What is included in the kvass concentrate. Kvass wort: what is it and how to prepare it? What it is
Kvass wort concentrate made from rye or barley malt, which, depending on the technology, can be fermented. In addition to malt, flour from rye or corn is added to the concentrate. The finished product has a thick, viscous, homogeneous consistency, is colored in a dark brown, almost black color, and in its specific smell you can catch the aromas of beer and rye bread.
From the concentrate of kvass wort, without unnecessary manipulations with the preparation of dry kvass, without draining from the sediment and straining, you can make delicious homemade kvass. To prepare two liters of kvass, 4 tablespoons of the concentrate must be diluted in warm (35-40 degrees) water, add half a glass of sugar and yeast - 3 grams. You cannot take active dry yeast, only pressed yeast is needed. This refreshing drink is infused for about a day in a warm place, and after that you can drink it, mix it with sugar or honey, or make okroshka out of it.
Of course, the differences are taste from kvass cooked on a dry kvass mixture, or on rye breadcrumbs. But if we take into account the ease of the process, then such little things can be omitted. In addition to traditional use, kvass wort concentrate can be added to the leavened leaven every time before pouring a new portion of the drink, replacing one spoonful of dry kvass with two tablespoons of wort.
Benefits of kvass wort concentrate
The most important benefit of kvass from kvass wort concentrate is the presence of almost all B vitamins, which prevent aging, make the skin, hair and nails beautiful, strong and healthy.
Harm and contraindications
Because of natural process fermentation in kvass, alcohol is formed from the concentrate and acetic acid which are harmful to health in excessive quantities.
Kvass wort concentrate rich in vitamins and minerals such as: vitamin B1 - 12%, choline - 12%, vitamin PP - 11.5%, silicon - 18.3%, magnesium - 12.3%, phosphorus - 19.6%, chlorine - 39.1%, iron - 21.7%, cobalt - 20%, manganese - 60%, copper - 18.3%
Why is kvass wort concentrate useful?
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient skeletal muscle atony, increased fatigue, myocardiopathy, and atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
A complete guide to the most useful products you can see in the app
Application area:
- 120 RUB per piece
- 24 or more 100 rubles.
Choose the option that suits you
Compare Postpone
Delivery in Moscow
Delivery 1-2 days
Delivery amount is calculated individually
Online payment
- Bank cards
With a Mir card you can pay a maximum of 5,000 at a time and 15,000 a month. With a Visa, MasterCard or Maestro card - a maximum of 250,000 at a time, a month - 500,000 rubles. - Electronic money
Yandex Money: you can pay at one time from an identified wallet - up to 250,000, from an anonymous one - up to 15,000.
How does the return work?
- We send a payment order to the bank where the current account of our organization is open.- The bank transfers the required amount to our personal account for refunds in Yandex.Checkout.
- Yandex Cashier deducts money from your personal account and returns it to your bank card or wallet - it depends on how you paid.
Payment upon pickup
- Possible after receiving confirmation of the availability of the ordered product in the store.
- Our manager will inform you about this by calling you by phone after you place your order.
- Payment for the order with the selected delivery method "Pickup of the order" is made in cash at the cash desk of our store.
Delivery
Delivery methods in Moscow and Moscow region
Standard Shipping by courier in Moscow within the Moscow Ring Road:
- Delivery of goods worth less than 3,000 rubles. - 400 rubles.
- Delivery of goods worth 3,000 - 5,000 rubles. - 300 rubles .
- Delivery of goods: with a total value of more than 5,000 rubles. - IS FREE .
Delivery day to day in Moscow within the Moscow Ring Road is from 600 rubles, depending on the size and weight of the order.
Standard delivery by courier in the Moscow region:
- Delivery in the Moscow region up to 5 km. from the Moscow Ring Road - 600 r.
- Delivery across the Moscow region from 5 km. up to 10 km. from the Moscow Ring Road - 700 r.
- Delivery across the Moscow region from 10 km. up to 20 km. from the Moscow Ring Road - 800 r.
- Delivery across the Moscow region from 20 km. up to 30 km. from MKAD - 900 r.
- Delivery across the Moscow region from 30 km. up to 40 km. from MKAD - 1100 r.
- Delivery across the Moscow region from 40 km. up to 50 km. from the Moscow Ring Road - 1200 r.
- Delivery in the Moscow region from 50 km from the Moscow Ring Road -1200 rubles. + RUB 25 per kilometer.
Pickup from retail stores site
After completing the order, the ShopBarn manager will contact you to confirm the availability of all ordered items and agree on the time for picking up the order. The order is processed during the working hours of the store, the assembly of the order takes from several hours to several days, depending on the availability of ordered items in the warehouse of the self-pickup store. After agreeing on the order, the order is placed in reserve for 3 days.
The concentrate is intended for making 25 liters of kvass at home.
Features: kvass wort concentrate is obtained from selected grain according to the recipes and technology of old Soviet GOSTs.
