SC - Kvas

[Elaine Koogler]

I discussed this recipe last night with my lord, who is a much more experienced
and accomplished brewer...and coincidentally bakes wonderful breads.  He said
that the bread that is included in most of the kvass recipes is the additional
source of yeast for the fermentation.  Of course, that's not to say that the
raisins are there for the same purpose.  What I remember of the kvass I drank in
Russia is that it had a slightly fruity taste, which could have been the result
of the addition of the raisins.

Kiri

Philip & Susan Troy wrote:

> Stefan li Rous wrote:
> >
> > If I remember correctly, the skins on grapes and raisins are a good source
> > of yeasts. It may simply be that adding a few raisins was a good source
> > of yeast. Of course nowadays since we can buy dried yeasts the raisins
> > would not be needed for this.
>
> It's possible. FWIW, both the Plat Bottle Ale recipe and the kvass
> recipe I used did call for other yeast sources for primary fermentation.
> It _is_ possible, I suppose, that you get a different product,
> flavorwise, with the addition of a small amount of a more wine-like
> yeast, but I don't see it as necessary for either the main fermentation
> or carbonation in a bottled product.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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