My first two attempts at Kvass

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.

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My first two attempts at Kvass

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My first two attempts at Kvass

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Kvass flavor is generally light and fresh, bread-like, a bit sour, can be lightly sweet, floral - a lot depends on ingredients and technology.
It has a softer aftertaste and is generally low on that smell after you drank it compared to beer.
Source: Russian, drank a lot of kvass

here in Russia we making Квас (Kvas) mostly in summer, and you can buy in shops (but with many sugar and additives). Try this one 1. (classic)
::: spoiler спойлер
:::Kvass (from the Slavic verb “kysati” - “to sour”) is a traditional Russian drink based on rye malt or ready-made bread and crackers [1]. The first mention of it dates back to the chronicle of the late 10th - early 11th centuries. It tells how Prince Vladimir, on the occasion of the Baptism of Rus', ordered the people of Kiev to be treated to honey and bread kvass
- And bread... mostly it doesn't matter, from shop or self made
- I had no idea there was rice and oat kvass, thanks for the link.

I brewed beer for years but I don’t recall hearing of this kvass.
NEAT!!
what’s your abv? What’s your recipe?
- Kvass is a Slavic drink highly popular in the Slavic countries. It is lighter than beer (considered non-alcoholic in most places, alcohol content is typically below 1,5%vol), very refreshing and just nice. You should give it a try!
- 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
  
  Other than the raisins…. 🤣
  That sounds amazing actually.
  Thank you for sharing
  
  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%
  
  Sourdough starter would probably be a superior option - lactic acid fermentation is essential for a good kvass

I've made fruit kvass before, but never with bread. Will be watching with interest.
- I mean I finished these. The two types of the resulted in surprisingly different flavors. The dark rye one wound up being sickly sweet so I think the sugar was too much.

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