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Making kvass from kvass syrup in domestic conditions

The standard recipe for making kvass
Norm of an output of kvass – 5 liters.

Making a kvass wort: Dissolve 100 milliliters (or half of standard glass) of kvass syrup and 300 gr. of sugar in 5 liters of warm (35° - 45° Celsius) waters. The utensils for preparation and storages of kvass should be clean. Use for kvass preparation pure water (spring, boiled or drinking purchased water), otherwise the extraneous microflora will restrain process of fermentation. Add in the kvass wort 5 gr. of dry yeast. No way to add yeast into the hot water (higher than 55° - 60° Celsius), otherwise it will lead to destruction of useful microorganisms.

Valuable advice:

  1. The usage instead of dry yeast the sediment which has remained after preparation of the previous party of kvass improves process of fermentation and reduces the yeasty smell. In that case the process of fermentation goes more slowly and probably it is necessary to increase time of fermentation.

 

The basic fermentation: The vessel with the kvass must be placed in a warm place at temperature 35° - 40° Celsius for 24 hours. No way to put the vessel at the open sunlight in summertime or places with temperature higher than 45° Celsius, otherwise kvass will ferment quickly and its taste will be empty or there will be a destruction of useful microorganisms from overheating. The lid of vessel during fermentation needs to be left slightly opened in order to allow carbonic gas freely escape. Normally the process of fermentation is accompanied by releasing of carbonic gas bubbles. In case if the bubbles do not form then fermentation does not occur and you won’t have got good kvass. The reason of that problem is either you have broken the quantity of ingredients or in abnormal temperature (too high or too low).

Maturing of kvass: Pour out kvass from sediment into other vessel very cautiously. Then add in kvass 1 - 2 dining spoon of the washed out raisin either few mint sheets or few hop cones. Densely close a lid of a vessel for saturation of kvass by carbonic gas and put the vessel into refrigerator for cooling during few hours (about one day). After cooling you can delight in healthy and fresh kvass.

Storage conditions:    Keep ready kvass in a refrigerator up to 10 day.

 

Valuable advices:

  1. The raisin added in kvass before cooling will intensify sourish taste and will strengthen gasification process.
  2. If you make kvass for okroshka you can add a few small stripes of fresh horse-radish (thickness in half of pencil and length 5-10 cm.) before cooling.
  3. There is possibility to speed up the basic process of fermentation by increasing quantity of yeast and sugar in comparison with normal ones, but ready kvass will have a strong smell of yeast. If the quantity of sugar will considerably exceed normal level then finished kvass will have sickly sweet taste.
  4. If you carry out fermentation of kvass in the plastic vessel don’t close lid densely otherwise inner pressure may blow up the vessel.
  5. There is possibility to increase amount of kvass syrup for more dark color of ready kvass but in that case the taste can possess expressed bitterness.

The interesting facts:
Kvass can be fermented by compressed bakery yeast, dry yeast, beer yeast or special kvass yeast. Besides to obtain various flavouring shades it is possible to use lactic bacteria which live in sour milk, cabbage brine or the wine yeast living on a surface of raisin which may be added during fermentation at the rate of 1 raisin per 1 liter of kvass. There is possible to ferment kvass only by wine yeast, for this purpose the dosage of raisin per 1 liter of kvass needs to be increased.

In contrast to beer fermenting in kvass wort - sugar, grain and malt components are exposed to fermentation under influence of enzymes of two types of organisms: yeast and lactic bacteria therefore alcohol and a lactic acid accumulate in kvass. A lactic fermentation prevails and it prevents strong development spirituous fermentations. This is a basic distinction of kvass from beer. Manufacturers of beer strive to prevent sour fermentation and so the spirituous fermentation prevails in beer production.

The lactic acid as a constituent of kvass makes calming action on nervous system.

Fermentation process does not stop after a pouring of kvass into vessel and tanks for storage. Formation of a lactic acid most vigorously occurs during the first 4 - 5 days, and then an acetic fermentation prevails over lactic acid fermentation. The higher temperature in place where the kvass is being stored, the faster a content of acetic acid is being raised in it. Such kvass gets unpleasant sour, bitter taste.