KVASS RECIPE! I was SHOCKED at how Easy & Delicious it is!

[@TheBruSho]

How about that near bottle bomb!? 💣💥 Definitely go with plastic bottles for this one, it can be unpredictable.

[@claytongarred3870]

As a Ukrainian iv'e been making Kvass for years, cool that you did a video on it. I have definitely experimented with beer yeasts instead of bread yeast, but I prefer the bread yeast taste with it

[@slaworad]

Hello. I want to ask you a question. Recently I have made a kvass using rye bread with raising, sugar and yeast. I've left it to ferment for 2 days, but when I took it out of the jars, cooled it down and tried it, it really had a strong wine like taste and it was very sour. I think that my kvass has gone bad. I did every step correct and even checked the jars and other equipment if they are clean. These are the measures I used: 1,5l water, 3 slices of baked rye bread, handful of raisins, 10g bread yeast and 100 grams of sugar. When everything was ready to ferment, I have splited the liquid into 3 jars, left a little air pocket and closed the jars tighlty. I could preserve the fermentation process because i have put my jars in my closet on the average temperature of 24 degrees, yet I had to spill it because it was undrinkable. If you can help me I would really appreciate.

[@El_Suertero]

@@slaworad It could have become vinegar due to very fast fermentation (too much yeasts) or you've got some Acetobacter in it (may be present in raisins) and it's was activated with presence of air. Raisins are using because it have natural yeast on their surface, so you don't need to add some more. Additional 10g of bread yeast is too much more IMO. So you could use couple of raisins but don't use bread yeast at all (or very little like a pinch). Also you could not use raisins and use only bread and yeasts, but also don't put too much of it (pinch or so like 1-3 grams may be enough, some recommend 10g for 3l, I personally use very little and better will wait a bit longer ). For me It's better to wait couple of days more than to get vinegar. It's like in dough - if you leave dough with very active yeasts for too long in warm conditions - it become sour and bad for baking bread or pizza ( if bakers want to ferment for 24 hours, then they use slow fermentation process in fridge with low temperatures ). If you have observed like thin husk on the surface - it is Acetobacter that turned your kvass in vinegar. If not, then more likely it become sour due to overfast fermentation process (effect of too much yeasts, overfermented). And you can (and should) taste it pretty often and when you'll get optimal taste - put it in the fridge to stop (slow down) fermentation (also to add some sugar for carbonization if you want).

[@slaworad]

@@El_Suertero A very well explanation. Thank you very much. In the meantime I have prepared another batch of 1,5 liters and I have done it. I used less yeast and a little less sugar and the fermentation process was ongoing for only 11 hours. When I tried it it was 100 times better than the first time. I have also added a little sugar in one bottle and left it to carbonate overnight and in the morning put it in the fridge to stop the fermentation. I hope the bottle will build up pressure so it can be more fizzy. I will follow your instructions next time and will experiment. Good day to you!

[@FallNorth]

@@El_Suertero Fast fermentation or too much yeast doesn't create a vinegar, a vinegar is caused by bacteria + oxygen. Bacteria getting into wine making is what creates wine which is why wine makers are always trying to keep things clean and not let oxygen near wine once the fermentation is going properly.

[@tobin_nathan]

Beer will always be the GOAT and my first love; but I’m absolutely obsessed with these alternative ferments. Thanks Trent!

[@TheBruSho]

Same here man, same here! 🍻

[@kirill2525]

i went to kvas cause i quit aalc. most store kvass doesn't have any alc in it

[@doricetimko5403]

I’m going to try rhubarb kvass since there is such abundance here right now

[@EMSpdx]

In the late spring I make beet & ginger kvass! It's a fantastic spring tonic! I use overwintered beets from my garden, unpeeled ginger, a pinch of salt and local honey. It's ready in a few days and then you can do secondary in a bottle for another day or so.

[@TheBruSho]

Wow yummm!!

