Fermented malt kvass at home. Homemade kvass from malt (rye, barley, wheat)

22.02.2021

And kvass. It's great if you know how to prepare healthy, natural drinks yourself, rather than buying them at the store. Today I will show you how I make kvass from malt at home. Our ancestors used to cook on this principle - after all, aromatic malt has been known in cooking for a very long time.

About the recipe for kvass from malt and raisins

Today, when home baking is becoming more and more popular, buying malt in the store is not a problem. Malt is an integral part of many homemade bread recipes, and we will also make kvass from it. By adding a small amount of yeast to the malt, we get a very tasty version, as close as possible to the store (but better!), Since thanks to the yeast, kvass on malt turns out to be carbonated.

Malt kvass with raisins has a rich amber color, a strong aroma and a pleasant balanced sweet and sour taste. The raisins in this recipe act as a sweetener and add flavor to the drink. In addition, you yourself can control the sweetness of kvass by adding a certain amount of sugar. Important: the amount indicated in the recipe is the minimum threshold, and you should not reduce it, otherwise the yeast will not work.

Cooking time: about a day. Output: 3 liters of beverage

Ingredients

To make malt kvass, you will need:

3 liters of filtered water
0.75 cups sugar
0.5 cups dark malt
70-100 grams of raisins
10 grams dry yeast

Preparation

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In color, taste and aroma, properly made homemade kvass from malt cannot be distinguished from natural store drinks prepared in accordance with GOST. We will look at a traditional technology that has been proven for decades.

Theory. Kvass from rye fermented malt is considered classic, but in the proposed recipe you can use any other malt in the same proportions, for example, barley or wheat, although the taste will change. Next, let's look at the difference between fermented and unfermented malt.

In the preparation of alcoholic beverages, we use unfermented malt, which we break down into sugar, and then, through fermentation, we process into alcohol. But for kvass, it is better to take the more aromatic fermented malt used in baking (after germination and drying, the grains undergo additional heat treatment at 50-70 ° C in an airless chamber).

Ground rye fermented malt

Fermented malt does not participate in fermentation, since the high temperature destroys the enzymes in the grains that are responsible for breaking down starch into simple sugars, but it makes kvass more aromatic and tastier. To saturate the drink with carbon dioxide, the added beet sugar will ferment for several hours.

The minimum amount of sugar (according to the recipe) for obtaining carbon dioxide is 100 grams, then focus on taste. The drink can be additionally sweetened before bottling. As a last resort, pressed yeast is suitable instead of dry yeast, but they can give kvass an unpleasant yeast aftertaste, so it is better to take dry yeast.

After the first preparation, a sediment will remain, which is called "thick" and is a natural leaven that replaces yeast. To make kvass from malt without yeast, add a handful of the first batch of yeast during the next brewing.

Ingredients:

ground rye fermented malt - 50-80 grams (slightly more than half a glass);
water - 2 liters;
sugar - 100-150 grams;
dry yeast (bakery) - 5 grams (only for the first batch).

Malt kvass recipe

1. Bring the water to a boil, remove from the stove, cool to 50 ° C.

2. Slowly add the malt to the hot water, stirring constantly to avoid clumping. You should get a homogeneous mixture that resembles choux pastry. Leave to infuse for 2-3 hours.

3. At the first preparation (if there is no starter culture), after the kvass wort has cooled down to 26-28 ° C, pour 100 ml of liquid into a glass separately and dilute the yeast in it according to the instructions on the package. If the temperature is above 30 ° C, the yeast may die.

4. Add diluted yeast or a handful of sourdough ("thick") to the wort, add sugar.

5. Stir until the sugar is completely dissolved. Cover loosely, leave to ferment for 8 hours in a dark place (cover) at room temperature (18-26 ° C).

6. Filter the malt kvass through 2-3 layers of cheesecloth.

The sediment can be collected in a separate container and stored in the refrigerator for no more than a day. It is a natural starter that replaces dry yeast in the following drinks.

Thick on the bottom of the can - yeast for the next batch of kvass

7. Taste the drink. Add sugar to taste if desired.

8. Pour kvass into storage containers - plastic or glass bottles, jars. Leave 3-5 cm of free space in each container. Close hermetically.

9. Before use, place bottles in a refrigerator or cellar with a temperature of 2-10 ° C for at least 3-4 hours to cool and saturate with carbon dioxide (carbonation).

The shelf life of malt kvass is up to 5 days. The drink is obtained non-alcoholic or with a minimum alcohol content (up to 0.5%).

