How to Make Kvass

[@MrNiceCobra]

I am Russian. Tips: 1. Do not burn bread. It taste bad. Just slightly light brown it. 2. Do not mix east with raisins as it is two different yeasts. First add bakers east and sugar only and let ferment a day. Then pour it into bottle and add 3-4 raisins per bottle and if you want more sugar. It will be second fermentation and make kvas more carbonated. 3. You may also use glass jars/bottles with clamp lids. When closed, they will let some pressure out under rubber gasket, but will keep some pressure for sparkling. So no need to relieve gas manually. 4. For next batch of kvas no need yeast anymore, use about 1/4 of used bread from last batch and add 3/4 new bread. Used bread have yeast already... You did Great job! Thank you! :))

[@nickt6980]

Quick question. I am currently steeping bread with boiled water from a kettle. Should I add yeast and sugar now once cooled and leave the bread in there? I don't know whether to steep the bread for 12 hours and remove the bread and add yeast and sugar or just ferment it with the bread in there? Also I was thinking of letting it ferment at room temp for two days to make it a little stronger and then priming it with a little sugar before bottling.

[@petersfoodadventures]

Hello, I steep the bread and water together and then strain it. Add the sugar and yeast to the strained kvass mix, I wouldn't do it with the bread in the mix. You can definitely leave it for 2 days if you like. I have recipe instructions here: petersfoodadventures.com/2016/02/11/kvas/

[@chubbyrain3]

Great tips. Thanks man.

[@dfnkt]

Алло Алекс, очень приятно! Спасибо для твой коммент!

[@letsrelaxwithtexts2114]

If you put malt or nalt extract the yeats produces alcohol. Why is that?

[@beldengi]

I came across Kvas in the city of Kazan. The drink is not unlike coca cola until you stop drinking when you are hit with a tasty flavour. I like it.

[@Anvilshock]

That's different kvas. It's not fermented. It's just your standard carbonated-water-sugar-citric-acid mix flavoured with malt extract.

[@BetterDeadThanRed-1]

It’s so funny for me as a russian watching the video how you cook Russian Kvas. Great!

[@petersfoodadventures]

Lol - it's so funny for me also as a Russian, reading this comment. So glad that you approve!

[@Matt-yp7io]

@@petersfoodadventures your not Russian...

[@alex_fuji]

Better dead than Red, as a Russian I can say that I am 100% agree with this statement 😉😂

[@Robert-ko6ex]

I made about 5 liters of this stuff, it is amazing

[@emilijuspoviliunas6009]

Nah, takes too long, I'mma just buy it from a shop

[@menoneries4730]

@@emilijuspoviliunas6009 better make it home in large quantities for cheap, than buy it

[@Marauder623]

I find that carbonated drinks do better in glass bottles designed to take pressure (beer bottles are good). Plastic is porous so the pressure will get lost over time and can also affect the flavour negatively if not cleaned properly.

[@tonymarenno9568]

As it ferments, the sweetness will diminish as the alcohol content will increase. I usually threw it in the fridge to finish fermenting. It's usually best at around day 3 mark

[@Fellow_Traveller1985]

How long would you ferment it to become as alcoholic as beer?

[@Kert69]

​@@Fellow_Traveller1985 about 5-7 days

[@CitySteadingBrews]

Thanks for the simple method. I've tried it before... maybe I did something wrong, but we didn't really like it. Time to revisit! Thanks again!

[@petersfoodadventures]

Hope that you try it again and love it as much as I do!! :-)

[@CitySteadingBrews]

@@petersfoodadventures will do, thanks for replying!

[@kw2142]

@@petersfoodadventures do you soak the water overnight in hot or cold water? Or tepid?

[@petersfoodadventures]

Hi James, I throw the rye bread into the hot water and it just slowly cools overnight. I don't reheat it or keep it at any temperature, just the initial water that I boiled. 😊

[@luiseduardomachadochodren4278]

Get some glass containers with airlocks, or just release the pressure daily. Plastic bottles will decrease the quality of your fermented beverages

[@alwaysgood6200]

What do you think about replacing the water with a lager or a cold brew coffee do you think that would work

[@maciejkluczynski2837]

@@alwaysgood6200 bruh better dont add beer cuz it will just taste like beer not like kvass but you can try with coffe

[@amyV10844]

Wow, looks great! I've been following your blog/recipes for a while.. did not know you had a YT channel! Thank you for being thorough in your instructions. :)

[@beneditoaguiar6785]

I like traditional kvass made from bread.

[@railsonbarbosa5483]

Uau!!! Vou aprender a preparar!!!!!

[@letsrelaxwithtexts2114]

What if tou out deactivated brwers yeats powder?

[@Bonzulac]

This tastes like a carbonated yeast infection. Love it!

[@samuelgozzirocha2973]

Vou tentar fazer

[@letsrelaxwithtexts2114]

If you put malt or nalt extract the yeats produces alcohol. Why is that?

