The preparation of yeast - recipes for home

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2018-05-08 20:00:39

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At least for over a thousand years ago the Slavs knew how to cook kvass. For the first time it is mentioned in the writings that relate to 989. At the same time know how to cook it the poles and the Lithuanians. Kvass was the drink that was used by the people of any one class. It was drunk by landlords and peasants, monks and the military. Brew drinking after a hard work, because they believed that it helps to relieve fatigue and to recuperate. Still believed that this miracle drink helps with all diseases and it killed some harmful bacteria.

And in the 15th century in Russia there were at least 500 varieties of this drink. But now the preparation of yeast is also not lost its relevance. People today use at least 150 recipes berries, fruit, honey and bread kvass. They use bread crumbs of rye bread, berries and fruits, honey, juices, cereals and rhubarb. And as additives to it are yeast, raisins, sugar or other products.

And now about how to prepare the brew at home. This will require to study a simple process. It consists of two stages. In the first stage is preparation of the wort, and the second - its fermentation. Kvass wort is essentially a water extract of fruit, grain or other raw materials. To apply fermentation baking yeast.

And the wort began to ferment, it needs to be poured in a bowl (a large pan or something similar), cover it with a lid and put in a warm place. As soon as he fibrotic, kvass should be filtered and cooled and then pour it into bottles. For this purpose, suitable bottle of champagne or plastic bottles, which sell soft drinks. And to continue the preparation of the brew went off without a hitch (shots and explosion of the packaging), these bottles should be tightly close the tubes and tie with twine or wire. Then they need to be put in a cool place to brew was virtuous to the end.

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This is only General rules to be adhered to to get the brew. Recipe of the wort can vary significantly. Take Apple kvass, it is also called cider. It will require the following components: 8-12 kg of apples, cinnamon – 3 h l, 1 kg sugar, 1 kg of honey and 6-8 liters of water.

The Apples should be cut into pieces and put them in a net bag from the web. This bag need tie and put it in an enamel pot, and on top of the apples falls wooden club with a load. Then the tank is filled with boiling water in which is dissolved the sugar and honey. The tank is offered with a clean cloth and placed in a cool cellar for fermentation. This process lasts for about 4-5 weeks. At the end of this period, when the cider will ferment, it should be poured into a clean container and leave be stored in the same cellar.

Then the preparation of yeast begins anew. This pulp should pour boiling water, in which dissolve the honey and sugar and leave it to ferment. And using the same term again get the finished product. In the same way, this process is repeated for the third time. Then all three drain the kvass mix and leave in the pantry, where he vibrobit completely. It will take 6 to 9 months. Then the cider can already pour into bottles, cork them and keep about a month in the cellar. After all these procedures will make a good Apple kvass.

As can be seen from the above-described recipe in order to make real kvass Apple have a lot of time. But there are recipes where good drink is much faster. For example, the preparation of yeast your home takes about four days. It will need the following ingredients: 500 g rye bread, 4 liters of water, 200 g sugar, 50 g raisins, 4 leaf, currant and 10 shoots of mint.

To prepare the breadcrumbs, you have to take rye bread and dry it in the oven. It should become dark brown. Then these crackers are filled with boiling water and put in a warm place for 3-4 hours. Then this semi-finished wort is filtered through cheesecloth, which is folded into several layers. Yeast diluted in a glass of water and also added to the wort. Also there it is necessary to throw the currants, mint and sugar. Then the ware is covered with a cloth and placed for 10-12 hours in the heat. During this time, the wort will have time to infuse well. And when it fully ferment, it ought again to strain and pour into bottles. In each of these bottles rests on a few raisins, they are well corked, and put in a cool place. And three days later is a ready-made home brew.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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