Application area: for making kvass at home, as well as an additive to different varieties bread, gingerbread, muffins.
Ingredients: rye malt, barley malt, rye, water.
Method for preparing 3 liters of fresh kvass:
V three-liter jar add 100 ml of boiling water, 3 tbsp. kvass wort (you can add up to 5 tablespoons to this volume, depending on taste preferences), 1 cup sugar (the amount is adjustable according to taste preferences), stir thoroughly, add water room temperature to the "shoulder" of the can, mix and add 0.5 tsp. dry baker's yeast.
Close the jar either with a plastic lid with a water seal, or with a glove (washed from talcum powder) with a small hole made by a needle, or simply cover with several layers of gauze and tie. Leave to ferment for 18-20 hours.
Drain from the remainder into bottles or another jar, refrigerate. On the remaining sediment, you can immediately put a new batch of kvass, only this time only kvass wort and sugar are added to the same volume of water, you do not need to add yeast.
Method for preparing 5 liters of fresh kvass:
Dilute 8-10 tablespoons of kvass wort concentrate and 2/3 cup of sugar in drinking water, add 6-7 grams of pressed yeast, keep at a temperature of 25-30 degrees for 18-20 hours.
Cool the finished kvass, drain from the sediment, store in a cool place.
Method of preparation of 25 liters of kvass for long-term storage:
Pour 22 liters of water at room temperature into the fermentation container, add 1 can of kvass wort concentrate previously diluted in 0.5 liters of hot boiled water, add sugar syrup, cooked at the rate of 1.0 - 1.5 kg of sugar per 0.5 liters of water. Mix the mixture thoroughly, add 20 grams of dry baker's yeast.
If you use fresh pressed yeast, then the consumption in grams must be increased by 3 times. Close the container with a lid and install a water seal. After 18-24 hours of fermentation, pour into sterile bottles. Leave bottles at room temperature for a week. After a lapse - the amount required for consumption should be cooled in the refrigerator for about a day, the rest of the batch can be stored at room temperature for about 3 months.
6. The limitation of the validity period has been removed according to the protocol N 5-94 of the Interstate Council for Standardization, Metrology and Certification (IUS 11-12-94)
7. REDISSION
This standard applies to kvass wort concentrate, kvass concentrate, Russian and Moscow kvass concentrate, okroshechny kvass extract, etc.
OKP codes are indicated in Appendix 1.
1. TECHNICAL REQUIREMENTS
1. TECHNICAL REQUIREMENTS
1.1. Kvass wort concentrates, concentrates and kvass extracts (hereinafter referred to as products) must be manufactured in accordance with the requirements of this standard for recipes and technological instructions in compliance with sanitary standards and rules approved in the prescribed manner.
1.2. Specifications
1.2.1. In terms of organoleptic characteristics, the products must comply with the requirements specified in Table 1.
Table 1
Indicator name | Characteristic |
|||
kvass wort concentrate | kvass concentrates | extracts |
||
okroshechny kvass | kvass for Russian okroshka |
|||
Appearance | Opaque viscous thick liquid |
|||
Dark brown | Light brown to dark brown | Dark brown |
||
Sour-sweet, bready, with slightly pronounced bitterness | Sour-sweet, bready, without pronounced bitterness | Sweet and sour, with a salty aftertaste, without pronounced bitterness | Sweet and sour with horseradish flavor |
|
Scent | Rye bread | Rye bread and dill | Rye bread, parsley and dill |
|
Water solubility | Opalescence is allowed, due to the characteristics of the raw materials used, and the sediment of single particles of grain supplies | Opalescence and sediment of single particles of grain supplies and chopped herbs are allowed |
||
1.2.2. In terms of physical and chemical parameters, the products must meet the requirements specified in Table 2.
table 2
Name of production | Indicator name and value |
|
Mass fraction of dry substances,% | Acidity, cm3 of a solution of sodium hydroxide with a concentration of 1.0 mol / dm3 per 100 g of product |
|
Kvass wort concentrate | ||
Concentrate of Russian kvass | ||
Moscow kvass concentrate | ||
Kvass concentrate | ||
Okroshechny kvass extract | ||
Kvass extract for Russian okroshka | ||
1.2.3. The presence of impurities is not allowed.
1.2.4. The mass fraction of toxic elements in the product after diluting it with water in the ratio prescribed by the recipe should not exceed: lead - 0.3 mg / kg, cadmium - 0.03 mg / kg, arsenic - 0.2 mg / kg, mercury - 0.005 mg / kg, copper - 0.5 mg / kg, zinc - 10.0 mg / kg, iron - 15.0 mg / kg.
1.2.5. The microbiological indicators of the product after diluting it with water in the ratio stipulated by the recipe must comply with the standards approved by the USSR Ministry of Health and indicated in Table 3.
