Bread kegs

It's not easy to make good bread kvass at home. The main difficulty is, perhaps, the lack of malt on the market. And those who want to try this Russian kvass( it is not at all similar to what is sold in the store), you will have to cook malt yourself.

For the preparation of malt, almost every cereal can be used, but according to the established practice in Russia, barley malt and less often rye malt was used for making kvass. The advantage of barley malt over others is that when barley germination is easier and "more fortunate", the formation of diostase( an organic substance that converts starch into sugar and other soluble products) occurs.

The advantage of the resulting malt directly depends on the quality of the grain. The "kindness" of barley, for example, is determined by the following conditions: the grain must be "full and heavy," which indicates a good starch content in it. Barley should be no older than three years and homogeneous, that is, to consist of a crop of one year.

So-called "thin" grades of kvass were prepared from malt of several types of cereals.

Flavored kvas with various additives, mainly local origin: mint, sage, St. John's wort, hops, juices of various fruits, berries, lemon peel, etc.

A few words about the dishes in which kvass is cooked. The dough of flour and malt is best made in an enamel saucepan, and insist the leavened wort in a special wooden vat. It is important that the

tincture vat was with a lid, a false bottom and a drain cock for leavening wort. The false bottom is represented by an ordinary stainless steel mesh( strainer) stretched over the hoop, which is placed in a vat on a wooden cross and tightly closed at the sides of it to prevent the wort from passing through the gaps.

A wort crusher is placed between the bottom and the grid to hold the wort. The clarified wort through the tap is poured into a special bowl for fermentation.

During the infusion of the wort( mash), the vat should be well wrapped with a cotton blanket to prevent the mash from cooling off.

Now let's proceed to practice, that is, to describe some of the most popular bread and fruit kvass at different times. This will help us a wonderful book DA Korolev "Russian kvass", as well as old books.