liusia
Elena, happy Birthday! Happiness, just happiness! A happy person is healthy, and successful, and successful, and always in love !!




I also made such kvass! For the first time, I put 200g of sugar on 3 liters, which is too much for me, my husband is a sweet tooth just right. Yesterday 4 st. l. 3 liters. Just right. Thank you for the kvass recipe. Very convenient and delicious. I've seen this recipe many times, but believed in it here, on our website !!! Thank you all for the interesting additions.
Kvass like from a store barrel (quick kvass)
polliar
Podmosvichka, I also got sweet water for the first time, and realized that I forgot to add citric acid. I read here that without it there is no foam and bubbles.
nila, thanks for the recipe, very tasty kvass
In the top five, I bought two packs of chicory the other day,
Fifanya
Podmosvichka, Lena, I don't have chicory, I make it on malt (2 tablespoons), brew in a liter, add sugar and lemon, then up to 5 liters of cooled water and yeast (I have Saf-Instant). As soon as the foam appears, into bottles and into the refrigerator. I do it in the evening, in the morning the kvass is ready. I open it VERY carefully, as I have already washed the kitchen




nila, Nelya, thank you very much for the recipe from the whole family
nila
liusia, Ludmila, polliar, Fifanya, Anya, Podmoskvichea, ElenaThanks for the feedback!
Helen, Happy Birthday to you again! Regarding the failure - by all indications, either you didn't put in the lemon at all, or a little. Without lim. he doesn't play acid at all! Yeast, I add what is at hand, and these are usually our dry Lviv. But it doesn't matter, the girls tried it with live yeast. The only thing I don't know about instant ones is that I don't have them. And I brew malt simply. When the water boils, I pour in sugar, chicory, lemon, 2 tablespoons of malt and a couple of branches of mint. When it boils, I throw away the mint. I cool the water and add yeast. Foam or white bloom appears on the surface, I put it in the cold.
Zhanik
We use kvass all the time. We chose the proportions for ourselves. In the evening, in a cartoon with an open lid, I boil 3.5 liters of water, plus 300 g of sugar, lemon a little less than a teaspoon and three tablespoons of chicory. When it cools down to room temperature, half a bag of Saf-moment yeast, and leave it until the morning with the lid closed. In the morning - bottle and refrigerator.
Thank you again for such a gorgeous recipe for a delicious drink.
nila
Zhanik, Natalia, and thank you so much for your pleasant review! Nobody has ever brewed kvass in a slow cooker.
Zhanik
Quote: nila

Zhanik, Natalia, and thank you so much for your pleasant review! Nobody has ever brewed kvass in a slow cooker.
Nelya, I don't have a stove in my dacha now. Only gadgets. We have to get out. Your husband respects your kvassik very much)))
Podmosvichka
Quote: nila
Regarding the failure - by all indications, either you didn't put the lemon at all, or a little.
Nelechka, put it according to your norm. I tasted just right for the acidity. It had no foam on top, but when it was poured into the jug, the foam was on top and hissed. I threw in the raisins.
I'll wait until tomorrow, see what and how. It's a pity to pour it out, it smells too delicious.
strawberry
Zhanik, Natasha! Is it suitable for okroshka according to your cooking method?
Zhanik
Quote: strawberry

