The benefits of kvass

Thanks to special composition, homemade kvass perfectly quenches thirst, increases performance and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty dishes, and also restore the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful microelements. The drink contains most B vitamins. During the fermentation process, organic acids are formed, so the drink has a particularly beneficial effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and exhaustion of the body.

The fermentation process promotes the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or yogurt, neutralizing harmful microflora and supporting beneficial ones. It turns out that kvass is a great way to get rid of dysbiosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this purpose it was used special recipe kvass This drink was given to men on their wedding day in order to produce healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any homemade kvass (provided that it is prepared correctly) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent research by scientists has proven that kvass contains high content calcium, which means the drink can strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered low calorie drink, it can be included in various weight loss and diet programs. 100 g of regular bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very beneficial effect on the process of parting with extra pounds. Low calorie kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking the drink for 14 days. After such a course, not only will they leave overweight, but also normalizes digestion. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is approximately the same, but the benefits from such a drink are much greater. Drink beet kvass possible in any quantity. A beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass cannot harm your figure. With beet kvass you can make full-fledged fasting days.

Sourdough for kvass

Good sourdough- guarantee of delicious success homemade kvass. Without preliminary preparation It is impossible to prepare a drink using this base. This sourdough recipe uses yeast, sugar, water and bread.

Required ingredients:

• Black bread - half a liter jar;
• 60-70 g sugar;
• 15-20 g dry baker's yeast;
• Water.

Cooking method:

Cut the black bread into cubes and dry it on a baking sheet in the oven (or in a frying pan). Boil water in a kettle. Place the dried crackers in liter jar and pour boiling water over it. The crackers will swell during the infusion process, so you need to calculate the amount of water so that you get a creamy slurry. It’s better to pour less water at first so that you can add more later. If there is too much water, you can add more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, you can add yeast. Yeast is placed only in warm water. Mix everything properly and leave the starter to ferment. Cover the jar with a napkin and not plastic cover, since carbon dioxide is formed during the fermentation process. The finished starter is enough for 10 liters of homemade kvass made from black bread.

Sourdough starter for kvass made from hops

Preparing a hop starter for homemade kvass is very simple. Hop cones can be bought at any pharmacy.

Required ingredients:

• Hops - 3 tbsp. l.;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l.;
• Flour - according to consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. Place the pan on low heat and simmer for about 15 minutes. After which we filter the hop decoction and cool to 38-40 degrees. Add a tablespoon of sugar or honey and mix thoroughly. Then add flour so that you get a creamy mass. Cover the container with a napkin and put it away for 1-1.5 days. The finished starter can be stored in the refrigerator.

Best Recipes kvass at home:

Recipe 1: Bread kvass

Homemade kvass made from bread is very healthy; the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required ingredients:

For sourdough:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp.

For the kvass itself:

• Sugar - 1 tbsp. l.;
• 2 pieces rye bread;
• 0.5 liters of starter;
• One and a half liters of boiled water.

Cooking method:

For the starter: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will occur for 24-48 hours.

Preparing kvass: When the starter is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the starter. Take a 2 liter jar and pour out the starter. Add 2 crushed pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. In this case, kvass should be infused more long time. After a day or two, pour the kvass into another container (about 2/3 of the liquid), and pour the remaining starter into a new one. Don't forget to add 2 slices of bread. Cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

IN this recipe Borodino bread is used. The recipe also includes yeast and raisins.

Required ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp. flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Cut the bread into pieces and dry it in the oven. Pour boiling water and leave for 3 hours. We dilute the yeast with flour and add it to the bread. Leave the mixture for one day. We strain, bottle, and add 1-2 raisins into each bottle. Keep the kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass “Borodinsky” is ready.

Recipe 3: Bread kvass with horseradish

This homemade kvass turns out to be very vigorous and rich. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required ingredients:

• Water - 4 liters;
• Rye crackers- 800 g;
• Yeast - 20 g;
• Honey - 100 g;
• Grated horseradish - 100 g;
• Raisins - 50 g.

