I will certainly have to try the bread Kvass. Probably I'll go to the nearest bakery and see if they have anything on the day old bread shelf and start there!
As a Ukrainian iv'e been making Kvass for years, cool that you did a video on it. I have definitely experimented with beer yeasts instead of bread yeast, but I prefer the bread yeast taste with it
Hello. I want to ask you a question. Recently I have made a kvass using rye bread with raising, sugar and yeast. I've left it to ferment for 2 days, but when I took it out of the jars, cooled it down and tried it, it really had a strong wine like taste and it was very sour. I think that my kvass has gone bad. I did every step correct and even checked the jars and other equipment if they are clean. These are the measures I used: 1,5l water, 3 slices of baked rye bread, handful of raisins, 10g bread yeast and 100 grams of sugar. When everything was ready to ferment, I have splited the liquid into 3 jars, left a little air pocket and closed the jars tighlty. I could preserve the fermentation process because i have put my jars in my closet on the average temperature of 24 degrees, yet I had to spill it because it was undrinkable. If you can help me I would really appreciate.
@@slaworad It could have become vinegar due to very fast fermentation (too much yeasts) or you've got some Acetobacter in it (may be present in raisins) and it's was activated with presence of air. Raisins are using because it have natural yeast on their surface, so you don't need to add some more. Additional 10g of bread yeast is too much more IMO. So you could use couple of raisins but don't use bread yeast at all (or very little like a pinch). Also you could not use raisins and use only bread and yeasts, but also don't put too much of it (pinch or so like 1-3 grams may be enough, some recommend 10g for 3l, I personally use very little and better will wait a bit longer ). For me It's better to wait couple of days more than to get vinegar. It's like in dough - if you leave dough with very active yeasts for too long in warm conditions - it become sour and bad for baking bread or pizza ( if bakers want to ferment for 24 hours, then they use slow fermentation process in fridge with low temperatures ). If you have observed like thin husk on the surface - it is Acetobacter that turned your kvass in vinegar. If not, then more likely it become sour due to overfast fermentation process (effect of too much yeasts, overfermented). And you can (and should) taste it pretty often and when you'll get optimal taste - put it in the fridge to stop (slow down) fermentation (also to add some sugar for carbonization if you want).
@@El_Suertero A very well explanation. Thank you very much. In the meantime I have prepared another batch of 1,5 liters and I have done it. I used less yeast and a little less sugar and the fermentation process was ongoing for only 11 hours. When I tried it it was 100 times better than the first time. I have also added a little sugar in one bottle and left it to carbonate overnight and in the morning put it in the fridge to stop the fermentation. I hope the bottle will build up pressure so it can be more fizzy. I will follow your instructions next time and will experiment. Good day to you!
@@El_Suertero Fast fermentation or too much yeast doesn't create a vinegar, a vinegar is caused by bacteria + oxygen. Bacteria getting into wine making is what creates wine which is why wine makers are always trying to keep things clean and not let oxygen near wine once the fermentation is going properly.
Well, I'll pass on the bread kvass, and I will definitely pass on the beet kvass! I'd like to do that with the raspberries, since I love raspberry. I might try vegetable kvass with carrot, though, Since while I don't care for eating carrots, I love drinking carrot juice.
The darker the toast the more caramel/cola notes will come out. Good rye has maltose and you want that sugar toasty. Toast it dark! OH! And a squeeze of lemon is a very traditional and normal addition to the kbac or kvass
Where can I directly buy those big jars? I want to get some, but I don't want to buy the Kombucha that usually comes in them, because I have way too much Kombucha in my brewing operation.
Putting some raspberries in the beet version would probably be pretty tasty. If you know any cheese makers or make it yourself, get some cheese whey and make Blaand.
I'm making kvass using papaya and another one with carrot and lemon peel. I was afraid they would go to waste because of the room temperature here (30 °C/86 °F) but they are looking good so far. Just a few days away to finally taste them!
I've always thought it is too strange sounding but if BruSho did it I will have to give it a shot... Also, I think you had that loud bang since you squished the bottle making lots of headspace when pressurized. I always find my ginger beers pop off when there is a lot of volume of CO2, like if I've drank half a bottle it's always a gunshot!