[@fpanizo]

How long can endure in the refrigerator with the bottle ? Thanks for the receipe.

[@andersjjensen]

@@fpanizo Nobody knows because it gets drunk before it goes bad.

[@andersjjensen]

Aye! I posted a similar recipe above. I use apple too. I like the tanginess that apple skins give. And the acidity from the apples also dials the earthiness of the beets a little back.

[@Zbee167]

This is great! Thanks for sharing.

[@The_Invisible_Hand_Of_CV]

The darker the toast the more caramel/cola notes will come out. Good rye has maltose and you want that sugar toasty. Toast it dark! OH! And a squeeze of lemon is a very traditional and normal addition to the kbac or kvass

[@sirbixalot73]

I did jostaberry kvass last summer....the best!!

[@Flibleene]

I will certainly have to try the bread Kvass. Probably I'll go to the nearest bakery and see if they have anything on the day old bread shelf and start there!

[@ElementaryBrewingCo]

Ahh man!!! The almost bottle bomb!!! I’m still cleaning fruit off my ceiling from a kombucha accident 3 years ago 🤣🤣🤣 great video, cheers Trent!!!

[@TheBruSho]

Haha classic! I had that happen at my old apartment and it’s probably still up there

[@atulpatel2850]

Thank you. I have to try these.

[@josephkush1032]

My mom is from Russia and I always loved her Kvass. When I make it, I would add spruce and ginger at times.

[@oglothenerd]

Where can I directly buy those big jars? I want to get some, but I don't want to buy the Kombucha that usually comes in them, because I have way too much Kombucha in my brewing operation.

[@joycefitzgerel1632]

I’m going to do this. Have wanted to for years. Just glad I don’t have to pronounce it correctly to drink it. Thanks for your sharing.😜🇺🇸🍷

[@gobblox38]

Seeing the fruit version, I'm going to make crab apple kvass. I'll have to wait until August, but until then, I'll make the traditional kvass.

[@bobbywonder4574]

can you do the fruit kvass with any fruit

[@andersjjensen]

Banana is going to be problematic, unless you use some amylase, as they are higher in starches than sugars, and natural yeasts have problem converting starches into alcohol. But generally: any fruit with a fresh taste will work wonders.

[@aelumn]

I'm making kvass using papaya and another one with carrot and lemon peel. I was afraid they would go to waste because of the room temperature here (30 °C/86 °F) but they are looking good so far. Just a few days away to finally taste them!

[@andersjjensen]

Beet, apple, ginger and honey = Kvass from heaven. Just don't go hamfisted on the ginger and honey.

[@jeanninemcwhorter919]

Can I use rye sourdough bread?

[@СергейСычев-и9п]

It actually fits perfectly

[@andresblasquez3844]

Hello @thebrusho, is there another method for stopping 2nd fermentation in sealed bottles beside the fridge?

[@Htarlov]

In Poland, we have "zakwas" which is any kvass other than the bread-based. We drink it or use it in other recipes. Traditionally it is a vegetable kvass with beet kvass being the most popular. For drinking there are some less traditional variations available - like beet kvass with chili (my favorite) or ginger. Bread-based one is called "kwas chlebowy" here ("bread acid" in exact translation).

[@HOMEBREW4LIFE]

Killer vid braj!

[@TheBruSho]

Now I’m hungry for some pb&j

[@acdcmeter]

As a Ukrainian i MUST recommend you to make borsch based on beet kvass. It is superfancy and very traditional in Ukraine. Thank you for cool videos!

[@Htarlov]

Not only in Ukraine. In Poland, we have the same dish named "barszcz czerwony" (red borsch), which traditionally should be made on beet kvass.

[@Htarlov]

Not only in Ukraine. In Poland, we have the same dish named "barszcz czerwony" (red borsch), which traditionally should be made on beet kvass.

[@The_Invisible_Hand_Of_CV]

You spelled it correctly and that NEVER happens. There simply is not now and never will there be a T in borsch.