Cooking method:

Place the crackers in a jar and pour boiling water over them. Let it sit for 3-4 hours. After this we filter. Spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and pour into bottles. Add raisins to each bottle. Let it set for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Knead from flour batter without salt. To do this, take a kilogram of rye flour per 1 liter of water. Stir until smooth. Cover the container with the dough with gauze and wrap it with cloth several times. Keep in a warm place for 2-3 days. We dilute the fermented dough boiled water and leave it at room temperature. Strain through cheesecloth. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough rye kvass

This homemade kvass is made from rye flour using sourdough. The starter from the bottom of the bucket, after drinking the kvass, will do. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required ingredients:

• Rye flour;
• 0.5 liters of starter;
• Water;
• A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 glass of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the starter. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and stored in the refrigerator. Pour the leaven remaining at the bottom of the bucket into a jar. The starter can also be stored in the freezer. From new starter You can prepare kvass by first defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass made from rye flour is one of the most common ways to make everyone’s favorite drink. This kvass is prepared with yeast; the recipe also uses sugar and water.

Required ingredients:

• Half a glass of sugar;
• Half a kilo of rye flour;
• Water - 8 liters;
• Fresh yeast— 15 g.

Cooking method:

We dilute the yeast in warm water and leave for some time until it increases in volume.

Mix rye flour with boiling water and knead the dough consistency thick sour cream. Let the dough cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. Mix everything and leave to ferment for one day. Afterwards, strain and put in the refrigerator for 2 days.

Recipe 7: Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It’s very tasty to cook okroshka with this kvass.

Required ingredients:

• 300 g rye or wheat bread(or 50/50);
• Warm water - one and a half liters;
• 1 tbsp. l. Sahara.

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and fill the jars with warm water up to the shoulders. Cover the vessel glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, the kvass can be used. Drain the kvass and add a little more sugar and bread to the mixture and refill it.

Recipe 8: Kvass without yeast with wheat and honey

This homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot useful substances, enzymes and bifidobacteria. The drink can be served festive table instead of soda. Some time after consuming kvass, the digestive system.

Required ingredients:

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Kvass wort - 8 tablespoons;
• Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. Cover the bowl with a wheat towel and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and the water renewed so that the grains do not sour. The readiness of wheat is indicated by the appearance of small sprouts on the grains (about 2-3 mm). Grind the sprouted wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). Place rolled wheat in a jar. Pour in sugar and add kvass wort. Mix everything thoroughly and add water (if there is room left). Cover the jar with a napkin and leave it for two days near the radiator or in a basin with hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

Ancient recipe homemade Russian kvass. The drink is prepared from crackers, barley malt, rye flour, stale rye bread and molasses.

Required ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye crackers- 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters hot water. Knead the mixture into a dough, mix thoroughly until all lumps are separated. Cover the bowl with the dough with a cloth and leave for one hour. Then we transfer the dough into a refractory cast iron bowl, cover with a lid and put in the oven to evaporate. Mix the reduced dough, scrape off the sides of the dish and add boiling water. After a day, transfer the dough to a large vat, where the kvass will infuse. Pour in 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave to infuse and lighten for 10 hours. When the grounds have settled, pour the fermented wort into a clean, steamed barrel. Pour 15 liters of hot water into the remaining grounds. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The barrel is then put into the glacier. When fermentation becomes less strong, add molasses (1 kilogram per 30 liters of kvass). We seal the barrel. In 3-4 days the kvass will be ready. This kvass can be stored for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. The drink is prepared using kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black. You won't be able to make kvass from liquid wort.

Required ingredients:

• 1 tsp. raisins;
• Half a teaspoon of dry yeast;
• 150 g sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

Dissolve the wort and sugar in half a liter of water. Pour into three liter jar and add the remaining water. Then add the yeast, mix, cover with a lid and leave for 48 hours. Kvass needs to be tasted periodically. When the drink reaches the desired state, it can be bottled and add 1-2 zests to each. The bottles are capped and left until carbonated. When the bottles become hard, they can be stored in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Recipe 11: Beet kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Beet kvass cleanses the body of waste and toxins.

