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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
Kvass
    #27794505 - 05/26/22 11:20 PM (1 year, 7 months ago)

I have been interested in beer making. I decided to try out kvass out of all alcoholic beverages since it seemed the simplest to make the starting materials. Other recipes I'd have to malt stuff. Kvass calls for fermenting stale rye bread.

I made a rye bread with home-ground rye flour (and maybe 5-10% wheat flour) 1.5 weeks ago. I left it out and it is now stale. It is said kvass was invented because they had to make use of the really old bread they could not use anymore.

The bread was decent when it was fresh, but too yeasty. I added extra yeast in anticipation for eventually making it into kvass.

I am not certain how good this beer could end up being. And I actually am not drinking at the moment, so I'd have to let someone else try it.

Do you think a decent alcoholic beverage could be made from this stale bread? Is kvass just a famine drink, or do you think it could be good if it was done with intention? I did make this bread specifically for kvass. It is hard and too stale to eat, but otherwise it doesn't look spoiled at all. I don't know how it'd taste.


Edited by CreonAntigone (05/26/22 11:20 PM)


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InvisibleCreonAntigone
Stranger

Registered: 05/30/21
Posts: 2,875
Re: Kvass [Re: CreonAntigone]
    #27794508 - 05/26/22 11:22 PM (1 year, 7 months ago)

I should say, many kvass' on the market are low alcoholic beverages. One option could be to make a kvass but keep the strength at a kombucha level of alcohol - only lightly fermented, which would make it so I could still have it.

I might be able to add some other good-tasting things, honey or fruit or herbs, and ferment this rye bread a little for a kvass drink. And if I didn't let it go too long the alcoholic content would stay low, I'd want it below 1%.

But would that be good?


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