[@Jacobverner-y9w]

Can you elaborate please mate, my grandma used to make shi based on beef stock and then just add grated beets. But I’ve never heard of borsch being based on beet kvass

[@how-to-honcho]

I've always thought it is too strange sounding but if BruSho did it I will have to give it a shot... Also, I think you had that loud bang since you squished the bottle making lots of headspace when pressurized. I always find my ginger beers pop off when there is a lot of volume of CO2, like if I've drank half a bottle it's always a gunshot!

[@violettafaulkner963]

Very grateful for this! And thank you for THE perfect background music. You have me as a follower.

[@tabturnmire]

I think when these carbonate the raisins should come to the top? Did your bread kvass have raisins on the top?

[@NathanKraemer]

Consider soda bottles vs the water bottle, as soda bottles are pressure rated, won't deform and safely release the pressure when slowly opening.

[@Lavenderrose73]

Oh, that's good to know.

[@magosd70s]

Love it keep bringing the great brews

[@TheBruSho]

Appreciate that, will do!

[@freehatespeech6804]

How do I prevent the bottles from exploding from bubble buildup?

[@isklidkfsshhdshk5807]

У нас в странах бывшего советского союза на стеклянную банку надевают резиновую перчатку. Можно проткнуть иголкой и стравливание газа будет происходить автоматически. Если бутылка пластиковая - жидкость будет выливаться при вскрытии и выходе газов.

[@andersjjensen]

Use soda bottles. They are pressure rated, and they don't send the cap to the moon when you unscrew them. Obviously you need to keep an eye on them. If you overdo the sugar and leave them for long enough, to the point the bottom starts bulging out, you have to let some pressure out. But if you just put them in the fridge when the bottle is hard, you're generally safe.

[@STREEZno]

luv kvass

[@brissygirl4997]

Putting some raspberries in the beet version would probably be pretty tasty. If you know any cheese makers or make it yourself, get some cheese whey and make Blaand.

[@Kevin-dj2rg]

I'm thinking of using beer kegs to make my first batch of courthouse. I think it's called. I don't know. I can't really languages are really hard for me. This is the only one that I can actually understand but I do try

[@TylerRamos-h2o]

Most glass containers are safe to be heated up to over 300 Fahrenheit. An easy way to sterilize glass jars is bake them in the oven at 350F for ten minutes.

[@Lavenderrose73]

Oh I didn't know that, that's good to know! I have wide mouth Mason jars, so if I'm gonna do this, I'm going to put it in those..

[@justhomebrew]

I never thought about brewing a bread kvass. Might have to give that a try! Great video!

[@shanecallahan4488]

Cool vid! Hope you can make more vids about lesser known ferments and brews (makgeolli next please 🥺)

[@TankardBrewing]

This looks so interesting mate! Might have to try brewing one myself 😍 amazing video as always!

[@OZKOutdoorBrewing]

Very interesting, and sounds like a great spring/summer refresher! Cheers 🍻

[@patrickchadd]

I make kvass weekly with dark pumpernickel rye and I toast the bread pretty dark - but not burnt. I mix it in a large stainless stockpot, I add yeast, raisins, sugar and I leave it at room temp for just one day before bottling in plastic and then into the fridge - it gets fantastically carbonated and it is delicious.

[@TheBruSho]

Love it thanks for sharing!

[@ajaysaji1220]

What’s the ABV for these Kvass ones

[@sunnyshealthcoaching]

Usually 3.5 ish

[@andersjjensen]

@@sunnyshealthcoaching That's good Kvass. Mine are usually at 1.5-2.0% ABV.

[@GlenCarter-e6k]

Crushing fruits before fermenting may be helpful. You can do boiling as the way to sterilize beet and fruits, no salt. Also some people add tea mushroom to kvass.

[@Lavenderrose73]

But wouldn't boiling water kill the yeast and keep it from fermenting?