Required ingredients:

• 1 large beet;
• Boiled, cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

Wash the beets, peel and grate coarse grater. Place the beets in glass jar, add bread crust and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass made from birch sap is very tasty and healthy drink which nature itself gives. This is what kvass does to the body beneficial effect and has mass useful properties.

Required ingredients:

• Sugar - 400 g;
• Birch juice— 10 liters;
• Raisins - 50 pieces.

Cooking method:

To prepare the drink, it is better to use glass or enamel containers. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is filtered again and bottled. The bottles are corked and stored in a dark, cool place. You can store kvass for a long time (until autumn).

Recipe 13: Bolotov's kvass from celandine

Bolotov's kvass from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and condylomas. You need to take the drink for at least a month. This kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart diseases. Properly prepared kvass has an aroma fresh apples. The taste is pleasant, with a slight bitterness.

Required ingredients:

• 3 liters of spring or well water;
• 1 tsp. sour cream (no more than 15% fat content);
• A glass of sugar;
• Half a glass of pure celandine herb (dry or fresh).

Cooking method:

We boil water and cool it. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and sink it to the bottom of the jar using a weight. We wrap the neck of the jar with gauze in three layers. Every day the contents of the jar must be mixed and mold removed from the surface. On the fifth day, a precipitate should appear. Pour the kvass into another jar and discard the sediment. Add water to the previous level. on day 14, the kvass will begin to foam a little. That's how it should be. On day 14, the kvass will be ready. Pour out a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf of the refrigerator. Add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After this, you need to use new grass. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). If there are no unpleasant sensations, the dose is increased to half a glass per dose. The course lasts 2 weeks, after which kvass is taken for another month, once a day, to consolidate the effect.

Is kvass ok for pregnant women?

Kvass can be classified as low alcohol drinks, therefore, pregnant women are always faced with the acute question of its safety. The opinions of doctors here are strongly divided. Some believe that pregnant women should absolutely not drink kvass, but most experts believe that small amounts of the drink are not capable of causing harm. to the expectant mother and the baby. A little kvass is even beneficial, as it contains many vitamins, microelements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant, refreshing taste. Undoubtedly, it is better to give preference to kvass rather than carbonated drinks containing a large number of dyes and preservatives.

However, kvass is different from kvass. It is highly undesirable for pregnant women to drink store-bought kvass. It's about not only about store-bought kvass, in which the fermentation process is achieved chemically (which means it contains many unnatural components), but also about the draft drink too. The quality of barrel kvass is often questioned. In addition, during its production, hygienic and sanitary standards. The greatest danger is represented by kvass, which is sold in small barrels on the market. Pumps and taps are rarely washed; these items are usually stored in dirty, dusty drawers and boxes where harmful microorganisms actively multiply. There are always a few drops of kvass left in the tap, and what could be better than such a medium for the growth of bacteria? With each glass of such kvass, the risk of these bacteria entering your body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold, refreshing drink, it is better to buy it at a stationary point, and not at the market or along a dusty road. Such places often sell expired or spoiled drinks.

The characteristic taste of a drink unsuitable for consumption is pronounced sour, giving off bitterness. Perfect option for pregnant women (and for any other person) - homemade, fresh kvass prepared with your own hands.

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Everyone is familiar with such a traditional Russian drink as kvass. Today it is a product of lactic acid and alcoholic fermentation, containing no more than 1.2% alcohol. Not everyone is satisfied with this indicator. And for those who prefer more strong alcohol, a recipe has been developed where the alcohol content can be adjusted at will without changing classic taste. Making alcoholic kvass at home is quite easy.

Preparing Ingredients

To prepare hop kvass, you will need the following ingredients:

• fresh yeast (5 g dry or 30 g pressed);
• water - 5 l;
• crackers - 300 g or black bread - 500 g;
• sugar - 0.5-1.5 kg;
• lemon acid.

