Kvass without straining on yeast and malt

Step-by-step cooking

1. Step 1:

   

   Take the following ingredients: water, dry yeast, sugar, rye malt.

2. Step 2:

   

   Bring the water to a boil. Remove from the heat.

3. Step 3:

   

   Pour rye malt into hot water. Mix well so that there are no lumps. Cool to 35-38 degrees.

4. Step 4:

   

   Pour about 150 ml of warm solution and dissolve the yeast. Stir and leave for 10-15 minutes.

6. Step 5:

   

   In a warm solution, dissolve the sugar, which you adjust to your taste.

7. Step 6:

   

   Pour the yeast solution. Mix well. Leave for a day at room temperature.

8. Step 7:

   

   After bottling, close the lid and send it to the refrigerator for another 1 day, if you can stand it.

9. Step 8:

   

   Kvass from rye malt is ready at home.