For more than a thousand years, the Slavic peoples have revered a sweet and sour aromatic foamy drink - kvass. For a long time in Russia kvass was loved by commoners, rich people, and even monarchs. Today, in most settlements of Russia, you can find kvass stalls and traders of draft draft drinks in summer, and plastic bottles with carbonated dark kvass are often lined up on store shelves. But with the present homemade kvass purchased drinks, unfortunately, do not compare. Because store-bought kvass is a soda drink flavored with flavors, dyes and flavorings.

Almost every lover of a traditional drink has his own secrets of its preparation. Kvass is made, for example, from whey, vegetable components (apples, lemon, rhubarb, carrots, beets, cabbage, cranberries, currants, etc.), rye bread and rusks. To give the drink a special aroma and taste, herbs (thyme, oregano, mint, lemon balm), pine and spruce needles, raisins, honey are added to kvass. Kvass is made even from celandine, horseradish, instant coffee, banana peel - such seemingly unusual components. but classic kvass- one that was prepared either from crackers or from rye malt.

Kvass is used as a basis for okroshka. And borscht is also made from this drink, it is used in the preparation of marinades for chicken and meat. Instead of water, kvass is used when baking bread. Sweet tooths are made from a foamy drink jelly, ice cream, cookies. Lovers of intoxicating drinks are made from kvass.

Composition, calorie content, strength of kvass

If we talk about the classic malt kvass, it is impossible not to appreciate its high vitamin content. This drink contains vitamins(E, H, B, PP), trace elements(fluorine, phosphorus, zinc, cobalt, copper, iron, molybdenum), amino acids(leucine, phenylalanine, lysine, valine, etc.). Aromatic herbs and fruits added to kvass multiply the benefits of the drink, add variety to the taste of the drink.

The calorie content of homemade kvass is low - no more than 30 kcal (per 100 g), it contains no fats at all, few proteins, the amount of carbohydrates is about 5-5.2 g per 100 g of product. Kvass is a drink in which alcohol usually does not exceed 2.5%. But sometimes connoisseurs make all kinds of cocktails, which include kvass and. Naturally, the strength of the drink with such mixing increases significantly, but its taste becomes rather coarse.

The benefits and harms of kvass

Kvass improves metabolism, has a beneficial effect on the digestive tract. During the fermentation of kvass, substances are formed that normalize digestion, eliminating the consequences of dysbiosis. It normalizes the functioning of the heart muscle and blood vessels. An ancient Slavic drink is used with a breakdown, fatigue, and a decrease in the level of immunity. Vitamins and amino acids in kvass help fight viral and bacterial infections. A real find is kvass for people with vision problems (cataracts, optic nerve atrophy, glaucoma).

Despite all the healing properties of kvass, it also has contraindications. Kvass is used with caution in case of kidney and liver diseases. This drink is undesirable for people suffering from stomach ulcers. Pregnant and lactating women should drink kvass with caution because of the threat of fluid retention in the body. Driving a car will have to give up a mug of cold kvass, since even a small percentage of alcohol can lead to unpleasant consequences.

Recipe for kvass from rye fermented malt

For making aromatic kvass at home, fermented malt is taken (the one whose grains have been germinated, dried and heat-treated at a temperature of about 60 degrees). However, yeast is also required for a fermented malt drink, since such malt has lost its fermentation properties due to the high temperature. However, it is from this malt that the most aromatic and tasty drink is obtained. Fermented rye malt can be purchased at a retail price of about 150-250 rubles per kilogram.

Ingredients

Malt - 100 g;
Sugar - 200 g;
Water - 4 l;
Dry yeast (for baking) - 10 g.

Cooking process

If desired, ready-made kvass can be made sweeter by adding a certain amount of sugar to it at the end of fermentation. Such a drink is stored in a refrigerator or cellar at a temperature not higher than 10-15 degrees for 5 days.

According to the specified recipe, the first leaven for homemade kvass is made. In the second and subsequent times, you can make a drink in which, instead of yeast, a leaven of leaven is used. It is added at the stage when the malt-water mixture cools down to a temperature of about 25-28 degrees, mix thoroughly, add sugar and set for fermentation, repeating the same steps as in the specified recipe.

Unfermented malt kvass recipe

If desired, you can make kvass from malt that has not undergone heat treatment. The cost of unfermented and fermented malt is about the same.

Ingredients

Malt (unfermented ground) - 100 g;
Flour (wheat) - 100 g;
Water - 3 liters;
Raisins are a small handful (20-25 pieces).