[@GlenCarter-e6k]

@@Lavenderrose73 First boil then wait for it to cool down then throw in the yeast. Without yeast this drink is known as компот.

[@Jacobverner-y9w]

@@GlenCarter-e6khaha, didn’t expect to see a Russian word here. You mentioned throwing yeast in, but I think the point of the video is to show us how to make ferments without store bought yeast, just using what naturally lives on fruits and veggies.

[@andersjjensen]

@@Jacobverner-y9w If you want a repeatable result, use yeast. Dried bread yeast is dirt cheap, stores forever in a jar in the fridge, and you only need the tiniest pinch. Our man here went full send on it. If you also make sour dough bread, obviously just use half a teaspoon of your culture, as you already have it handy.

[@lauraswink578]

I loved this video so much!! Learned that you can ferment dry rye bread… I’m so doing this!!

[@dominikniemirski9915]

Honestly I haven't heard of drinking beet kvass like bread kvass until i started seeing it on western youtube. We (Poles) use it as a base for soup, and I don't know if sugar is used in that kind od kvass. Probably not my thing, but cheers!

[@TheBruSho]

Oh interesting! Haven’t heard about that but got some left over. Might give it a try

[@dominikniemirski9915]

This kvass is more like lacto fermented beet juice. Soup's name is red borscht (barszcz czerwony), probably more famous in its Ukrainian version.

[@ObsidianRose10]

I'm making all of these this weekend! I found out that I have some Slavic ancestry, and it's not much, only 5%, but it was so unbelievably surprising that that showed up. Might explain why I have a beaet obsession but nobody else in my family does. So now I am exploring the Slavuc food world haha! And winter is coming so it's time to get the gut right 😂 I appreciate it how you lay things out concisely, you did not waste time you got right to the point. Got yourself a new subscriber! When yiu opened the classic rye bread one 😂 scared me too hahahaha! And I bet that one carbonated more because the bread itself has yeast in it also combined with the yeast & sugars on everything else you had some good activity going on in there!

[@goldiegirl6705]

I make my beet kvass with beets, couple of inches of fresh ginger root, canning salt (no iodine) and filtered water. It's as dark as read wine. I don't think you added enough beets in your jar. I leave it for 2 weeks shaking it a couple of times a day to prevent any kahm yeast or mold.

[@andreydavydov9182]

Kvass is a Russian drink. It has many types and many cooking options, With bread it's like brewing beer on a ready-made concentrate. Here's my little recipe (I'm from the Russian countryside) Take oat grains (500 g, rinse, pour oats and clean water into a jar, add 3 tablespoons of honey (sugar is not suitable - the taste is more delicious)) remove it at room temperature (lactic acid bacteria is important to us here) 3-4 days later, pour the liquid from the jar into the sink and pour a new one (clean good water) and wait for 3-4 days, you can add raisins and mint (mint goes well)Drain all the liquid and then put it in the refrigerator for 5-7 days and you will get an amazing drink. As soon as the water is drained, add honey to the grain as well and wait for the same number of days. You can do this a lot of times. You can use rye and barley as a basis. A very tasty refreshing drink, our ancestors have been drinking it for centuries. Later I will write how to make Russian okroshka on kvass) We are waiting for summer! Greetings to all from Russia!

[@TheBruSho]

Cheers thank you for sharing your recipe!!

[@sergeyp6071]

Can you tell how it become "russian", moscovit?

