THE PREPARATION OF KVASS

General Information

  1. The water used for kvasses, meads, and cider, must be soft.
  2. The wooden vessels must be strong, clean, well steamed-out, with strong hoops and a tight bung.
  3. The bottles must be absolutely dry, washed ahead of time and then dried in an inverted position.
  4. Since kvasses undergo fermentation, especially if raisins are placed in the bottle, it is advisable not to fill the bottles completely, to seal them with good large corks, and to tie with cords or to seal with pitch or tar.
  5. Having been poured into bottles, kvass must be stored in the coldest possible place (on ice), the bottles being in a horizontal position.
  6. Conversion of measures:

    1 gram = 0.25 zolotniks (approx.)
    1 tbsp. flour = 10 grams
    1 tbsp. salt = 20 grams
    1 Russian Funt = 14.4451 oz.= 96 zolotniks = 9216 dolias
    = 0.025 Russian poods = .409814 kilograms
    = 0.90282018 pounds avoirdupois
    1 kilogram = 2 European Funts = 2.4419 Russian Funts =
    2.203 pounds
    1 vedro = 12 liters = 405.817 fl. oz. = 3.17 US gallons
    1 Russian vedro = 2.7056 Imp.gal.= 415.596 fl. oz.=
    12.2892 liters
    = 3.246849 US gallons
    1 liter = 4 stakans (cups)
    1 stakan = 250 cubic centimeters = 8.46 fluid ounces

COMMON TABLE KVASS

3 funts of rye malt and 1 funt of barley malt cooked in a sufficient quantity of boiling water to produce a thick, but pourable, gruel; mix to smoothness,put in a cast iron vessel and place in oven for several hours for full infusion. Remove and pour into a large pot, dilute with boiling water to the desired consistency, allow to settle, and then decant. From the decanted liquid, take 2-3 stakans, and dissolve therein 30 grams of yeast and 2 tbsp. of wheat flour, allowing the mass to rise in a warm place, after which, pour back into the pot. Add sugar to taste, 0.25 funt of raisins, 3-4 pieces of hops; mix well and place in a warm room until the yeast and raisins come to the top and form a hemispherical foam "cap". Remove this with a perforated ladle, pour the kvass into bottles, seal them and put in a cold place. The kvass may be drunk the next day.

KVASS FROM DRIED BLACK BREAD

(This is the type of kvass we used to make by the barrels in Manchuria.)

Slice 2-3 funts of black bread, put on large cookie sheet, place in heated oven till bread is dry and hard. Place bread in a wooden tub and pour over it 18 liters of boiling water; cover the tub and allow to stand until luke-warm; strain through cloth without pressing. To this liquid add 2 funts of molasses (treacle), having mixed it well, and 30-40 grams of yeast mixed with 1 tbsp. wheat flour; allow to stand for 12 hours in a warm place. Then strain, pour into bottles, placing 1-2 raisins in each one; seal and put in cold place. The kvass is ready in 2 days.

APPLE KVASS

Clean 20 funts of apples and 20 funts of pears, removing the centers, and dry them. Cover them with 30 liters of water that had been boiled but allowed to cool and allow to stand for 2-3 days in a warm room; then put in a cool place and cover the bung-hole e with linen or muslin, leaving it until the kvass begins to ferment, at which point, seal the barrel. In 3 weeks, pour the kvass into bottles, placing 2-3 raisins in each. The bottles are sealed and stored in a cool place.

HUCKLEBERRY (MOORBERRY) KVASS

Knead 4 funts of huckleberries, boil in 12 liters of water, strain, add 3 funts sugar, boil again, allow to cool. Dissolve 10 grams of yeast, add to kvass, mix well, and, having allowed the kvass to stand in a warm place for 24 hours, pour into bottles, adding 2-3 raisins to each; seal, put in cool place and in 3 days it is ready.


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