As I promised to keep you updated on my kvass creation, here you go, but I am sorry about the delay...
I wanted to give you more details as the kvass was still fermenting over time and became even better after 2 weeks! In my opinion, the recipe called for too much sugar. The drink is supposed to be more tart than it was after 3 days of fermenting, and it was supposed to be fully ready to drink. I guess it is a matter of taste, but I like my kvass more tart, more carbonated. So, after the 2 weeks, the sugar was consumed by yeast and the kvass tasted outstanding!
My conclusion for the next batch of kvass:
I will decrease amount of sugar and put a bit less honey. As I did this time, I will put more raisins, than the recipe called for, adding more carbonation. And I think I will also use more bread, to make kvass even more flavorful! I will not attempt to taste it before at least a week.
The original recipe is at www.gourmentineblog.com, but the website is under construction, I just checked it.
here is my take on it
500g 100% rye bread
50g 100% rye starter
2.5 liters of water
Upto 1 cup of sugar, but I would put even less
and 2-3 tbsp. of honey
Dry up the chopped bread in the oven (make sure its fully dry and caramelized a bit)
Cool the bread down and pour warm water over it (upto 130F), just to cover. As the water is absorbed, add more water and leave for overnight. In the morning, strain it, at more water to bring it to 2.5 (or if you want to 3 liters) and add sugar, honey and starter. Mix well! It will take another minimum 8 hours to show the nice foam on top. When it is ready, strain it again and pour in prepared bottles and add a few raisins in each bottle. Make sure to fill just 2/3 of each bottle. Close them tightly and put in a fridge for at least 3 days, but for me, it should be at least 1 week or more. Enjoy!
Happy baking!
I saw your previous post about wanting to try to make kvass. I googled around a bit for some background, and then still curious, I asked my office mate (who is Georgian) if he was familiar with the drink, and he was. A week later, he brought me a 2-liter bottle of it try. I actually really liked it! It was nice and carbonated, flavorful but not too sweet. A really nice alternative to ordinary soft drinks.
Really interested to see where you go with this!
I am so glad you liked it! It's a pretty unique taste, it'st it? You can also ask your Georgian coworker about Georgian cuisine, different sauces, deliciose spicy meals, delicious Georgian red wine, one of my favorite - Kvanchkara, mineral water...
About kvass, as I described the recipe and my experience making kvass, you can try making it, because honestly, it's not complicated, just takes some time, and well worth the effort!
i used my own rye bread that I baked, and specifically for the kvass, i built the rye levain based of my whole wheat starter. I made it in 3 stamps, gradually changing the feeding to be consisted of only rye flower.
My parents vislisted me and tried kvass and really liked it too!
hope you make it and enjoy! :-)