How to make Authentic Russian Kvass (Only 3 Ingredients!)

Рет қаралды 30,752

Күн бұрын

How to make delicious Russian Kvass. The homemade Russian recipe for a delicious Kvass. Kvass is a popular Russian drink made from Fermented Rye Bread (Black Bread). This is a recipe from my Grandad that uses absolutely no yeast and just 3 (or 4) main ingredients!
- Rye Bread
- Sugar
- Raisins!
- Water
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Timestamps:
00:00:00 - Intro
00:00:16 - Kvass History
00:01:33 - Ingredients
00:01:49 - Recipe
00:04:00 - Filtering Kvass
00:06:13 - FInished! Tasting
00:07:30 - Outro
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Пікірлер: 198

@NikitaVorontsov Жыл бұрын

Thanks for watching, commenting, liking, and/or subscribing! Consider joining as a channel member and supporting the channel, any support is hugely appreciated! kzfaq.info/love/GnaVxvWBT97ursRIZGXgAAjoin

@daisymillerable 2 жыл бұрын

How does this not have more views this is the most authentic kvass recipe in English

@NikitaVorontsov 2 жыл бұрын

Thank you very much!

@hammothw4814 Жыл бұрын

more traditional uses rye starter, more active cultures for health

@zhenyafedorets4225 10 ай бұрын

@@hammothw4814what would you do did rent to make it more traditional? I have been looking for a way to replicate the kvas I had when I was a kid from those yellow kvas barrels

@hammothw4814 10 ай бұрын

@@zhenyafedorets4225 just as i said, need to add rye/sourdough starter, and Borodinsky bread is best to use, or natural rye bread with no additives or oils. can also substitute birch syrup or honey for sugar, but is not a big difference....birhc syrup is most traditional. and if you use raisons, they need to be completely raw with no coating or preservatives. (most raisins in the store are coated with unwanted oils or preservatives.) and the bread that you used should have been used with starter, true fermented bread. that is the best traditional method.

@francoviolencia1488 9 ай бұрын

@@hammothw4814 Hello. I have rye sourdough and want to give it a try. May I just dump a bunch of it inside the kvass mixture or do I need to make some additional stuff?

@FactualPine3 3 ай бұрын

My friend worked for a few years with a Serbian colleague and when she left, she offered him some abbey wine and a bottle of kvass. We drank it together and since then I've fallen madly in love with this beverage. I was about to go and buy some at the eastern grocery store when I saw your video. Thank you so much!

@NikitaVorontsov 2 ай бұрын

I hope it turns out well!

@paulovp789 4 ай бұрын

One of the most delicious and healthy drinks that I have tried. I have even started to study Russian lol

@NikitaVorontsov 4 ай бұрын

Amazing!

@zvonkobogdan9634 2 ай бұрын

and a huge process to make it... i always wondered why in shops here it was quite expensive. Now i see

@anatoly5877 2 жыл бұрын

I like very much the composed attitude and clear explanation. Classy, soothing, really.

@NikitaVorontsov 2 жыл бұрын

Thank you very much!

@martamtt8861 Жыл бұрын

Thank you, Nikita, spacibo! I do 2 (2 liter) glass bottles for bread-water fermentation. Then, I cut each raisin (organic) into halves - for aroma and a better fermentation, and third, when you strain it - collect your kvas using GLASS bottles. I never use plastic containers for foods and drinks. Plastics are known for "leaking" estrogen, reacting with foods, which may push prostate to grow large, and at women breasts-tumors. I use honey instead of sugar - as it's tastier, more aroma, plus minerals and vitamins, which sugar does not contain. Such kvass is rich in enzymes, refreshing, invigorating, and is the most delightful raw non-alcoholic drink. Keep the bottle-lid unscrewed for 24-36 hrs for gas to escape. It's not expensive and it's easy to do kvas. Honey (or sugar) one adds to one's taste. (Nutrition Counselor).

@NikitaVorontsov Жыл бұрын

Thank you Marta that was really very informative

@martamtt8861 Жыл бұрын

My pleasure and it's nice to meet you -- a pleasant enthusiastic man.

@anp2431 9 ай бұрын

Hey Marta, how much of honey do you use compared ro sugar? Thank you.

@marciosandre 18 күн бұрын

Thanks! Nikita. Am Brazilian, starting in the world of making my own probiotics, surely will incorporate Kvass to the Latin Tropics as well. Cheers, Buddy.

@TheApartmentBrewer 2 жыл бұрын

This is so cool!! Only the second time I've ever heard about this particular drink. Great video!

@NikitaVorontsov 2 жыл бұрын

Thanks! Kvass is definitely a drink worth making, really easy to make, very tasty, and somewhat healthy if lower on sugar!

@andrewgalyen1024 2 жыл бұрын

You’ve got me intrigued! I’ll definitely be trying this out for myself.