Table 3
Indicator name | |
Escherichia coli bacteria in 1.0 cm | Not allowed |
Pathogenic microorganisms, including salmonella, 25 cm | Not allowed |
1.3. Requirements for raw materials and materials
For the preparation of products used:
rye for processing into malt in alcohol production in accordance with GOST 16991;
drinking water in accordance with GOST 2874;
rye baking flour in accordance with GOST 7045;
fermented and non-fermented dry rye malt according to NTD;
freshly sprouted rye malt, fermented and non-fermented in accordance with the normative and technical documentation;
malting barley malt according to NTD;
corn flour according to GOST 6002;
corn grits in accordance with GOST 6002;
corn in accordance with GOST 13634;
barley in accordance with GOST 5060;
granulated sugar in accordance with GOST 21;
refined sugar in accordance with GOST 22;
liquid sugar according to OST 18-170;
lactic acid food according to GOST 490;
food citric acid in accordance with GOST 908;
table salt according to GOST 13830;
dill essential oil according to NTD;
ready-made food mustard according to the PCT RSFSR 253 and normative and technical documentation;
dried parsley, celery and dill in accordance with GOST 16732;
horseradish table according to NTD;
oregano herb in accordance with GOST 21908.
It is allowed to use enzyme preparations and other auxiliary materials approved by the USSR Ministry of Health.
1.4. Package
1.4.1. Kvass wort concentrate, concentrates and kvass extracts are bottled:
v glass bottles with a capacity from 250 to 1000 cm3 in accordance with GOST 10117;
in glass jars with a capacity of 250 to 10,000 cm3 in accordance with GOST 5717.
1.4.2. Kvass wort concentrate and kvass concentrates intended for industrial processing are bottled:
into barrels according to NTD, wooden barrels according to NTD and GOST 8777;
into metal barrels with a capacity of 30, 50, 100, 190 dm3 according to the normative and technical documentation, as well as imported ones approved for use by the USSR Ministry of Health;
in steel barrels in accordance with GOST 13950 with a capacity of 100 to 200 dm3;
in metal flasks, type FL in accordance with GOST 5037.
The inner surface of the barrels in accordance with GOST 8777 should be lined with film bags with liners in accordance with GOST 19360, made of polyethylene film in accordance with GOST 10354.
1.4.3. For the network Catering it is allowed to pour kvass extracts into metal flasks for milk and dairy products of the FL type in accordance with GOST 5037 and other containers approved by the USSR Ministry of Health.
1.4.4. The average production volume of 10 bottles at a temperature of 20 ° C must correspond to their nominal capacity with a deviation of ± 3%.
1.4.5. When filling products into glass jars with a capacity of 250 to 1000 ml, a deviation from the capacity of ± 3% is allowed.
When filling products into glass jars with a capacity of 2000 to 10000 cm3, a deviation from the capacity of ± 2% is allowed.
1.4.6. Bottles are hermetically sealed with crown corks according to NTD, aluminum caps according to normative and technical documentation, aluminum caps with perforation according to NTD, polyethylene stoppers according to NTD.
Glass jars are hermetically sealed with metal lids according to NTD.
It is allowed to use lithographed lids and other closures approved by the USSR Ministry of Health.
1.4.7. Flasks must be hermetically closed with lids and sealed by the manufacturer.
Barrels with products are hermetically sealed with closures approved by the USSR Ministry of Health.
1.4.8. Glass bottles and jars with products are packed in wooden boxes according to GOST 11354, wooden boxes according to GOST 10131, GOST 13358, corrugated cardboard boxes according to GOST 13516, wire boxes according to NTD, plastic boxes according to NTD, reusable boxes for bottles with food liquids according to the normative -technical documentation, as well as in containers-equipment according to GOST 24831.
1.4.9. When enlarging packages, packages are formed in accordance with GOST 23285 with the main parameters and dimensions in accordance with GOST 24597.
1.4.10. Packing of products shipped to the Far North and equivalent areas is carried out in accordance with GOST 15846.
1.5. Marking
1.5.1. Products for a retail trade network are marked by sticking a label according to NTD on consumer packaging, indicating:
the trademark, the name of the manufacturer and its address or the name of the manufacturer (index, number, code);
Name of production;
bottling dates;
designations of this standard;
capacity, l or cm;
energy value;
method of use according to Appendix 2.
1.5.2. In the case of using a lithographed lid when sealing cans, it is allowed to place information on the method of use directly on the lid.
1.5.3. Nutritional and energy value of kvass wort concentrate, concentrates and kvass extracts are given in Appendix 3.
Information on nutritional and energy value is carried out in accordance with the regulations approved by the USSR Ministry of Health.
1.5.4. Transport marking of corrugated cardboard boxes - in accordance with GOST 14192 with application of manipulation signs: "Top", "Fragile. Caution", "Protect from moisture".
1.5.5. On shipping containers (barrels, flasks), labels are attached or a label is attached indicating:
the trademark, the name of the manufacturer and its address or the name of the manufacturer (index, number, code);
product names;
capacity, dm;
gross weight, kg (except for transportation by road);
bottling dates;
the guaranteed shelf life with an indication of the storage temperature;
designations of this standard.
