SC - Grapenuts Kvass

[Stefan li Rous]

Brandu gave the recipe for making kvass out of grapenuts.

What kind of yeast would you use for this? An ale or beer (or bread?)
yeast? or a wine yeast? I assume the former, but...

I believe the concensus has been that molasses was pretty
much a post-period thing, especially in an area as far from
the source as Russia. Any idea how using honey instead of
molasses would affect things?

This might be a good thing to try at Pennsic since it doesn't
have to age very long. The grapenuts should be easy enough to 
find. It's the steralized bottles and corks that might be
difficult to have unless someone brings them along.

Anyone in (or near) the SPCA camp at Pennsic want to try a
batch with me? If I do it here at home, even if I like it,
I doubt I can (or should) go through a gallon in a few days.

Stefan

> Grapenuts Kvass:
> Add 1 16oz box Grapenuts per gallon and a half of boiling 
> water let stand till lukewarm and strain through sterilized 
> cheese cloth. Bring to simmer, and stir in 1/4 c molasses 
> per gal. Cool to blood heat, and add yeast. Cover and let 
> go  overnight to settle. Rack and Strain again into clean 
> sterilized container. Add two or three raisins to each 
> sterilized bottle and fill and cap. Should be ready in two 
> days. 
> 
> I have never personally done it, but I have relatives who 
> have and they say it is fine. 
> I asked about bottles exploding, and they said that they
> never let it go that long. Usually they make about a gallon 
> at a time, and it is gone in a week or so. ( they don't 
> generally bother with sterilization, just clean everything with 
> hot water and invert to dry until use. )
> 
> Brandu

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****