How to make Kvass - Cooking with Boris

Buy Boris merch: www.borismerch.com/
Boris shows how to make kvass out of black bread and raisins and cheeki breeki.
Kvass is a fermented drink popular in some slav countries and Baltic countries. Pretty much tastes like apple cider mixed with light beer.
Also good for cure hangover.
Ingredients:
1.5L / 50oz water
1/3 cup of raisins
1 teaspoon dry yeast
100g / 3.5oz sugar
two slices of black rye or pumpernickel bread
1 lemon
hermetic jars for storage
(unground coffee beans optional)
Support in Patreon:
/ lifeofboris
I make funny cheeki breeki slav videos of gaming and cooking.
Slav squatting is in my blood and semechki in my hand.
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Like it if you enjoy it, share it if you love it.
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Enjoy!

[@pleasebecomefunky8826]

"Clean it as hard as you clean your browser history" Good quote, Boris

[@Tatiana-jt9hd]

KGB OPEN UP

[@divine_wind296]

ur name vadim???

[@andrj8844]

i dont clear it.

[@carterrissmiller2510]

what 's my name the names Incognito Incognito Mode

[@theretrosaba7801]

Ur a western spy named Gordon Ramsay.

[@havoc3742]

Babushka is not italian spy, Babushka is retired KGB agent, who just happened to pick up jars whilst servicing target in italy.

[@ScurvyBoi]

Babushka tried to kill old idiot Mussolini

[@emootwo4600]

Ahh yes my friend you understand

[@aaaadupachujchuj]

@@schmittyday5288 dont even try to claim our country

[@naomificagna]

I made those jars, great use of them boris

[@gatto0267]

Io ITALIA Spy ci hai ci cosa contro la pizza!!!!?????

[@burnedbread4691]

7 years later and I still make kvass every month... Thank you Boris, you have changed my life!!

[@bowie570]

Haha, the combination of your channel name and the fact that you make kvass is cute 😊

[@voxstulti6262]

By burning it, is that the blackest bread you can find? 🤣

[@burnedbread4691]

@@voxstulti6262 unironically yes, burning Finnish rye bread in a toaster makes for great kvass base!

[@hebleh5771]

He is actually the reason why Im into homebrewing

[@Wulfjager]

how do you get it carbonated without the jar exploding?

[@jeanstarnes4551]

"Babushka is an Italian spy" Top 10 most unexpected plot twists

[@johnlorenpelayo]

When Kvass is solid Hardkvass.

[@moresupervivenciaespanol1369]

HARDBASS

[@sandynairne3917]

Ay blyat DJ blyat man

[@brunobucciarati834]

@@moresupervivenciaespanol1369 hardkvass*

[@maxmuller8633]

ChEeKi bReEkI

[@slashslash501]

When kvass is solid its just bread

[@geccome]

"Wait, what is this? 'Made in Italy'... Babushka is Italian spy! NOOOOOOO!" Reaches for the italian coffee beans

[@123ssecret]

Wait until Boris figures out Italians designed the Kremlin.

[@Mitzkal]

Fatti furbo, cretino.

[@mikk9035]

Gabriele Agostini lol

[@tentifr]

Non potete scappare

[@SergeyPRKL]

This is funny because it is actually true, the italian mafia is expanding east.

[@enricofermi3471]

For anyone still wondering - no, you can't get drunk on kvass - alcohol content is too low, your stomach isn't big enough (unless you're a competitive eater of some kind); no, you can't taste alcohol in it, even without lemons; yes, it is safe to drink for kids.

[@Ilikebunnies-metoo]

Unless you put honey in it and let it ferment for a couple of months

[@justragequit7078]

@@Ilikebunnies-metoo how much honey should I add ? Sounds good

[@Ilikebunnies-metoo]

@@justragequit7078 about the same amount as the recipe (or 1/4 cup, which is a little more)

[@justragequit7078]

@@Ilikebunnies-metoo thx I appreciate it

[@Ilikebunnies-metoo]

@@justragequit7078 no problem

[@SefDzoni]

3:17 "If You have done everything correctly then your home may just smell bit like the worst smelling tea ever made." That's the most correct sentince I've ever heard. Trust me, if you are gonna make kvass in distant future, you will understand.

[@Preciousrandogoods]

I made some a while back and my kitchen didn't smell horrible but like a stew was being made.

[@sheepymendez6187]

Wait so does this actually have alchohol in it

[@SefDzoni]

@@sheepymendez6187 Yes, but only few %

[@sheepymendez6187]

NJICA25 is it a dangerous amount

[@SefDzoni]

@@sheepymendez6187 Ok, so You obviously know nothig about alcohol. Dangerous amount would be if you drink 5 shots of drink that has around 60% alcohol in it, but only because you would get drunk very fast. Lethal dose would be around 1 liter of pure alcohol. So if you drink total of 10 liters of kvass in one go you would get drunk, and if you drink ~45 liters of kvass in one go, you will die. So dangerous amount would be 20 liters in one go of few % alcohol drink.

[@Victor-wh1od]

Actually my jar turned into a tsar bomba. Kvass everywhere in my kitchen. Blyat.

[@parampoparam]

Use medical glove instead of cap.

[@KilledDebtor]

@@parampoparam no no, it didnt work, try beer bottles with a special corking tool. You need to create pressure so that the kvass becomes carbonated. Well, or use high quality cans like Boris.

[@slipdip-gaming-djing-vlogs7015]

Ive just read on another comment that if you open it everday just for a couple seconds to release the gas you should be okay

[@derekbrogan4241]

Burp it

[@Misha-dr9rh]

Always be careful with shit like this. High Pressure+Sealed Container=Bomb.

