Rye kvass with mint syrup

Category: The drinks
Kitchen: Russian
Rye kvass with mint syrup

Ingredients

Welding:
rye peeled roasted / toasted flour 100gr
fermented red malt 60gr
water 90 degrees 1L
Mint syrup: (to make a portion of kvass, not all syrup is required, it is prepared in stock)
water 2L
sugar 2kg
fresh mint / lemon balm 200gr
Kvass:
whole brew
thick from previous kvass or ripe sourdough or SKIP point 320g or 100g starter culture
water 6L
sugar / honey or syrup from any jam 100gr or syrup 200gr
dried fruits (compote mixture) small handful
mint syrup to taste AFTER RELEASE

Cooking method

  • - Natusya, kvass is running out! * For a minute - in mine there is a 6-liter jar with a tap in the refrigerator, the same one that is in the photo and is poured every day 3 *.
  • - Don't panic, I still have 8 liters for fermentation)).
  • - Oh, that's our way, otherwise the "crew" is worried!))
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  • All in an adult and serious way)). This is such a basic kvass for continuous production during the hot summer period. In fact, there is nothing special and cosmic, but it requires preparation, of course, to get a good result.
  • 1. Calcining / frying rye flour:
  • Peeled rye flour is calcined in the oven on a baking sheet at 150-160 degrees (layer no more than 4 cm) or fried in a dry frying pan without fat (take an uncoated pan, of course) until it acquires a slightly more creamy shade (stir). Meaning? Taste. Like raw nuts / seeds and roasted nuts / seeds.
  • I usually ignite at least 1 kg of flour, so that with each filling of kvass I don't have to do this operation again. It is foolish to waste time on it every time.
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  • 2. Mint sugar syrup is made:
  • Sugar is poured into water and brought to a boil. After full boiling, boil for about a minute and pour hot syrup on previously washed, dried and finely chopped fresh mint (along with the stems). Cover and leave to extract for 8-10 hours. It turns out not a vigorous taste, soft and calm, you can take more fresh mint or less water with sugar. Nothing terrible will happen).
  • Of course - this volume is not used for a portion of kvass, but more and is made in stock. Stored in the refrigerator. Basically, they always used dry mint, made an infusion / broth and then added to kvass. But now it is full of fresh and it spikes very seriously)). You can even pour the syrup into your tea or make lemonade (dilute with water and lemon juice).
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  • 3. Cooking tea leaves:
  • Put the calcined flour and malt in a saucepan and pour in 1 liter. almost boiling water (80-90 degrees). Stir thoroughly with a whisk, close the lid, cover with a terry towel and leave to saccharifice for 8-10 hours.
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  • 4. We make kvass:
  • Take a capacity of 9 liters, not less, if you prepare the volume that is prescribed in my recipe. Since 6 liters of only water, plus 1 liter of water in the brew, plus the volume of dry additives and a place for stirring.
  • Pour 6 liters of good filtered water into a container, brew, thickened from the previous kvass or ripe sourdough (if this is the first production, skip this item), sugar (or syrup from any jam, honey), a handful of dried fruits rinsed under the tap and leave at room temperature for fermentation. Primarily produced kvass will take 2-3 days and will be fresh at first. With each subsequent fermentation (you will need to re-ferment 3 times) - it will pick up acidity.
  • 5. Drain the kvass from the sediment in containers / bottles for storage in the refrigerator and at this moment add mint sugar syrup to it, bringing it to taste in sweetness / aroma.

The dish is designed for

Approximately 6L

Time for preparing:

2-3 days

Note

Thick from the previous kvass or sourdough is a source of microflora, i.e. yeast. If we do not put them and do the primary fermentation, then dried fruits will be the source of yeast. In this regard, we need an ordinary and primitive compote mixture of good quality (not dirty / moldy), and not raisins smeared with vegetable oil or even dried apricots. Bacteria live on the surface of the fruit and are preserved during normal drying. One pack is enough for the whole season. By adding dried fruits during the initial production of kvass, you introduce wild yeast, and in subsequent production, you add a new portion of this yeast, allowing the kvass not to lose its carbonated content (for which yeast is responsible).

The thickened from the drained kvass is quietly stored for a day in a closed container at room temperature (it can stand longer, but it will strongly oxyderate) or 3-4 days in the refrigerator without losing quality. That is, you do not need to rush to immediately make a new portion of kvass, you can wait a little if you have not drunk or you have not made a new brew yet.

Syrup from jam with a pronounced taste (for example, from cherry or from Isabella grapes) itself gives the kvass an appropriate aftertaste. You probably don't want to add more mint syrup to it, and you'd better add mint another time. Experiment.

Trishka
This is Kvass!
Nikada did not cook this, before, if she did it, then from the wort ...
Here, out of curiosity, it's worth tinkering!
Thank you.
I'll go more carefully!
Scarecrow
Trishka,

Ksyusha, you have to tinker there once - prepare the syrup (although you can do without it) and ignite the flour. After that, for the next couple of months, you will only throw everything into the jar and that's it. Usually I make tea in the morning or in the evening. What to do with it? Poured boiling water, stirred and forget about it.
Trishka
Yeah, already read the mustache, it seems clear.
It remains to get the mint, and the pharmacy mona?
Scarecrow
Trishka,

Why not? Plain mint, only dried. Make a strong brew out of it and add to the finished kvass before loading it into the refrigerator.
Trishka
Nat, what did you fry the zucchini on?




