Question by Biofreak: Can I make kvass straight from flour?
I love making and drinking my own kvass. I was wondering if it was possible to make kvass straight from rye flour or wheat flour, instead of making kvass from bread. It seems if I am making it from bread I usually don’t have enough bread or the bread is full of preservatives, additives, salt or it is just plain pricey. It seems it would be easier and cheaper to just make the kvass from organic rye flour bought in bulk. How easy would it be to do this, has anyone tried it?
Answers and Views:
Answer by CaveGal
The net says you can make it from flour, but I haven’t found a recipe. Here are some other recipes you can try. I got this info from :
http://www.hungrybrowser.com/phaedrus/m121201.htm
Kvass is a beerlike drink that’s made mainly from rye bread, although it can be made from grain and fruit, too. The most common way to make kvass is : soak dry, toasted rye bread in water with sugar and lemon, let ferment slightly and drink while still fermenting. You can also make it from rye flour. Below are a few recipes. There are more kvass recipes at:
kwass
And a thread of messages about kvass at:
Kvass
Phaed
Black Bread Kvass
1 1/2 pounds stale black bread, cubed
1 1/2 tbs. dried mint
1 small lemon, cut into chunks
10 cups boiling water
1/2 cup sugar
1 tsp. cream of tartar
1 package active dry yeast
8 grains of white rice
Place the bread cubes on a baking sheet and toast in a 325
degrees oven for about 20 minutes, or until dry. Transfer
to a large crock. Sprinkle the mint over the toasted cubes.
Add the lemon. Pour the boiling water over all, and cover
the crock tightly. Let stand 5 to 6 hours. Strain the liquid
through cheesecloth, pressing down on the bread with the back
of a spoon in order to extract as much liquid as possible, but
with out pushing sediment through. To the liquid add the sugar,
the cream of tartar and the yeast, which has been dissolved in
a little of the liquid. Stir well to mix. Cover the container,
let stand undisturbed for 8 hours. The next day, strain once
more through cheesecloth and pour into a 1-quart bottle. Add
the 8 grains of rice. Seal. Let stand for 8 hours more at room
temperature. Then strain once more through cheesecloth into a
clean bottle and refrigerate until ready to use.
Yield : 1 quart
————–
BREAD KVASS
Duonos gira
1/2 k (1 lb) dried, black rye bread
5 l (5 quarts) water
20 g (4 teaspoons) yeast
1 cup raisins
Cover bread with boiling water and let sit for 24 hours.
Strain, add yeast blended with sugar, and remaining sugar,
mix well and let ferment for 1-2 days in a warm spot.
Pour fermented liquid into glass bottles, add several raisins
to each bottle and close tightly. Store in a cool place.
Kvass is ready to drink the next day. It will be drinkable
for up to 2 months, if kept in a cold spot.
————————
CARAWAY SEED KVASS
Kmynø gira
2 cups caraway seed
5 l (5 quarts) water
1/2 k (1 lb) sugar
1 cup raisins
20 g (4 teaspoons) yeast
Cover caraway seed with cold water and boil for 15-20 minutes.
Strain, add sugar and cool to 105F/40C. Add proofed yeast, raisins.
Set in a warm spot to ferment for 2 days. Pour into bottles, close
tightly and keep in cold place. This will be ready in 2-3 days.
——————–
BARLEY KVASS
Mieþiø gira
1 k (2 lbs) barley; 1/2 k (1 lb) sugar
20 g (1 cup) dried hops
5 l (5 quarts) water
20 g (4 teaspoons) yeast
Saute barley in skillet until golden brown. Pour barley into a pot,
cover with cold water, add hops and cook for 30 minutes. Strain,
mix in sugar, cool and add proofed yeast. Let ferment in a warm spot
for 48 hours. Pour fermented liquid into bottles, close bottles and
store in a cool place. Barley kvass tastes best when 3 days old.
————-
CRANBERRY KVASS
Spanguoliø gira
1 k (2 lbs) cranberries
1 k (2 lbs) sugar
20 g (4 teaspoons) yeast
5 l (5 quarts) water
Pour sugar and cranberries into a pot, cover with water and cook
for 10 minutes. Put everything through a food mill and wash down
pulp with berry juice. Cool and add proofed yeast, mix well.
Set in a warm spot to ferment, for 3 days.
Cranberry kvass is drunk right away or poured into bottles and
stored in a cool place.
——————
HONEY KVASS
Medaus gira
1/2 l (2 cups) honey
5 l (5 quarts) water
20 g (4 teaspoons) yeast
1 cup raisins
juice of 2 lemons
Place honey in hot, boiled water, stir until honey melts. Cool.
Add proofed yeast and let ferment for 24 hours in a warm place,
until liquid begins to foam. Remove scum, add raisins and lemon
juice. Pour into bottles and store in cool place.
Honey kvass is brewed for weddings and other festivities.
—————-
Kvass
This recipe is from the book “Wines, Beers and Spirits by Maurice
Hanssen and Jacqueline Dineen, Baronet Publishing Co. New York, 1978.
Kvass is very refreshing on a hot summer’s day and is quickly made
from black bread and yeast. It is quite like weak beer and is
fermented and slightly alcoholic, but must be stored in the
refrigerator using corks, not screw-in stoppers or else it will go
on fermenting and blow.
This, to me, looks very similar to the Sumerian recipe which Anchor
Brewery of San Francisco recreated a couple of years ago.
Ingredients: (for 10 bottles)
1 pound (1/2 k), Dry Black Bread
24 cups, Boiling Water
1 1/2 lbs (3/4 k) Sugar
2 ounces (56g), Fresh Compressed Yeast
1/2 cup, Sultanas (yellow seedless raisins)
Procedure:
Put the bread into a large container and then add the boiling
water. When the mixture is lukewarm squeeze the liquid from the
bread very thoroughly, making sure that the bread itself does
not come through because this clouds the drink.
Add the sugar and yeast, mix, cover and leave for ten hours.
Pour the drink into clean bottles, and three sultanas to each,
put the corks and tie them down—then refrigerate immediately.
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