Beer from kvass wort at home

1. Dilute the concentrate of kvass wort in 10 liters of water, add glucose (it can be poured 300-800g depending on the desired% alcohol)

2. Bring the mixture to a boil 

3. Pour 15g of hops (like a more bitter beer, add more hops), boil for 50 minutes

4. Now add another 5g of hops, coriander and boil for 10 minutes.

5. Pour the yeast into 100ml of boiled water at room temperature. Let them stand and activate.

5. Add the zest to the wort (optional), 2-3 minutes of exposure 

6. Filter the wort and cool to 20-22C.

7. Pour yeast into the wort, close the lid loosely and wrap the stretch film. You can close the lid tightly, but then it is necessary to install a hydraulic lock. Put a container of beer for fermentation in a darkened place at a temperature of 20-22C.

8. After 2 weeks, carefully drain the yeast, add 8-10 g / liter (the more the more carbonated you get) of glucose (dextrose) and bottle. Do not pour under the lid. When twisting the bottle, squeeze it to squeeze out air. When the bottles become solid, place them upside down in a cold place (for example, a refrigerator) the yeast will settle on the lid. They can be removed (part of) by slightly opening the lid and holding the bottle upside down over the sink. The beer will leak out and wash them out.

9. To withstand the finished beer for 2-3 weeks and you can try. A feature was noticed: the smell of orange began to manifest itself only after 2 weeks. The highest intensity was reached after 1.5 months.