Zhanik, Natasha! Is it suitable for okroshka according to your cooking method?
Natul, I will not tell. I am more than indifferent to okroshka. But in my opinion, this is very close to the Soviet kvass from a barrel. Even my skeptic dad said so. I am a fan of beetroot soup from cold soups. But only. Kvass is a drink for me.
strawberry
Got it, thanks! I loved barrel kvass, I don’t know how much sugar was in it, but it’s delicious And here I pour it myself, it’s good for mine, but my eyes are sweet as I imagine a glass of sugar;
Wildebeest
I am a crow, made kvass in the country, walked as always with a bang, but without citric acid.
Now I am preparing water for the next kvass, but I will do it with citric acid.
aprelinka
nila, from my father low bow! the second summer I will make such kvass!
* kolyma *
This is my second summer with this kvass too. nila, Nelechka, thanks for such a wonderful recipe !!!
nila
strawberry, Natasha, I stopped making okroshka on kvass long ago. My husband likes okroshka on serum, so I only have okroshka on serum. But from childhood I remember my mother's okroshka, and she was always at the kvass store. I would just make kvass for okroshka with less added sugar. We do not welcome okroshka sweetish. I put a lot of sour cream into the whey, and add lim. juice or k-that, necessarily mustard and horseradish in a jar. And sugar is only 1 tbsp. l.
Wildebeest, Sveta, Happenes! The main thing is that it is surprising that even without the lion you drank that kvass, and it suited you. Now you will try with lim. to-that
aprelinka, Elena, a rare man will refuse such kvaska. Especially in the heat, in the country! I taught mine, and now he can easily, in between times, cook kvass!
* kolyma *, Tanya, thanks for not forgetting to unsubscribe! I am very glad that I like the recipe. And is in demand among your household
Wildebeest
nila, Nelya, I've been making this kvass for the third year already.
I did it with lemon juice, with citric acid, and suddenly it was empty.
Svetta
Nelya, I also constantly thank you for this kvass, well, very tasty in the heat at the dacha!
nila
Svetta, and at the dacha, and at home the heat And this kvass saves like a magic wand! We don't get drunk with compote, you can't get enough bottled water, but this kvass is always at hand! Drink with pleasure!
Lesya81
Very tasty and easy to prepare kvass. I do the second year at once a bucket of 10 liters. We have enough for 2 days. The main connoisseur is 1.9 years old, drinks better than compote. So thanks from the whole family. I have already distributed the recipe to all relatives
Natashkhen
Huge thanks for the recipe!
It turns out very tasty and sooooo simple!
I put 300g of sugar at half the norm - for me just right
I am NINA
I also thank for the recipe. I did it several times, and yesterday with raw yeast and liquid chicory. Did it late in the evening, did not wait for the bubbles to appear. But just in case, I put the jar on the plate. I got up at night, quietly. Well, okay, I think. And early in the morning, at about five, I decided to put it in the refrigerator, I looked, and in the plate it was kvass. I waited until I fell asleep and ran away a little, but I never saw the foam. And the kvass turned out to be great, thank you very much again.
Podmosvichka
nila, Nelechka, and I repeated
I took 190 grams of sugar for half the serving, half a tablespoon of chicory and half of the powdered malt. The malt did not dissolve, I had to filter it through cheesecloth.
No foam, but there were bubbles, it played well
Kvass like from a store barrel (quick kvass)
Kvassok is just super, so delicious
I played in the fridge for a couple of days and that's it, I insisted.
My no one became, I drank for almost a week.
In the first two days, it was in my head. Forgotten feelings, I have been without alcohol since 2011.
Now I will have an alternative to children's champagne for the new year
I thought about buying an alcohol meter, maybe I can't. Medicines do not fit with degrees in any way.
Smile
nila, Nelechka, and I was honored ... I almost stood in the refrigerator for a day, only now I remembered ... Tried it - it's delicious ... my husband appreciated the Sahara poured 0.5 kg, but you can reduce it, but I would add chicory, or better malt for richness ... my chicory is weak
Thanks for the recipe, this is better than compote
Yuri K
Worked out for himself the rate. On a 3-liter jar, two tablespoons of chicory, 6 tbsp. tablespoons of sugar, lemon 2 sachets of 2.5 g each, yeast - a teaspoon. I fill it with filtered water and in the hellish heat (now we have it under 35-39), on the balcony and even hotter !!!
Rusalca
Nelya, I finally did too! Wonderful kvass !!!!! Thank you so much!
Wildebeest
I make kvass at the dacha systematically. I store it in the shade in a bucket of cold water, which I change periodically.
And my over-grown daughter made kvass, brought it into the house, the kvass fermented and exploded.
I can imagine the scale of the consequences.
Made kvass in the city. The 1.5 liter bottle was half full. I put the bottle on the table, unscrewing the cork, and looking out the window myself. The bottle tore out of his hands, fell on its side and splashed in all directions. Cleaning was also enough.
So carefully open the finished kvass.
Alexey 123
Hello. Thanks for the recipe, kvass bomb. Please tell me: my kvass turned out to be rather soft. Lacks sharpness. You drink shop kvass like Pepsi Cola, so to speak sharp. What should be added more to get this effect? Thank you in advance.
Wildebeest
Alexey 123, did you forget to add citric acid?
If added, then perhaps the kvass has not yet been infused to the desired condition.
Alexey 123
I added citric acid, one teaspoon, even with a small hill. Kvass has been standing for a day. Maybe two tablespoons of citric acid?




Or 3 spoons.
Kalyusya
Or a raisin.
Yuri K
Kvass in the open state will never be cheerful. The accumulation of carbon dioxide is necessary. After several hours, I pour it into plastic 1.5 bottles and let it stand in them for another couple, three hours. And yesterday I forgot to put it in the refrigerator for the night. In the morning I saw the bottles inflated like a drum, quickly put them in the refrigerator. This kvass turned out, just a miracle!
Alexey 123
Many thanks to everyone for their help and recipe. Figured out what the problem is. It just had to be very chilled. The colder the more energetic (more cheerful). Kvass is very delicious. Thank you very much. By the way, the people here are nice too, which is rare in our time. Thank you.
Wildebeest
kvass
Volgas
nila, Nelya, I am reporting and thank you very much for the kvassok. So I got hooked on him. Today I did it for the third time in 7 days. True, I do it from 2.5 liters. I drink alone. I treated my mother and she really liked it. Tomorrow I'll go and do it for her. And moreover, she boasted to her husband such deliciousness. He asked to send him a recipe. So now in Chukotka they drink this kvass. Thank you so much!
Kvass like from a store barrel (quick kvass)
Kvass like from a store barrel (quick kvass)
Cook
Quote: Rusalca

Nelya, I finally did too! Wonderful kvass !!!!! Thank you so much!
Rusalca, AnnaDoes this kvass have degrees? Can you drive after it?
Rusalca
Igor, if the kvass stands for several days, then the degrees are definitely there! I somehow stagnated for a week, so my husband said that with such kvass no beer is needed
Cook
Quote: Rusalca

Igor, if the kvass stands for several days, then the degrees are definitely there! I somehow stagnated for a week, so my husband said that with such kvass no beer is needed
Rusalca, AnnaThank you, I already put it yesterday, today I will try, but instead of chicory I added instant coffee, and before putting it in the refrigerator I added raisins for sharpness !!! I tried it, sharp kvass with sourness, I didn't add much sugar, but I put a glove on the jar, it puffed up and took off !!! In short, cool kvass and fast !!!
Rusalca
I pour 1.5 cups of sugar per 5 liters. Otherwise, we are very sweet. And the kvass is really gorgeous!

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