[@patka9280]

He's slav, he can cook, he has his own beautiful car, he's a little bit crazy and he has dat amazing slav style... Such a perfect men to squad with!

[@willkriegforkartoffeln4878]

You are officially the first female I have seen on this channel. No joke blin.

[@0RbIt1000]

Patrycja Kulpowicz he is the alpha male and certified squatter

[@mariusmeiser8360]

You mean BLYATIFUL car XD

[@henrydenis7781]

Patrycja Kulpowicz are you single ?

[@Biltrax2]

I have same car and it plays hardbass as well. I pick you up at 21:00, is that good? Yes I guess it's good, see you at 21:00.

[@ghilliem.g.5824]

top 10 tutorials to watch during quarentine

[@ethansmith9065]

They're all on this channel

[@yoboiblayz3]

Is the top 100 all him?

[@howisitfliping713]

Yes comrad

[@hottoh9171]

"1 year ago" Dammit

[@sodapop0540]

@@yoboiblayz3 yes

[@theholyaxolotol898]

As an italian i am VERY proud of your Babushka

[@nutsakq4103]

I'm not Italian but I am still very proud of Babushka

[@martinschmelzle4864]

So, after making KBAC like 6 or 7 times, here are my tips for creating a slav miracle: -Choose your bread carefully. The bread you use greatly determines the taste. The darker, the heavier the taste. -When Boris says "toast it to Chernobyl", he actually means it. Turn the bread almost black. -Dark bread has the tendency to fall apart in the toaster, which is pizdec. Use a pan. -When operating on the bread cocktail, add caraway and whole pepper balls for improved spiceyness. -Replace the sugar with honey. This does not only improve the taste, no, honey can also ferment (as is done in honeymead). With honey, you can actually get drunk on Kvass. -Do NOT use a jar like Boris does, or a bottle with a swing top. They ferment very slowly. Professionals use a special device for this (which I cannot afford). -Instead, use a glass bottle with a screwtop. Because you can regulate the pressure in the bottle, you can speed up or slow down the fermentation process. -During the fermentation process, A LOT of pressure will build up. Be aware of that. -When you start fermenting, add more than a few raisins. They speed up the fermentation (my record is 6 hours for the fermentation!) and when it is done, they taste delicious.

[@jerichosamurai]

Молодец, товарищ! Спасибо.

[@qwertzu239]

how do you know when its finished fermenting?

[@martinschmelzle4864]

@@qwertzu239 I taste it. It purely depends on personal preference though.

[@nizzlenotes3892]

Thank you, comrade.

[@loicvarlot809]

@@barelyfree9427 Do you need to add more yeast if you add more sweet? If you want it to have more alc

[@tomerbr7044]

How can u think of throwing bread sugar and raisins into a bowl heat it up wait 2 days and then drink it Russians got the best ideas

[@EJ-rl4ir]

TONTER TEP hahha indeed my friend.

[@dasdasdus]

TONTER TEP and might i add even get a good result.

[@nickolaszuliy184]

Russian ingenuity. Also responsible for Kotlety, also known as something along the lines of meat, onion, pepper, and bread soaked in milk.

[@Raizzor18]

Yeast + Bread was actually how they made the first types beer.

[@arecestravi]

Slavs have also strange varieties of kvas like beet or apple kvas. Belorussians are so cool that they have Birch sap kvas. Uzvar, which is non-alcohol is great too. Espesially in winter. Also there are spotykach, yagodanka, varenukha, kalinchick and many-many others delicious alcohol things. Probably they was discovered when some ancient slavs spoiled a lot of products. But then they thought "No, курва, we will drink it!" And there was evening. And there was morning. And there was a hangover. At least here in Ukraine we think so. Another method of all that crap was impossible to come up)) *sorry for my bad english. I was squatting and eating salo during my english lessons in school.

[@filimartinez5360]

I remember making kvass, following his instructions to the T, and I got to say, it’s indeed tastes like cider but with a tingle of lemon. Good stuff!

[@looksirdroids9134]

*to a T You probably say "All of the sudden" as well

[@antoniocialfi77]

Me: *watches life of boris video at 11:35 PM, trying to settle down for the night* Boris: you will need black bread, yeast, sugar and raisins Me: *realizes I have all the ingredients laying around* *slav noises intensify*

[@thedoorman243]

*faint hardbass*

[@looksirdroids9134]

Dumb meme format is dumb. Stop being a fucking herd animal and come up with your own shit.

[@JetFalcon710]

@@thedoorman243 *_[Hardbass intensifies]_*

[@pissapalli3977]

thanks my parents are away for three days.. TIME TO MAKE KVASS

[@sethpaiz]

I’m coming over comrade

[@cloroxbleach5771]

Oh hi Denzel Richards

[@loltv6238]

Clorox Bleach lol

[@cavejohnsonstanaccount4635]

"Mom its just apple cider vinegar"

[@cloroxbleach5771]

LeDerpium Herpium *One hour later* "Mom i'm just apple cider vinegar"

[@Monkeywe]

I bet, somewhere in the US, there's a sneaky 16 year old making kvass and passing it as an "experimental Slavic tea" to his/her parents. Honestly, if I were still in highschool, this would have been a great way to make some money.

[@aidengoodes398]

i just did this but i aint selling this

[@michaelkaram]

that's literally what i said except i said it was a slavic drink you can't buy in western stores

[@BigBossTussBall]

I like my dog unshot by Alphabet boys

[@abluesweater6626]

lol i told my mom exactly what it is (i’m 17) and all she said was “eww” but no no

[@srenhaandbk7904]

Dude that's what i'm doing now. Sneaking it out to leak it into the roleplaying community of fellow youngsters who are too young to buy booze.