2. ACCEPTANCE
2.1. Acceptance rules - in accordance with GOST 6687.0.
2.2. The frequency of checking toxic elements is established in accordance with the rules approved in the prescribed manner.
3. METHODS OF ANALYSIS
3.1. Sampling - in accordance with GOST 6687.0, preparation of samples for the determination of toxic elements - in accordance with GOST 26929
3.2. Analysis methods - according to GOST 6687.2, GOST 6687.4, GOST 6687.5.
Determination of heavy metals and arsenic - according to GOST 26927, GOST 26928, GOST 26930 - GOST 26935.
3.3. Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation according to - GOST 26669 with preliminary dilution of kvass wort concentrate, concentrates and kvass extracts with drinking water in a ratio of 1:30, 1:10, 1:15, respectively.
3.4. Determination of the coli-index of bacteria of the group of Escherichia coli (BGKP) - according to GOST 18963, the definition of pathogenic microorganisms - according to the methods approved by the USSR Ministry of Health.
3.5. To determine coliform bacteria, a sample of the product weighing (1 ± 0.1) g is inoculated into Kessler medium (10 g of peptone, 50 cm of bile of cattle, 5 g of lactose, 2 cm of an aqueous solution of crystal violet with a mass fraction of 1%) and the analysis is carried out according to GOST 9225.
4. TRANSPORTATION AND STORAGE
4.1. Kvass wort concentrate, concentrates and extracts of kvass are transported by all types of transport, in tank trucks and special railway tanks of the manufacturer in accordance with the rules for the carriage of perishable goods in force for this type of transport.
4.2. Kvass wort concentrate, kvass concentrate, concentrates of Russian and Moscow kvass, poured into barrels, flasks, are stored at a temperature not lower than minus 40 ° C and not higher than 30 ° C, and bottled and cans - at a temperature not lower than 0 ° C and not higher than 25 ° С.
4.3. Kvass extracts are stored at temperatures from 0 to 25 ° C.
5. MANUFACTURER'S WARRANTIES
5.1. The manufacturer guarantees the compliance of the kvass wort concentrate, concentrates and kvass extracts with the requirements of this standard, subject to the conditions of transportation and storage.
5.2. The guaranteed shelf life of kvass wort concentrate, Russian and Moskovsky kvass concentrates is 12 months from the date of production, and of kvass concentrate - 3 months from the production date.
The guaranteed shelf life of the kvass extract is 12 months, and the kvass extract for Russian okroshka is 6 months from the date of production.
APPENDIX (required). OKP CODES FOR KVASS MORT CONCENTRATE, KVASS CONCENTRATES AND EXTRACTS
APPLICATION
Mandatory
table
Name of production | OKP code |
Kvass wort concentrate: | |
in bottles with a capacity, cm: | |
91 8533 9912 |
|
91 8533 9913 |
|
91 8533 9914 |
|
91 8533 9915 |
|
91 8533 9916 |
|
91 8533 9917 |
|
in jars with a capacity, cm: | |
91 8533 9922 |
|
91 8533 9923 |
|
91 8533 9925 |
|
91 8533 9926 |
|
91 8533 9928 |
|
91 8533 9932 |
|
91 8533 9933 |
|
91 8533 9935 |
|
91 8533 9938 |
|
in flasks with a capacity, dm: | |
91 8533 9942 |
|
91 8533 9943 |
|
in barrels with a capacity, dm3: | |
91 8533 9971 |
|
91 8533 9972 |
|
91 8533 9973 |
|
91 8533 9975 |
|
91 8533 9976 |
|
Moscow kvass concentrate: | |
in bottles with a capacity, cm: | |
91 8534 1291 |
|
91 8534 1299 |
|
in jars with a capacity, cm: | |
91 8534 1292 |
|
91 8534 1293 |
|
91 8534 1294 |
|
91 8535 1293 |
|
91 8535 1294 |
|
91 8535 1295 |
|
in flasks with a capacity of 38 dm3 | 91 8535 1296 |
in wooden barrels | 91 8535 1298 |
in metal barrels | 91 8535 1292 |
Concentrate of Russian kvass: | |
in bottles, with a capacity, cm: | |
91 8534 1391 |
|
91 8534 1399 |
|
in jars with a capacity, cm: | |
91 8534 1392 |
|
91 8534 1393 |
|
91 8534 1394 |
|
91 8535 1393 |
|
91 8535 1394 |
|
91 8535 1395 |
|
in flasks | 91 8535 1396 |
in metal barrels | 91 8535 1392 |
in wooden barrels | 91 8535 1398 |
Kvass concentrate: | |
in bottles with a capacity, cm: | |
91 8534 1191 |
|
91 8534 1199 |
|
in jars with a capacity, cm: | 91 8534 1192 |
91 8534 1193 |
|
91 8534 1194 |
|
91 8534 1195 |
|
91 8534 1198 |
|
in barrels | |
Okroshche kvass extract: | |
in jars with a capacity, cm: | |
91 8533 2122 |
|
91 8533 2123 |
|
91 8533 2125 |
|
91 8533 2126 |
|
91 8533 2128 |
|
91 8533 2132 |
|
91 8533 2133 |
|
91 8533 2135 |
|
91 8533 2638 |
|
in bottles with a capacity, cm: | |