I'm making all of these this weekend! I found out that I have some Slavic ancestry, and it's not much, only 5%, but it was so unbelievably surprising that that showed up. Might explain why I have a beaet obsession but nobody else in my family does. So now I am exploring the Slavuc food world haha! And winter is coming so it's time to get the gut right 😂 I appreciate it how you lay things out concisely, you did not waste time you got right to the point. Got yourself a new subscriber! When yiu opened the classic rye bread one 😂 scared me too hahahaha! And I bet that one carbonated more because the bread itself has yeast in it also combined with the yeast & sugars on everything else you had some good activity going on in there!
Most glass containers are safe to be heated up to over 300 Fahrenheit. An easy way to sterilize glass jars is bake them in the oven at 350F for ten minutes.
I'm thinking of using beer kegs to make my first batch of courthouse. I think it's called. I don't know. I can't really languages are really hard for me. This is the only one that I can actually understand but I do try
I've found that 'funky' character is from using unsanitized raisins.The flavors of wild yeast are not very nice. Put the raisins in with the hot water, and add a pinch of yeast after it cools, and you'll get a better tasting product.
In the late spring I make beet & ginger kvass! It's a fantastic spring tonic! I use overwintered beets from my garden, unpeeled ginger, a pinch of salt and local honey. It's ready in a few days and then you can do secondary in a bottle for another day or so.
Honestly I haven't heard of drinking beet kvass like bread kvass until i started seeing it on western youtube. We (Poles) use it as a base for soup, and I don't know if sugar is used in that kind od kvass. Probably not my thing, but cheers!
Crushing fruits before fermenting may be helpful. You can do boiling as the way to sterilize beet and fruits, no salt. Also some people add tea mushroom to kvass.
Most of us can't make that sound. Like I understand intellectually what it is but every time I try to put those vowels together, it still sounds like "kuvass." I respect your culture but I'm from New York and my accent is goofy. I'm doing my best 😂❤
at what point does it stop being kvass 😂 I forage seasonal local fruit and flowers, and ferment then like this with the wild yeasts- mayflower & rhubarb, crabapple, blackberry... no raisins or bread yeast needed! (also love when you do videos like this!)
I've made a 5 Gallon Batch of Beet Wine 🍷. Beautiful Color ! The Most important thing is to be Sure to Peel the Beets , anything that's Grown in the Ground. It will get Rid of the Earthy Taste . In Layman Terms , Taste like Dirt . Use Plenty of Beets and there's nothing else as Pretty in Color . 🐯🤠
My hard kvass turned out amazing. This is my post from two years ago that i posted on s doin the most video. Best done when beets are in season. Make sure you peel the beets they will still ferment, but it will cut earthy dirt flavor. More beets I use 4 to 5 medium beets. Use a nice coarse salt sea, pink Himalayan, or blue Persian if you can find it. Spring water is best or some nice well water If you can get some. Also let it go longer like a good bbq taste it daily but I find a week is when it starts to really sing. Strain it well and decant into clean bottle or Mason jar. It is good to age some in the fridge as it develops more flavor over a few months. Side note it makes a great substitute for vinegar in a vinegarette. If you still are having issues you can always add another type of stater at the beginning. Ginger bug or a carrot starter work well in a beet kvass. I do 1/2 gallon batches and if you use a starter the ratio is 1/4 cup of starter per quart of water. I also don't have that much head space since this is not a strong fermenter so you aren't going to get rid of all that air. Also for a half gallon I use two tablespoons of salt. Lacto ferments need alot of salt. Think more sauerkraut and less beer. Large pieces are better if you go small it will fermnet to quickly and have an off flavor. If you make a batch in August save a jar with some orange peel and clove. Hide it in the fridge until the holidays. You can use any other holiday spices as well.
I make kvass weekly with dark pumpernickel rye and I toast the bread pretty dark - but not burnt. I mix it in a large stainless stockpot, I add yeast, raisins, sugar and I leave it at room temp for just one day before bottling in plastic and then into the fridge - it gets fantastically carbonated and it is delicious.
