Angelina's Easy Bread Kvas Recipe (2024)

FAQs

What yeast is used to make kvass? ›

The strains of yeast that I used were Voss kveik, Finnish Sahti, and the same homemade sourdough starter. I also made a fourth kvass that combined Voss and lactobacillus plantarum to create a “sour” kvass.

Ferment for around 8 to 12 hours, until you see some bubbling going on, then strain the liquid into a bottle or into recycled soda bottles if you want carbonation. Check the pressure and place the bottles in the refrigerator when ready. Drink within a couple of weeks.

Usually, kvass contains not more than 1.5% of alcohol by volume, but if it stands for longer time, the concentration can become 2.5% or higher. Unlike beer, the kvass is generally considered to be a nonalcoholic beverage and is drunk by children of all ages without any limit.

In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature.

Kvass is considered a “functional food” because it offers a wide range of probiotics and nutrients, including vitamin B12, selenium and manganese. If made with beets, it also contains a good dose of antioxidants, natural nitrates, vitamins A and C, and potassium.

You may drink it right away, but it's often best after a few days. As a fermented beverage, this kvass will last for quite some time, at least a month or longer.

The shelf-life of kvass is around 4-8 weeks from the moment you receive your order. Always remember that Quas can only be stored in the fridge. This is a relatively short shelf-life compared to other soft drinks or non-alcoholic beers.

And as every chef knows, the best way to test something is to taste it. Kvass can take anywhere between 2-7 days before it's fermented to perfection, so try tasting a little after the second day. What you're looking for is that perfect balance of sweet and sour, with a hint of carbonation.

Beet kvass is thought to have originated in Ukraine and was traditionally consumed there as a health elixir. Many people drink a small glass of it each morning and evening. But it can also be used to add flavor to other foods. Try mixing a tablespoon or two into a warm bowl of soup on a chilly day.

“Is Kvass considered alcoholic under US law?” Kvass can have as much as 1 percent ABV. Each state has its own laws so that might count is one state but not in another state. The most common rule in US states is 1 percent ABV and down don't count as alcoholic beverages.

Is kvass sold in the US? ›

You also can find kvass on tap at microbreweries and brewpubs across the city (I once had a particularly tangy, clear, kombucha-y version at the Masonry in Fremont). For a more authentic taste, the Russian version is on Amazon, though be warned: It looks like cola and tastes like old wet toast.

While both are fermented and contain a healthy dose of probiotics, the kombucha relies on the SCOBY to ferment and kvass uses lacto-fermentation by relying solely on the natural sugars present in the beets.

For Kvass production on grain or fruit substrates

SafKvas™ C-73 on grain or fruits substrate produces a balanced organoleptic profile with typical aroma compounds that gives nice character to the beverage. The dried yeast can be pitched directly into the fermentation vessel.

Kvass is considered non-alcoholic to low alcohol drink, which means it contains the natural amount of alcohol that can be found in fruits. so it will be ok to drink it.

Make the gimlets: In a co*cktail shaker filled halfway with ice, combine 3 ounces of the prepared beet kvass, the vodka, and lemon juice; shake vigorously to chill, then pour into two ice-filled glasses. Serve immediately. Extra kvass will keep fizzy in a sealed container for up to 10 days.

As to which yeast is best, the primary yeast used to produce alcohol in general is Saccharomyces cerevisiae, which has hundreds of substrains, and has been around for millions of years by all accounts.

The most commonly used yeast is a champagne yeast. Being a very aggressive yeast, it ferments quickly to a very clean, dry flavor that suits the apple character very well. This yeast is cheap, easy to use, and makes a delicious, consistent beverage.

Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.

The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids).