
Samuel Barnes
Oh, so you do it in the oven? Or on a grill pan?
James Collins
JUST BURN SOME FUCKING RYE ITS NOT THAT HARD
William Sullivan
Are mason jars really enough to hold the pressure?
Christian Ross
nigga you are overthinking this
Thomas Peterson
Seriously, nuke that shit. Turn your toaster up to Nagasaki.
You'll know you've done it right if the smoke detector in your house is set off.
Nolan Evans
POTATO NIGGERS BTFO
WILL PADDY EVER RECOVER
Ryan Jackson
Any way to cut this recipe down to 1/3?
Ethan Hill
sure. Just divide all the ingredient amounts by 3.
Carson Lewis
Im not retarded
Aaron Brooks
What type of rye do you use?
Benjamin Watson
It's not scientific by any means, I just grab the blackest bread I can find; i.e. something with plenty of maltose in it. For me that usually means rye bread, but I've seen people do it with pumpernickel too.
Logan Lopez
Fuck me, the rye i got is white
Ian Cruz
Can i still use it?
Ryder Davis
Never tried it with white, myself. I'm guessing though that the taste would basically be the same, provided you burn the slices good and black beforehand.
Zachary Hill
Ok, and regular mason jars with that two part lid is enough right?
Liam Evans
Yup, s'what I've always used.
Nolan Evans
What should it taste like in the end, i followed boris' recipe last time and it tasted like that after puke bile taste
Jack Hughes
Boris I think did a few things differently that will drastically affect the taste.
Number 1, he only used 100 grams of sugar. I ramp mine up to 3 cups brown sugar because 100g isn't enough imo.
Second, he only let his ferment for 2 days, which in my experience isn't enough to get the desired fizzy and beery taste.
And the honey is a really nice complement to the flavor.
The end result should taste like a legitimate beer: dark and boozy like a lager but also sweet.
Michael Hernandez
OBSESSED t. Potatonigger
Carson Diaz
Oh, and post the end results of your escapade pls. I'm curious.
Andrew Howard
That sounds fantastic
Juan Brown
The end result was me and my mother gagging over the sink after tasting it, it was awful
Lincoln Sullivan
Is halving the whole recipe safe?
Elijah Morgan
I mean to this most recent one. I've never done it with white rye before.
Gabriel Hughes
That picture never fails to make me uncomfortable
Dominic Taylor
Ok, ill take plenty of pictures
Thomas Phillips
Plz awnser
Brody Howard
Sure. I actually scale mine up a little bit anyway, so half recipe should be fine.
Nicholas Hughes
HERE WE GO GOOD TO GO
Easton Sanchez
God help me, this thing burns at 4, its on 7
Asher Russell
Neat
Keep going user
Nathan Taylor
Tiocfaidh ár lá.
Michael Perez
Alrighty, time to wait 4 hours, ill post back if the thread is still up. Now if the thread goes down, could you tell me the best way to ferment this once it is in the mson jars?
Easton Peterson
yeasts like to be dark and warm. i stick mine in the kitchen cupboard for the duration of the process.
Parker Collins
How much alcohol % per day of fermenting? Also, what is the best way to sterilize my jars?
Jeremiah Moore
I know 3 days will yield approximately .5 - 1.5%. A week or more will ramp it up to +3%, which, if you down the whole jar, will get you dizzy. A month of fermenting like a proper beer might get you to 7%. It's really not supposed to be that hard of a drink, in Europe it is sold as a soft beverage.
I just use soap and water (of course being very careful to rinse the hell out of them so no stray soap screws with the process).
Juan Ross
So basically, 3 for a week and forget about 1
Bentley Ward
Basically
David Howard
I heard jester King and goose island have plans to make some
Benjamin Hughes
what
Jonathan Gray
Now to wait.
Ian Moore
Turned out darker than I thought it would. Should be pretty good.
Jason Price
I can't wait to try it
Jose Price
The worlds best kvass is the one the chef makes at Taras Bulba in Moscow.