@NikitaVorontsov 2 жыл бұрын

That’s great! Let me know how it turns out :)

@dfw1092 Жыл бұрын

Great video, super well done and very clear. Can't wait to make it.

@NikitaVorontsov Жыл бұрын

Thanks very much!

@TheBruSho 2 жыл бұрын

I’ve always wanted to do this, will be giving it a try!

@NikitaVorontsov 2 жыл бұрын

That's fantastic! Keep me updated when you do give it a go! I'd love to see how it goes :)

@martinwarner1178 2 жыл бұрын

Brilliant video, going to have a go at this. Thank you from England.

@NikitaVorontsov 2 жыл бұрын

Thanks! Let me know how it goes :)

@diegovargas8318 2 жыл бұрын

Great guide dude, I love fermented foods so I'll be sure to try this one!

@NikitaVorontsov 2 жыл бұрын

Thanks so much! Let me know how it goes :)

@camillorota 4 ай бұрын

Thanks for the video. I just tried it out and it is absolutely delicious. I also fancy, that I don't need other yeast than from the raisins. Congrats dude, you got a new subscriber.

@NikitaVorontsov 4 ай бұрын

I'm so glad it came out well, thank you!

@drik79 2 жыл бұрын

Nice to see you are going for the Slavic look 😊. On the matter of Kvass, I've made mine last year with Fries ryebread (only dark rye, no wheat). Also added lime in a second batch.

@NikitaVorontsov 2 жыл бұрын

Haha that was entirely unintentional! That was my standard morning look 😅 Dark Rye sounds really nice, with added lime also is a good shout! You can add lemon or honey as well for a lovely refreshing flavour!

@Thallishman 3 ай бұрын

Did you toast the Fries Rye bread?

@drik79 3 ай бұрын

@@Thallishman no, but I think it could have benefited from it. A little more caramel flavour.

@elizabethazamatov6004 10 ай бұрын

Making this for my husband!!! Thank you

@NikitaVorontsov 10 ай бұрын

I love that!

@HOMEBREW4LIFE 2 жыл бұрын

stay on the grind braj!

@NikitaVorontsov 2 жыл бұрын

Thanks man! 👊🏻

@pkkitchen6287 2 жыл бұрын

Outstanding ❤️👍

@NikitaVorontsov 2 жыл бұрын

Thank you! Cheers!

@caroldemort3269 Жыл бұрын

My husband is Russian and I’m making this for him to feel some taste of his home :)

@NikitaVorontsov Жыл бұрын

That’s wonderful! Let me know how it turns out :)

@Bwalston910 Жыл бұрын

How did it turn out?

@NyonyaB 4 ай бұрын

How did it turn out?

@caroldemort3269 4 ай бұрын

@@NyonyaB it worked perfectly! It tastes different than store bought but just like the ones you can buy on street stands in the winter ❤️

@sydneychekulayev7730 Жыл бұрын

Thank you for not being obnoxious 😅 I have been watching a few instructional videos for kvass and 🤯

@NikitaVorontsov 11 ай бұрын

You’re welcome!

@PronounsAreHerMajesty 3 ай бұрын

Love your shirt. ☦️

@NikitaVorontsov 2 ай бұрын

Thank you!

@pwnubs 2 жыл бұрын

Great video, I'll be giving this a go as well. I've made two batches of kvass with yeast so far and I'm stoked to see how it turns out "all natural".

@NikitaVorontsov 2 жыл бұрын

Thanks so much! Sounds great let me know how it goes! It’s a cool way of doing it with the natural yeast from the bread and raisins!

@pwnubs 2 жыл бұрын

@@NikitaVorontsov It turned out great, this is going to be the foundation for future kvass experiments for sure. Thanks again

@NikitaVorontsov 2 жыл бұрын

@@pwnubs that’s fantastic! Glad to hear it :)

@hengyuesu8535 Ай бұрын

KBAC Is one of my favorite drinks!

@Xantophia 8 ай бұрын

One massive like just for your Tshirt!!! :D

@NikitaVorontsov 8 ай бұрын

Haha thanks man

@jereksliwinski2789 11 ай бұрын

Thank you sir 👍 🍺

@NikitaVorontsov 11 ай бұрын

🙏🏻

@teresastanton1140 10 ай бұрын

Thank you for the recipe and instructions. My last batch was volitaile 😂 im going to try it again!! My first batch was delicious, its nice to have a drink thats bubbly but not sweet , i really like the flavor of the kvass. Im going to make beet kvass as well it sounds really good too. And good for you !! Thanks again 🤗

@NikitaVorontsov 10 ай бұрын

I’m glad you enjoyed it! Yeah sometimes they do turn out quite volatile!