It is best to place the components in enamel or glass containers. Food grade plastic can also be used. It is not recommended to mix ingredients in a metal container to prevent oxidative processes from occurring during fermentation. Instead of bread and crackers, they often take fruits (apples, pears) or fruit juice. For better fermentation You will also need a handful of raisins.

A simple and quick recipe for drunken kvass

Intoxicated kvass can be prepared at home in the following way:

1. Bread, cut into pieces approximately 2-4 cm in size, is placed in an oven preheated to +180°C and fried until golden crust, due to which kvass is given a special aroma. Moreover, the stronger the roasting, the more pleasant bitterness is felt in the finished product.
2. Place the crackers in a saucepan, add 3 liters of boiling water and leave covered for 3 hours.
3. The liquid is filtered through cheesecloth and poured into a fermentation container. You can use a glass jar for this. The soaked crackers are squeezed out, 2 liters of boiling water are poured again and after 1 hour they are also filtered, squeezing out the crumb, which is thrown away.
4. Place in infusions mixed with each other citric acid, yeast and 300 g of sugar. During the fermentation process, sweetness and strength will be regulated by its content. To get 12-13% alcohol, you should add 1.5 kg of sand.
5. The contents are mixed and placed in a warm, dark place for 10 hours. If foam appears in the container and a hissing sound is heard, it means the liquid has fermented.
6. You can try kvass to evaluate the strength and taste. If the drink is unsweetened and the strength is low, then add 200 g of sugar and leave for another 5 hours. This is repeated until the alcohol content becomes desired. The strongest kvass can be no more than 13°.
7. The jar of drink is placed in the refrigerator and left for 6 hours. The temperature should vary from +1 to +14°C. Fermentation at low temperatures stops, and sugar is not converted into alcohol. Store finished product in a cool place for no more than 10 days.

Making apple kvass

You can make drunken kvass not only from fried bread crusts, but also from fruits. Apple kvass- not only invigorating and tasty, but also a fairly healthy drink that strengthens the body and increases performance. To prepare it you will need apples, the type and variety of which is not particularly important. Can be recommended White filling or Antonovka, since the fruits of this tree are the most aromatic and sour.

Yeast is not needed in this recipe, since fermentation will be carried out by granulated sugar and the acid found in the fruits.

This drink is delicious and easy to prepare:

Instead of fruits you can take Apple juice. This recipe is the fastest. It takes only 12 hours to prepare the drink, and the product is tasty and aromatic.

You will need the following components:

• 1 liter of apple juice;
• 8 g granulated coffee;
• 3 liters of cooled boiled water;
• 5 g dry yeast;
• 220 g sugar.

Dissolve coffee granules, sugar and yeast in warm water, then add apple juice, mix everything, cover with a lid, but loosely, leaving for 12 hours to ferment. The foamed drink is filtered through thick cotton cloth and put in the refrigerator for 2 hours. In a similar way you can make kvass from pears, cranberries, dried apples and other products.

Cranberry kvass recipe

Many people are interested in how to make kvass from cranberries. Delicious soft drink It is not difficult to prepare this berry at home; the alcohol recipe is simple and accessible to everyone:

1. Cranberries need to be sorted and washed thoroughly.
2. Mash with a wooden spoon, rub the cranberries through a colander and pour the juice strained through cheesecloth into a separate bowl.
3. Pour water over the remaining berries and bring to a boil. Cook until the water turns red.
4. The liquid is cooled and filtered, adding to the first portion.
5. Bred in small quantity warm decoction of yeast, add to the pan, add sugar, mix everything and leave for 2 days to ferment.
6. The finished drink is bottled. Store kvass in the refrigerator for up to 5 days.

The container for fermenting cranberry kvass should be glass, ceramic or enamel. For 1 kg of berries you will need 5 cups of sugar, 50 g of dry yeast and 4 liters of water. This healthy native Russian drink with cranberries contains many essential microelements and vitamins. It destroys harmful microflora, strengthens blood vessels, improves appetite and promotes good digestion. Therefore, everyone will be able to appreciate the intoxicating cranberry kvass at its true worth.

