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You’re gonna appreciate this; a simple, authentic bread kvas that doesn’t need a concentrate! My hubby’s cousin, Angelina, shared this recipe with us. We’ve made it with rye bread and with black bread and both were so refreshing! New favorite for sure – thanks Angelina!
This kvass lasts up to a week in the fridge (probably longer, but it might start tasting kinda strong). You’ll notice it loses sweetness daily as it stands. I think it’s best after a full day in the fridge.
Bread Kvas is uber popular in Russia and Ukraine. You might compare it to a sweet, non-alcoholic beer. From my research, kvass only has up to 1% alcohol content (still probably not recommended for pregos). The longer it sits in the fridge, the more slightly “alcoholic” it gets, but it’s still considered non-alcoholic.
So if you drink it in the first day or 2, there is probably no alcohol in there yet. From what my readers have said, it’s best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks. I like to release the pressure from my bottles 1-2 times a day because an over-inflated bottle just makes me nervous.
Ingredients for Bread Kvas:
2.5 gallons or 10 qtof water
1 lb or 9 slices of classic black, dark or rye bread
1 handful of raisins
1.8 lb (4 cups) of sugar
1.5 Tbsp of active dry yeast
3 large plastic soda bottles
How to Make Russian Bread Kvas: (best if prepared in the evening)
DAY 1:
1. Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.
2. While waiting, toast the bread slices twice on the darkest toaster setting. Yes. Seriously. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smokey. We learned the hard way :). It should look like the photo below.
3.When water starts to boil, remove the pot from heat.Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.
DAY 2:
4. Carefully remove toasted bread and discard it.
5. In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.
6. Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.
7. Discard floating raisins by scooping them up witha large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.
P.S. According to my readers, it’s best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks.
DAY 3: enjoy
DAY 4: enjoy
DAY 5: …..did it really last that long?
How do you make your kvass?
Easy Bread Kvas Recipe
Author: Natasha of NatashasKitchen.com
Prep Time: 14 hours hrs
Total Time: 14 hours hrs
Ingredients
Servings: 20 -24
- 2.5 gallons or 10 qt of water
- 1 lb or 9 slices of classic black, dark or rye bread
- 1 handful of raisins
- 1.8 lb 4 cups of sugar
- 1.5 tablespoons of active dry yeast
- 3 large plastic soda bottles
Instructions
DAY 1: (best if prepared in the evening)
Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.
While waiting, toast the bread slices twice on the darkest toaster setting. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smokey.
When water starts to boil, remove the pot from heat. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.
DAY 2:
Carefully remove toasted bread and discard it.
In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.
Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.
Discard floating raisins by scooping them up with a large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.
Notes
P.S. According to my readers, it's best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks.
- Full Nutrition Label
- Nutrition Disclosure
Course: Beverage
Cuisine: Russian, Ukrainian
Keyword: Easy Bread Kvas, Russian kvass
Skill Level: Easy
Cost to Make: $
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
The strains of yeast that I used were Voss kveik, Finnish Sahti, and the same homemade sourdough starter. I also made a fourth kvass that combined Voss and lactobacillus plantarum to create a “sour” kvass.
How long does it take for kvass to ferment? ›
Ferment for around 8 to 12 hours, until you see some bubbling going on, then strain the liquid into a bottle or into recycled soda bottles if you want carbonation. Check the pressure and place the bottles in the refrigerator when ready. Drink within a couple of weeks.
How to make kvass more alcoholic? ›
Of course, if you ferment for longer, or add more yeast and sugar, the alcohol will increase, but if you follow most homemade kvass recipes, the alcohol content is unlikely to exceed 1.5%.
How long does kvass last? ›
The shelf-life of kvass is around 4-8 weeks from the moment you receive your order. Always remember that Quas can only be stored in the fridge.
What is the best yeast to ferment alcohol? ›
As to which yeast is best, the primary yeast used to produce alcohol in general is Saccharomyces cerevisiae, which has hundreds of substrains, and has been around for millions of years by all accounts.
Can you get buzzed from kvass? ›
Usually, kvass contains not more than 1.5% of alcohol by volume, but if it stands for longer time, the concentration can become 2.5% or higher. Unlike beer, the kvass is generally considered to be a nonalcoholic beverage and is drunk by children of all ages without any limit.
How do you know when kvass is ready? ›
If any beets are floating, weigh them down with a fermenting weight to keep them under the brine. I recommend tasting a little bit beginning on day 3. You will know your beet kvass is done when it has changed flavor, smells different than when it started (deeper, more earthy), and has an effervescent tang to it.
Is bread kvass healthy? ›
Nutrition Facts
Kvass is considered a “functional food” because it offers a wide range of probiotics and nutrients, including vitamin B12, selenium and manganese. If made with beets, it also contains a good dose of antioxidants, natural nitrates, vitamins A and C, and potassium.
How often should you drink kvass? ›
Only a small amount daily is required to promote an overall feeling of improved health. Beginning your day with BEET KVASS is wonderful for many reasons; remineralizes our system after sleep, alkalises our blood & seeds our 'Gut Garden' with probiotics.
Can you mix kvass with vodka? ›
Make the gimlets: In a co*cktail shaker filled halfway with ice, combine 3 ounces of the prepared beet kvass, the vodka, and lemon juice; shake vigorously to chill, then pour into two ice-filled glasses. Serve immediately. Extra kvass will keep fizzy in a sealed container for up to 10 days.
Kvass is considered non-alcoholic to low alcohol drink, which means it contains the natural amount of alcohol that can be found in fruits. so it will be ok to drink it.
Is kvass legal? ›
Kvass is not produced as an alcoholic beverage, and while there may be amounts of alcohol in it from natural fermentation, it is not intentional or consistent, so it is not generally considered an alcoholic beverage and limited to sales to adults.
Can you drink expired kvas? ›
Each bottle of Brussels Kvas has a 'best before' date on the label. After this date, the kvass is still good (if it has been kept cool). However, as the drink is alive, the taste of fermentation may be accentuated. We recommend that you consume your kvass before this date in order to guarantee a Brussels Kvass taste.
Do you have to burp kvass? ›
The first day is likely fine to leave it alone but any day taken further, and your kvass should carefully be “burped” and stirred at least once a day.
Is kvass good for the gut? ›
Recent animal research confirms the gastrointestinal benefits of beet kvass, showing it helps to improve the gut ecosystem and metabolic activity. Beet kvass tastes slightly salty and tangy and has a little fizz to it. This is a very powerful drink so treat it with respect.
What is the best yeast for fermenting apple juice? ›
The most commonly used yeast is a champagne yeast. Being a very aggressive yeast, it ferments quickly to a very clean, dry flavor that suits the apple character very well. This yeast is cheap, easy to use, and makes a delicious, consistent beverage.
What strain of yeast is used in alcohol? ›
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
What kind of yeast is in kombucha? ›
The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids).
What is the best yeast for carbonation? ›
The yeast consumes the sugar in the soda and converts it to carbon dioxide (and technically, a teensy-weensy bit of alcohol, but not enough to worry anyone - keep reading for more on this). For the best bubbles, you'll want to use champagne yeast. Using baker's yeast or brewer's yeast will produce a less-bubbly brew.
