Not to compare the aerated sweetened water in a plastic bottle to home-made kvass. This ancient drink not only satisfies thirst, but also saturates an organism with useful substances. The main secret of preparation of good kvass - in a qualitative mash which can be made independently.
All by rules
Very many hostesses arrive simply - buy in shop a ready dry-mix for kvass, or a mash in banks, or even sets with which it is necessary to mix contents of bags of warm water and to allow to infuse.
The real home-made kvass demands a different approach. It is possible even to tell, respect because it is necessary to tinker with a mash for it a lot of time. First of all, grain — a rye, barley or wheat is necessary. It is necessary to buy not that offer for feeding of birds, and packing with a mark "for a prorashchivaniye". Grains carefully wash with warm water and presoak in cool. At the same time a little just to leave a pan in the light not hot place - water it is necessary to change for fresh two-three once a day. In a day - others will arise sprouts. As soon as it occurred, grains place between two layers of a gauze on a tray, a pallet, a baking sheet - any superficial capacity. The top layer of fabric is regularly moistened with water, and grains stir. The recommended temperature - 10-18os. Within a week the sprouts will even out in length with grain. At this moment the prorashchivaniye is stopped and about 20 hours dry a product at a temperature not above 45-55os. Ready malt at the same time turns out a light shade and it suits for light kvass. If red kvass is necessary — malt is fried before darkening. Then it is milled in the coffee grinder and used or removed on storage.
At correctly prepared and dried up mash sweet also began to smell taste, and it is easy to separate backs and sprouts from kernels.
The task is much simpler turn independently made malt into a mash-. Powder is filled in with abrupt boiled water (proportions depend on the recipe), give half an hour to infuse and add other ingredients of kvass - water, sugar and yeast.
If kvass ripens in open ware, for an igristost add raisin to it. If in closed, then put less sugar that gas didn't break off a bottle or to bank.
The begun to ferment liquid allow to ripen in the cool place.
Option for "teapots"
Simpler option of a mash - from crackers. For white kvass take white bread, for red - rye. The first is good in okroshka, the second - for thirst satisfying. The bread cut on slices is dried in an oven (degree of a podzharennost will affect color), filled in with boiled water and insisted hours 7-8. The following steps - the same: add sugar, yeast and water, to allow to begin to ferment and ripen. It is easy to diversify taste of such kvass if to use instead of water a brine from cabbage, whey or birch sap. It is easy to make kvass from fruit in the summer. Then as a mash use apple or other broth.