Kvass like from a store barrel (quick kvass)

Nelichka, only in the evening came across a recipe immediately muddied, in the morning in the h-ke, a few hours later it’s delicious! Made 1.5 liters. I put a little sugar, but I will reduce it even more, and tap water. Thanks for the great drink! Now I want to fit okroshka. The bubbles are already there.

[Nelya]

Nelya, thank you for the wonderful and simple recipe. We make okroshka on this delicious kvass and just drink in the heat. In a three-liter saucepan, I bring in half the norm strictly according to the recipe, sugar - 300 g. Several times I used instant chicory with the "blueberry" flavor. We did not feel blueberries, did not notice any difference. The husband praises him very much, makes a dubious compliment - "Tasty! Just like in a store." I treated the employees at work, everyone liked it there too, the recipe went to the people. Thank you!

And our fever began, today I bought kvass 1.5 liters, so my husband blew it out in 15 minutes. and then I thought it was time to make entot kvass myself, I went to my favorite forum, and the recipe in the bookmarks is waiting for me. I'm going to stir up now, and for a start I re-read Temko.

I have no chicory and I cannot cook and taste this kvass

I make with instant coffee.
To cool the mixture faster, take 1 liter of water for boiling.
Then add the rest of the cold boiled or purified water.

And now I had a salute tore off the lid from the container with kvass in the h-ke! Apparently overdid it with yeast But it will be savory, for okroshka.

Yesterday I made kvass in an unusual way: on the water drained from the Borodino bread brew, I poured boiling water over the diced bread. As the mass cooled down, threw it into a colander, and added pressed yeast, sugar, lemon juice and liquid chicory to the water. As it began to foam, I poured it into plastic bottles and into the refrigerator. This morning I tried it and was surprised at how delicious, aromatic kvass turned out! And in okroshka and so on to drink. Liked more than plain tap water.

I wanted to show what kind of kvass I have on the fifth day, carbonated it turns out (y) Nelichka again, thank you very much for the recipe

[metel_007]

How nice that such a delicious drink makes you happy on these hot days! Use a simple and quick recipe for making kvass, pass the recipe to others, because it is so nice to make kvass with your own hands, and not to buy it is not known what is in the store.
metel_007, Olya, you have a real pop. I don't get it until the fifth day, I drink 5 liters with my husband in a couple of days at most.
velli, Valentine, I came up with an interesting, unusual way. But instead of brewing, I add malt. Brew with chicory.
strawberry, Natasha, did you shake up the container? It's amazing that the fireworks are right in the refrigerator! Strong yeast is evidently caught! I sprinkle yeast on my eyes, straight from the package. And recently I poured it, tilted the pack over the pan, and I got enough sleep so well over and over. But there was no fireworks.
Irishk @, Ira, I hope my husband is happy with such an abundance of homemade kvass?
Wildebeest, Sveta, it's interesting about the dogrose! Especially for rosehip lovers. You can also try. I only tried with the addition of sprigs of mint or lemon balm. And now I remembered that I still have rowan berries, dried since last year. Maybe you should try?

[Nelechka]

Nelechka, thanks for the delicious kvass recipe. I am delighted with both the taste and the speed of preparation.

[Vita]

Vita, and thank you for the report!

[nila]

nila, Nelya, try the rowan. Do you have black chokeberry?
Moreover, I made kvass from zucchini syrup when I prepared them for candied fruits. It went well too.

VitaVM, Vita, there is also ease of preparation.

Girls, recently my kvass stood in a bottle. So he "lost" some of the sugar, became sour. This kind of kvass will go well for okroshka.

Sveta, no, not black-fruited. The berries were red and. Narwala in the school garden, dried and completely forgot about them. And this I read what you wrote about the wild rose, and remembered about your berries.

[Wildebeest]

Nelechka, but I went further: I decided to try it with live yeast. Girls, I highly recommend it to everyone. Kvass turned out to be more sparkling and effervescent. 1-2 days, tasty for drinking, but on the third day it became vigorous, for okroshka the very thing, the sweetness is gone, apparently the yeast decided to crack all the sugar.
Nelechka, thank you many, many times for sharing such a wonderful recipe with us.