[@andreydavydov9182]

@@sergeyp6071 Kvass (belor. , ukr. , rus. and maked. kvass, Serbo-Croatian dial. alovina, Slovak. kysel', kyselica, parovec, Polish. kwas chlebowy, lit. gira, Latvian. kvass, est. kali) is a traditional Slavic and Baltic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, honeycombs; it is also prepared from beetroot, fruits, berries. Kvass is used not only as a drink, but also as the basis for classic cold chowders [1] of Russian cuisine (okroshka, botvinya, etc.). Until the 12th century, kvass in Russia was stronger and thicker than modern beer. Kvass was considered an alcoholic drink, and the analogue of the word "drunkard" in the language of that time was the word "kvass" (the slang term "kvass" in the meaning of "to get drunk" has reached our time). Since the 12th century, kvass has been distinguished as an acidic low-alcohol drink and kvass as a highly intoxicating drink. Intoxicating kvass began to be called "created", that is, cooked, and not arbitrarily sour, like ordinary kvass[2][3]. The Upper Lusatian word kwas, "holiday, wedding feast"[4] and the Old Slovak kvas, "feast, treat, festivities"[1] indicate that kvass used to be the main intoxicating drink at holidays and weddings[1]. more Wikipedia

[@jimbobua4696]

It's not russian

[@jimbobua4696]

and your recipe sucks

[@TheAlchemistsBrewery]

Great job!

[@peacemaster8117]

We definitely need a makgeolli video from you Mr Sho.

[@Bradum]

If there's no bread in it is it still Kvass?

[@PatrickSandy78]

My hard kvass turned out amazing. This is my post from two years ago that i posted on s doin the most video. Best done when beets are in season. Make sure you peel the beets they will still ferment, but it will cut earthy dirt flavor. More beets I use 4 to 5 medium beets. Use a nice coarse salt sea, pink Himalayan, or blue Persian if you can find it. Spring water is best or some nice well water If you can get some. Also let it go longer like a good bbq taste it daily but I find a week is when it starts to really sing. Strain it well and decant into clean bottle or Mason jar. It is good to age some in the fridge as it develops more flavor over a few months. Side note it makes a great substitute for vinegar in a vinegarette. If you still are having issues you can always add another type of stater at the beginning. Ginger bug or a carrot starter work well in a beet kvass. I do 1/2 gallon batches and if you use a starter the ratio is 1/4 cup of starter per quart of water. I also don't have that much head space since this is not a strong fermenter so you aren't going to get rid of all that air. Also for a half gallon I use two tablespoons of salt. Lacto ferments need alot of salt. Think more sauerkraut and less beer. Large pieces are better if you go small it will fermnet to quickly and have an off flavor. If you make a batch in August save a jar with some orange peel and clove. Hide it in the fridge until the holidays. You can use any other holiday spices as well.

[@TheBruSho]

Wow thanks for the tips and recipe ideas! 🍻

[@JesusMartinez-jj4nz]

Love the Tchaikovsky music!

[@TheBruSho]

Good ear!

[@FrankGenoBruno]

Could u add a tiny amount of hops to the rye version? Or would it overwhelm?

[@TheBruSho]

I think a small amount might be ok. Hard to say since hops are a bit antimicrobial. Only way to find out is to experiment!

[@MiggyManMike]

Last time i had Kvass was in a little Russian restaurant called Mari Vanna in knightsbridge, loved it, might have to track some down again :)

[@Lavenderrose73]

Well, I'll pass on the bread kvass, and I will definitely pass on the beet kvass! I'd like to do that with the raspberries, since I love raspberry. I might try vegetable kvass with carrot, though, Since while I don't care for eating carrots, I love drinking carrot juice.

[@joshuaweezorak7042]

Hey, you took my suggestion!I knew you'd like it. I know you didn't like beet kvass I had a feeling you'd like the bread and fruit versions. Awesome video as always

[@KrystalKaleidoscope]

The real question is, how did you get the fruit out of that fermenter bottle!!

[@UtamagUta]

oh wow, was not expecting to come around a Lithuanian brand on such general videos

[@callmegiubs]

How do you stop the fruit that floats from going mouldy?

[@TheBruSho]

you could get a weight or fill a plastic bag with water and float it on top to weigh things down. but usually the salt helps with mold so its less of a concern

[@rachelmalin8851]

Interesting, this would be fun to do experimenting with other fruits too! Great vid!