[@kriss3d]

As a Dane. We eat alot of rye bread. The type you're using there isn't exactly dark rye but I suppose it works. I tried a few years ago making kvass but unfortunately the yeast got too cold. But the recipe I got was 3 hours "tea" time and 3 days with yeast. I think I'll try with overnight "tea" and letting it brew for longer. Also a bit Lemmon slices while fermenting is great as well.

[@petersfoodadventures]

Agreed with the rye bread! It's not nearly dark enough! So hard to find proper rye bread here in Australia! Good luck with the recipe!

[@A0111.]

@@petersfoodadventuresI think Aldi, and Woolies sell proper dark rye bread now, which is even better than the one I bought last time in Russia - it looks like Russian bakeries modified the recipe to make bread faster and/or cheaper.

[@djordjeaksic1322]

Thank you Pete!

[@marcomartinez7088]

Thank you!

[@rubensahak9178]

This seems easier and short cut by adding the yeast instead of traditional method of making it which takes longer without adding the yeast

[@01yomayo]

You taste the difference in shortcut

[@exooptik]

Thank you for this tutorial!

[@jamesdonnelly8888]

Great vid

[@tombombadilofficial]

What do you do with the soaked bread?

[@WTB1327]

Tom Bombadil you can use it to start another batch I think

[@ChristopherJones16]

Dry it out and use as croutons

[@mercmemes1715]

when im waching this im drinking kvass. btw in Estona Russia Latvia you can buy it in the stoes

[@kriststreijs3682]

wait you cant buy it in Lithuania ? im drinkin kvass to xd

[@huh4963]

Same though I’m from the US

[@migi_13]

I drink kvas every day and i buy it in serbia

[@oo7abbas]

i used to drink it when i was in russia. i dont know how to make it in pakistan. i dont have black bread but typical brawn bread. can i make it with yeast poweder because i dont have za kawaska. how much alcoholic it is?, can we make it alcohol free especially methanol free? please guide.

[@petersfoodadventures]

I don't know how to make it alcohol free or methanol free. I am not sure it is possible. Maybe other readers can provide advice.

[@MisanthropyFerret]

@@petersfoodadventures pasterization evaporates alcohol before water. i butchered 80 liters of apple wine last year by it

[@aaroncapricorn5867]

thoughts on using "Delba Famous German Whole Rye Bread"? (cheaper)

[@elohansen8971]

Ok. One new recepie. 👌

[@PronounsAreHerMajesty]

So no ferment? Strange. Doesn’t seem quite like kvass without sitting out for a day or two at a minimum. My friends make this with bread scraps and leave the bread in while fermenting, then strain and bottle. Makes it very flavorful. Good base recipe though. Thank you.😊

[@jerichosamurai]

Honey is great sweetener. Anti-bacteria, much cheaper than refined sugar. It's also healthier in that it's got more calories but won't cause you to gain fat quickly as sugar does, as for the container. Usually is stored in mason jars.

[@dudka_s]

Cheaper in your place perhaps

[@y33t23]

Is brewer's yeast any different from baking yeast or can that be used as well?

[@petersfoodadventures]

They are different from each other and work differently. I only use beer yeast. Here is some more info. thebreadguide.com/wine-bread-beer-yeast/

[@Krawurxus]

With something that's only fermenting for a couple hours baking yeast is usually fine as well. The thing about baker's yeast is that it may have a much stronger, yeasty taste which can ruin a brew. But as I said, when it's just a day or so (after you put it in the fridge it goes like 20 times slower) don't worry about it too much. If you ever move up to beer or cider or anything with a longer brewing time, definitely go with brewer's yeast. It can tolerate more alcohol and has a more neutral taste.

[@kegfoo1239]

braed yest or alchohol yeast?

[@petersfoodadventures]

alcohol yeast

[@Krahamus]

you can use bread yeast also, or if you want without it, just use raisins as it contains yeast but it will take longer to ferment, around 3 days

[@maxbeaver]

Молодец, но квас скорее квасится чем бродит. В основе кваса молочно - кислое квашение. На спиртовое брожение переходит только когда идёт карбонизация. Попробуй сделать закваску, можно на дрожжах, и в дальнейшем использовать именно закваску но не дрожжи.

[@jaimejones5198]

I have never had kvass so not sure how it is supposed to taste. I do like my end product I made but it almost tastes like tasteless sour beer. Did I do something wrong? I used yeast in a packet...is that ok?

[@petersfoodadventures]

a brewers yeast is what you should use, bread yeast is a different strain and it will taste different. It kind of does have a bit of a beer-y taste.

[@MisanthropyFerret]

sour beer is quite good description :) use molasses or dark honey to adjust the taste. there are some types of kvas with horseradish or ginger. I prefer mint+blackcurrant one. It`s summer drink meant to kill thirst, not to gulp it by galolons %)

[@RazeAVillage]

I don't think you mentioned chilling it before serving. Maybe not everyone drinks it cold. You chill it to stop the fermentation, but I like mine cold anyway. Most recipes I see say to let it ferment for about 3 days. I don't know what the best way is. I'll try your recipe since it looks very good, but I think I'll let it ferment and extra day or two.

[@ultrafeel-tv]

Why the raisins?