[@aheg737]

I tried this recipe, these are the results: -Nice beer, a little bit sour, seems like a strange version of a muscat -I fermented it 3 days, once a day I put the fermenting jar into warm water for 2-4h, I depressurized it once a day, and added the 1st and 2nd day a teaspoon of sugar, so to make my yeast happy I expected it to be, like many said, 2-4% of alcohol. This morning I bottled it, the following happened: Give it a taste. Good. Proceede to drink a little bit of it and eat all the fermented grapes (about 40 of them), because why not, why waste them. Drink like 33cc of it on half empty stomach, because it's quite good. Here I am, 15mins after, writing tipsy a comment under this video. I dunno what happened to my beer, but considering how much I drink usually before starting to feel the alcohol, this is not a 2-4% alcohol beer, for sure! I dunno how it happened but that's a very welcomed inconvenience! 100% approved recipe, thank you for sharing Boris!

[@razorknight92]

The extra day and the bunch of extra sugar probably helped make more alcohol, I would imagine?

[@ForeignWerewolf]

Same thing happened, its a great side effect

[@musicaljumbalaya9756]

Me living in a place where homemade alchohol is illegal: it's not illegal till ya get caught

[@starmarinrtur1493]

No shit stores sell it here to me even tho I'm like 15

[@100GTAGUY]

This probably has as much alcohol in it as kombucha does lol

[@johnkronmiller7312]

It’s not alcohol

[@starmarinrtur1493]

@@johnkronmiller7312 if you never get caught

[@pointofnooo]

Alcohol in kvass usually is about 2-3%. You need to drink few litres of it in moment to get drunk. This way is quite difficult, harmful and makes no sense.

[@jamesgarcia5268]

"you can use pan and fry them just little bit.... blyat... or you can use toaster and turn them up to cheronbyl" classic boris.

[@novapenisvideot5627]

James Garcia Chernobyl*

[@livedandletdie]

Alejandro Rodriguez *СУКА БЛЯТЬ It's Чернобыль Russian or Чорнобиль Ukrainian. Chernobyl Chornobil Not Chernoblyat, think of poor Reactor 4.. It is lonely it wants friends. Go hang out with it give it some Kvass or some Kompot or some Stolichnaya if you are really good friend. Maybe some Shashlyk or Buterbrod or Blin or Syrniki or maybe if you're really kindhearted, some Salat Olivier.

[@FreakyFred18827]

Russian Nuclear Plant, Not Some Weird Name

[@Oksana-ix6xq]

Ahahahhahahah

[@404cheeseburgernotfound5]

@@FreakyFred18827 wasn't it in Ukraine?

[@sircheesethethird6179]

boris: “get the blackest bread you can find” me: *throws bread loaf into campfire*

[@karolinkiehl4097]

i do not suggest to do so but ... you do you

[@yowennalcachupas9559]

@@fatkitty4207 kono dio ka

[@sandynairne3917]

Oy blyat

[@BalimaarTheBassFish]

I want to like this comment but as of 20:24 on 22/7/2020 there are exactly 666 likes :O

[@mariuskendra3868]

black bread has a different taste

[@robinwong1775]

Hey！I born in North West China, the place where is close to Russia,and I am very familiar with this beverage. Our people drink Kvass every summer. The taste of it is the chill and sweet memory of my childhood. However, when I left my hometown, I've never had a chance to drink it again. Thanks to this video, making it possible for me to make Kvass myself.

[@kim7990]

Wow your childhood drinking this?

[@MegasLagann]

got some kvass started, with a double batch. i just hope my western bread is made the same way, otherwise it isn't gonna turn out right edit: hot DAMN this stuff is tasty

[@sheepymendez6187]

Hey question does it actually have alchohol

[@MegasLagann]

@@sheepymendez6187 a fair bit, yeah.

[@sheepymendez6187]

tyler smith so is it not safe for kids I’m 11 so I want to know

[@MegasLagann]

@@sheepymendez6187 if you wanted to get some involved chemistry into the process, you could have an alcohol free kvass, but that would be too much work. though i will tell ya, the taste is fantastic

[@sheepymendez6187]

tyler smith how much work would I need special equipment?

[@williampichardo1485]

бабушка is italian spy? NOOOOOO!!!! **reaches for a bag of italian coffee**

[@ArtyTheta]

Boris is our best zpion

[@Wolfkin18]

TRAITOR! *opens laser stick*

[@BobtheHobo324]

Pedro Portela "The Duma will know what to do with you" "I AM the Duma"

[@nickolaszuliy184]

+Pedro Portela *gulag

[@Wolfkin18]

+Nickolas Zuliy blin cover blown.

[@gregorvviskieman9913]

Boris: **Hates western spy** Also Boris: **WESTERN F R I E N D S**

[@SuperBuildsInMC]

No problem with regular westerns, but biiiig problem with Western *Spies*

[@nyelbaig]

@@SuperBuildsInMC basically all westerners, but some are ok to squat around because blyat they all love their moonshine and kvass is some good ass cocktails

[@nobody-pr7fg]

These are our very far east friends

[@n.v5969]

not all westerner western spy.

