KVASS

Ingredients:

• Sourdough Bread (can be toasted for flavour)

• Water

• Sourdough starter

• Honey

• Herbs (optional)

Materials:

• Something to extract juice from bread

• Jar

Preparation:

1. Soak 1.5kg of dry bread in 6L of water for minimum 8h, can add hop or herbs for tasting

2. Press to extract the juice

3. Put it in a glass bottle

4. Add honey or sugar (max 30g for 1L of liquid), sourdough (20g to 80g for 1L of liquid). You can add flavours such as herbs

5. Age for minimum 1 week

Fermentation tip:

The sourdough influences the acidity of the kvass, you can use an acid starter or a renewed one.