[@TheBruSho]

Not to mention cocktails with the finished product!

[@ColHogan-zg2pc]

Think the fruit would be better if it was mashed so the sugars inside would have more surface area w/ the water, or is it important to keep it whole?

[@TheBruSho]

Definitely better if smashed. I forgot to but it still worked

[@soyproteinmuntmachine]

You chose my favorite way to make bread kvass. This is a wonderful summer drink. Bread kvass is basis for a cold soup called Okroshka. We make a vegan version of it, replacing meat with textured soy protein and adding vegan mayo or plant based sour cream. In the summer this recipe is addictive. Greetings from one very large country!

[@TheBruSho]

Oh my gosh that sounds amazing and I WILL be making this!

[@jeffreystewart9809]

I do this with black tea, honey, and a bit of yeast. Technically I guess it would be a form of lightly fermented mead but the process is the same. As it ferments, it takes on a nice fizz and a sort of tart flavor if done right. Takes about three days to do. Sometimes I also add a small amount of yogurt to add probiotics. About half a spoonful. Again, not Kvass technically, but not too different in the process and a very tasty drink. Definitely gonna try it with the bread!

[@KarlKnutson0615]

You have 3 hands?

[@RegicideBrewing]

I wonder on the fruit one: could you use a lot less water, and then top off with water when fermentation is done to help water it down? I’m going to try making the fruit prison hooch!

[@TheBruSho]

I think you could totally go for that. I would do a lot more fruit based on my tasting, and like you said you can always dilute later.

[@sashlid]

You can use apple cider vinegar instead of yeast

[@ConnorBuck-z9v]

Electa Pine

[@YOtuamigoelpuma]

isn't the salt a yeast killer ?

[@SimoneBattaglia94]

Depends on the concentration.

[@TigerPat_9180]

I've made a 5 Gallon Batch of Beet Wine 🍷. Beautiful Color ! The Most important thing is to be Sure to Peel the Beets , anything that's Grown in the Ground. It will get Rid of the Earthy Taste . In Layman Terms , Taste like Dirt . Use Plenty of Beets and there's nothing else as Pretty in Color . 🐯🤠

[@TheBruSho]

Good call! I might have to try that if I brew this up again

[@Lavenderrose73]

Except maybe dragon fruit. 😊

[@claclarolo1]

at what point does it stop being kvass 😂 I forage seasonal local fruit and flowers, and ferment then like this with the wild yeasts- mayflower & rhubarb, crabapple, blackberry... no raisins or bread yeast needed! (also love when you do videos like this!)

[@claclarolo1]

ACTUALLY if I recall, it was because of your tepache video i started! I just adjusted your recipe for that with other fruits

[@TheBruSho]

@@claclarolo1 haha that’s awesome! I mean you can call it whatever you want. Love that your are experimenting though

[@TigerPat_9180]

Not First 🥇, 🤯

[@princeofrandom6734]

that our SOBIA MAN YOU GUYS STOLE IT

[@McRootbeer]

I think I'll stick to water kefir since I've never been big on rye 😆. Have you tried any more water kefir flavors? I've been wondering if malt syrups would make a good water kefir. Trying to find barley malt syrup at grocery stores near me, but no luck so far 😅.

[@TheBruSho]

I’ve been experimenting with fresh fruits in kefir and had good results. But haven’t tried malt syrups. If you could find dry malt extract you might be able to make your own syrup. Let me know if you try it out and how it tastes!

[@Lavenderrose73]

I've actually done just strawberry and sugar and water, and gotten wonderful results. In fact, I couldn't tell the difference in taste between the strawberry kvass and the strawberry water kefir I had made.

[@Tomtiburon]

Beet and dark fruit as a combo maybe a good idea?!🤔😍👌🏼

[@TheBruSho]

Ohh yum that sounds good

[@NWsmallbatchBrewing]

That's an Eastern European rye bomb lol. I vaguely heard of this but interesting to see it done.