Wildebeest,
Sveta, are you making a very concentrated solution from blackberry? Somewhere 1/2 glass for 3 liters is enough?

[Andreevna]

Andreevna, Alexandra, I didn't make blackberry, I don't have it.
I think enough. Otherwise, you get a very blue kvass.

Nelichka, three more thanks to you from your relatives for an excellent recipe! I had a tapper in a container, a tightly closed lid, so it ripped off. Then the lid did not close tightly and everything was fine. My daughter didn't have enough chicory, added coffee, everything is fine! So Nelin kvass went to the masses. Soon the matchmaker is coming, so she will go to Lviv

I immediately get fizzy.
And with coffee and chicory.
Did it on Monday with chicory turned out dark, beautiful.

P., S. Only on 5 liters put wet yeast not 18 g, but smaller, they are thermonuclear. I had Lux. And then I put 18 g for the first time and that's what I got

I make such kvass, it turns out very tasty, carbonated. I add another handful of raisins when infused. I recommend this recipe to everyone, kvass really resembles the taste of barrel kvass, only it turns out even tastier



I would like to ask the experts in kvassology. There is information that kvass should stand at a temperature of no less than + 24 ° during infusion, otherwise it will not work. In this regard, no one tried to insist kvass in a multicooker, if the temperature at home is lower, will it work, does it make sense?

[Vladimir2]

Vladimir2, in the multicooker on which program? If you just slightly warm up the multicooker and turn it off, so as not to overheat the kvass, so that the yeast does not die, the cartoon will keep warm like a thermos.

NelechkaThank you for the recipe many, many times!
Our temperature has only recently risen over 20 degrees, so I immediately put kvass, we drink it in okroshka for a couple of days, otherwise all the cold and cold, we can't wait for summer.

Vladimir2, in a multicooker on which program? If you just slightly warm up the multicooker and turn it off, so as not to overheat the kvass, so that the yeast does not die, the cartoon will keep warm like a thermos.

Multi-cook program, can I set 35 °, or 35 ° is too much for yeast?

good evening everyone! or morning))) someone like
lazy mother, I was in the heat to report. today my conscience leaped. after all, the best praise and gratitude to the author is a complete clear report on the recipe.
after the first strict fulfillment of the recipe, as always, a continuous gag began))))
So, how is this kvass made in a country house, which is now our dacha: I put 2 electric kettles to boil. in a saucepan of 9 liters))) pour sugar (500-600 g), lemon and chicory (I accordingly increased it to 3 tablespoons of chicory). I pour boiling water from the 1st teapot, stir everything well, then add cold water and boiling water from the second teapot, bring it to the desired temperature. add yeast and leave overnight.
in the morning I take off the foam with a spoon, pour it into bottles and ... into the cellar!
the presence of a cellar in the village makes it possible to make 2 portions over the weekend and supply the family with 16 liters of kvass. at home, the refrigerator is not rubber)))) and even a bathtub will fit there.
at first it was possible to withstand kvass for only a couple of hours, then they began to absorb it.what it tasted like on the second, third and further days, I could not try.
and today, lo and behold, we took out the last bottle of weekly kvass from the cellar. I'll tell you WOW, comrades.
2 liters just disappeared in an instant! it is moderately sweet, very carbonated, tart and strong.
if someone has not decided yet (I was afraid before that I would not like the taste of chicory), then I suggest trying to make 2-3 liters, forget about it for a week, and then taste it! I think you won't be dragged by the ears after you
about 24 degrees they wrote a little higher - left in the hallway at night. when it's hot, when there were cooler nights. everything worked out.
some photos:


this is just spilled kvass before being sent to the dungeon of the cellar

[Andreevna]

I'm sitting now drinking kvass and reading your reviews! How happy they are! They just warm the soul by the fact that the kvass recipe went to the masses and turned out to be so useful in your families
Andreevna, Alexandra, I have not tried live yeast, never put kvass. Yesterday I ran out of dry yeast, drove my husband to the store, although there was a pack of live yeast in the refrigerator, but for some reason I didn't think about them at all. Habit played a role
Vladimir2, thanks for the man's opinion, thanks for the opinion!
Concerning the question, I find it difficult to answer.
Firstly, I never insisted in a multicooker, because I have a 4L multicooker, and I always brew in a 5L pan.
And I never pay attention to temperature. I can leave it to cool just on the table in the kitchen, I can take the pan outside overnight, and depending on where it cooled down, I sprinkle the yeast there. I'm too lazy to compete with a saucepan, or pour it somewhere. But I also make kvass only in summer, when it's hot, when it's cold, we don't drink it.
marina-mm, Marina, well, finally, your summer has come! I hope that the heat will stay for a long time and you can enjoy this wonderful drink for a longer time!