Kvass is a Russian drink. It has many types and many cooking options, With bread it's like brewing beer on a ready-made concentrate. Here's my little recipe (I'm from the Russian countryside) Take oat grains (500 g, rinse, pour oats and clean water into a jar, add 3 tablespoons of honey (sugar is not suitable - the taste is more delicious)) remove it at room temperature (lactic acid bacteria is important to us here) 3-4 days later, pour the liquid from the jar into the sink and pour a new one (clean good water) and wait for 3-4 days, you can add raisins and mint (mint goes well)Drain all the liquid and then put it in the refrigerator for 5-7 days and you will get an amazing drink. As soon as the water is drained, add honey to the grain as well and wait for the same number of days. You can do this a lot of times. You can use rye and barley as a basis. A very tasty refreshing drink, our ancestors have been drinking it for centuries. Later I will write how to make Russian okroshka on kvass) We are waiting for summer! Greetings to all from Russia!
@@sergeyp6071 Kvass (belor. , ukr. , rus. and maked. kvass, Serbo-Croatian dial. alovina, Slovak. kysel', kyselica, parovec, Polish. kwas chlebowy, lit. gira, Latvian. kvass, est. kali) is a traditional Slavic and Baltic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, honeycombs; it is also prepared from beetroot, fruits, berries. Kvass is used not only as a drink, but also as the basis for classic cold chowders [1] of Russian cuisine (okroshka, botvinya, etc.). Until the 12th century, kvass in Russia was stronger and thicker than modern beer. Kvass was considered an alcoholic drink, and the analogue of the word "drunkard" in the language of that time was the word "kvass" (the slang term "kvass" in the meaning of "to get drunk" has reached our time). Since the 12th century, kvass has been distinguished as an acidic low-alcohol drink and kvass as a highly intoxicating drink. Intoxicating kvass began to be called "created", that is, cooked, and not arbitrarily sour, like ordinary kvass[2][3]. The Upper Lusatian word kwas, "holiday, wedding feast"[4] and the Old Slovak kvas, "feast, treat, festivities"[1] indicate that kvass used to be the main intoxicating drink at holidays and weddings[1]. more Wikipedia
In Poland, we have "zakwas" which is any kvass other than the bread-based. We drink it or use it in other recipes. Traditionally it is a vegetable kvass with beet kvass being the most popular. For drinking there are some less traditional variations available - like beet kvass with chili (my favorite) or ginger. Bread-based one is called "kwas chlebowy" here ("bread acid" in exact translation).
Hey, you took my suggestion!I knew you'd like it. I know you didn't like beet kvass I had a feeling you'd like the bread and fruit versions. Awesome video as always
I wonder on the fruit one: could you use a lot less water, and then top off with water when fermentation is done to help water it down? I’m going to try making the fruit prison hooch!
you could get a weight or fill a plastic bag with water and float it on top to weigh things down. but usually the salt helps with mold so its less of a concern
You chose my favorite way to make bread kvass. This is a wonderful summer drink. Bread kvass is basis for a cold soup called Okroshka. We make a vegan version of it, replacing meat with textured soy protein and adding vegan mayo or plant based sour cream. In the summer this recipe is addictive. Greetings from one very large country!
I do this with black tea, honey, and a bit of yeast. Technically I guess it would be a form of lightly fermented mead but the process is the same. As it ferments, it takes on a nice fizz and a sort of tart flavor if done right. Takes about three days to do. Sometimes I also add a small amount of yogurt to add probiotics. About half a spoonful. Again, not Kvass technically, but not too different in the process and a very tasty drink. Definitely gonna try it with the bread!
I think I'll stick to water kefir since I've never been big on rye 😆. Have you tried any more water kefir flavors? I've been wondering if malt syrups would make a good water kefir. Trying to find barley malt syrup at grocery stores near me, but no luck so far 😅.
I’ve been experimenting with fresh fruits in kefir and had good results. But haven’t tried malt syrups. If you could find dry malt extract you might be able to make your own syrup. Let me know if you try it out and how it tastes!
I've actually done just strawberry and sugar and water, and gotten wonderful results. In fact, I couldn't tell the difference in taste between the strawberry kvass and the strawberry water kefir I had made.
This is a very interesting ferment but I highly discourage people of using plastic bottle. Especially single use plastic bottle like the one you show. You don't want to be drinking microplastic in your fermented drink. There's plenty of bottle that can survive to pressure. Swing style bottle are the best example.
@@TheBruSho I've seen people use food grade plastic bottle with a balloon on top. This way you know it's fermeting as the balloon get filled. I've never tried it myself but I think it's an interesting idea.