91 8533 2111 |
|
91 8533 2112 |
|
91 8533 2113 |
|
91 8533 2114 |
|
91 8533 2115 |
|
in flasks | 91 8533 2643 |
Kvass extract for Russian okroshka: | |
in bottles with a capacity of 500 ml | 91 8533 2314 |
in jars with a capacity, cm: | |
91 8533 2322 |
|
91 8533 2333 |
APPENDIX 2 (reference). METHODS OF USE OF PRODUCTS INDICATED ON LABEL
APPENDIX 2
Reference
Table 5
Name of production | Method of use |
Kvass wort concentrate | To prepare 5 liters of bread kvass, dilute 8-10 tablespoons of kvass wort concentrate in warm (35-40 ° C) drinking water, 1 and a glass of sugar, 6-7 g of pressed yeast, keep at a temperature of 25-30 ° C 18-20 h. Cool the finished kvass, drain from the sediment and store in a cool place |
Kvass concentrate, Russian and Moscow kvass concentrates | To prepare 5 liters of bread kvass, dilute the concentrate in warm (25-30 ° C) drinking water in a ratio of 1:10, add 3-5 g of pressed yeast and keep at a temperature of 25-30 ° C for 10-12 hours. Cool the finished kvass, drain from sediment and store in a cool place. |
Kvass extracts | To prepare one liter of kvass, it is necessary to dissolve 40-60 g of extract (2-3 tablespoons) in 1 liter of boiled chilled water. |
APPENDIX 3 (mandatory). FOOD AND ENERGY VALUE OF KVASS MORT CONCENTRATE, KVASS CONCENTRATES AND EXTRACTS
APPENDIX 3
Mandatory
Table 6
Name of production | Nutritional value, g, in 100 g of products | Energy |
||
Carbohydrates | Organic acids | |||
Kvass wort concentrate | ||||
Kvass concentrate | ||||
Concentrate of Russian kvass | ||||
Moscow kvass concentrate | ||||
Okroshechny kvass extract | ||||
Kvass extract for Russian okroshka | ||||
The text of the document is verified by:
official publication
Beer soft drinks.
Technical conditions. Analysis methods:
Sat. GOSTs. - M .: IPK Standards Publishing House, 1998
Beer wort concentrate
Logistic indicators:
Made from natural raw materials, intended for home brewing. Beer wort concentrate, obtained from traditional raw materials, is used directly for brewing beer after diluting with water and fermenting the resulting wort.
BREWING BEER AT HOME
1.COOKING METHOD:
Mix the contents of a jar (650 g) with a syrup of 500 g of sugar, add up to 10 liters of boiled water, add 30-35 g of brewer's yeast, close the lid and leave to ferment in a dark place for 6-7 days.
Then drain from the sediment, pour into bottles and stand for another 5-7 days.
Then place in a cold place for ripening for 3 weeks.
In a clean container, mix the contents of a can (650 g) with 0.5 liters of hot water.
Bring up to 5 liters with cold clean water.
Sprinkle 3-5 g of brewing yeast over the surface of the wort. (0.5 tsp).
Close the lid and ferment at room temperature without air access for 7-10 days.
Bottle the fermented beer by adding another 7g to the bottles. sugar for 1 liter of beer.
Close bottles tightly, leave at room temperature for 7-10 days.
Then put the beer bottles in a cool place to ripen for 1 to 2 weeks.
Enjoy your own live beer!
Beer wort concentrate "Porter"
Beer wort concentrate "Lager"
Videos for making drinks from beer wort concentrate:
(The videos were provided by our partner channel SAMon.)
1. Rye CANADIAN whiskey
2. Whiskey from hopped beer extract
How do you want to enjoy a sip of fresh cold kvass on a hot summer day! But a list of chemicals on the label of store products can stop even a highly thirsty person. Anyone who does not want to poison his body with swill with preservatives can purchase kvass wort. What it is is worth learning more closely.
Kvass wort: composition
The composition of kvass wort concentrates sold in stores ( KKS ) includes the following ingredients:
- Rye flour;
- Rye malt with the addition of catalysts of biological origin;
- Corn flour;
- Barley malt.
In rare cases, sugar and citric acid are added. Carbohydrates make up 65% of the mass fraction of the product. The content of proteins and organic acids is minimal and fluctuates around 2-3%.
Natural CCS from renowned manufacturers is a viscous liquid with a high density. The taste is noticeable sweet and sour notes, occasionally with shades of bitterness. The smell of the fresh substance is pleasant, "bready".
The area of wort application in most cases is limited to the preparation of homemade kvass drink. But its range of use cases is much wider. So, the concentrate will not be superfluous when preparing homemade buns and pies.