Quote: Scarecrow
from it a strong brew and a share in the finished kvass before loading into the refrigerator.
.
Scarecrow
Trishka,

In a sandwich maker. On grill panels)). I shuffle eggplants like that - very good at it!
Trishka
No, I don’t have it, I fried them in butter in flour, in a simple frying pan, it’s delicious, but Zhirnooo, I’ve grown out of the habit of this ... I thought about grilling ... ...
Scarecrow
Trishka,

I fried it dry, then just added some salt on top and smeared it with a brush with good olive oil and garlic.
Trishka
We must try, thank you.
Ketsal
Scarecrow, and I add mugs to lemon kvass
Scarecrow
Ketsal,

Olya, there is enough acid for my taste. Besides, citric acid is a natural preservative. You can throw the zest in strips for aromatization with citrus, but I don't want excess acidity.
Ketsal
Scarecrow, yeah, I like the mint-lemon taste in kvass
Corsica
Scarecrow, Nata, thanks for the recipe! It is interesting to try to cook according to your technology, while the recipe is bookmarked. Please tell me how close the base taste, without mint syrup, to the taste of classic kvass? The mint is growing, but would like to know more for guidance when cooking.
Scarecrow
Corsica,

Ilon, without additives, is a classic rye "country" kvass. I have already laid out a simpler version and talked about malt and everything else. The recipe is completely classic (by the way, Pokhlebkin described it, I don't remember the proportions there, but the technology is just a penny), the taste is completely classic. Not the one that was from the barrel in Soviet times (so dark, almost black, sweet), but just "home", with a pronounced bread flavor, sourness. I hope I am writing it clearly)).




Irina F

Ira, my grill is some kind of prehistoric Philips. Kukin seems to be called. 3 panel options: grill, waffles, sandwiches.
Arka
Chucha, can I have zucchini and fried eggs with an impossibly orange look?
And I’m kvass next time ...
Scarecrow
Arka,

You - forever!)) I did all the eggs myself: from eggs to frying)). As, however, and zucchini)).
Arka
Aaaaaaaaa (pulling my hair out)
ghost2010
I have never fried flour for kvass, I must try it. Have you ever tasted bread on fried flour?
Scarecrow
ghost2010,

To be honest, I never thought of it, although my mother used to fry flour in her youth. An interesting thought!
ghost2010

... yes I am a guy myself nothing
SvetaI
Quote: ghost2010
Have you tried bread on fried flour?
Frying flour completely kills gluten; bread with such flour will not work. Someone on the site tried to replace some of the flour in the bread with fried, but if you add a little, then the nutty taste is not felt, and if you add a lot, the bread does not rise well.




Nata, Scarecrow, following this topic, getting ready for vacation
Scarecrow
Currant with mint syrup. Cool!

Everything is the same as in the start-post with the recipe, but in addition, a glass and a half of blackcurrant puree is added (a blender will help you).

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Trishka
And I was just going to stir up kvass, it got colder and the hunt disappeared ...
Scarecrow
Trishka,

He will be sausage with you for three days. The heat will just rise. I do it and do not even interrupt. Mine whip only on the way.
Trishka
And they won't drink mine, I want it for myself, the little one doesn't even eat okroshka, the pepsikokakols are all more muscular, and prove it from this cocoa ... but why will they deplete our heat, it seems to me that we won't have summer ...
Trishka
Nata listen, why can't the flour be ignited in a non-stick frying pan, will it go bad?
Scarecrow
Trishka,

I'm afraid the frying pan will deteriorate. I don't know what temperature it will be. And this coating will fonit is unknown than when overheated.
Trishka
Yeah, then the oven
Scarecrow
This is in the same way as the mint (in the first post) tarragon syrup (tarragon syrup) was brewed for kvass. Smell - rock.

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And in this photo, for comparison, there are two types of red rye fermented malt. Below in the can of the manufacturer Kolobok, above - Pudov. The pood malt is darker and much more aromatic.

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Trishka
Mlina, what a summer, as soon as I'm going to stir up kvass, it's so warm for only two days ...




Quote: Scarecrow
tarragon syrup
Cool, I suppose it's good to make soda out of it, like "Tarhun" is sold?
Scarecrow
Trishka,

But you understand that the "perfume" smell of store soda won't work.)) But it reminds me, yes.

With lemon zest and tarragon syrup. Deliciously insane. Very aromatic.

🔗
Trishka
Mlina, some kind of gastronomic "debauchery" ....
Scarecrow
Trishka,

This is so that you do not relax!))
Trishka
Trishka
Nata tell me, after standing, we filter the syrup in the cold, right?
Cooked from tarragon, left over from conservation
Scarecrow
Trishka,

Yes, in the refrigerator it is in a milk bottle. Washed, of course.))
Trishka
Uh-huh

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