Cooking process

We have already met reviews devoted to brewing beer, but there has not been any about kvass yet, and I decided to fill this gap.

Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, foundation; also made from beets, fruits, berries. Previously, it often served as the basis of cold stews.

And not only earlier, okroshka, beloved by many, immediately comes to mind, although it can be cooked not only with kvass, but also with milk whey, ayran, etc.

According to the Russian GOST for industrial production, it is a drink with a volume fraction of ethyl alcohol not exceeding 1.2%, made as a result of incomplete alcoholic and lactic acid fermentation of wort.

Indeed, many people make homemade kvass based on bread, and not only rye, but to be honest, I don't like such kvass for drinking, although it is quite suitable for okroshka. According to the classic recipe and GOST, kvass is a product of not only alcoholic, but also lactic acid fermentation, but I, like many, cannot imagine how to correctly combine both of these points, therefore we will prepare kvass only with alcoholic fermentation based on malt extract, and also comparable to kvass based on red rye malt.

The monitored concentrate is produced at the enterprise "Polotsk drinks and concentrates" from the brotherly republic of Belarus.

And it is sold in the online store "Novopermskiy pivovar", delivery is carried out by the Russian Post, or one of the rather large transport companies. Personally, the transport company turned out to be the most profitable for me, delivery cost me 400r, and this is the minimum tariff for this direction, and it is the same for 5kg from my first order, that for 30kg from my second order, the delivery time is within a week.

Kvass is supplied in cans with a volume of about 3.3 liters, which contain 4 kg of concentrate, or in sealed polyethylene and at the price of 157 rubles.
The first time I ordered a sample concentrate in a bag (unfortunately I didn't take a photo), I liked it, and I ordered a canister.

A few words about the composition:
barley malt - 50%,
fermented rye malt - 42%,
unfermented rye malt - 3%,
triticale-5%.
The composition is completely natural, barley malt is roughly sprouted and dried barley grain, unfermented rye malt is similar to rye grain, and fermented rye malt is additionally subjected to a fermentation process, as a result of which it gets its red color, specific aroma and taste, is used in including when baking Borodino bread. An ingredient called triticale, but it turned out to be just a hybrid of wheat and rye.

I believe that kvass concentrate, like any malt brewing extract, is prepared by boiling the wort with all the necessary temperature pauses, and then evaporating excess water. The concentrate is quite sweet in its pure form, so no additional preservatives are required, and it can be stored in a cool place without fear that it will turn sour or become moldy.

Perhaps the lyrics will be enough, let's get down to cooking. The manufacturer gives, for drinking and for okroshka, in the first case, 50 g of concentrate and 35 g of sugar per 1 liter of water are used, in the second case, 100 g of concentrate per 1 liter of water. I will say right away that I tried to do according to the second recipe, I didn't really like it, so we prepare 2 liters of kvass according to the first recipe.
We take the scales and an empty mug:

Pour in 100 g of concentrate (by the way, it is dark brown, the consistency is similar to liquid honey):

Pour 70g of sugar:

Dilute in a saucepan with 2 liters of pure water and bring to a boil:

Cool down to 30 degrees:

We add a few grams of yeast, carefully sprinkling over the surface of the wort:

I use the ones that remained from the purchase of a moonshine, but this is not fundamental, I used both ordinary Pakmaya baking yeast and liquid brewer's yeast, I did not notice a fundamental difference in taste, the only thing is that this yeast probably ferments faster:

Then we cover the pan with gauze (or a colander, as I do), let it wander for 12 hours (I usually leave it overnight), then pour the kvass into bottles and let it wander to saturate the drink with carbon dioxide (carbonation) for a few more hours, after which we put it in refrigerator and you can drink.
I warn you right away: carbonation is very strong, if you immediately unscrew the lid, then you are guaranteed a fountain :-) so carefully release the pressure by opening the bottle lid and pour it into a glass:

I really liked this version of kvass, dark color, velvety taste, very different from kvass cooked on bread crusts, close to store kvass, but not so sweet, more precisely, even almost not sweet at all, so I advise lovers of sweets to add sugar while bottling , and reduce the carbonization time, but since sugar is food for yeast, I can offer an alternative sweetening option - add, in theory, yeast should not eat stevioside, I added a teaspoon for 2 liters, this light sweetness is enough for me.