Beer from kvass wort at home
The algorithm for making homemade beer based on store-bought KKS is as follows:
- Put on the gas a large enamel container filled to capacity with water;
- When the water boils, the fire must be reduced. Add wort, hops and sugar to a saucepan;
- As soon as the mixture boils, turn off the fire and put the container to cool;
- After the temperature of the liquid equals room temperature, yeast should be added;
- Cover the pan with a lid and let the drink ferment for 72 hours. If held for less time, the degree of the beer will be quite low;
- After the specified time has elapsed, the finished beer must be separated from the precipitated yeast. Ordinary gauze is also suitable as a filter;
- Pour the resulting liquid over glass jars and close them tightly with a lid;
- Put the jars in a cool place (2-4 degrees Celsius) for half a month.
The finished beer has a pleasant consistency and sweet taste. The cost of its preparation is several times lower than the store price.... Not to mention the fact that making beer for himself, a person will not fertilize it with chemicals.
Making kvass: the process
Today carbonated kvass is sold in every store and has an affordable price. But in terms of its taste characteristics, it is significantly inferior to its draft counterparts, which are sold on hot summer days at every corner.
To pamper yourself and your family delicious drink at any time, you need:
- In a large three-liter saucepan, mix a can of concentrate and a liter of filtered hot water;
- Withstand the liquid for 2-3 hours;
- Add a glass of sugar and instant instant yeast (sold in 11 gram sachets, just enough for a serving);
- Fill the vat with water to the very edges;
- Wait about three days;
- Check the taste of kvass from time to time. As soon as it becomes acceptable, pour the finished drink into bottles, into which you can add a few pieces of raisins;
- Put the bottles in the refrigerator and wait about a day;
- The first signal that the product is ready is the hardness of the closed bottles (due to the formation of gases) and the presence of foam.
Before you decide to prepare a sour drink, you need to inquire about possible contraindications.
The benefits and harms of homemade kvass
Do-it-yourself kvass from KKS is essentially a liquid medicine, which is known for such useful properties:
- Beneficial effect on the gastrointestinal tract;
- Preventing the division of harmful bacteria;
- Normalization of metabolism;
- Improving the work of the heart and blood vessels;
- Strengthening the body's defense system;
- Elimination of the feeling of fatigue and apathy;
- Strengthening the enamel of the teeth;
- Decrease in pressure;
- Cleaning of blood vessels;
- Fighting flatulence;
- Help with visual impairment.
Wort concentrate is not the most counterfeit product in our country, but there is always a risk of being deceived by sellers.
In order not to lose either money or health, it is enough to use the following tips:
- It is worth purchasing KKS only in trusted stores, better than federal retail chains;
- Pay attention not only to the seller, but also to the manufacturer. Domestic market leaders: "Grocery", "Domat", "Kolobok" and "Interkvas";
- The average price ranges from 50 rubles. A significantly lower price tag may indicate a low quality of the product;
- Compliance with an international quality standard must be indicated on the label ISO 9002 ... This is a reliable evidence of control at all stages of production;
- Some firms sell a product called Malt Extract, which is no different from KKS;
- Read the ingredients carefully: there should not be any artificial substances or preservatives;
- The shelf life of the product is no more than a year. If a longer period is indicated on the label, then this is a sure sign that the manufacturer has "nagged" in the manufacturing process.
DIY kvass wort
Difficulties in choosing store-bought KKS can alienate many potential buyers. But it doesn't matter: preparing the wort with your own hands will not be difficult.
The procedure is as follows:
- Rye or wheat bread cut into slices and fill with warm water with constant stirring;
- After the consistency of the substance becomes relatively uniform, you need to leave the mixture for half an hour;
- Pour boiling water over the mixture and stir;
- After another half hour, the still hot dough must be poured into another, preheated container;
- The pan is closed with a lid, wrapped in a warm cloth and allowed to settle;
- After a couple of hours, the first wort should be separated from the sediment;
- The remaining thick is poured with boiling water and left for 25 minutes;
- Add the first wort to the vat and boil the liquid for an hour;
- Cool the resulting product to room temperature and let it ferment for a while.
For making homemade kvass and beer, kvass wort will definitely come in handy. It will also be useful to know that this is an important ingredient in homemade baking. And all this for a price of only 50-60 rubles. True, you need to read the information on the label very carefully: the danger of buying consumer goods is quite high.
Video: kvass from wort concentrate
In this video, technologist Boris Antipov will tell you how you can make kvass from kvass wort concentrate:
Methods for making beer at home using kvass wort have been known for a long time. They were used in Russia for cooking home beer many centuries ago. This drink can be safely called purely Russian. Very often you can hear people call such beer a brew. The technologies for making kvass and beer have similar features. The common raw material in their production is malt. The technological cycle of beer production begins with the process of its preparation. In all recipes, malt plays a major role and determines the taste of the finished product.