The classic soft drink, which was used to quench thirst on hot days back in Rus', has not lost its popularity for decades. The production of kvass has long been on the conveyor belt, but about comparing purchased and homemade drink out of the question - the latter clearly wins. That is why we decided to dedicate the following recipes to tips on how to make homemade kvass.

Rye kvass at home

Ingredients:

• water - 9.5 l;
• 9-10 slices;
• a handful of raisins;
• sugar - 910 g;
• dry yeast - 13 g.

Preparation

Fill the pan with water and bring it to a boil. While the water is boiling, place slices of rye bread in a toaster or fry them in a dry frying pan. The crust on the pieces should darken; the darker it sets, the darker the kvass will turn out in the end. Place the toast in boiling water along with a handful of raisins, cover everything with a lid and leave overnight.

The next day, carefully remove the slices of swollen bread, mix sugar with yeast and pour the ingredients into a pan with liquid. Cover the pan cling film and leave for another 6 hours at room temperature, stirring occasionally. We pass the fermented kvass through a gauze filter and bottle it. The preparation of homemade kvass from bread is completed, all that remains is to cool it before use.

Homemade intoxicating kvass

The name of this drink speaks for itself: unlike its non-alcoholic relatives, intoxicating kvass could be both low-alcohol and quite strong, equal in strength to wine.

Ingredients:

• water - 4 l;
• stale bread- 390 g;
• sugar - 95 g;
• hops - 1 tbsp. spoon;
• granulated sugar- 410 g+170 g;
• dry yeast - 12 g.

Preparation

Pour hot water mixed with 100 grams of sugar over the slices of bread. Cover the saucepan with kvass with gauze and leave the base for the drink to ferment at room temperature for a couple of days. Afterwards, we filter the solution and boil it, mix it with hops and continue cooking, albeit over low heat, for about half an hour. Strain the drink again, add caramel made from the remaining 310 grams of sugar, cool the solution until warm and mix with yeast. Leave the kvass for another 36 hours at room temperature, strain, add the remaining sugar and keep warm for a day. After the time has passed, cool the drink and try it.

Homemade beet kvass without yeast

Ingredients:

• beets - 410 g;
• whey or liquid from under - 60 ml;
• salt - 3 g.

Preparation

After washing and peeling the beets, cut them into small cubes and place them on the bottom two-liter jar. Fill the beets with whey or the solution left over from ripening the cabbage, then add salt and fill the container clean water to the top. Cover the jars with gauze and leave at room temperature for 2 days. There is no need to add sugar, since beets already have enough of it. After the time has passed, strain the drink and leave it to cool in the refrigerator before drinking.

Homemade honey kvass with fruits

Ingredients:

Preparation

Cut the selected fruits and/or berries into small cubes and put them in a jar. Next, add honey and grated ginger and fill the jar with water almost to the top, not adding about 2 cm. Twist the jars tightly and leave their contents to ferment at room temperature for 2-3 days. During the fermentation period, shake the jars with all their contents twice a day so that the bacterial culture is distributed throughout the entire thickness of the liquid. When the kvass acquires the desired taste and the fruit looks as if it has been boiled, the kvass can be strained and stored in the refrigerator for up to a week.

Before we start looking at recipes for making yeast from hops at home, let’s talk a little about the history and biology of the issue.

Many scientists believe that yeast is the first living creature domesticated by humans. Modern excavations prove that the ancient Egyptians used them for fermentation or baking as early as six thousand years BC. When buying yeast in a store in the form of sticks or dry powder, many do not even suspect that these are living organisms. More precisely, mushrooms that have lost the ability to form mycelium and have adapted to live in liquid substrates.

As for the use of hops in the preparation of yeast, this is also quite ancient history. People have long noticed the properties of this plant and began to use it in various products using fermentation. It is not for nothing that in Russian “intoxicated” is a synonym for the word “drunk”.

Hops are blooming - it's time to harvest

Harvesting and storage of hops

In order to be able to prepare yeast from hops all year round, it must be properly prepared and stored. It should be noted that cones, which are bracts, are collected from hops. It is in them that valuable pollen called “lupulin” is formed, which, in addition to the formation of yeast, also gives the products a unique beer taste.

