177 15 минут 16 порции
Recipes the Rowan appears in a network at first glance quite a lot. Upon closer examination turns out to be: replicated essentially the same recipe, and does not kvass, and ash mash. I any brew – classic grain, beet, berry, Apple, etc. – are made on the basis of the leaven. However, even in this case, the first product can get a little "brajkovac", i.e. favoring the yeast and hop. Then its better just to merge. Well, if you do so, as described below, you definitely will mash, though vigorous, very drunken: "the Berries to be cleaned from twigs, rinse, then put in a glass bottle or a keg, pour boiled warm water, add yeast, a good seal and put on 5-6 hours in a warm place. In a well-fermented brew, add sugar to taste or honey. Now the kvass is ready for use". Ready-to-eat mash, but it does not brew. This stuff filled the space of the Internet. Kvass can also contain some number of degrees, it can be slightly intoxicating, and I also usually warn, but still he's not a mash.
Ingredients for Brew.
Step by step instruction of cooking Brew.
Prepare the starter. Take Rowan, preferably frozen on the Bush.
To remove from the stems, lay in a jar (I make sourdough in a-liter jar), fill with sugar, pour boiling water and allow to cool to 25-30 degrees.
Dissolve yeast in warm water. Pour in a jar of yeast, cover with a cloth or paper towel, leave to ferment for three days.
Yeast pour into a jar with a capacity of 4.5 liters (as I have), add 8 tablespoons of sugar, cover with a cloth and leave in a warm place for three days.
Then strain the brew into a plastic or glass bottle, where pre-put 10 raisins (I have two plastic bottles of 1.5 l).