Cooking kvass wort
The main products in the production of kvass wort are rye or barley malt. Making malt at home is difficult. It is better to use already germinated and industrially dried grain for the production of wort. Before manufacturing, it must be crushed in a micro mill. The grind should not be very fine. The malt prepared in this way is mixed with water and boiled for several hours.
In the process of cooking, the starch, which is part of the grain, is sugared. This wort is excellent nutrient medium for yeast.
V industrial production the wort is boiled down to a certain density in
special vacuum installations. The finished product contains a lot of useful microelements that have a serious impact on the taste, aroma and color of the finished drink, as well as on the activity of fermentation processes.
You can make beer from kvass wort using concentrate.
Kvass substrate contains amino acids, carbohydrates, vitamins and other useful trace elements that can increase the gaseousness of the drink. It is a dense liquid, reminiscent of buckwheat honey in color and viscosity. The natural product contains from 70 to 80% dry matter.
Cooking beer
Homemade beer from kvass wort can be prepared without the process of brewing the product.
Recipe number 1
To prepare a drink you need:
Kvass wort - 0.5 liters;
Yeast - 100 grams;
Sugar - 1 kg;
Hops - 2 tablespoons;
Drinking water - 10 liters.
You can cook the foamy product in a regular enamel saucepan. Water is poured into it, which is brought to a boil. After boiling, kvass wort, hops and sugar are added to it. Everything is thoroughly mixed, closed with a lid and the pan is removed from the heat. Hops are assigned the role of a product in the drink, which affects the strength of the drink. The substrate prepared in this way is placed in a cool place where it cools down to room temperature. These are the optimal parameters for adding yeast to the drink. After adding them to the product, everything is mixed and left for active fermentation.
The duration of the fermentation process can be from 2-3 days. Its end can be determined by the sediment deposited in the product. After the end of the fermentation process, the product is filtered and bottled.
You can use regular cheesecloth to filter the drink.
Ripening of the product takes place in the refrigerator. The process takes 2-3 weeks.
Recipe number 2
The drink is prepared according to the same scheme as the first, but using a bran mixture. You can buy it in the store or prepare it yourself. They are done in several stages. At the first stage, the bran is poured with warm water, mixed and left to swell for a day. Then the bran is dried and ground. This mixture is used in place of yeast.
Useful properties of beer on kvass wort
The finished drink has excellent tonic properties. It tastes and smells great. The cost of such beer is much lower than the traditional product. It contains vitamins and minerals necessary for the body. They are formed thanks to the live yeast in the product.
After drinking this beer, you don't have a headache. Bioactive potential of the finished 
The product improves digestion processes and blood composition, cleanses blood vessels and the body from toxins. Vitamins contained in kvass beer increase immunity. Regular consumption of the drink stimulates the body's metabolism. In order to achieve the desired effect, it is enough to drink 1 glass of the drink every day on an empty stomach.
It is useful to drink beer on kvass wort for diseases of the endocrine system, nervous and heart ailments. Very often, the drink is used in home cosmetology. With its help, the hair roots are strengthened. The foamy drink has an excellent effect on the condition of the skin. It fights against acne and also strengthens the nails.
Advantages of kvass beer
- The preparation of a drink does not require serious equipment.
- The drink has a low production cost.
- The cooking time takes several hours.
- The raw materials needed to make the foam product are widely available.
Beer from INTERKVAS concentrate:
The old recipe for making beer from kvass is very simple and quick. Beer does not need to be brewed, so you can brew it even while relaxing in the country.
Take a big enamel pot, pour water into it and put it on fire. When the water boils, pour in the kvass wort, add sugar and hops, stir and remove from heat.
Cover the saucepan with a lid and leave the mixture in a warm place to cool gradually.
When the drink is at room temperature, add yeast to it, mix well and leave for 2-3 hours. During this time, the beer will begin to ferment actively.
You can try it immediately, but in this case it will be very weak and almost alcohol-free. The optimal time for the ripening of the drink is 3 days.
Dark beer is soft to drink and has a pleasant aroma.
Production of kvass and beer from kvass wort
The production of kvass and beer has a lot in common, despite the fact that one of the drinks is non-alcoholic. Kvass is prepared by natural fermentation of wort. Then the drink is clarified, filtered and bottled.
The longest process of making this drink takes no more than three days, while brewing beer sometimes takes a week or more. The shelf life of kvass is also no more than three to four days, so it is not recommended to cook it for future use. In industrial production, various preservatives are used, but the taste of such kvass loses to the live one.
However, this drink can serve as a wonderful raw material for brewing beer.
Classic kvass beer recipe
The classic beer recipe is malt, hops and water. Since kvass requires malt from sprouted grains, it can also be used to make excellent beer.
Before making beer from kvass, you should purchase kvass malt or cook it yourself. You can take ready-made homemade kvass and use it as a raw material.
Pour the drink into an enamel pot or any other container, add a little hops and put on fire. Cook the mixture for at least 2 hours over very low heat.