Hops picking

Depending on the region, hops bloom during different months of the summer, but the best time to harvest hop cones is when the bloom is coming to an end. At this moment they accumulate greatest number lupulina.

Advice! To determine the ripeness of the cones, they are rubbed between the palms. If a greenish-yellow resin appears on them, the hops are ready for harvesting.

The hop plant is a long vine, sometimes growing up to five meters in length. Experienced gardeners cultivating this plant do it very simply. During the harvesting season, the shoots are cut off almost at the root, and then the cones are picked off from them quietly on the ground. There is nothing to be sad about the fate of the plant. On next year new bushes will grow from the roots.

Drying

After the cones are collected, they need to be dried quickly. To do this, the cones are laid out under a canopy in trays or on burlap; you can also use old paper. The bud layer should be kept to a minimum to prevent premature fermentation of the lupulin.

If the weather outside is rainy and damp, then drying is best done in closed attics or glazed verandas. Properly dried raw materials practically do not lose their green color, only becoming slightly dull.

Storage

Properly dried hops can be stored for up to three years. To do this, it is poured into canvas bags, which are kept in a cool, dry room.

During storage, hops need to be inspected periodically. The appearance of black spots on the cones indicates that the raw material has been damaged; in this case, it cannot be used for making yeast or beer.

Acquisition

Nowadays, buying hops is also not a problem. It is mainly purchased for brewing, but it can also be used for making yeast. Already processed granulated hops are placed in bags, which are more convenient to store, package and transport.

Yeast recipes

If you have prepared hops yourself or purchased them at a retail outlet, then it’s time to get acquainted with how to make yeast from hops. There are several options for preparing them, using different ingredients.

From fresh hops

Homemade hop yeast is the most aromatic when you use freshly harvested hop cones. To prepare them, you need to take the following amount of ingredients for one liter of pine cone decoction:

• salt – ½ tablespoon;
• granulated sugar – 100 grams;
• wheat flour – 1 cup;
• potatoes – 1-2 pieces.

The cooking process is simple, but requires strict adherence to technology.

1. First you need to pour hop cones into a pan and pour hot water over them.
2. Boil hops in slightly boiling water for an hour.
3. Strain the broth and measure its volume.

   Attention! The amount of ingredients is calculated exactly for the volume of the decoction.

4. Add salt, sugar and flour. Mix everything thoroughly.
5. Place the dishes in a warm place for two days.
6. After this time, add boiled mashed potatoes to the mixture. Quantity mashed potatoes should be such as to bring the broth to the thickness of sour cream.
7. In a day the yeast will be ready. All that remains is to pour them into jars or bottles.

Store hop yeast in the refrigerator to reduce its activity.

From dry hops

Sourdough from dried or pre-processed hops at the factory is made without using potatoes, and the recipe is slightly modified. We will indicate the quantity of ingredients directly in the text:

1. Pour one part of the dry hops into the pan.
2. Fill with two parts water.
3. Boil until the liquid reduces by half.
4. Strain the broth.
5. Add a tablespoon of sugar for each glass of broth.
6. Then you need to add with constant stirring wheat flour at the rate of half a glass per glass of liquid.
7. Remove the pan to a warm place.

The yeast will be ready in 30-40 hours. You can feel this moment by the characteristic yeasty smell of sourdough.

Yeast from a thermos

Instead of boiling the cones, you can use the method of steaming them in a thermos. To make such a leaven for bread from hops you need to take the following amount of products:

• fresh water – 1 glass;
• dry or fresh hops – 2 tablespoons;
• sugar – 1 tablespoon;
• salt – ½ teaspoon;
• first grade wheat flour – 110 grams;
• boiled potatoes – 100 grams.

