Kvass from malt and concentrate

Kvass from malt

Earlier they have made malt from germinated grain of bread cereals, usually from rye and barley.

The process of making kvass is quite complicated and laborious. For the fermented malt they used grain, sifted it, washed, liquored, caught, stewed, dried and than melt.

Since olden times the people of the Kirov, Gorki and Perm region have made this kind of kvass.

In Udmurtia they have made also unfermented rye malt: they don’t stewed rye after sprouting, but dried and melt at once. It was grayish-white malt.

All stages of making kvass were done carefully. For the children this time was a holiday. They eat germinated grain. The brown stewed grain replaced candies.

They made small kvass loaves from rye malt and rye meal in Siberian villages. They poured boiling water over meal, folded in malt, stirred well and stand in the Russian stove till the next day. From the dough they made small bread buns and baked them in the stove. Those small loaves they brought up and used for the making kvass. Dried small loaves could be kept a whole year.

Nowadays you can make kvass easier and faster. It is enough to boil water in an enameled pot, to fold in malt and to let it rest for 2-3 hours, then to pour off an infusion into a glass jar, fold in sugar, thin yeast and keep them for 6-8 hours in a cool place.

For 1 l water 1 cup malt, 200g sugar and 10 g yeast.

White kvass «Okroshechny» (first variant)

Mix rye malt with barley malt; put it in the warm water, and put rye, wheat and buckwheat meal into a semifluid pastry. Add boiling water and cook, stirring constantly. Then pour mixture into a barrel, put yeast barm and let it rest 5-6 hours. Then place it in a cool spot for 1 - 2 days.

For 30 l water 2 kg rye malt, 1 kg barley malt, 8 kg rye malt, 2 kg wheat meal, 2 kg buckwheat meal, 1 cup liquid yeast.

White kvass «Okroshechny» (second variant)

It has well taste properties. It was made in Rus. They chose products and held technology. At first they diluted meal with warm water, added yeast and let it stand. Malt was separately prepared. They took 500 g rye malt and 250 g barley malt. They mixed it till the dough became fluid. Then they made a mixture of meal, what consisted of 2 kg rye meal, 500 g buckwheat meal and 500 g wheat meal. They put this mixture in small portions into liquid malt, added hot water at the same time and stirred so that there were no dough balls. They took 4 times more water then meal ore malt. They put dough into the other jar and let it rest for 5 hours. Than they added 7 l boiling water, mixed carefully and put barm and crisped-leaved mint (dried plant). Than they stand wort in a warm place for 5 hours for fermentation. Than they poured the drink into bottles and kept them in a cool place.

Kvass from concentrate

Put concentrated kvass, sugar, yeast into water, and let it rest for 8-10 hours. Then the kvass is ready.

For 5-6 l water 0,5 l concentrated kvass, 300-400 g sugar, 30-40 g yeast.

Kvass with horseradish

Put horseradish into the kvass and let it stand for 2-3 hours. Cool it and serve up in glasses ore large cups.

For 1 l kvass 50 g horseradish

Kvass “Petrovsky” from concentrate

Make so as common table kvass, just only add horseradish and honey. Let the keg stand in a cool place for 10-12 hors. Filter it in a kitchen sieve.

For 10 l kvass 50-60 g yeast, 400-500 g horseradish and 500 g honey.

White kvass

The way of making white kvass was known for a long time. They made much kvass, especially in summer. For 100 l water they took 4 kg rye meal, 400 g malt and 400 g buckwheat meal. They mixed it well, diluted with water (about 3 l), than mixed again and poured 3 l boiling water over it. In 30 minutes they added 3 l water. They added boiling water portionwise (2-3 l) until liquor amounts 12 l. After mixing they poured it liquor into a tun, added 2 l lees from old kvass, covered with linen and put in cool place. Next day they added 48 l boiled and cooled water, mixed, and stored in a cool place. Before drinking they filtered it.

Kvass with sweet flag

They add in common table kvass sweet flag infusion (1 cup sweet flag infusion for 3 l kvass) or to put down mull packet with dry sweet flag root (50 g) for 3-5 hours.

This kvass has well taste properties and dietary value. Sweet flag root benefits by subacid gastritis, activates process of digestion, improves sight and hearing, reinforces gums, calms by nervous overexcitation, lowers arteriotony.

Kvass with hop

Kvass infusion with hop is used in health food by gastritis, jaundice and as hair wash. The preparation of this kvass is quite simple. Add female hops and let it stand 5-8 hours. Than use on prescription.

For 3 l kvass 50 g female hops.

Aromatic kvass with origanum

You can odorize kvass with origanum before the fermentation. Put mull packet with origanum into kvass for 10-12 hours.

For 1 l kvass 10 g origanum.

Kvass with mint

Make it so as kvass with origanum, and add honey (2 spoons honey for 1 l kvass). The recipe of kvass is known for a long time. So in 1800 in the dictionary “Istochnik zdorovija” was mentioned, that “this drink is quite healthy if it is well made, thin and is drawn with mint. It has such property as to resist scurvy and other putrid diseases. It deadens acuity of bile, makes feel cold and is quite healthy every season, especially in summer for choleric persons.