Chicory kvass
1
Chicory kvass is a real find for lovers of drinks with a rich bread aroma that do not require complex ingredients. You will appreciate the ease of preparation and availability of products. This aromatic drink will refresh you in the summer with its bright citrus notes thanks to citric acid. It quenches thirst well and adds energy without extra calories. Enjoy playing with flavors? Especially for you, we offer to add raisins to the drink for a light wine tinge. See for yourself — the taste will become even more interesting.
Variations
- Add a few raisins to the bottle before cooling for a light wine flavor.
- Part of the sugar can be replaced with honey, adding it to the cooled infusion.
- For a citrus aroma, replace citric acid with a small amount of fresh lemon juice.
Tenderness Secrets
- Do not overfill the yeast so that the kvass does not turn out sharp and too alcoholic.
- Cool the infusion to the temperature of slightly warm milk so that the yeast works gently.
- Do not keep the kvass too long at room temperature to avoid a coarse taste.
Ingredient Tips
- Use instant chicory without aromatic additives for a clean taste.
- Take sugar of white or brown cane type, which dissolves well in water.
- Add citric acid carefully, it is better to put less at first and adjust next time.
Nuances
- Dishes and bottles should be very clean so that the kvass lasts longer and does not acquire foreign odors.
- Do not fill the bottles to the brim, leave 2–3 centimeters for gas formation.
- Before opening, cool the kvass well and open the bottle slowly to avoid a fountain.
Ingredients for the recipe
Ingredients
Devaytis Non-carbonated Mineral Water 5l
3 l
Khutorok Sugar 800g
250 g
Elite Chicory 150g
1 tbsp
Pripravka Lemon Acid 20g
0.5 tsp
Lvivski Drizhdzhi Fast-Acting Baker's Dry Yeast 12g
1 tsp
Selected Raisins
2 tbsp
Preparation steps
01
Prepare utensils and water — Thoroughly wash a pot with a volume of at least 4 liters and storage bottles, pour 3 liters of drinking water into the pot. Time: 5 min. Indicator: All containers are clean, the required amount of water is poured into the pot.
02
Mix water with sugar, chicory, and citric acid — Add sugar, chicory, and citric acid to the water, mix well until almost complete dissolution of sugar. Time: 10 min. Indicator: Sugar is almost not felt at the bottom, chicory, and citric acid are evenly distributed in the liquid.
03
Bring to a boil and cool — Place the pot on medium heat, bring the mixture to a boil, then remove from the stove and let it cool completely to 30–35 degrees. Time: 105 min. Indicator: The infusion is warm, but not hot, feels like warm milk, the bottom of the pot can be held by hand.
04
Prepare the yeast — In a small bowl, mix dry yeast with a few tablespoons of warm infusion or water, stir until uniform and leave for a few minutes. Time: 10 min. Indicator: A light foam appears on the surface of the yeast mixture, the mass becomes creamy.
05
Add yeast to the infusion — Pour the activated yeast into the chilled chicory infusion and mix well. Time: 5 min. Indicator: The yeast is completely distributed in the liquid, no separate lumps on the surface.
06
Initial fermentation — Cover the pot with gauze or a lid and leave at room temperature for 5–6 hours. Time: 360 min. Indicator: A stable foam appears on the surface of the drink, a light hiss is heard, the aroma becomes bread-yeasty.
07
Tip Always taste the kvass at the room fermentation stage to adjust the aging time to your taste, and for a softer carbonation do not keep it at room temperature longer than 6 hours before cooling.
Where to order ingredients
Select the required ingredients in one of the stores
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