Making Kvass - A Kingly Slavic Beer Made From Bread
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- Опубліковано 27 гру 2022
- Kvass, Kvac, Quas, or however you wish to say it, is an ancient Slavic beverage our family has recently discovered. Made with old rye bread, sourdough, molasses, honey, sugar, and water it is a real showcase of the power of natural fermentation. Although reminiscent of beer in appearance and technique its flavors are much closer to a hard cider which makes for a very refreshing brew.
Here are some helpful links if you are interested in making this drink yourself:
• How I Make Ancient Bre...
• Sourdough Bread Kvass ...
• Brad Makes Beet Kvass ...
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Kvass is the best drink you may have during hot summer!
Very cool guys! Great production.
This is just art👏👏👏
You never pour straight into an upright glass, always tilt it then straighten the glass and raise to bottle slightly to pour the last inch & create the head.
A heady brew- looks good guys!
Beautifully done, very fun camera work too!
What a great video, hope you enjoyed your Kvass!
Amazing video. gotta try this
Tastefully done and fun for the whole family.
Really nice work here, both with making the kvass and the video.
Glad to hear it, thanks for your support 👍👍👍
And also the bread.
Amazing
What a beautiful video
Thank you, we appreciate it! 👍👍👍
Pretty cool!
You should try to make mead, it's pretty straightforward.
Классное видео ! Квасс - это очень по-славянски . Надеюсь тебе понравилось :)
I’ve watched many on kvass lately, I love this one the most. I am curious, how long did you ferment at first? I seen in another comment where you guessed your abv. I’m making my first kvass with a notable amount of alcohol after seeing this a few days ago. I’m new to making alcohol, so I am just wondering. Anyways, excellent video. I subscribed, your channel looks very interesting. See you around!
Mine will be ready this night :D I am curious.
Hello. Did you share the exact recipe somewhere?
Thank you
My kvass has no head, how did you get yours to do that?
This great video has way too less comments. Well done! May I ask how long did you leave the bottles without cooling for carbonation? I am a bit affraid mine will explode... Regards and kudos again!
Thanks for the support! We left ours for 3 days at around room temp and then chilled it. We definitely had the same concern about explosions and in the end the batch in the video was a bit overcarbonated. Next time I might try fewer days at room temp or adding less sugar for the secondary fermentation.
Como conseguiu tanta espuma ?
Onde está a receita com os ingredientes ?
How did you guy's filter out the particles?
We decided to leave it unfiltered so the particles and "dust" of the Kvass just settled at the bottom of each bottle. We definitely made sure to steer clear of sucking up the trub at the bottom while bottling. The particles stayed at the bottom of the bottles and didn't come out when we were pouring. Im sure we could have filtered with a cheese cloth or something like that and we might even do that when we make Kvass in the future. Ive heard if you leave these particles in with beverages like Kvass, Beer, and Wine it helps add more flavours and improve mouthfeel but I don't know if that's always the case. I will say we were very satisfied with the Kvass's final texture and flavor though. Thanks for your question.
@Nuilas Hi, i second the question above because in all other videos they just filter with a cheesecloth or even just scoop it like soup... Life of Boris does like you just for the mead, i'm from the Italian Alps and we make a lot of wine, i never did but i have the syphon tube of my father (not there anymore to ask him or anyone close)... but what really escapes me is, the tube leaves out much of the yeast BUT kvas etc. still ferment and carbonate (in fact, you add raisins=yeast) so i'm still missing the whole point of using the tube (ok, a bit clearer texture and flavour, to taste, but it's not eant to be like beer anyway...)
Another thing I wonder is if your own method (with the final raisins) gave a taste of cider.
My first experiment, very simple, was good but i want to avoid the cider-like hints. I've seen the bottled kvas in slavic shops don't have raisins at all, they have rye/barley/wheat malt instead. You foam is really fun and i bet i'd like the taste too, i havent managed it yet but mayne i'll add sugar instead of raisins.
You sound like you're still experimenting but your video and indeed your kvass look super masterly done!
Cheers!!
Bom dia gostei muito da me dizer os ingredientes do cvavass por favor eu ficarei agradecido
Em português
how it taste? sweet or sauer
Sweet & Sour
Recipe????
it is literally in the description
How many percent of alcohol
We weren't able to measure it but I would guess no more than 10% and no less than 5%. It had a decent little kick.
Is it bussin?
Trust me, it was bussin bussin.