SC - Kvass
Philip & Susan Troy
troy at asan.com
Tue May 13 13:50:32 PDT 1997
Philip E Cutone wrote in response to me:
>
> Philip & Susan Troy <troy at asan.com> writes:
> > It is fairly modern,
>
> On this, i must object! In my copy of "Domestroi", which originally
> was written in 17th cent ( i think... perhaps early 18th) kvass is
> talked about. (and i believe a description for making it was given as
> well) Ok, not period, but not "modern" :) (you may have been refering
> to the recipe, rather than the drink, in which case, i apologize.)
Yes, the recipe I used probably dates from the late 19th, early 20th
century. Specific quantities were given on things like malt, sugar,
etc., so I think that the level of alcohol I ended up with was what the
original author intended. What I got, as I say, was along the lines of a
small ale, roughly 2 - 3% alcohol.
>
> Modern day Kvass is more like Period Ginger ale or root beer, according
> to some friends from Ukraine and russia. They say it comes in big
> tanker trucks you go up to (supplying your own cup) and pay for a
> fill. Kids, adults, etc all drink it, which leads me to believe the
> alcohol content is minimal. They say it's best when it's "fresh" (a
> couple days old) which also leads me to believe it's more like a soft drink.
My recipe also says you should drink it pretty quickly. I found that it
was OK after being in the bottle about 4 days, and deteriorated after
that, and then got interesting again after two or three months.
Hot cha cha
Adamantius
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