Now for a little math.
According to information from the website, 1kg of concentrate is enough for 10-20l of kvass, depending on the recipe, respectively, 4kg is enough for 40-80l. Let's calculate the cost for the most expensive option - 1 kg bag for 10 liters of kvass: 157 rubles for concentrate, 400 rubles for delivery, 15 rubles for a bag of baker's yeast, plus water and gas for heating, a total of about 60 rubles for 1 liter of real live kvass, which is comparable to store prices kvass. But, of course, you shouldn't do this, let's calculate the cost price for a 4kg canister for 80l: 457r concentrate, 400r delivery, 150r sugar 3kg, 50r a pack of yeast, plus again water and gas. As a result, we get less than 15 rubles for 1 liter of kvass, which in my opinion very profitable .

For comparison, let's try to make kvass based on 68 rubles.

Take half a glass of malt:

Sugar:

3 liters of water with a temperature of 50 degrees:

We mix the ingredients, leave to cool, add yeast, bottle and chill. Everything is similar to the recipe with kvass concentrate.
For this kvass, I used a square pet bottle, it was amusingly inflated, after which it ceased to be square, even the bottom squeezed out:

When releasing excess carbon dioxide, the presence of malt sediment is immediately striking, which, although I tried to filter out when bottling kvass, it still got there:

Pour into a glass and try:

It is immediately clear that the color is not so dark and rich, the taste is also peculiar, the leavened sediment gives off a burnt aftertaste. In general, I did not like this kvass, although the price is about 2 times more profitable than the concentrate. A lot of sediment remains at the bottom of the glass:

Well, for a complete set, we will test rye malt purchased at the nearest market at a price of about 20 rubles per 1 kg:

The cooking process is similar to the previous one, so we will restrict ourselves to a photograph of kvass in a glass:

I liked this malt kvass more, there is no burnt aftertaste, in general the taste is not bad, but perhaps sweetish, IMHO you need to pour less sugar. Of the minuses - again sediment.

Bottom line: I personally really liked the kvass from this concentrate. Simple, tasty and inexpensive.
I do not recommend malt from this store, you better look offline.

I plan to buy +103 Add to favourites I liked the review +95 +171

Nothing will quench your thirst in the summer heat like kvass. However, the producers of this drink, despite adhering to the recipe, fail to prepare it as tasty as at home. Making kvass at home from malt is not difficult. The only thing left is to find your favorite proven recipe.

Old Russian drink - kvass

Russia is rightfully considered the birthplace of kvass. In ancient chronicles, information has been preserved that in Kievan Rus the bread drink was used always and everywhere - both princes and ordinary people. Already in those days, there were several dozen options for making homemade kvass. Many recipes have survived and have survived to this day. On Russian soil it has long been believed that kvass on the table is a symbol of well-being in the house.

The fact that kvass has always been held in high esteem in Russia is evidenced by the existence of such a profession as kvass. He was a specialist in the preparation of various types of refreshing drinks: bread, fruit, berry, okroshechny, dairy.

Real kvass has a pleasant, slightly harsh, refreshing taste, and thanks to the content of lactic and acetic acids it perfectly quenches thirst.

What is kvass made from?

Kvass is formed as a result of the unfinished fermentation process of bread wort. That is why this drink contains ethyl alcohol in the volume of 1.2 percent. Due to its alcohol content, kvass is classified as a historical traditional beer in Russia.

This invigorating drink is made only from natural ingredients. Kvass is prepared at home from malt, rye or barley bread and additives (raisins, dried apricots). And nothing else is needed. But such a composition is only found in kvass prepared at home. Store products, in addition to the mandatory ingredients, contain sweeteners, flavorings, carbon dioxide. It will not bring benefits to the body, but it can cause considerable harm.

What is it like?

As mentioned above, the main ingredient in the manufacture of kvass is malt, which is obtained from it. It is made from wheat, rye, barley, oats and millet. The grain is first germinated, then dried and ground. The former produces green malt, the latter produces dry malt.

The greatest demand is for rye and used for brewing. Other varieties are mainly used in bread baking.

Rye malt is available in fermented (dark) and unfermented (light) varieties. The differences between these types are not only in the method of production and color, but also in the field of use. To give the malt a reddish-brown dark color, the sprouted grain is subjected to fermentation before drying, that is, simmering at a high temperature. It is almost impossible to make such malt at home. Difficulties usually arise in maintaining the required temperature regime for a long time. But light or white malt, from which okroshky kvass is obtained, can be prepared at home.

