OG: 1.018-1.020
FG:   1.008-1.010
ABV: 0.5-1.5%
CO2: 1.5-2.0 volumes

1) 1.0 lb rye bread, dried
2) ½ cup golden raisins, chopped
3) 4.0 oz raw honey
4) 1 fig, chopped
5) 1.0 gal Spring Water

1) 1 package of S-05 or bread yeast


1) Break dried rye bread into small 1” chunks (not pulverized)

2) Pour one gallon of spring water into pot.

3) Add 4.0 oz of honey, once the honey is dissolved, add the dried rye bread.

3) Bring temperature to 170 F, then turn off heat and let sit for 1 hour or until the temperature has reached 70F-80F. Feel free to use an ice bath to bring down the temperature after an hour.

4) Pour into fermenter, while straining out the bread. A muslin bag will work great for this.

5) Add the raisins, fig and yeast and ferment for 3-5 days. (open or closed fermentation – open fermentation if you want a little wild yeast to give you a slight tart note.)

6) Siphon off the Kvass into bottles and drink within 2 weeks.

7) Kvass will NOT keep beyond two weeks, so it is important to consume it fresh. I recommend brewing this 2 weeks before the June meeting. Typically, Kvass is not carbonated, but feel free to add 0.75-1.0oz light DME or priming sugar to get a light carbonation.

Note: Since this is a low alcohol drink. It is important to minimize the oxygen in the bottles, otherwise you will have vinegar in two weeks.


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