Video Description

Kvass is has been around for centuries and I finally got around to making it. And it is incredibly easy! All you need is some store bought ingredients to make this simple fermented drink. Plus I'll show you three ways to make it: traditional rye kvass, beet kvass, and a fruit kvass! Become a BruSho Producer & Support the Channel ► www.youtube.com/channel/UCwR7R8Y6cE-CqfnaoCqAG_g/join TheBruSho Merch ► https://thebrusho.etsy.com Brewing Equipment I use ► https://www.amazon.com/shop/thebrusho RECIPES [Note: you should adjust this to your taste preference] Rye Kvass: ~7 Pieces of Rye Bread ~1/2 gal [1.9L] Water ~2/3 cup [150g] sugar Handful of raisins Optional: Pinch of bread yeast Ferment 3-5 days depending on your fermentation activity. Bottle with more raisins and set on counter 2-3 days Refrigerate and drink Beet Kvass: ~6 beets [~326g] ~1/2 gal [1.9L] Water ~2/3 cup [150g] sugar ~1 TBSP salt [non-iodized] Handful of raisins Optional: Pinch of bread yeast Ferment 3-5 days depending on your fermentation activity. Bottle with more raisins and set on counter 2-3 days Refrigerate and drink Fruit Kvass [adjusted salt down]: ~4 Cups fresh fruit [could add more based on my tasting] ~1/2 gal [1.9L] Water ~2 tsp salt [non-iodized] Optional: Pinch of bread yeast, but not likely Ferment 3-5 days depending on your fermentation activity. Bottle with more raisins and set on counter 2-3 days Refrigerate and drink NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!