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Tuesday, August 9, 2011
12:53 PM | Posted by commiskaze | | Edit Post
|After only a few hours you can see the fermentation taking place.|
½ lb Stale bread (cubed)
7 Mint leaves
3 tsp Sugar
Pinch of Salt
1 tbsp Active Dry Yeast (or about half a packet)
Grab a 1.5L mason jar, and fill it with the stale bread, mint, and lemon. Fill with boiling water, cover and let steep for 8-12 hours. After your waiting period is up, strain the mixture using a fine mesh strainer, or cheesecloth. Clean the jar, and add the mixture back in. I ended up with one litre of liquid exactly. To this add your sugar, salt, and yeast. Cover and let ferment for 2-3 days. Bottle ¾ full using whatever you have available, but be warned the fermentation is still taking place and pressure will build up. Add a few raisins to each bottle before sealing. Im not sure what the purpose of the raisins are. I can speculate that they are added for extra yeast, or sugar for the yeast to feed on, but what I have learned is that when the raisins float the Kvass is ready to drink.