And do you know how to make kvass from kvass wort?

Residents of the southern regions of Russia are likely to look at you with deep perplexity if you ask them how to make kvass from kvass wort. And it's not that they do not like the drink. Quite the contrary, they drink it a lot and with pleasure. Almost in every southern house, regardless of where it is - in the Kuban, in Stavropol, or in the Rostov region, an indispensable summer attribute are three-liter banks with kvass standing on the windowsills and balconies.

That's just kvass, they insist on rye breadcrumbs, and not on wort. And for the resulting drink not to be too pale, crackers pre-fried in the oven or add burnt sugar to it. This drink perfectly quenches thirst and is superb to taste, but still it does not look like that kvass that was sold in barrels and cost three kopecks per glass.

Now, of course, you can find a lot of points on which they sell kvass, but, according to the unanimous opinion of the fans of this drink, the taste of it leaves much to be desired. And does not look like brown kvass from a barrel.

But the same taste of childhood can be felt only if you cook kvass yourself. To do this, you will need to buy a concentrate of leavened wort in the store.

How to make kvas from wort

The must is a thick, viscous liquid of a brownish-red color. Most of all it resembles fresh buckwheat honey. As part of it you can find rye flour and malt, as well as barley malt and water. Here on this basis kvass is made. The technology is pretty simple. Now we will talk about how to make kvass from kvass wort.

Immediately make a reservation that this process is not immediate: one day you will not be able to cook kvass. Prepare a large capacity for water - at least a three-liter jar. If you do not have large tanks, you can use a plastic canister or a five-liter bottle. Boil the right amount of water and cool it a little. The water should be warm, but not hot.

At the bottom of the container, pour out a glass of sugar, 6-8 grams of yeast, 2 tablespoons of concentrated wort and pour it all with water. Stir, close (loose!) Capacity and forget about it for three days. Yes, you were warned that kvass is not prepared immediately. It is not instant coffee or tea from the sachet. Over these days, the mixture in the bank "will play" and begin to wander. In the process of fermentation, carbon dioxide is produced, and in order to prevent the bottle from bursting with internal pressure, it should not be tightly clogged. In principle, it's enough just to cover the neck with a piece of gauze, so that there's less of a fruit fly around it.

The next stage of the action titled "How to make kvass from kvass wort" consists in the fact that the liquid is not shaken, so as not to raise a sediment from the bottom, it is poured into bottles. If you have glass bottles on the au pair with screw caps, then use them. And if not, then the plastic "poltorashki" is quite suitable. The kvass poured into bottles is clogged and left for "ripening" for another two or three days in a cool place.

Now you know how to make kvass from kvass wort, and you can pamper yourself and your loved ones with this delicious and wholesome drink. Yes, there is one little trick. In order for kvass to become "vigorous", before clogging, roll into each bottle in a raisin.