I found both dark and light rye bread at the store but it was the factory-made kind. I definitely made mistakes with both batches including adding way too much bread to the light kvass.the bottles need a day to carbonate then we shall see how well they turned out. Not that I have any reference for the flavor.

  • Jake Farm@sopuli.xyzOPEnglish
    3·
    1 month ago

    So I only fermented for ~a week and I sort of combined a few recipes I found online including one from a YouTube channel called TheBruSho. Here is what I came up with after reading a few:

    Rye Kvass:

    ~7 Pieces of Rye Bread(preferably dark or Russian rye)

    ~1/2 gal [1.9L] Water

    ~2/3 cup [150g| sugar(can be substituted with wort, honey, molasses, ect)

    Handful of raisins or any other dried berry (cut in half if you like) ~10

    Optional: Pinch of bread yeast or tea sppon of sour dough starter to accelerate the fermentation

    Toast the bread so dark as to be almost burned

    Boil enough water to cover the toast and pour over toasted bread pieces

    Wait until room temp and add raisins and sugar

    Ferment 3-5 days depending on your fermentation activity. Bottle with more raisins and a tea spoon of sugar and set on counter 2-3 days Refrigerate and drink

    • Jake Farm@sopuli.xyzOPEnglish
      2·
      1 month ago

      From what I understand you can then use the filtered out bread as a starter for the next batch. There is also beet kvass that is either combined with rye bread or used on its own. So far it seems like the easiest and most versatile probiotic drink style but I haven’t experimented with all of them yet. I didn’t check ABV but they say it is usually 0.5-2.0%

      • Jake Farm@sopuli.xyzOPEnglish
        2·
        1 month ago

        The raisins are there as a source of yeast and really doesn’t impact the flavor that much as this amount. They can be removed if you use another source of yeast.

    • Allero@lemmy.today
      1·
      1 month ago

      Sourdough starter would probably be a superior option - lactic acid fermentation is essential for a good kvass