[@wen4506]

Italy is Europe western. America is the western land of the free you damn commie

[@SquishiestBoi]

Psychiatrist: “Russian How-To-Basic isn’t real, he can’t convert you to communism.” как основной: “B l y a t”

[@netyimeni169]

Blyat your english-to-communism translator cheated you

[@byendlvl]

How-To-Basic isnt really translatable to russian so that just looks and sounds weird

[@mortimer687]

REDxStep How To Basic’s growling is just Russian bear noises, what do you mean

[@apchistuz]

why u used google translate its not work for us u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate

[@doomguy6714]

@@apchistuz he can use Google translate.

[@Hagunemnon]

Ahh, the video that not only got me into fermenting my own drinks, but making my own wine. My weekends thank you, Comrade Boris. My liver, not so much, lol. Also, keep an eye on your jars, my friends. Ideally, just lay a paper towel (or regular hand towel, if you prefer) on top, put a rubber band on to fix it to the rim, and just lay the lid on top. No detonation, and your yeast friends can breathe a lot more freely. Everybody wins!

[@Thomasalexandria29407]

Just a heads up to anyone if you decide to make multiple quarts of kvass it needs to be burped. I was in process of making 5 quarts and the glass jars i used blew up in my room. Plus side the kvass tasted awsome, down side is parents didn't like the entire house smelling like warm kvass. 10/10 will make again

[@ivar185]

A little late maybe but how often do you think it should be burped?

[@PlasmaOne]

Were you using fermentation grade glass? Big difference.

[@Mikey-ym6ok]

@@ivar185 twice a day

[@ethanbrenneman4227]

@@PlasmaOne where do I find this fancy glass of which you speak

[@kazibazi]

@EVOlution Production Studios In Europe we get to drink earlier

[@bobington1538]

Deeply in the night Slav is making Kvass squating there in his Adidas

[@Marek21SK]

Masrecht Sk squating*

[@lucacanton49]

squatting**

[@Marek21SK]

yeboi​ Gimmie da pussi b0ss!*

[@lucacanton49]

Marek Huska get in line, scrub*

[@Airship007Johnston]

Is good

[@starleafe3970]

Ah yes. thank you boris for giving a recipe to an alcoholic drink to the internet without getting age restricted. That gives off some true slav energy.

[@user-mj4pp9hi3p]

It's not strong, and in Russia its not even considered alcohol. We have several fermented drinks here that are popular, and sold to both adults and kids, kvass is one of them. Second most popular would be Kefir, also has some alcohol, but they even serve it in school and kindergarten cafeterias

[@tuckermarkson6580]

​@user-mj4pp9hi3p if you switch the sugar with honey, use brewers yeast, and use a screw top bottle while burping you could probably get it pretty strong

[@tuckermarkson6580]

​@@user-mj4pp9hi3pthis was 2 years ago my bad 😂

[@starleafe3970]

2 years of letting that comment brew

[@memeslol3361]

The pure joy that enters boris' voice when he say kvass

[@damnlemons5331]

I love that he's fridge is filled with stuff he made himself :D

[@MarcinM1]

No. I see there only Polish majonez.

[@damnlemons5331]

Marcin M. nevermind,I'm blind

[@bajszosjozsef4850]

You're blin

[@damnlemons5331]

Black Ursus József blin d... as slavs say it

[@JohnLloydDavis]

Yes I saw that. Does the majonez have different recipes in the various Slav countries? Does Helmans change its recipe for Slav taste?

[@Rolfwar]

Italy making quality Babushka accessories since 1861 ^^

[@thenotorious4464]

Diesel Ka In Italy we use that recipient for fruit jam or vegetables under oil

[@aestetichs3174]

THE BEST CHEEKY BREEKY PORCAMADONNAAAAAAAAAA

[@chevaliere6185]

I Nabbi in Poland we use that to store everything lol

[@thenotorious4464]

A E S T E T I C H S DIO PORCOOOOOOOO

[@aestetichs3174]

GESU SONO TROPPO CANE

[@ThetruemeK]

I have this ritual after a night of partying: next day I spend on the couch and watch the entire Cooking Life of Boris playlist while carefully rehydrating my carcass. There's just something so comforting in your cooking videos ❤

[@Cannon6969]

I found this channel in High School with my friends. I remember this video being a brand new post on this channel, and after 7 years I still use your recipe every time I make kvass.

[@emecars]

Boris is one of those guys that you literally can not hate

[@trentonray8716]

@Lorenz Gerdom I am sorry to hear that, my mom loves his cooking videos even if he 'swears too much' ;)

[@Prismate]

yet some people still do why? some people are bored out of their mind and just want to see the world burn.

[@Blockistium]

@Lorenz Gerdom I'm so sorry

[@juliansiefert2330]

Ingredients: 1.5L / 50oz water 1/3 cup of raisins 1 teaspoon dry yeast 100g / 3.5oz sugar two slices of black rye or pumpernickel bread 1 lemon hermetic jar(s) for storage 1. Boil 1.5L of water 2. Burn the bread in toaster 3. Rinse a couple of raisins 4. Put raisins, lemon slice, and bread in pot 5. Cover and let sit for at least 3 hours 6. Scoop out big stuff and strain small stuff 7. Add a few new raisins and sugar 8. Add teaspoon of yeast 9. Pour into hermetic jar(s) and leave in warm spot/warm water for 2 days 10.Strain fermented Kvass through clean kitchen towel into another clean jar 11.(optional) Add lemon juice to second jar 12.Refrigate and enjoy!

[@emunilsson1559]

I have access to multiple kinds of yeast so I need to ask this. Is this bakers yeast or a specified ale or wine yeast ?

[@juliansiefert2330]

I used fast rising yeast and baker's yeast and both worked fine.

[@emunilsson1559]

Thanks!

[@arthurvilella5425]

When you say "let sit for at least 3 hours" you mean letting the water get cold or continue to heat it ?

