Homemade kvass from instant chicory

Step-by-step cooking

1. Step 1:

   

   To prepare this drink, you need to boil and cool four liters of water to room temperature in advance.Then, in another liter of water, we dissolve the sugar, the soluble powder of the chicory drink and, stirring occasionally, bring it to a boil.The contents will foam strongly, you need to look at what would not run away on the stove.After boiling, turn off the stove and leave to cool to room temperature.

2. Step 2:

   

   After cooling, the foam will practically come off.Add citric acid and dry yeast to the contents, you can also pre-dilute them in a small amount of boiled water and add them to the same place.Pour this liter, I would say concentrate, into pre-prepared boiled water, also cooled to room temperature.

3. Step 3:

   

   You need to think about large-volume dishes in advance.I have a five-liter jar, you can prepare a pot.Once again, stir all the contents and add the washed raisins.We leave it at room temperature for fermentation, this will be facilitated by yeast and raisins.By the time of fermentation, it takes from five to eight hours, if left longer, the kvass will simply ferment.

5. Step 4:

   

   After the time has elapsed, the finished kvass should be filtered and poured into a suitable storage container.I pour a little kvass into a decanter to drink right away.Kvass turns out rich, moderately sweet, with a slight sourness.

6. Step 5:

   

   Or bottle it, for example from under water and put it in the refrigerator.I pour it into these bottles of pomegranate juice.