Russian Kvas Recipe

Method10 steps · about 1 day

1. 1

   Step 1: Pour all 5 liters warm water into a clean extra-large food-safe bowl or fermenting bucket with room for the bread and foaming.

   Uses 5 liters warm water (source approximately 5.28 US quarts or 21 US cups)

2. 2

   Step 2: Add all 10 tablespoons kvas concentrate and 1¾ cups sugar to all the warm water from step 1. Stir until dissolved.

   Uses Entire measured warm-water batch · 10 Tbsp Kvas Concentrate · 1 3/4 cup sugar

3. 3

   Step 3: Stir all ½ tablespoon active dry yeast into the complete sweetened concentrate mixture from step 2 until dissolved.

   Uses Entire dissolved concentrate-and-sugar water mixture · 1/2 Tbsp Active Dry Yeast

4. 4

   Step 4: Add all 10 raisins to the complete yeast mixture from step 3.

   Uses Entire yeast-inoculated kvas mixture · 10 raisins

5. 5

   Step 5: Add the entire prepared ½ loaf of toasted rye-bread squares to the raisin mixture from step 4.

   Uses Entire kvas mixture with all 10 raisins · ½ loaf rye bread, already cut into 1-inch (about 2.5 cm) squares and toasted

6. 6

   Step 6: Cover the full bread-and-raisin mixture from step 5 with a clean breathable cotton cloth. Secure it around the vessel with a rubber band or string.

   Uses Entire bread-and-raisin kvas mixture to cover

7. 7

   Step 7: Keep the cloth-covered batch from step 6 in a warm place at about 85°F (29°C) to ferment for 18–20 hours. Leave the breathable cloth in place throughout this stage.

   Uses Entire cloth-covered kvas mixture

8. 8

   Step 8: After the single 18–20-hour fermentation in step 7, remove and discard the soaked raisins and bread from the complete fermented batch.

   Uses Entire fermented kvas batch with its soaked bread and raisins

9. 9

   Step 9: Strain all the fermented liquid from step 8 through several layers of clean cheesecloth into a clean container. Prepare clean food-safe bottles suitable for carbonated fermented drinks for the next step.

   Uses Entire fermented liquid after removing bread and raisins

10. 10

    Step 10: Pour all the strained kvas from step 9 into the prepared carbonation-suitable bottles, filling each only ¾ full. Put the lids on loosely while the kvas is still warm and refrigerate immediately. Once it is fully cold, tighten the lids and keep refrigerated. Open cold bottles carefully and serve chilled. The batch makes about 20 cups.

    Uses Entire strained fermented kvas batch