Useful properties of kvass
About useful properties of kvass go whole legend. A real home brew improves digestion and metabolism in the human body, inhibits pathogenic microflora. This drink improves performance, it is used for the prevention of beriberi, as part of the brew includes many trace elements (magnesium, calcium, lactic acid and phosphorus), vitamins (group b, E), amino acids.
Kvass is useful for the treatment of nervous system, cardiovascular diseases, hypertension, and mood enhancement due to the presence in the drink, amino acids, calcium, magnesium and vitamins of group B. kvass treats diseases of the eyes, increases the potency and strengthens the teeth, often used diets for weight loss, helps the secretion of gastric juice. Kvass with the addition of beet endowed with choleretic effect, it regenerates the liver cells, is used for arrhythmia.
The recipe of this brew
To make a home brew, you will need the following ingredients:
- a loaf of bread Borodino (500-700 grams);
- a handful of raisins;
60 grams yeast;
- Cup of sugar;
- 8 liters of purified water.
Yeast must be fresh, and the bread for the wort – rye. To store kvass it is recommended in a cool place. The finished drink should be consumed in two to three days during prolonged storage it loses its taste, becomes sour.
Borodinsky rye bread cut into slices, put on a baking sheet or pan and put in heated oven to dry. The darker you will get the crackers, the darker the brew. Try to keep the bread did not burn, otherwise the drink will get bitter taste. Take a large enameled saucepan and pour in it 8 liters pre-purified water, put on fire, boil. Send in the water a Cup of sugar and fried crackers, cool. In the end, the water should be slightly warm.
The cooled water scoop bowl from the pot, dissolve yeast in it. Then pour back into the pan, stir with a wooden spoon so that the yeast is evenly distributed. Tie the pan on top of gauze or cloth and leave in a dark place for two days for fermentation.
After a time, strain the kvass through several layers of cheesecloth, you can optionally add a bit of sugar. Sweetened and strained drink pour in three-liter banks, each throw in a small handful of raisins. Cover cans with saucers and put in the day in the refrigerator.
Utensils for making kvass must be enameled or glass, oxidized aluminum pot, so it is not to cook the wort.
At the bottom of the Bank needs to form a precipitate. Carefully pour the brew through a strainer in a clean jar, try not to shake at the same sediment. Raisins put back into the brew. A true Russian drink is ready, can enjoy its tart and rich taste.