aprelinka, Elena, many thanks for the detailed report, and wonderful pictures. The cakes are very tasty! And the stocks of kvass are so impressive

And I just do it in 6_L. eggplant with under water. I brew chicory and malt in enamel. mug 1L. and pour it hot into this bottle with ordinary filtered water, previously there sugar and lemon. After mixing dry. yeast (the water turns out to be warm) and, closing the lid, I shake it intensively and onto the balcony. I can add a sprig of mint and about five raisins.

Vladimir2, thanks for the man's opinion, thanks for the opinion!
Concerning the question, I find it difficult to answer.
Firstly, I never insisted in a multicooker, because I have a 4L multicooker, and I always brew in a 5L pan.

Thank you, great kvass recipe! I asked about the multicooker, because I plan to make kvass in winter (I have a 5 liter one), in summer it's easier when it's warm. Well, we still have to live until winter, we'll see.

And I just do it in 6_L. eggplant with under water.

It's a good idea, but I put two three-liter jars, it's more convenient in such a bottle.

[Vladimir2]

Vladimir2, in winter you can attach it closer to the battery.

Vladimir2, in winter you can attach it closer to the battery.

Exactly! Live and learn!

[Nelya]

Nelya, again unsubscribe in your topic. Thanks again for the recipe. The lemon was not at home, and I added a packet of ascorbic acid powder. Kvass, as always, is tasty, ascorbic acid did not spoil it. Thank you!!!

Oooh ... It's not just kvass, it's class !!! And why did I suffer before when you can simply, quickly and cheaply make a delicious and most importantly natural drink. Low bow for the recipe Made with malt, sugar 350, infused overnight and in the refrigerator ...

[solmazalla]

solmazalla, AllaI liked the kvass! Thanks for your feedback

Should I try this kvass too? And that already got enough of this bread wort to put here and there, and the muddy sediment does not like homemade Truth is not quite clear where the "leavened" taste comes from in this recipe? If there is neither malt nor bread, there is nothing here.

[Yuri K]

Yuri K, made from chicory. I just bought kvass wort out of interest. I put it, it's ready today.But if I didn’t know that this kvass was made from kvass wort, I couldn’t tell it to taste. Although the wort is correct - from two types of malt and rye flour. And there is even a sediment. And the taste is the same.For myself, I decided to run around with this wort.

[Anchic]

Anchic, intrigued. I will definitely try, as we finish the classic (from "dry kvass" based on bread leaven)

[Yuri K]

Yuri K, be sure to try my kvass! I think you will like this easiest and fastest way to make kvass. Yes, chicory adds flavor to kvass. But if you wish, you can also add a spoon or two of malt. But this is optional. I add because I have the malt and I find it healthy. And often, when boiling water, I throw a couple of sprigs of mint. Several times, instead of sugar, I poured the syrup remaining after drying the apricot.
So variations are allowed here! I'll wait for the taste report!

I don't seem to report. Nelya, I was making your kvass. As always, I forgot something. I reread the recipe a week later — well, yes, I forgot the citric acid. But we liked the kvass even without it. Did it very simply — poured art into the mug. l. chicory without a slide, poured boiling water to dissolve. I poured it into a three-liter bottle, added 4 tbsp of sugar. l., topped up the water, stirred the sugar, threw in the yeast of live 10 grams. When, after a few hours, the bubbles went upwards, put them in the cold. Excellent kvass in the morning. The most interesting thing is that the taste of chicory is first heard, and after standing in the refrigerator, it disappears. So, whoever hasn't done it yet must do it.
Nelya, thank you very much for the recipe. To tell the truth, at first I reacted with distrust, but the result was very pleased.