After that, hot kvass with hops should be removed from the stove and cooled to 30 degrees. In a separate bowl, mix a little yeast with water - you don't have to add sugar, since kvass already has its own sweetness.
When the kvass mixture has cooled, pour yeast into it, stir and leave warm for 3 days.
Fermentation lasts about 3 days - during this time the yeast should precipitate. Strain the drink through cheesecloth, pour into bottles and close tightly. Leave the beer for fermentation in the refrigerator for 2 weeks. After this time, you can taste excellent home-brewed beer.
You should not use fermented kvass, it is best to take freshly prepared or one that has already stood in the refrigerator for 1-2 days. It is better to make mash from fermented raw materials.
Beer is a drink that our ancestors began to make a long time ago. Previously, children could drink it, because it was not considered an alcoholic and unhealthy drink. The production of kvass and beer itself has a lot in common: the use of almost identical ingredients, almost the same technological process. Even at home, it is very easy to make excellent drinks, which include beer with kvass wort. Beer has one special aspect of brewing - it must be made with quality wort that can be made at home. It is an absolutely natural product with a viscous structure and a sour-sweet taste. The dry matter content should be around 70%.
Wort is a concentrate used to make beer and kvass. It is also widespread in the confectionery and winemaking industries. Now it's enough to just go to the store and buy dry mixes for kvass, or a can of ready-made wort, and even whole sets consisting of all sorts of bags - just mix and you're done. These are semi-finished powders, developed according to certain formulations and technologies, approved in a special order. But if you really want to make it worthwhile homemade drink, which will be better than any dry mixes - you will have to tinker a considerable amount of time.
How to make leavened wort?
To make kvass wort, you need rye and barley malt. Both ingredients need to be chopped and mixed with water. Further, for several hours, this composition must be boiled. When exposed to high temperatures, malt breaks down into sugars. The resulting liquid should be evaporated in special vacuum chambers.
The finished wort contains such useful material, like: amino acids, carbohydrates, vitamins, macro- and microelements. Therefore, it can be used not only in brewing, but also in the bakery industry. After all, the wort improves the aroma of the product and prolongs its shelf life and sale. Also, the use of this concentrate increases gas formation in the dough.
As for the malt itself, it can be obtained as follows. To begin with, barley grains need
rinse thoroughly in warm water and soak in cool. The water must be changed to clean water several times a day. After two to three days, the first shoots will appear. Then you need to place the grains between two layers of cheesecloth in a baking sheet, or shallow big plate... The top layer must be abundantly saturated with water, and the grains must be constantly swayed and moved. Next, you need to leave them to germinate at room temperature. After the sprouts reach the grain size, it is worth stopping the germination.
The next step is drying. You need to dry the grains for about 20 hours at a temperature of 45-50 degrees. This is how you get the finished malt. If you expect that the drink will have a light color, then you just need to grind the grains, but if you want a darker, red color of the drink, then you need to fry the grains until darkening, then grind them to a coffee grinder and use them boldly.
How to make beer with leavened wort?
Let's now move on to the kvass wort beer recipe. This is a very simple recipe as you don't even have to brew the beer. All you need:
- Kvass wort - one can;
- Yeast - 100 gr;
- Sugar - 1 kg;
- Hops - 2 tablespoons;
- Water - 10 liters.
Pour water into an enamel pot and put it on fire. After it boils, ready-made kvass wort is poured into it, after which hops are added, then sugar and removed from the heat. Next, cover the pan with a lid and let it cool in a cool place. After the drink has cooled to room temperature, yeast must be added to it, mixed thoroughly and left for several
hours for the mass to begin to ferment.
The most optimal amount of time for good fermentation and maturation of the beer concentration is three days. It is then that the yeast completely precipitates to the bottom of the pan. You can taste the beer before, but then it will still be very weak and almost alcohol-free. After three or more days, you need to gently strain the liquid through a gauze cloth so that finished form the beer had no sediment. Pour into bottles and close very tightly. In order for the yeast to finally ferment, and the beer acquired a richer taste, you need to leave it in a sealed container in the refrigerator for about two weeks. After some time, you will get a dark beer that has an amazing aroma and is easy to drink.
There is another recipe for beer based on kvass wort. The technology for its preparation is identical to the previous one, but there is one difference - the use of a special mixture of bran instead of yeast. This mixture is presented in the form of a powder, which can be prepared in several stages:
- Pouring bran with warm water and stirring thoroughly.
- Infusion of bran for about a day.
- Adding four tablespoons of the same mixture and re-infusing it.
- Drying of the finished composition on plastic wrap.
In order for the prepared mixture not to become moldy, it must be stirred periodically.
Homemade beer advantages and disadvantages
Perhaps the only drawback is that the cooking process takes a certain amount of time and resources, but if you have them, why not try it? After all, now it is very difficult to find truly real and tasty beer on the shelves. Now great amount stores can provide a wide range of homebrew ingredients and supplies at affordable prices. You will be able to experiment with tastes, varieties and gradually learn more and more about this trade.