@teresastanton1140 10 ай бұрын

@@NikitaVorontsov ❤️🇨🇦❤️

@NugzBugz 2 жыл бұрын

great content

@NikitaVorontsov 2 жыл бұрын

Thank you!

@cultshakere 25 күн бұрын

in Denmark blackbread/rye bread is eaten everyday and has been for hundred of yearst

@natebender4740 2 жыл бұрын

Nikita, awesome video. Definitely going to make some kvass now. That shirt is awesome too, where is it from?

@NikitaVorontsov 2 жыл бұрын

Thanks so much! Definitely do and let me know how it goes :) The shirt is from a band I really like - Batushka (БАТЮШКА) - A Polish Black Metal band that sing in Old Church Slavonic :)

@natebender4740 2 жыл бұрын

@@NikitaVorontsov Thanks! Thats awesome 🤘 I will gladly let you know how it turns out. Theres an excellent bakery by my house that has a great rye that I plan to use.

@yourlocalkubancossack121 10 ай бұрын

Nice shirt one of my favorite bands

@NikitaVorontsov 10 ай бұрын

🤘

@spor2428 9 ай бұрын

Paylaşımınız için teşekkürler. Turbo maya ile beraber bir de maya besini satılıyor, ikisini beraber kullanmanın olumlu etkisi olur mu?

@poorman-trending 3 ай бұрын

If you like carbonation then don’t “press it down” as the extra pressure will drive more carbonation into the liquid. Also, use a soda pop bottle which is designed to contained pressurised carbonated fluid.

@NikitaVorontsov 2 ай бұрын

The pressing down was more to identify when it's sort of ready, although that's VERY ineffective to tell, just what my grandad does :)

@tricosteryl Жыл бұрын

Thanks seems to be the more realistic kvas recepee here

@NikitaVorontsov Жыл бұрын

Thanks!

@coenvanwinkelhoff2070 10 ай бұрын

Hi Nikita, trying your recipe right now. Super exciting to find out what it will taste like. Unfortunately, there was only rye bread with raisins. Lets see what happens!

@NikitaVorontsov 10 ай бұрын

Good luck! You never know might end up quite nice :)

@coenvanwinkelhoff2070 10 ай бұрын

So, I had two attempts. One with the bread I could find and one with real rye bread. Both failed. The first was all moldy before I could even pour it into the bottle, the next one never started to ferment. Could it be that not all raisins have this natural yeast?

@dvorontsov 2 жыл бұрын

Nice t-shirt 👌

@NikitaVorontsov 2 жыл бұрын

Спасибо!

@Vlad_the_Impaler 5 ай бұрын

Regular water with out boiling was often biologically contaminated and kvas due to yeast fermentation was a good source of vitamins B and this two main reason for kvas being popular.

@nicoladiiorio8898 4 ай бұрын

excellent musical taste with that tshirt

@NikitaVorontsov 4 ай бұрын

Thank you!

@bcwlkr 11 ай бұрын

the life of Boris recipe he did a few years ago is similar to this but follows a more traditional path of using rye bread and yeast starter

@NikitaVorontsov 11 ай бұрын

This was also rye bread but uses my granddads recipe of using the yeast found on the skin of raisins. Traditional recipes used to vary by village, with different villages having their own traditions and ways of brewing, eg. I’ve heard of certain places brewing with milled bread, others with rye flour instead of bread itself. Very interesting!

@bcwlkr 11 ай бұрын

@@NikitaVorontsovI ended up making some, and is the cloudy white stuff at the bottom sugar or yeast?

@NikitaVorontsov 11 ай бұрын

@@bcwlkr cloudy white will be yeast

@Srefined Ай бұрын

@@NikitaVorontsov yeast.. dead cells... waste byproducts from fermentation. i used to homebrew beer and did a process of yeast washing to harvest the yeast to use again in another batch.

@DoomMistressS 4 ай бұрын

Followed your recipe, used dried cranberrys instead of grapes, but tasted okay/good. had a lot in common with cider i think, regarding the fermentation taste/smell. a bit bready tasting ofc, since..well, its made with bread. dont really drink alcohol anymore tho, so ended up throwing it away. still nice thing to try, can only recommend

@NikitaVorontsov 4 ай бұрын

Glad it came out okay! Bready is good :)

@diegoloncopan4513 Жыл бұрын

Thanks for sharing the recipe Nikita, yesterday I baked my sourdough rye bread so I will try it this week! I want to ask you if we can keep the leftover after straining the kvass? Maybe as preferment for the next batch.

@NikitaVorontsov Жыл бұрын

No problem Diego :) hope you enjoy, unfortunately I’ve never tried to keep the leftovers so can’t comment on that

@diegoloncopan4513 Жыл бұрын

@@NikitaVorontsov Ok thanks! I will try ;)

@DanielleBlanchardArts 6 ай бұрын

What does it taste like? I made pear kvass, but bread?