[@mvdb3106]

fox ultrafeel ever heard of taste?

[@СергейТретьяков-я1б]

Изюм это почти дрожжи..

[@MisanthropyFerret]

yeast

[@firstnamelastname9398]

Use glass and leave air inside for the carbonation to build at an acceptable rate. Alcoholic drinks in plastic bottles are...... well legally I'm required to say that I've never drank alcohol so... I've heard its not good lol

[@nikitaliutarevich]

How much water did you use?

[@petersfoodadventures]

about 5 -6 litres

[@gmxealot6236]

Replace some sugar with molasses for better colour and more complex flavour

[@tracipoperszky4225]

brown sugar is made brown with molasses. So he is one step ahead of you there ;)

[@Rutley7]

But I want to see if I can do this with a kombucha formula of liquid yeast instead of active/dry yeast. If I can make a scoby I can have a continuous natural version.

[@UcranianoUKR]

Kombucha isn't kvas, if you want a scoby just buy some kombucha add some sugar to it and let it sit for a week. It will grow in no time and you can make as much kombucha as you want

[@Imabeatyouman]

Rutley7 try that shit see what happens. You might have just found a life hack

[@ChristopherJones16]

Komvasca

[@Gabrielrosso1]

Wow, all that yeast, if leave outside gonna turn into a bomb

[@Валентина-й7т9д]

❤

[@volodymyrshelukhin2368]

Hey peter can i auto correct you, kvass has to atleast has to have 1-2% of alcohol

[@markblendheim9752]

Nice video! Thanks for sharing.

[@ludasaf4468]

You have to be stupid to put dislike ...this is so delicious I’m making about for 10 years and I love ❤️

[@stefancristian4324]

I made wine instade of kvas,

[@babacarl782]

Kvass is also made from beets (but I do not like it). Use ONLY plastic bottles. Pre-squeeze them and tighten the lid, otherwise the whole refrigerator will be in kvass after the bottle explodes. For sparkling, add a little raisins to the bottom of the bottles. This is the best drink in hot weather. And by the way, in our language the word Kvass is written with one letter "s" - Kvas

[@petersfoodadventures]

Hey Baba, agree with all of the above! Kvas is how I would think it should be spelled, but I was informed by some that in English language rules it requires a double ss. Google word search comes up with Kvass, so for a wider reach, I spelled it the English way :-) Pre-squeezing the plastic is definitely the way to go!

[@letsrelaxwithtexts2114]

​@@petersfoodadventuresIf you put malt or nalt extract the yeats produces alcohol. Why is that?

[@_dev0chk4_]

The plastic bottle is not good for The fermentation, because The liquid have got a difficulte mix.

[@jaimejones5198]

Also...there is a white film that collects at the bottom

[@xpavpushka]

Что-то комментов на канале мало. Как так?

[@vadimnemkov9055]

Boris was better my comrade, but still good recipe

[@petersfoodadventures]

lol - your comment is good, but there are better comments my comrade 🤣

[@michaelh2931]

Cool. Is this probiotic?

[@petersfoodadventures]

Unfortunately it's not.

[@tracipoperszky4225]

Kvass is probiotic if you do not pasteurize it. So home-brewed is, just like Kefir, Kombucha, and any other fermented food.

[@tonymarenno9568]

And the glass bottles WILL break so please use soda bottles

[@burgulize]

the video is 4:20 NOICE

[@johnlock1398]

first of all, it is not only Russian - it is Slavic commonly known in Lithuania, Poland, Estonia, Romania, Slovakia, Ukraine

[@petersfoodadventures]

never said it was exclusively Russian. You also forgot Latvia, Belarus, Moldova.

[@01yomayo]

Russia claims all things and people Slavic as it’s own.. whether you like it or not lol

[@xalaput3445]

@@01yomayo Russia is direct child of USSR so its obvious that it would do that

[@Hushinka]

Квас от слова квасить и ничего общего он с этим напитком на дрожжах не имеет

[@burek_s_mesom6163]

Wrong recepi never use a plastic bottle Use a glass jar

[@petersfoodadventures]

Disagree. I like using a plastic bottle because I find it's easier for containing the gases, and to allow it to 'burp'. This recipe isn't intended for long term storage but for drinking when it's ready. Just like they sell Coca Cola or Kvas in plastic bottles. Rarely found in glass.

[@Gasmaska69]

Life of BOriS > peter the spy

[@tracipoperszky4225]

hahaha no

[@uyghureats]

use raw honey. no sugar!!!

[@petersfoodadventures]

sure can, but I prefer the taste of sugar over honey

[@uyghureats]

@@petersfoodadventures it was originally made with raw honey. You have advanced it to new level. good for you :))

[@coolguyrecords3553]

you look like eric warheim

[@РкНр-ю9п]

😘🇷🇺

[@FreePalestine2024]

You can contaminate the concoction by not using utensils but instead your bare hands, not good hygiene.

[@joesmoothee5119]

I am Russian jew

[@bluewolf4915]

so you make this? is this recipe accurate?

[@jennab7033]

!

[@johnlemon8280]

Ey first