When preparing yeast according to this recipe, the method of steaming buds is used, so:

1. Place hop cones in a thermos.
2. Pour boiling water over them.
3. We wait for the water to cool completely; in a good thermos this process lasts a day.
4. Strain the broth through a sieve.
5. Add salt, flour and sugar - mix everything thoroughly and put it in a warm place.
6. Keep the mixture in a warm place for two days, during which time we stir it several times.
7. Boil the potatoes and make mashed potatoes.
8. Add the puree to the almost ready yeast and keep it for another day.

You should get almost half a liter of yeast. In the recipe from Elena Molokhovets, it is recommended to take a full spoonful of the resulting yeast per pound of flour.

Reference! One pound is equal to approximately 400 grams.

Kvass from hops

As mentioned above, hops are used for more than just yeast. Its main purpose is to prepare beer. We want to treat our readers to a recipe on how to make kvass from hops at home.

Product composition:

• water – 3 liters;
• yeast – 10 grams;
• hops – 30 grams;
• wheat flour – 10 grams;
• rye crackers – 300 grams;
• granulated sugar – 50 grams;
• raisins – 25 grams.

The procedure for preparing kvass is as follows:

1. Let's do yeast starter: Dissolve yeast, a little sugar, sugar and flour in half a glass of warm water.
2. Place rye crackers in a three-liter jar.
3. Fill the jar with boiling water up to the shoulders.
4. Add the remaining granulated sugar, raisins and hop cones.
5. After cooling to room temperature, add the yeast starter.
6. Mix everything, cover the jar with gauze and leave to ferment for two days.

The finished kvass must be drained from the sediment, add 3 tablespoons of sugar to the remaining starter and add warm water. In this way, a continuous process of preparing kvass is organized. You just need to control the amount of starter and add crackers for color and flavor.

An interesting video on this topic will help us summarize the conversation about preparing yeast from hops at home.

According to technological standards, kvass can contain up to 1.2% alcohol (usually less), but the low strength does not suit many lovers strong drinks. A simple recipe for “drunk kvass” has been developed especially for them, the alcohol concentration in which can be adjusted at your discretion, while maintaining traditional taste.

Ingredients:

• black bread – 500 grams (or 300 grams of crackers);
• water – 5 liters;
• sugar – 0.3-1.5 kg (depending on the desired strength);
• fresh yeast – 30 grams (or 5 grams of dry);
• citric acid – 3 grams.

Strong kvass recipe

1. Cut the bread into small pieces 2-4 cm and fry in a preheated oven (160-180°C) until golden color. This will give the kvass a unique bready aroma. The stronger the roast, the more bitterness is felt in the taste.

2. Pour the finished crackers into a saucepan, pour 3 liters of boiling water, cover with a lid and leave for 2-3 hours.

3. Filter the tincture through a colander and cheesecloth. Pour the liquid into a fermentation container, for example, a regular jar. Pour the squeezed crackers back into the pan with 2 liters of boiling water. Let stand for 50-60 minutes, then strain through cheesecloth, squeeze out the crumb well (no longer needed).

4. Mix the first and second infusions. Add yeast, citric acid and the first portion of sugar (300 grams). The total amount of sugar depends on the desired strength and sweetness of kvass; these indicators are regulated during the fermentation process. With 1.5 kg added, kvass will contain approximately 12-13% alcohol (the maximum possible value).

5. Mix the contents of the jar and leave for 10 hours in a dark place at room temperature. After 1-2 hours, foam and hissing should appear, this means that the kvass has successfully fermented.

6. Taste the drink, evaluate the strength (sweetness is adjusted at the next stage). If the alcohol content is too low and the sweetness is gone, add a new portion of sugar (200 grams) and leave to ferment for 4-5 hours. Repeat the procedure for adding sugar until the strength becomes acceptable.

7. Assess the sweetness of the kvass, add sugar to taste if desired and mix well. Close the jar tightly with a lid, then transfer it to the refrigerator (the temperature must be below 14 degrees, but above zero) and leave for 6 hours. If desired, kvass can be poured into plastic bottles. Low temperature stops fermentation so sugar will no longer be converted into alcohol.

Store the drink in a cool place in hermetically sealed containers. Shelf life – 7-10 days.