Recipe for making malt for kvass

You can buy ready-made dry malt at the store. You can also cook it yourself. To make kvass from rye malt at home, you need to start by preparing the ingredients.

To make malt:

Rye grains thoroughly, remove spoiled and empty seeds.
Fold them in a container in a layer no more than two centimeters. Cover with sterile gauze on top. Spray from a spray bottle several times a day. Make sure that the grains do not dry out and are not too wet.
After 3-4 days, sprouts appear. When they become the size of a grain or larger, the first stage can be considered completed. Sprouted grains are green malt.
Then they need to be dried at room temperature for two days.
After the grains are dry, you can grind them all at once or put them in a clean container with a lid and take them as needed. This is how dry malt is made.

Now you can start making kvass.

White kvass from dry malt

You can make white or okroshky kvass from self-prepared malt. To do this, you need the following ingredients:

wheat flour - ½ cup;
dry unfermented malt - 1 cup;
clean drinking water (preferably spring or bottled) - 3 liters;
ready-made yeast starter - 1 teaspoon;
raisins - 10-12 pieces.

If there is no yeast starter in the house, you can prepare it yourself. To do this, stir 5-10 grams with one tablespoon of sugar and two tablespoons of flour. Pour the mixture into ½ cup warm and leave on the table for half an hour. Such starter culture should be stored in the refrigerator for no more than two weeks.

Making kvass from malt at home begins with preparing the wort. For this, malt and flour are brewed in a liter of boiling water, transferred to earthenware and cooled to 38 degrees. Then you need to add dry raisins and yeast starter. Stir and leave to ferment overnight. After the specified time, add the rest of the water, and after another day or two (depending on the desired acidity of the drink), the kvass will be ready. It is necessary to pour it into clean jars and refrigerate.

Homemade rye kvass from fermented malt

Aromatic and invigorating dark kvass with a pleasant honey flavor is obtained from fermented malt. The process of obtaining it is quite laborious, so it would be better to buy the main ingredient of the bread drink ready-made.

Before making malt at home, you should prepare the sourdough. For this, a glass of dry fermented rye malt is brewed with a liter of boiling water. After a couple of hours, when the mixture has cooled to 38 degrees, add 4 tablespoons of sugar and 2 teaspoons of dry yeast to it. After that, the jar is mixed well. You can assume that the leaven is ready.

Further, in order to directly get kvass from dry malt at home, you need to take 1 glass of sourdough, pour it with three liters of cold boiled water, add 5 tablespoons of sugar, 10 pieces of raisins and send it to a cool place for a day. According to this recipe, rye kvass is prepared very quickly. After a specified time, the bread drink is filtered into a clean container through several layers of gauze. There is no need to throw away the remaining thick. It is refreshed with ½ cup of sourdough from the refrigerator, sugar is added, poured with cold boiled water and the kvass is allowed to ripen again.

Delicious homemade barley-based malt kvass recipe

Barley kvass is no less pleasant to the taste and useful. It is prepared from dry malt or liquid malt based on barley grains.

Homemade kvass is made from malt of the following ingredients:

liquid malted barley extract - 2 tablespoons;
sugar - 250 g;
dry yeast - 1 teaspoon;
citric acid - ½ teaspoon;
boiled water - 3 liters;
raisins - 10-12 pieces.

Pour 3 liters of boiled water at room temperature into a container, add sugar, citric acid and malt extract, mix. Pour dry yeast on top. Without stirring, leave for 6 hours to ferment. After a specified time, pour the kvass into bottles or jars, add a few raisins to each and refrigerate for a day until ripening.

Barley kvass has a mild grainy flavor, slightly carbonated and very healthy.

Malt kvass: benefit or harm?

Real homemade kvass made from malt contains a huge amount of vitamins and minerals, so its regular use will only benefit the body. But people with gastritis, cirrhosis of the liver and hypertension should limit its use. This is explained by the content of ethyl alcohol and various acids in the composition of the bread drink.

Homemade kvass from malt has a number of useful properties, among which the following can be distinguished:

quenches thirst, saturates the body with vital energy, vitamins and minerals;
has a beneficial effect on the digestive system, promotes the rapid digestion of food and the restoration of normal stomach acidity;
the high content of vitamin C makes it possible to use kvass for the prevention of respiratory and viral diseases;
lactic acid in its composition helps to destroy pathogenic microflora, and maintains beneficial bacteria in the right amount;
kvass is an excellent means for losing weight, gives vigor and increases efficiency.

And it should be remembered that a drink purchased in a store will never replace real homemade kvass from malt.