Question by professional expert: what kind of yeast do i use when making kvass?
my parents are concerned that i’m going to make alcohol but i’m only making kvass. their comeback to argument that it has an extremely low alcohol content is that they think it might still give me a buzz or the alcohol level will go out of control and become very high without anyone being able to tell otherwise. they want me to use a yeast that doesn’t produce alcohol (or vinegar, that would be nasty) but i don’t know any other yeasts. do you know of any yeasts that don’t produce alcohol or vinegar? or is there any way to ferment it just a little bit and then stop the fermentation process so the low alcohol level stays at a constant and doesn’t rise past very low?
Answers and Views:
Answer by mark
All yeast produces alcohol (and co2)
No yeast produces vinegar. Vineger is produced by AcetoBacter bacteria (it consumes alcohol and makes acetic acid (vinegar)
Wine yeast will produce the highest percentage of alcohol because it is bred to do so. Ale yeast/Beer yeast will produce less alcohol and bread yeast will produce the least. The reason that bread yeast produces less than wine yeast is that bread yeast will die when the alcohol concentration is somewhere under 10% whereas wine yeast has been bred to survive to alcohol percents close to 14
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Never had Kvass but in looking up recipes it seems like the better rated ones use ale yeast
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