SC - pretzel recipe from Rumpolt II

[Thomas Gloning]

I'm planning to try making the basic grapenuts kvass probably tomorrow...and plan to
use an ale yeast, as it seemed the most reasonable...not to mention the fact that I
already have some!  I hope it turns out well...I plan to bring some to Pennsic if it
does!

Kiri

Jeff Gedney wrote:

> I'll try as well, but I have a lot of stuff already to take, and not
> much room.
>
> I'll try though to get SG measurements, and find a more scientific
> system.
>
> The fellow I go tthhis form said that there also were some Fruit
> Kvasses as well, and talked some about a Strawberry Kvass his
> mother made.
>
> Mind you, a good deal of my infomration comes from a very dear
> but very old gentleman, and his son (who evidently was very
> popular in his dorm). Second and third generation Generic East
> Europeans.
> As for yeast, I'd go with a lightly flavored lager yeast, rather than a
> wine yeast. ( though the "old man" used to use baking yeast )
> A wine yeast would not stop fermenting as soon, and the result
> would be less sweet. But that is just theoretical.
>
> Brandu
>
> > Well...I hope to make some before I leave (along with the forty-gajillion other
> > things I have to do!!) and bring it with me...you could do the same???
> >
>
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