The most popular recipe for homemade kvass made from black bread

The summeriest, most refreshing and cheapest thirst-quenching drink is kvass. In addition to all the listed advantages, this drink also has benefits for the body, which you can read about on some other site. Homemade homemade kvass according to the classic recipe will easily surpass all store-bought analogues in taste and any other qualities.

Classic step-by-step recipe for kvass

We will make homemade kvass without using yeast from simple ingredients:

Borodino bread 1 loaf;
raisins 200 g;
sugar 400 g;
water 10 l.

For the recipe we use a small loaf of Borodino bread weighing about 0.3 kg. Cut into fairly large square pieces.

The water needs to be boiled. It is convenient to use a large glass bottle as a container for preparing kvass.

After filling the bottle with hot water, immediately add sliced bread and sugar to it.

To make our kvass a nice brown color, add a little burnt sugar to it. It is very easy to prepare - melt 3 tablespoons in a frying pan.

Pour in a little water so that the sugar does not turn into hard candy.

In addition to color, this will add a pleasant caramel taste to the drink.We also add all this to the bottle and mix.

Now, before adding raisins, the infusion must be cooled. It is known that raisins contain wild yeast, which will simply die in hot water and fermentation will not occur. Cool slowly, at room temperature, so that the bread remains in the hot solution for as long as possible.

After the kvass wort has cooled to room temperature, add unwashed raisins to it. Precisely unwashed, so as not to wash off the wild yeast from it. Fermentation will begin in a day and will continue for up to 4 days. Do not put a water seal or rubber glove on the neck of the bottle. It is enough to cover it from dust with a piece of cloth.

On the fourth day, our kvass is ready for use. We filter it through a fine strainer and bottle it. But the drink will be even tastier if you make it carbonated.

To do this, pour the kvass into 1.5 liter bottles, add 2 teaspoons of sugar and 3 unwashed raisins to each. Bottles must be slightly squeezed before screwing on the cap. As a result of fermentation, they will swell after 2-5 days. This will indicate that our carbonated kvass is ready. Let's try.