[@renaw8638]

Bless you

[@leoavstrin1248]

Told my American friend that Russians drink carbonated bread water, he thought I was joking. I'll show him this video

[@radfatdaddy4169]

I don't know why he wouldn't believe that, all beer is carbonated bread water

[@leoavstrin1248]

@radfatdaddy4169 you must be drinking bud light

[@radfatdaddy4169]

@@leoavstrin1248 Nope, Bourbon. Beer is for horses, women, and Eurotrash.

[@leoavstrin1248]

Then why are you watching videos on how to make it?

[@radfatdaddy4169]

@@leoavstrin1248 Is Kvass beer? Seems more like a soft drink to me.

[@Feledwards]

This may be the greatest recipe tutorial I’ve ever watched. Thank you Boris.

[@snostalgics]

i'm italian and i can tell you that babushka is an italian spy 😂

[@phoflex]

1950's nostalgics ahnui cheeki breeki babuschka

[@nikola1389s]

1950's nostalgics anche il suo caffè è una spia xD

[@snostalgics]

xD

[@federicoruffini7513]

1950's nostalgics ne ho bevuto di kvass

[@raidzor5452]

1950's nostalgics Io sono russo e abito in italia. Бабушка это я блять.

[@Enzioxdd]

Boris: Babushka is Italian spy. NOOOO!!! Also Boris: **Picks up Italian coffee beans 5 seconds later**

[@GabrielWarlock]

Lolz, I almost died there 🇮🇹

[@JanKowalski-un6kf]

Stays in family...

[@Itsprincesweets]

It won't grow in syberia blyat

[@zKBTuran]

NOOO

[@trollege9618]

@@Itsprincesweets it grows from the small balls of the capitalist pigs living in the gulag

[@BharodKulltu]

This is like my 7th time watching this video, and it's still not gotten old. I also still have not gotten balls enough to try this recipe. Never change, Boris. Пока!

[@juuppi]

Around the time of you posting that comment, I tried making my first "kotikalja" (=finnish equivalent for kvass) from an extract and dry yeast. Tried making it a bit stronger but the yeast decided not to do its job. I guess this could've been prevented by making a yeast starter. Then I made a bread kvass pretty much with this recipe but added extra sugar and yeast and gave it a good bunch of days to ferment. Also made a few liters of it, not around 1 liter like boris did. Was really nice to get drunk with that! Instantly home-fermenting drinks became my hobby and I've pretty much made some kind of an alcoholic drink every week after that.

[@gbh1135]

@@juuppihi! What should I do differently to keep the alcoholic content down and make it safer for kids? Ferment for only a day? I’m not sure

[@juuppi]

@@gbh1135 Ferment only for a day for primary fermentation as you said. Then do secondary fermentation in a bottle in the fridge for a day. It should be very good tasting, at least in my experience, even though I've only used malt extract for minimal-abv kvass.

[@88WhiteRhino]

Top tutorial ever Kvass is amazing! I was curious how stinky bread tea would be good but I just finished mine and it turned out really tasty I still have 3/4 a gallon and I'm already thinking of starting the next batch!

[@GoodRogue]

A word of advice from a fellow Slav - when you pour the boiled mixture into the jar for the first time, make sure you leave some space between the mix and the lid. Do not fill the jar to the max, or there's gonna be kvass all over the place - unless you have some really tough glassware. Accumulating fermentation gases tend to make jars and bottles explode and the smell stays for quite a long time. Stay safe out there!

[@iosportal5105]

BORIS I MADE MY WHOLE SCHOOL TURN SLAV BLIN

[@Max-yw3jp]

Kim Jong un you mean Korean? Right?

[@TheGhettoTopHat]

Kim Jong un so North Korea is Slav now?

[@sasjadevries]

Alright Blin, someone calls himself Joseph Stalin, someone calls himself Adolf Hitler, and now there is Kim Jong Un. ^They all post comments of the same sort, to the same videos. Is it perhaps one person that has several accounts? ----- The only thing is that Joseph Stalin replied "it's 4 am", at the moment it was 4 am in the Ural mountains, suggesting that he lives in country with Яussian Timezone. Kim Jong Un made his school turn slav blin, so he doesn't live in cheeki breeki country.... hmmmm..... Блядь.

[@Quazelraey]

You have done great job, comrade

[@osmacar5331]

sasja de vries what's next? quibop of beglesberg, or ramjamfurdburgerthethirdburger

[@Liam-ir6xm]

Made this one day, drank 4.5 liters of it, got plastered and fell asleep in the toilet for 45 mins XD

[@peterkonc8168]

I like your cooking videos Boris, especially your "pocket" army knife. I started with few fermentation projects few months ago. Never tried kvass before and I actually knew, that something like beet kvass does exist. However, I tried your recipe. I never made or drunk any kvass in my life until yesterday. No doubt that I will make some more in the future, so thank you! На здоровье!

[@jimmothypakistan5223]

BABUSHKA IS ITALIAN SPY NAOOOOO

[@erebousde]

Gnome Chomski *eats Italian Lavazza coffee*

[@aplasticsoldier9130]

Millenium you mean: wake up!!! bean.

[@iambecomechaos]

Babbusca Rossi to steal slav cuisine

[@armandosorrenti6376]

Gnome Chomski hey, what do you want? I'm Italian and I love KVASS

[@jimmothypakistan5223]

that sounds like something an italian spy would say

[@zxHenrixz]

Boris should be peace negotiator between Russia and NATO

[@the_kovic]

"Oi, shut the fuck up blins, let's have some kvass."