[nila]

nila, I've seen videos on the Internet before how they make such a quick kvass. But there was a strong distrust, chicory ... Here I read the reviews of the girls, I will do it at least once for a test

[Yuri K]

Yuri K, I made a couple of liters for the first time. So try it on a small amount.

[Anchic]

Anchic, the standard measure is a three-liter can. I think everything will work out, and then you look - and more can be done!

Reporting Not impressed. A leavened drink is still not kvass. And apparently I did not hold it during fermentation, the appearance of foam does not yet indicate readiness. When all the sugar is consumed by the yeast, then apparently the norm! I got lightly carbonated, sweet. True chicory was almost not felt, really miracles (although he put as many as two tablespoons on a 3-liter jar)

[Yuri K]

Yuri K, well, if you are not impressed, then according to the standard recipe, a long one, prepare kvass. The taste and color ... as they say ...
When kept in the cold, this kvass changes its taste and becomes sharper and more carbonated.

When kept in the cold, this kvass changes its taste and becomes sharper and more carbonated.

I noticed it)) And even more, I put this drink on fermentation at night, that is, at 8-9 hours, then in bottles and in the refrigerator. But as it turned out, there is a limit for the fence, above which you cannot jump))
Drinking in the heat is POSSIBLE!

[Nelya]

Nelya, I also carry my "thank you" for kvass. I do the whole summer, but I forget to write everything. I cook for 5 liters. I put 450 grams of sugar. Once I wait and wait, but there is no foam. Began to think why? It turns out that she didn't add the lemon. It’s strange that he doesn’t wander without lemon. Checked. Lemons put a teaspoon with a mountain. Thanks again

[Angela]

Angela, Angela, thanks for writing. It doesn't matter when, the main thing is that you also shared your opinion!
Yes, you're right, lemon plays an important role in the ingredients. I somehow ran out of lemon, and I put this kvass. I think, okay, this time I'll put it without the lemon. Aha, wait! Didn't play
Since then, the stock for the summer is always in the stock of lemon and chicory. By the way, chicory is often a good stock in winter. But for some reason I didn't notice in the summer.

Nelechka, dear, I, too, thank you.
Sooo wonderful kvass!
I keep decreasing and decreasing sugar, but the kvass is just blooming!
I never tire of thanking you, Nelechka!
We drink and enjoy, Nelechka!

[Rituslya]

Rituslya, Ritochka, you surprised me! Do you drink kvass in winter too? Well, right, instead of water. We only open juices in winter. I prepared a lot of different ones. Kvass will only go from spring, and now even the compote does not go. Yesterday she offered her jelly again to cook, refused. He said it was very tasty, but ... cold

I, too, somehow forgot to add the lemon, I try kvass, but it is not like that. I added a lemon, and everything returned to normal.

[Sveta]

Sveta, that's amazing! The sugar in this recipe can be adjusted, reduced to your liking, and the kvass will still play. But the lemon is not only impossible to remove at all, but it is also not desirable to reduce it. I usually do it by eye, and it was so that I added lemons a little more. But the husband immediately clearly defines what is missing.
- Che, again put less lemon?

Nelichka, thank you! Mine bought a bottle of kvass, drank, but so-so ... And I remembered about your kvass! Last year they did it, very tasty. The only thing for me is a lot of sugar, but today I put my milk on. I put less sugar, well I'll drink half a cup anyway

Girls, I don’t know about you, but our chicory has become at the price of average instant coffee. My boys are used to drinking chicory with milk. There was a reserve. Ended up. Yesterday we went to Pyaterochka to buy groceries, and at the same time to buy chicory. So the one that we always bought "Big Cup" costs more than 90 rubles. for 80 gr. The question immediately arose, what can replace it? I read about instant coffee, but this is also not a cheap option ...

[Tashenka]

How did I forget that ??? It's time to bet! For the first time today we have 26 on the thermometer!



Tashenka, but what to replace that? Here the taste must match, so either chicory or a coffee solubilizer. Chicory of this two tablespoons per 5L - well, it's much more economical ... If you take ready-made kvass drinks in chain stores, you still can't compare prices at the exit ...

I never buy a store type "kvass". Boys rarely even buy lemonade.
No, this is no longer economical for my budget, given the fact that boys also drink it instead of coffee. So I'm trying to find an alternative. But, I feel, in vain. You just have to very rarely do it.