Description
Experience the traditional Eastern European fermented beverage with this easy Bread Kvas recipe. Made using classic dark or rye bread, sugar, yeast, and raisins, this homemade drink is naturally fizzy, slightly sweet, and perfect for a refreshing treat. The process requires minimal active preparation but needs time for fermentation to develop its unique flavors.
Ingredients
Scale
Primary Ingredients
- 2.5 gallons (10 qt) water
- 1 lb (9 slices) classic black bread (dark or rye bread)
- 1 handful of raisins
- 1.8 lb (4 cups) sugar
- 1.5 tablespoons active dry yeast
- 3 large plastic soda bottles (for fermentation and storage)
Instructions
- Prepare the bread: Cut or tear the black or rye bread into pieces and toast or dry them until they are crisp but not burnt. This step develops the characteristic flavor of the kvas.
- Make the starter mixture: Boil or bring the 2.5 gallons of water to room temperature if previously boiled. Add the toasted bread pieces to the water and let them soak for several hours or overnight to extract flavor and color. Then strain out the bread pieces to leave a dark, flavorful liquid.
- Add sugar and yeast: Stir 4 cups of sugar into the strained liquid until fully dissolved. Then sprinkle 1.5 tablespoons of active dry yeast on top and stir gently, allowing the yeast to start activating in the sweetened liquid.
- Ferment: Pour the mixture into 3 large clean plastic soda bottles, filling them no more than three-quarters full to allow room for fermentation gases. Add a handful of raisins to each bottle; the raisins help indicate fermentation progress by rising as the drink carbonates. Seal the bottles tightly and place them in a warm area for fermentation. This process can take about 12 to 24 hours depending on room temperature.
- Refrigerate and serve: Once the bottles feel firm to the touch, indicating carbonation is ready, refrigerate the kvas to slow fermentation. Serve chilled, pouring carefully to avoid stirring up sediment. The kvas will keep for several days in the fridge.
Notes
- Use only dark or rye bread to get the authentic flavor and color of traditional kvas.
- Ensure the yeast is fresh and active for proper fermentation.
- The fermentation time depends on temperature; warmer environments speed up the process.
- Plastic bottles are preferred for fermentation since they can expand and show pressure build-up, preventing bottle explosions.
- You can adjust sugar quantity to taste, but too little sugar will hinder fermentation.
- If you prefer a less fizzy drink, ferment for a shorter time.