[@user-bfg9000]

Henri S. Sounds great

[@BGAT100]

YOU SIR DESERVE A GOPNIK AWARD

[@piggybackveteran8610]

everyone gets a gopniks award, he will be sharing them like opera

[@kyleshepard3139]

no! you must earn Gopnik award blin. every Slav knows that. you are not Amerikanski spy, are you?

[@Pax_Luca]

I followed this recipe exactly and MAN! I didn't know i could make a drink so tasty, but with some gopnik guidance, here we are! I absolutely love this, thank you boris for showing the way! ❤

[@gasmask1915]

I know this comment I really late but I wanted to say thank you boris for making amazing content both for the laughs and recipes, I have just made kvass for the first time and I have made your piroshkis multiple times and my family loves them! Your awesome and thank you for the content!

[@eliabuoncompagni1899]

Roses are red Violets are blue The jar is Italian The coffee too

[@manictiger]

The best coffee comes from Syria. If there isn't Sarin in it, it's not real coffee. I kid, but seriously, it is called ARABica for a reason.

[@cream_pieluver]

Noooaah!! Spy's everywere

[@francy8524]

but coffee comes form america

[@francy8524]

Colombo import them form America to Europe

[@superCattaz]

Lavazza makes a great blend though. I've tried a lot of coffees from different countries and for a consumer-viable, well-known-brand product, it's one of the best.

[@sticklegend5]

Comrade Boris, my Kvass is in its nice warm place starting to ferment now, hopefully in a few days I will have some glorious Kvass to drink. Update: The fermenting and cooling is done. My first foray into Kvass was a success. Blyatiful.

[@miguelvidal931]

username not relevant

[@seththesheriff1275]

Good job comrade.

[@josefmengele4078]

Got

[@andremerrick4925]

Adequate work comrade now do this on such a scale you have 12 bottles worth of it daily then share with other comrades

[@devinunderwood9535]

Just tried my first batch after letting it chill for a while. I can say with certainty that this will become a common drink in my house. I love it, my Fiancé loves it, and even my parents have asked for a few jars.

[@torycharles3464]

Already on my 3rd batch and loving it. Very strong for so cheap. Thanks boris

[@AloTiV2]

^ And clean your jar as you clean your browser history ^ XD

[@fartsovschik]

I saw tourists and football fans that was in my country (Russia) in Rostov-na-Donu city at 2018. They stood by the barrel of kvass, bought a glass after a glass and did not get drunk. They asked me "What a strange beer? We drink it and not get drunk".I told them, it's non-alcoholic russian traditional drink.

[@tarkanbashllari1627]

Non-alcoholic by your standarts bc tbf it is lightly alcoholic (about 1.2%). Basically to get drunk on kvass you'll need to either mix it with vodka or drink a fair shit ton of it.

[@thedoorman243]

partially true

[@darealmrog]

​@@tarkanbashllari1627I once drank like 4L and was a little tipsy. Hard to get drunk unless you pack it with sugar

[@slatevalleymountainman]

Ive made this so many times since seeing this. Sourdough bread with lime is also good. Thank you Boris!

[@DarrenStortz]

Show Boris we still are watching these videos in current year. I've made pelmeni and kvass multiple times following his recipes! Once I tried with Pumpernickel bagels...it was not so good.

[@cvc99]

Found this channel a wek ago. I want to marry this guy. It's awesome!

[@filipprucnal]

More like Slav God

[@InternetTAB]

back off bitches, he's mine

[@davidzang7197]

Well I actually got drunk once for drinking too much of this - so I lowered the sugar from 100g to 80g (1.5L water) and 3/4 tb yeast for 36hrs fermentation. Also the best fermentation place is your DISH WASHER. Turn the plate warmer every 6hr and it can make the fermentation so much faster. And do remember to keep your kvass in refrigerator for day or two. This is very important, since the taste of yeast isn't so well and sometime isn't healthy to you. You need to give them enough time to be deactivated and to be precipitated down to the bottom of your glass jar. The sediment is also known as "lees" in the professional wine-making. Homemade Kvass will still contain lively yeast and yeast won't die even after you've chilled your kvass for day or two - they will still produce alcohol just much slower. So, Longer the kvass "aged", more alcohol it contains and stranger it tasted. And I found the kvass that chilled in refrigerator for 24hr-48hr is the BEST kvass I've made. Very light and very refreshing! Last but not least - if you had successfully made Kvass (means you had done it, drank it and did get diarrhea or something like that), you have been stepped into the world of fermentation. The next step will be homemade beer, wine and moonshine - even a small brewer.

[@j_freeman3230]

the amazing sciene of zimurgy!

[@jullevv]

How long can you store it away (like on a shelf or in the refrigerator) before it becomes dangerous to drink?

[@j_freeman3230]

Freezing could help. Freeze it and lift off the ice. Since alcohol wont freeze at that temperature whats left is the alcohol

[@potassiumnitrate5817]

@@usualrain7082 No. It could die if you take it from a very high temperature and then you take it to a cold environment. Is the same that pasteurizing milk, beer, etc.

[@bluzdagger7328]

Dude this stuff if done correctly can get you drunk as hell

[@Hansgp1000]

Boris! I followed your recipe, and the kvass I made was a taste of heaven. First time tasting it, was a piece of slav heaven. Thank you!!

[@mrdoh450]

In poland we are calling it literally "bread acid"

[@cloroxbleach9222]

"Blackest Bread" -Cooks with mouldy bread-

[@Rebasepoiss]

There's no mold on that bread.

