Jag har inte gjort det själv, men jag kom ihåg att det fanns ett recept iÄr det förresten någon som har ett kvassrecept? Jag drack i Riga för ett
år sedan, inte alls dumt. Basen lär vara gammalt rågbröd.
Homebrew Digest för några år sedan. Jag hittade nedanstående två inlägg i
arkivet. Det finns mer, men dessa var de enda med recept. Gå till
http://hbd.org, klicka på "search", "list of previous searches", "Searches
beginning with K" och gå till slutet av sidan om du vill läsa de andra
inläggen.
/Fredrik Ståhl
------------ Posting 4: Extracted from file: 1914
------------ Posting 1: Extracted from file: 2152Date: Mon, 18 Dec 1995 13:53:59 -0800 (PST)
From: eurquharPÅsfuPUNKTca (eric urquhart)
Subject: kwass
I found this recipe on my hardrive from an old HBD.
Subject: Kvass/Kwass
From: duncanPÅvtPUNKTedu
Date: Mon, 10 Jan 94 10:35:28 -0500
Sounds like an interesting experiment - was the product drinkable at all?
For the sake of comparison, here's a recipe for "Kwass" taken from "The
Compleat Anachronist Guide to Brewing" (Compleat Anachronist #6),
published by the Society for Creative Anachronism:
---------begin quote-----------
Kwass
(Yield: 6 cups)
1 lb. day-old black bread or Danish pumpernickel
1 cup sugar
2 tbsp. dry yeast
1/4 cup lukewarm water
2 tbsp. mint leaves or 1 tbsp. dry mint
2 tbsp. raisins
Dry the bread and then chop it into coarse pieces. The add the bread to six
quarts of boiling water, remove from heat and cover with a towel. Set aside
for eight hours. Then strain the mixture through a fine sieve into another
large pot, extracting as much liquid from the bread as possible. Discard the
bread. Add the yeast and 1/4 tsp. sugar to the lukewarm (110-115 F [43-46 C])
water and stir thoroughly. Set this aside for about ten minutes in a warm
place and then add the yeast mixture, the remaining sugar, and the mint [to
the 6 quarts of bread-water], cover again with a towel, and set aside for
about another 8 hours. Strain the mixture again and bottle in a gallon jug
or several quart-size bottles. Fill the bottles 2/3 full, then divide the
raisins evenly among the bottles. Cover each bottle with plastic wrap
secured with a rubber band. Place in a cool spot for three to five days, or
until the raisins rise to the top and the sediment sinks to the bottom.
Carefully decant the clear amber liquid [picking out the raisins?] and
rebottle in clean bottles. Refrigerate until ready to drink.
----------end quote--------------
Sounds interesting, although I've never tried it. "Dry yeast"? I suppose
bread yeast (yech!) would suffice, but I'd use ale yeast in my own typical
overkill manner. Evidently, this version is not meant to be served
carbonated, but in a second recipe the author directs you to bottle the
mixture as soon as you see gas bubbles rising from the fermentation (of
course, he also complains of the bottles building up so much pressure that
the corks were extruded throught the wire cage - can you say "kwass
grenades"? I knew you could). Further recipes on the making of Kumiss
(fermented milk) <shudder> and Kefir (fermented buttermilk - which I have
tried to make and do not recommend for the weak of stomach). Basic beer,
mead and winemaking information is also included.
The CA Guide to Brewing, Compleat Anachronist series #6 is available
for $3.00 from:
Society for Creative Anachronism
Stock Clerk
P.O. Box 360743
Milpitas, CA 95035-0743 USA
Regards, and happy brewing!
Tom Brady
(known occasionally as Lord Duncan MacKinnon of Tobermory)
duncanPÅvtPUNKTedu
Eric Urquhart, Centre for Pest Management,
Department of Biological Sciences, Simon Fraser University,
Burnaby B.C. CANADA V5A 1S6
e-mail: eurquharPÅsfuPUNKTca
From: Carl Hattenburg <CHattenburg@Perstorp-us.com>
Date: Tue, 20 Aug 1996 09:32:59 -0400
Subject: Kvass, cork vs. cap
A Ukrainian co-worker has talked me into brewing (?) up a batch of
Kvass, and he assures me the recipe on Cats Meow is authentic:
"Ingredients (for 10 bottles): 1 pound Dry Black Bread; 24 cups Boiling
Water; 1 1/2 pounds Sugar; 2 ounces Fresh Compressed Yeast; 1/2 cup
Sultanas (yellow seedless raisins). Procedure: Put the bread into a
large container and then add the boiling water. When the mixture is
lukewarm squeeze the liquid from the bread very thoroughly, making sure
that the bread itself does not come through because this clouds the
drink. Add the sugar and yeast, mix, cover and leave for ten hours. Pour
the drink into clean bottles, and three sultanas to each, put the corks
and tie them down---then refrigerate immediately. Comments: This recipe
is from an old wine and spirits book I have at home. Kvass is very
refreshing on a hot summer's day and is quickly made from black bread
and yeast. It is quite like weak beer and is fermented and slightly
alcoholic, but must be stored in the refrigerator using corks, not
screw-in stoppers or else it will go on fermenting and blow. This, to
me, looks very similar to the Sumerian recipe which Anchor Brewery of
San Francisco recreated a couple of years ago."
This line bothers me: "but must be stored in the refrigerator using
corks, not screw-in stoppers or else it will go on fermenting and blow"
- - can anyone explain the difference between using a cork and a cap? I
plan on using normal brewers yeast instead of "Fresh Compressed Yeast",
which I can't find (it is supposed to be the consistency of a butter
stick). I'll assume "Sugar" means regular table sugar - any comments
appreciated, private email welcome! Thanks in advance!
- - Carl H.
(w) 301.680.7276; (fx) 301.236.0134; (h) 301.942.3756
(e) CHattenburg@Perstorp-us.com (e) CHattenPÅErolsPUNKTcom
Perstorp Analytical, Inc.
Quality Control at the speed of light.....