How to make kvass from dried crust

Homemade bread kvass – a drink, great thirst quencher and suitable for the manufacture of favorite summer dishes is hash. Having mastered the basic recipe, sure to try to cook brew different taste nuances. At the summer party, serve guests with a few homemade drinks to choose from – this range, they will certainly appreciate.

You will need

• Homemade bread kvass: - 500 g rye bread; - 5 liters of water; - 300 g sugar; - 30 g of yeast. Currant kvass: - 500 g of biscuits; - 5 liters of water; - 15 g of yeast; - 200 g sugar - 0.5 Cup jam, currant; - the leaves of currants and fresh mint. Kvass with horseradish and honey: - 600 g of crackers; - 4 liters of water - 300 g sugar; - 30 g of yeast - 100 g honey - 100 g of horseradish.

Instruction

1. Prepare a basic raw materials for kvassand rye crackers or rye bread. Cut the loaf slices and then narrow strips or cubes. Dry the crackers in the oven until a thin crust, making sure they don't burn. To prepare the drink crackers can be crushed in a mortar or scroll in a meat grinder, turning them into fine crumbs.
2. Try several options for making kvassand select the one which will seem more appropriate. Raw materials pour boiling or warm water, add sugar or pre-prepared sugar syrup, add to the brew a decoction of mint, currant leaf, raisins, honey, cumin, horseradish or jam and result in a new variation of this drink. However, the base of dry bread kvassand remains unchanged – it is rye rusks, yeast and water.
3. The brew is prepared in volumetric glassware – better glass or enamel. Pour it in the bread crumbs, fill with boiling water and leave the mixture for 10 hours. In a separate bowl, boil sugar, mixed with a glass of water. Bread pour the infusion into another container, add sugar syrup and yeast. Stir the mixture and leave for 4 hours – during this time, the process of digestion.
4. With ready-to-drink remove the foam, strain the kvass through cheesecloth and leave in refrigerator for exposure, spill it in a glass jar or bottle. For a taste of each, add a few raisins. After 2 hours, the young brew is ready. The longer they stand, the richer the taste will be. However, more than two days to survive the drink is not recommended, it is better to drain the remnants and prepare a fresh brew.
5. Remaining from cooking the first portion of the brewing wort can be reused. Part of the mixture, add the breadcrumbs and yeast. Instead of sugar put in the mixture of half a Cup of homemade jam from currants. In a separate bowl, brew a handful of fresh currant leaf and a few sprigs of fresh mint. Pour the wort is boiled water, add the herbs and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and store in the refrigerator.
6. Try another unusual variant home – brew with honey and horseradish. Crackers pour boiling water and leave for 4 hours to draw. Strain the infusion through cheesecloth, add yeast and sugar. Put the brew in the fermentation for 4-6 hours. Grate the horseradish root and mix it with liquid honey. The resulting mixture add in a young brew, mix thoroughly, pour in the banks or bottles and refrigerate.