Kvass

[helgibelgi]

Sælir Gerlar

Ég ætla að prófa að gera svona Kvass drykk. Ætla að fylgja þessari uppskrift hér:

Ingredients:

1.3 gal. water
1.1 lbs. black rye bread
0.45 oz. yeast
3.5 oz. sugar
0.35 oz. mint

Preparation:

1. Slice the bread and dry it in the oven. The rusks should be ruddy but not burnt.

2. Put the rusks in the sausepan, pour the boiling water, cover the contents and draw for 2-3 hours.

3. Strain the infusion through clothing without pressing, add the yeast, mint and sugar.

4. When kvass starts to foam, filter it again, pour out in bottles, put 3-5 raisins into each bottle and cork them.

5. Leave kvass for 2-3 days until it is ready.

Tips for Making and Serving Kvass:

1. The water used for kvass must be soft.

2. Store kvass in the cool place after you have poured it into bottles.

3. Kvass is best served chilled in hot weather.

Hefur einhver hér prófað að gera Kvass og/eða hefur ábendingar um Kvass?