If you want to know how to make kvass in two ways at once, watch this video! The kvass recipe with and without additional yeast is explained simply and clearly. Thanks for watching!
YES! Just what I was waiting for. Time to stop buying the generic store bought stuff! Think I would prefer the more natural way, but I will try both methods someday. LIKE!
Thank you for this video. I'm an American military kid growing up and I haven't had kvass for a long time since i visited poland during the summers. I prefer kvass over coca-cola or any other sugary carbonated drink. Now I'm going to make absurd quantities of kvass for beverage canning. I plan on popularizing it here in New England.
I brewed kvass according to the author’s recipe, tried it, after 15 minutes I felt a churning in my stomach, and I ran to the toilet, as soon as I sat down there was a pop, I thought my ass was torn, I felt dizzy, apparently I lost consciousness for 2-3 minutes, I came to my senses I’m sitting there, feeling warm and tight, I realized that I forgot to take off my pants, the result is that the clothes are in the wash, but I can’t get off the white horse for 2 hours, I feel like I’ve shitted out important organs, but the kvass was delicious, thanks to the author.
I'm an American who stumbled across Boris' recipe when it first came out, and I've tinkered with my recipe over the years. Generally I like using golden raisins and serving it with a lemon wedge, sort of like how some Americans drink radler beer. If I serve it with an orange slice, it's like a wheat beer, but of course made with rye instead of wheat.
I followed Boris' recipe to the letter. I even bought the same glass jar he used in the video. Lemme tell you, it tastes like medicine, dude. It's just plain bad.
My great-grandmother used to make raisin wine, which is actually a really robust yeast starter. I made a jar, then used it to make my very first batch of kvass. I drink to your health. Stay well!
Thanks for the guide, I’ve tried making kvass 2 other times, one time was really bad and the other time it tasted like tomato… hopefully will get a good one this time
Oh no I only just find your channel and this is your last video. Sad day. Thank you anyway! So happy to find this, I love fermenting and want to make this.
Interesting! I didn't know you could use bread to make the levain, or that you could save the bread for future brewing. I just used rye starter I had already because I decided to make my own Borodinsky (style) bread at home. It turned out good, but now I know the traditional way. Thanks!
Glad to hear, bro! 👍 Nice to know that my videos are useful to people! Thanks for watching and commenting. Cheers, or as we say in Russia "For your health" !🍻😀
I've seen Kvass (the ones in stores) only in pictures on the internet; I've never seen it in person. The ones in pictures look like I probably won't like it 😬, BUT the kvass you made, you make it look so good! 😮 I still wonder whether I'll like kvass or not, but I'm afraid I may not be able to try authentic kvass served in Russia. I want to visit Russia one of these days; in Texas, I never see anything Russian here... 😕
Nowadays, everything is made from powder, like Cola! If you want to do something well, do it yourself.🤷♂Of the Russian brands of kvass, the best are "Russian Dar", "Ochakovsky" and "Lidsky".Try these.😀
Normal, considering how abnormal things are going on. I'm trying to finish the videos I started, but it's very difficult so far. I don’t want to shoot about politics, but viewers may not accept anything else. 🤔Thank you for your support comrade, it means a lot to me!😊👍
I heard about kvass in my modern Russian history class. I finally found it on Amazon. I will try this recipe instead. It sounds more like what my professor was describing.
Hey brat, total friendly respect from the Italian Alps... half of my diet is Russian way, I go to the Slavic shop but it's far from my little town, so now I'm just (trying... :) ) cooking myself most of it :) I even want to dry the fish i fish myself, just like vobla :) I watched many kvass videos and your video different times, now i put it at 0:75 speed so i could understand and remember better all your (and your grandfather's :) ) instructions :) Just a couple questions: (traditional method) 1. The bread leaven... if you put oven-burnt crackers, then the bread leaven is dead, right? So i can only guess that it still makes your leaven from the sugar: bacterias are in the air and they will smell and eat the sugar. And the bread (as it contains carbohydrates/sugar) - but the leaven doesn't come from inside the (burnt at150°C) bread - right? (Just asking) SO, maybe i could add just dry baker's leaven (lievito madre di grano tenero) as different from beer yeast (i find them in baker's shops/supermarkets) 2. This is just a detail... but if you add the big left bread in the 'warmish/cold' water of the living leaven, then it will not make like a dark tea of the kvas, right? So is it still good (do you think so?) to make the boiling water "bread tea" and then when it yes goes down to just warm, put the living bread leaven inside it, very dark, maybe? i say it's just a detail because your traditional kvas looks very good brown colour just like the quick one, but maybe it takesmoretime for the colder water to make 'tea' of all the bread. Thanks my friend! Sorry for long comment but it's because i'm very interested, and maybe it's useful for the other people here too :) by the way, i only don't add raisins because the cider taste it's from them (i think). Still good, but i prefer not mixing the tastes. I will try adding honey: what do you think? Bolshaya spasiba brat i pokà!
Bro, thanks for the comment! I'll try to answer - completely burnt crackers should not be used. There are no problems with slightly burnt ones, and even good for the color of kvass. Dry or live yeast - there will not be much difference (1 gram of dry yeast is equivalent in weight to 3 grams of live pressed yeast). As for the bread left after straining, it can be used without yeast for new kvass. As for the raisins, they are (unwashed and ferment in the yeast-free way) and they are especially important for the carbonation of the drink (if you like more gas, add more raisins). Sorry for the long reply - very busy lately. Glad if my video is useful to people and thanks for the views and likes.😀
Hey BRG, Thanks so much for your reply. I'm reading again my comment and now i see how complicated it was, omg i must watch your video again carefully (my pleasure of course) to understand what i myself said 😅🙈 sorry... really 😌🙏😁. But, you have been very smart in giving a good explanation reply out of it! Very useful! I'm going to try!! 😎👌👌👌 Also, because i've never tasted it, i'm going to get some Zheltaya Bochka kvas from the shop... because on youtube i see people in other countries always drink that. So i wonder if it's very good. (Do you know it? What do you think?) The others i already tasted are Ochakovskiy (I find it complex but good) and Vyatsky (has a red label) - very sparkling (big gopnik otrygon factor 😅✌) I can't find any Russian guy to get ratings of these... but basically my shop i think can order anything from russia so if you have suggestions, go ahead. Again, i mostly make it at home but just want to try all types. There's one guy on youtube (russian/gopnik in new york) who tastes 7 or 8 kvasses and says Tsarskie is the best he can find over there. Thanks!!
