« on: October 20, 2010, 11:36:31 pm »
In response to an offer I made to translate a Russian kvas recipe or twenty on another thread, here you are:
This comes from Elena Molokhovets Gift to Young Housewives, once the standard text that Russian women were given when they got married. Chapter 46 deals with Kvas, Beer and Mead. All instructions are hers, but be warned that if you bottle following her instructions, the Kvas will still be fermenting. I'd advise using plastic soda bottles and keeping an eye on them.
Makes 5 litres (1.2 US Gallons)
450 g (1lb) rye bread (a small loaf or half a large one)
300g (10 oz) molasses, treacle, golden syrup, or honey (the Russian word patoka isn't very specific, and doesn't translate precisely into English).
4.5 litres water
yeast (or rye sourdough starter)
2 raisins per bottle to prime
Dry the bread, either by chopping it into little pieces and air drying or in a low oven (130C). Boil the water and pour over the dry bread. When cooled to body temperature, strain into a bucket and add the molasses/treacle/honey, then yeast or starter at below 24C. Leave for 12-24 hours, then strain into bottles, adding two raisins to each.
Leave for 2 days, chill and drink.