[@BobtheHobo324]

Rebasepoiss he means that when Boris says to use the blackest bread you can find, he decided to use moldy bread because it is black like Boris said to look for

[@OatmealTheCrazy]

It depends what kind of fungus you get. www.madnessmomandme.com/wp-content/uploads/2011/07/mouldy-bread.jpg

[@TheLastPhoen1x]

I think if you cook mouldy bread you may get penicilin-like thing that will kill the yeast.

[@OatmealTheCrazy]

The Last Phoenix The yeast already did its job if the bread is a loaf. Plus, yeast is a fungus, not a bacterium. Penicillin doesn't really do anything to it.

[@SolitudeofAlanna]

Damn, I definitely must do this.

[@DamirAsanov]

use Blin not Damn.

[@miau5365]

When una youtuber que te gusta comenta en un video de otro youtuber que te gusta LMAO

[@cranberry6pointOh]

Did you make it? How'd it turn out?

[@fatnstupidstreams5959]

Solitude of Alanna Your not old enough to drink

[@MoonchildOfDarkness]

FB I + *You're* not old enough to spell.

[@byne2347]

I just found this channel and I'm very excited

[@sphinxyo7247]

this man reminds me of when i was back in croatia, but now i have to live in ireland because of my dad. thank you man for bringing back the memories or i would have forgotten.

[@scramblesthedeathdealer]

Do not, I repeat, DO NOT ferment this in a closed Ball Mason jar... unless you want to make an alcoholic glass grenade. Don't ask why I know this. 🤕

[@azurebreeze.]

That's the reason why he only let it go 2 days and cut the fermentation

[@scramblesthedeathdealer]

@@azurebreeze. my second batch ever exploded around day 2... maybe 3. I now use a nitrile glove (with a small hole poked in the tip of the middle fingerfinger) rubber banded to the container I'm fermenting it in. Works well.

[@azurebreeze.]

@@scramblesthedeathdealer I usually just use balloons and pre-made containers for water, juice, etc that the liquids I'm using to ferment already come in... Cant get more sterile than that! But I'm sorry to hear about your lost ferment. :(

[@parzival6625]

@@scramblesthedeathdealerso you just get a jar and put a latex glove over the top with rubber bands?

[@slavicslavman]

Read my above comment

[@Careonovam]

instructions unclear, ended up with a jar full of vodka.

[@twiningsirishbreakfasttea3826]

You say this as if it is a bad thing.

[@ghostnoise1711]

You were making it from kartoshka instead?

[@burner1734]

Ah blyat! You used potato bread, not rye bread!

[@theharbinger2978]

EVEN BETTER!

[@Taniachi_Fractal]

That's not just vodka, that's SAMOGON

[@tremeschinion9420]

making kvass isn't just a hobby, it's a LIFESTYLE

[@TheRetiredPanther]

It is true. When you have a typical Russian summer outdoors, with its +45°C, and some job just done (perhaps outdoors, too), then a bottle of kvass in your fridge (of course, a barrel of kvass in your kitchen is even better) is not a lifestyle but a savior. Add the “okroshka” (a cold soup made of boiled vegetables, meat, eggs, fresh green onion and radish, mixed with cooled kvass, sour cream and a bit of horseraddish) to a total count, and, yes, kvass will be your lifestyle when all around is melting away!

[@paytahblazed6107]

every time I watch these, they are gold

[@MattheoPatteo]

When your mom wont let you buy beer so u make one instead

[@diehleeo1449]

literally me doing this

[@chom6096]

Diehleeo it’s only about 2%, you’d need a whole lot to even get a buzz

[@Epimundo]

@@chom6096 But is very tasty, and relaxing

[@groutt812]

@@chom6096 boris says it has a considerable amount id check your process again it seems off for it to only have 2%

[@stadtknechtproduktion4799]

​@Rtu Barmen How did you do it ´wrong´? I´d love doing that with an ABV between 4-8% to have a replacement for beer. So get everybody drinking fucked seems like a good idea to me!!

[@leaksson93]

i can make alchohol at home in only 2 days?! i thougth it took months :O

[@LifeofBoris]

+Micke thats what the spies want you to think!

[@stijn2312]

Life of Boris pls visit the Rotterdam in the Netherlands! Good mayonaise here! And weed afcourse...

[@mos4434]

+Life of Boris It's all making sense now. I most resist the western spy propaganda.

[@merijnburgmans6504]

Yeah :D

[@patryk1734]

its very very small amount of alcohol

[@ahmadpemberton5]

I love this guy I'm new and I already love this I hope he never get cancelled or quits

[@Antik554]

Pro tip for anyone making this, let the liquid cool off before adding yeast or else it will die.

[@stephend4447]

ware did you get that sexy fucking bayonet?

[@LifeofBoris]

+The Oily Hand a hunting shop

[@stephend4447]

good shit

[@NothingSubversive]

It is a pretty cool bayonet, but it doesn't look like any Kalashnikov bayonet I've seen.

[@djazzgamzzz]

The Oily Hand KA-BAR

[@stephend4447]

Djazz I looked and couldn't find it, do you know what its called?

[@inti7667]

I was bored Refreshed youtube Boris is always there for me

[@Ama-hi5kn]

I finally found kvass after searching for like forever. It was in a little store I found that sells Slav food here in my city. It was interesting, it actually tastes similar to a beverage we already have here in Norway which is called "vørterøl" and is also a malt brew. It was interesting to find that kvass was almost the same.

[@laszlozoltanhantos1562]

Heavenly creation :) thanks Boris!

[@fireball-yj8fl]

Im just waiting for news reports from all around of teens getting drunk off of Kvass because of Boris

[@stoutyyyy]

1234fireball you'd have to drink gallons of it to get drunk. It's still classified as a soft drink in Russia.

