Advice 1: How to cook the wort for home brew

Carbonated sweetened water in a plastic bottle does not compare with homemade kvass. This ancient drink is not only quenches thirst, but also fills the body with useful substances. The main secret of making a good brew - in quality wort which can be done independently.
For the good of the wort of malt is to sprout at home from wheat or rye

All the rules

Many Housewives do just buy a ready dry mix, brew, or wort in the banks, or even the sets, which remains to mix the contents of the bags with warm water and let stand.

A real home brew requires a different approach. You could even say respect, because to Tinker with the mash it takes a lot of time. First of all, you need grains — rye, barley or wheat. We must not buy what I suggest for feeding birds, and packaging labeled "for sprouting". The grain is thoroughly washed with warm water and soaked in a cool. If this is not enough to leave the bowl in a bright cool place - the water should be changed to a fresh two to three times a day. After a day or more sprouts hatch. Once this has occurred, the grains are placed between two layers of gauze on the tray, tray, tray, any shallow container. The top layer of fabric is regularly moistened with water, and grain Ted. Recommended temperature - 10--18 ºc. Within a week sprouts will be equal in length with the seed. At this point the germination is stopped and the product is dried for about 20 hours at a temperature of 45-55oC with. The finished malt creates a light shade and is suitable for a light brew. If you need a red brew — the malt is roasted until it gets dark. Then grind in a coffee grinder and use or removed for storage.
From properly cooked and dried sweet wort smell and taste, and the roots and shoots can be easily separated from the seeds.

To turn your homemade malt to the wort - the task much easier. The powder is poured with boiling water (proportions depend on the recipe), allow half an hour to infuse and add the remaining ingredients of the brew - water, sugar and yeast.
If the brew Matures in an open pan in it to igristoje add raisins. If closed, then put less sugar that the gas has not broken the bottle or jar.
Fermented liquid is allowed to ripen in a cool place.

The option for "dummies"

A simpler version of the wort - of the breadcrumbs. For white kvass take wheat bread, red rye. The first good in the hash, the other for quenching thirst. Sliced bread dried in the oven (degree of toasted will influence the color), pour boiling water and insist 7-8 hours. The following steps are the same: add the sugar, yeast and water, allow to ferment and to Mature.
To enhance the taste of this brew is easy, if you use water instead of the brine from the cabbage, whey or juice. Summer brew can be easily prepared from fruits. Then, as the wort use Apple or other broth.

Advice 2: How to cook kvas wort

Wort is the liquid base for the preparation of beer or kvass. Sweet broth is prepared from flour and malt, giving the drink a typical bread flavor and richness. Kvass, made from wort that is perfect for okruszek.
How to cook kvas wort
You will need
  • - 500 g rye malt;
  • - 250 g barley malt;
  • - 2 kg of rye flour;
  • - 500 g buckwheat flour;
  • - 540 grams of wheat flour;
  • - 1/4 Cup of liquid yeast;
  • - 2 tablespoons dried mint;
  • - 2 tablespoons seedless raisins.
To drink acquired a richer flavor, cook it from two kinds of malt, rye and barley, and three types of flour. Do not use dry yeast for a good brew you need only fresh liquid product. Kvass can be flavored with mint or currant infusion of the leaf. For the acquisition of the fortress of the drink should infuse for about a day, half the time it will take for the fermentation of the wort.
Start with cooking yeast. 40 g sifted wheat flour dissolve in a glass of warm water, stir thoroughly, and add fresh liquid yeast. Allow the yeast to rise in a warm place - on the surface of the mixture should appear small bubbles.
The remaining flour mix with buckwheat and rye. In a large container (eg, large pan) put a mixture of rye and barley malt and pour in the warm water. Portions add malt flour, stirring constantly and adding hot water. Do not pour the flour with boiling water. Water should be four times more than dry components. As a result, you should get a homogeneous liquid dough. Put it in another container during the infusion of the mixture will greatly increase in volume.
The resulting dough is put in a heat for 4-5 hours. Then pour 7 liters of boiling water and stir the mixture, carefully rubbing the lumps. Add prepared yeast and finely powdered dry curly mint. Once again, stir the wort and put it for fermentation, it will take 12-13 hours.
Ready brew, strain through a double layer of cheesecloth and pour into bottles. Within each, you can add some pre-washed and dried seedless raisins. Bottle, place in the cold, to obtain the desired taste of the brew needs to steep at least 12 hours. Ready to drink: serve well chilled, spill the glasses or adding to the hash.
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