[@TheBruSho]

You should give it a try!

[@vgamedude12]

There is alot more sugar in these than i thought. Im a recovered soda drinker not sure i should make these lol

[@jimiwestbrook838]

@vgamedude12 There's a video about making ginger beer and he said if you want to be more probiotic then add less sugar

[@richardthompson6079]

I've found that 'funky' character is from using unsanitized raisins.The flavors of wild yeast are not very nice. Put the raisins in with the hot water, and add a pinch of yeast after it cools, and you'll get a better tasting product.

[@LannyCrosby-c9i]

Deondre Cape

[@ChristyAlbert-b8d]

Edwina Prairie

[@eviv8010]

Kvas is a much healthier substitute for all those soda drinks.

[@curtpick628]

You'll blow your eye out with that thing son. 😂😂😂

[@hollo0o583]

When you said bread, it immediately made me think of kovászos uborka. Fermented pickles. And then that got me thinking. Kovás(z) kvas, dude, that’s awfully similar. So why don’t we have kovász fruits and soda but (you are making soda right? The thumbnail looks awfully like soda.) only kovász pickles?

[@kubu1]

Nagyrészt orosz sör kicsit gyengébb és édesebb.

[@hollo0o583]

@@kubu1 nem nöttem fel magyarországon szóval… de kösz!

[@GarryNestler]

Who else noticed he has a FULL FRIDGE OF FOOD?????

[@nancyn.226]

???

[@EleanorBloomer-x9w]

Crist Club

[@kirill2525]

plastic also gets desolved by frtmintation. thet have things called airlocks. also kvas shouldn't be sweet

[@IbrahimDibone]

Dwight Schrute joined the chat ***

[@JayYoungblood369]

Couldn't you just use rye flour instead of stale bread?

[@connorwinton4343]

next time try it with Russian black bread

[@BrewNub]

Bears, Beets, Battlestar Galactica, BruSho

[@Caprifool]

A little tip for English speaker's. It's not kavass, or kuvass. It's kvass, with nothing between the k and v. Same with Kveik.

[@anarchist_parable]

Most of us can't make that sound. Like I understand intellectually what it is but every time I try to put those vowels together, it still sounds like "kuvass." I respect your culture but I'm from New York and my accent is goofy. I'm doing my best 😂❤

[@AM2PMReviews]

How do you pronounce it? Kv sounds like kav or kuv

[@filipkogut8533]

​@@AM2PMReviews you just pronounce the two consonants one after another.

[@Calico_Calicos]

The bread must be roasted, then the kvass is black and strong. you don't make kvass from raw bread. Use the stove. Kvass is also made from pine needles.

[@shuckahoseerazzle8486]

kvass aka: Jailhouse Hooch!

[@lindaaulenti3087]

I have tried several recipes (excluding the bread one as I am gluten free) to make these fizzy beneficial drinks with 0 success. The recipes seem simple enough and I do monitor the timing with precision. I jut gave up because I felt I was wasting food and I got minimal bubbles. I am trying your fruit one for th first time with raspberries & blueberries. Shouldn't all the fruit be submerged? I don't like plastic. If using glass it should be burped daily?? Wish me success. TU

[@Urretado]

Mistura as 3 em uma só

[@Calico_Calicos]

don't use gauze. It looks like swamp water. It needs to settle. kvass should look like cola and foam like beer. Even homemade. It doesn't look like much.

[@trudybongers3534]

❤❤😮😮❤❤😊😊❤❤

[@Maryam-py8kl]

😋💐

[@pauldaystar]

Yes Honey Not Sugar

[@AzzziRok283]

ты зачем борщ сделал

[@jackblu475]

i aint bottling in plastic. That'll kill you, too. I'll take my chances with the glass thanks.

[@JacobthePoshPotato]

Given how much the salt is altering the flavors, it doesnt sound worth including.

[@Will-jd2br]

I think “fruit kvass” is called “prison hooch”