Sweet tasty home brew. Many do not like the smell of yeast, and I’m one of them, so prepare a brew just like this. Sourdough can be used many times.
Description of preparation:
Boil water and cook the croutons of bread. Put all in a jar. Let the kvass ferment warm. After you strain it and refrigerate. Do not rush to throw the resulting ferment after straining. Again, add the breadcrumbs, sugar and water — and get even more tasty brew on the second day. And so on, until you get bored.
- Rye bread — 500 Grams (I had rye)
- Water — 2 Liters
- Sugar — 3-4 Tbsp. spoons
- Raisins — to taste (optional)
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How to cook “Kvass from rye bread without yeast”
Prepare products for kvass. Water put on the fire, bring to boil and let cool to room temperature.
Slice the bread cubes and slightly dry in the oven.
In a three-liter bottle of put the crackers, sugar.
Cover with water, cover with gauze and leave in the warm for 2-3 days. The brew needs to ferment.
In the photo you can see the finished product. Filter it, bottle, tightly are clogging and sent to the heat for another 10-12 hours so he had gas. After cooled and enjoy, nice!