Dylan Phillips
get some real rye bread you fucking nigger. FROM A BAKERY
Dominic Garcia
Hate to break it to you but thats not rye bread. Its white bread with rye in it.
Dylan Diaz
It's kvass; to harness the true slav power you must make it as ghetto as possible.
Elijah Wood
Of course. Do you know what that toaster needs? Three white stripes and a mother's Catholic disappointment.
I'm so excited to try OP's recipe.
Samuel Nguyen
Is it normal for lid to bulge?
John Ward
Is gas from kvass.
Michael Torres
Ik, but should i release it, or is it safe?
Jonathan Reed
nice fruity tiles fgt
Tyler Myers
releese the geese
Levi Bennett
Why is there nothing for bittering? This sounds like ass. Can I replace the rye bread with loose toasted rye?
Benjamin Martin
It's not supposed to be actual beer, it's a malt beverage.
Noah Turner
It tastes like a slightly sour cider.
American apple cider, that is; the hazy kind you drank as a kid on hay rides and pumpkin patches and such.
Angel Thomas
>burn 3 slices of rye bread
"burn" like almost making charcoal out of them? Or "burn" as in roast/toast until entirely brown/crispy?
Hunter Gray
Turn that shit up to Nagasaki, my dude.
Elijah Morales
can I use apples instead of raisins? also how are the lighter colored kvas made, lighter bread?
Dylan Hernandez
Absolutely, you'll just get a more cider-y taste is all. And yup, lighter bread, and only lightly toasted instead of setting the toaster to Hiroshima.
William Martin
Going to try this out.
Thanks for the recipe.
Parker Perez
You don't use an airlock for your fermentation?
Seems like a recipe for exploding shit to me, bro.
Matthew Mitchell
Its bread yeast my dude, 3 days to 1 week won't blow anything up except the cheapest and worst plastic.
Christian Baker
This.
Also, you can use a double, or even triple, fermentation process to help clarify your end product.
container 1: This is what you use for your first fermentation. Siphon off all the clear Kvass into another container, and leave the yeast sitting on the bottom. That yeast is the BEST yeast for fermenting another batch, by the way.
Container 2: After you have let the Kvas settle again for a week or so, you will see a lighter coating of yeast on the bottom of the container, and your Kvass will be clearer. Siphon this off into yet another container.
Container 3: You will see an even lighter coating of yeast at the bottom of this one after another week, and your Kvass will be clearer still.
Most brewers use a 2 stage fermentation and then either filter their beer, or use an additive to help clarify it, which is totally unnecessary IMO. Regardless, do what you think is best.
Adrian Wilson
Do I need a track suit to make this?
Mason Russell
yes, squatting is optional though
Landon Young
Just brewed some up, is there a specific smell I'm supposed to be getting? and how sweet should the wort be?
Caleb Watson
Initially it'll smell like burnt bread tea. After a few days of fermenting it should start to smell like alcohol.
Brody Thompson
No problem, Hitler.
Ryan Scott
...
Adam Allen
...
Brody Anderson
saved
Ian Young
shameless self bump. i want to see white rye guy's end product.
Kayden Sullivan
As a bognigger usually I'm all for /int/ tier bants because my island's history is a fucking goldmine for memes but your long winded autismpost was average, user.
Less alcohol, more bloody sundays.
You'll get there.
Isaiah Reed
White rye guy here, im worried that my kvass isnt getting warm enough, any tips on how to keep it warm?
Wyatt Cook
>brittons still salty that they're not pure celt >still salty that they're a mutt mix of normans(basically frenchmen), saxons and romans >the brittons have no culture or myths of their own >king arthur is actually welsh
no wonder your island is getting full of mudslimes. keep chugging hallal dick faggot.
Aiden Myers
>congealed whisky caught you slippin
Zachary Price
>distilled from saxons, romans, vikings and normans >literally a how to on creating the perfect race
Angel King
Where the fuck are you from that you're still so fucking pure? Japan?
Zachary Thompson
then why are they all incested and have fucked up teeth?
Levi Collins
Wtf I hate ireland now
Aiden Sullivan
ironically the english have the best teeth in the world