Cabachok 13 stulyev - Honky-Tonk 13 Chairs

**Potap** · Jun 19 2012, 09:51 AM

Originally Posted by Ostap Bender

We tried, but got a very poor quality.

It is quite possible to make good kvass having rye bread, water, sugar and grain yeast.

Firstly it is necessary to make ferment. First of all it is necessary to cut bread in cubes and to make of them crackers slightly roast them on a dry frying pan or in an oven of a gas cooker. Then put crackers into a glass bank, add sugar, water and a little of yeast. Cover the bank, but not sealed. Kvass should be fermented for one day. Then you are to pour out all liquid. Keep only a part of the formed sediment. Add crackers, sugar and water again. Repeat process 3-4 times every time pouring out all liquid. First 3-4 times kvass will have bitter taste this is why it is necessary to pour out all liquid. After that you will have normal ferment which will help you to make good kvass. Do not forget every time to throw out a part of ferment, adding crackers. Kvass becomes better if after a fermentation you'll keep it for 2-3 days in densely corked bottle in a refrigerator. The quantity of sugar depends on your predilections. If you like sweet it is possible to add more sugar. But do not overlook. During a fermentation it can be formed a few alcohol. Homemade kvass can sometimes contain 1-2 % of alcohol.

**Ostap Bender** · Jun 21 2012, 02:47 PM

Originally Posted by EvilAztec

kvas, lol, because the bragha (raw materials for Mountaindew) is better.lol

I prefer kvas, not bragha, unfortunately outside of Russia I can't purchase a good one, but a self-made is a bad drink.

**Ostap Bender** · Jun 21 2012, 02:52 PM

Originally Posted by Potap

It is quite possible to make good kvass having rye bread, water, sugar and grain yeast.

Firstly it is necessary to make ferment. First of all it is necessary to cut bread in cubes and to make of them crackers slightly roast them on a dry frying pan or in an oven of a gas cooker. Then put crackers into a glass bank, add sugar, water and a little of yeast. Cover the bank, but not sealed. Kvass should be fermented for one day. Then you are to pour out all liquid. Keep only a part of the formed sediment. Add crackers, sugar and water again. Repeat process 3-4 times every time pouring out all liquid. First 3-4 times kvass will have bitter taste this is why it is necessary to pour out all liquid. After that you will have normal ferment which will help you to make good kvass. Do not forget every time to throw out a part of ferment, adding crackers. Kvass becomes better if after a fermentation you'll keep it for 2-3 days in densely corked bottle in a refrigerator. The quantity of sugar depends on your predilections. If you like sweet it is possible to add more sugar. But do not overlook. During a fermentation it can be formed a few alcohol. Homemade kvass can sometimes contain 1-2 % of alcohol.

Thanks Potap, probably we will sometimes do it. Interesting, why Russia do not export a good kwas to foreign countries.Russian business should try to sold it in western groceries and not only among russian emigrants.A little bit of good marketing and kwas can be sold almost everywhere.