[@patrykjedrusiak1842]

its very light drink.

[@_Dimon_]

Kvas doesn't have enough alcohol - 1-2%, you'll have to drink a whole bucket of it to get drunk.

[@LinkTheSkyper]

challenge accepted

[@patrykjedrusiak1842]

your stomack will explode

[@BlackRavenOfTheSand]

boris i followed your recipie to the letter except i forgot about it for 6 months

[@takeeto9894]

Now you have a nice slavy suicide

[@Bwalston910]

*Commits drunk*

[@slavicslavman]

Much alcohol so wow

[@foraqis]

Now you have slavic *braga* )))

[@andreiarg]

If you didn't open it at all then it's probably already blown, if not, you've probably got some vodka

[@csfelfoldi]

You made me the most drunkest in a year. For that you receive my friend award!

[@retrospectgaming8754]

Excellant tutorial comrade. Just subbed. Will definetely make this next.

[@chrismathew2295]

Kvass is actually good for you. "As its primary ingredient is rye, kvass is a good source of vitamin B-1 and B-6, magnesium, phosphorus, amino acids, and pantothenate. It is also rich in lactic acid and simple sugars, which contributes to its taste, provides ample calories to fuel physical activity, and may improve digestion, as with other lacto-fermented foods such as yogurt and sauerkraut."

[@Anatoli_Punto]

And it taste delicious too

[@hauntedpenguinhideaway]

i can call you a western friend

[@chrismathew2295]

@@hauntedpenguinhideaway We can be comrades!

[@nou9472]

It can give you diarehha if you drink too much

[@mohamedelsadig5820]

aaand you'll end up with cirrhosis.

[@m.acie.k]

clean it as good as u clean ur browser history XDD

[@allan2914]

мяMαcкσ not at all as I only use incognito xD

[@charleszayaz]

5th

[@thomasdjonesn]

I love kvass, I can't wait to try this. I didn't know you could make it at home until I saw this video.

[@moocow4u2]

This stuff was pretty good :D love these recipes~

[@petersima9907]

Boris why did you not make a cooking video about "Halušky" yet. It is the ultimate slav food multitool. You can have it with meat, you can have it with lekvar (Jam) you can have it with eggs, you can have it with cheese, sour cream. It goes with everything!

[@toastisgay4921]

Halušky is the ultimate slav food

[@pauljackowacko552]

flachky is awesome soup but stinks up house because of meat.

[@p_serdiuk]

Halushky are just small pelmeni, though.

[@bajszosjozsef4850]

Sharp Fly Wait, in what other language does lekvar means jam? Because in Hungarian, lekvár means jam. But I bet you're not Hungarian.

[@MisanthropyFerret]

we have no halushky in Russia in term of "small pieces of boiled dough" just macaroni, dumplings, or so

[@samiirai]

Only person in the world who wakes up like "time to make kvass"

[@volka2199]

Peter Dathisen you would be surprised

[@jeremiahbishop197]

I actually made kvass for the first time during the quarantine. It was really good

[@nadiamarsile3049]

I tryed to make kwass .wonderful résult! Marvelous .instead if I put on Apple because no limon in fridge , one little spoon of cinnamon because bread not so black" ,I have only one regret : finished 2 Glass container Nescafé , and no made a Big container of 10 litres!! So sweet and true , so strong bringing me in astral way .without ni headeck After ! Wonderful .Thank you drouq daragoye Boris 💖💖💖

[@albyalby3843]

Boris: BABUSHKA IS ITALIAN SPY NOOOO Also Boris: *picks Lavazza coffee*

[@Sharpless2]

lmao true Lavazza really be some nice coffee tho

[@patafanmarti2913]

Dear Boris, does the hermetically sealed container need to be hermetic enough not to let any gas out? Because a bottle just exploded in my kitchen, covering the whole room in cheeki breeki yeast and half dry raisins.

[@p_serdiuk]

Marti Alexandre plastic bottles and kvass do not mix, as stated get a hermetic glass jar

[@SantomPh]

Marti Alexandre you need a glass jar, thick glass that can hold in heat like window glazing

[@angelarroyo8729]

Marti Alexandre maybe

[@HandyDandy6]

There are lids designed to let the pressure escape without anything able to disrupt the fermentation process.

[@drakethorn1339]

When I made it, it started to smell like eggs and mayonez after a day or two. It tasted like kvass, but the smell was pretty bad

[@morgantium]

First time ever tried Kvass was yesterday from one of our local Polish shops here in Wales. I bought some black bread, yeast, raisins to make our own. Kvass was really tasty, never drank anything like it before. Can’t wait to make my own

[@RoopeRontu1999]

I actually prefer kvass over beer now! Thanks, Boris!

[@dogucan97]

2:36 the only correct way to consume coffee.

[@percypurple9585]

Love these cooking with boris videos. If you stop making them I will throw blin and kompot at you.

[@NurseAkali]

Percy Purple he will like that

[@percypurple9585]

The blin will have no mayonez and the kompot will have no fruit

[@NurseAkali]

Percy Purple he will like it anyways, and boris gets rid of the fruit out of the kompot anyways

[@SLocoKnight]

No he doesn't, the fruit contains the source of slav power, as he said.

[@ssongu_]

he said him self that those who remove the fruit are weak people.

[@liamerickson3427]

Finally found some kvass and man it is pretty good

[@PackthatcameBack]

I sometimes find myself re-watching this, just because it's funny. I've never even tried making Kvass, or tried it for that matter.