@vizzo7 6 ай бұрын

wow great video. Can you make kvass from other ingredients? Like Woodruff?

@NikitaVorontsov 6 ай бұрын

You can add other ingredients for sure, although bread has to be the base for it to be kvass

@BronzeTheSling Жыл бұрын

I think tang is the word you were looking for when you said twang. :)

@NikitaVorontsov Жыл бұрын

You’re right that’s exactly what it was, thank you 🙏🏻

@stuartbetts6626 2 жыл бұрын

Hi Nikita, I wondered what sort of raisins you used. Most seem to have either preservatives or Sunflower oil added. Would like to make sure I don't make sweet bread soup instead. TIA

@NikitaVorontsov 2 жыл бұрын

Hey! So I’d definitely stay away from preservatives 100% since that’ll just have any wild yeast killed. I used some basic 100% pure sun roasted raisins, no preservatives, no oils.

@dorianblue4229 Жыл бұрын

Hi, about raisins i used some and can't be sure now but i think they did have some oil but i didnt mind too much and it worked - didnt affect the process nor the taste. In fact, also the bread could have some oily compounds, in small amount. I made kvas also with rye + oat seed bread, and it was kinda oily - all good by me. But i do have a cautinary attitude towards raisins because it seems to me, as a fruit they add that taste of cider that i don't dislike, but don't go crazy for, either. I'm about to set at work right now for a batch of kvas without raisins. With some blackstrap molasses and honey and rye malt instead. It shoudl turn out more like market kvas, which is more like dark beer/coca cola (though still VERY different, ok). But no cider taste. In fact, the kvas one buys from traditional producers, has no raisins in the process. *not* saying the video here isnt good - it is great and almost all the videos i came across from, say, usual people, do use raisins to help fermentation. I'm just going to try the other way :) cheers :)

@habibaetchezar38 2 жыл бұрын

Hi! I have a question. I made kvas a few days ago, using another recipe, and I put some yeast (just a little). But when I tasted it, I can feel alcohol. It was because of the yeast I used? the raisins dont have yeast? I thought that the alcohol was because I leave the kvas too much days (3 or 4) but I now see that you leave it even more and doesnt have alcohol... Thank you!

@NikitaVorontsov 2 жыл бұрын

I would say it depends on how much extra sugar you add and the kind of yeast you use. Raisins have natural wild yeasts on them and will ferment sugar into alcohol, however this is why you don’t want to use too much sugar. Raisins also produce a small amount of nitrogen for yeast to have a healthy fermentation which again reduces that “hot alcohol” feeling you might get!

@habibaetchezar38 2 жыл бұрын

@@NikitaVorontsov Thank you! I will try using less sugar, and no chemical yeast. 🙌🏽

@NikitaVorontsov 2 жыл бұрын

@@habibaetchezar38 definitely do try :) let me know how it goes!

@dorianblue4229 Жыл бұрын

Habiba Etchezar if i may add one extra thing here, i've read in one comment on another video, one guy saying beer/wine yeast takes longer to ferment, but produces more alcohol (it depends on how active the yeast keeps, before ending its own fermentation process), unlike bread yeast that starts fast but - he writes - stops/doesnt produce much alcohol (This is just an add, or actually a question, to what Nikita already says) :)

@TodayTestfbsfbsfbs Жыл бұрын

The raisins or with snore fermented water from raisins sugar is a good idea, is this more traditional than the use of sourdough? Because I only know the recipe with sourdough.

@NikitaVorontsov Жыл бұрын

I’d say traditional is tricky to say as each village had its traditions, some use sourdough others raisins

@TodayTestfbsfbsfbs Жыл бұрын

@@NikitaVorontsov thanks for your answer. i researched a little bit the last days i wrote the commentar, and i also found out that kvass is a ferment everyone is doing it a little bit different.

@danideboe 2 жыл бұрын

I had the problem that my kvass was totally flat. I did add sugar like in the video. Any idea where I did something wrong?

@NikitaVorontsov 2 жыл бұрын

Sounds like it needed more time to carbonate

@Invert_Scrub 4 ай бұрын

If I wanted to store the kvass, does it last forever if properly sealed?

@NikitaVorontsov 2 ай бұрын

Well I wouldn't say forever, but it definitely lasts a while. In my opinion fresher is better

@kowya5952 Жыл бұрын

does this contain alcohol and if so, how much? since you didnt use yeast does it mean theres less alcohol making it this way?

@NikitaVorontsov Жыл бұрын

There’s natural yeast found on the skin of the raisins, and it’s another reason you want to find some without added oils. There will “technically” be a tiny amount of alcohol, but should be within alcohol free limits

@kowya5952 Жыл бұрын

@@NikitaVorontsov thanks a lot for the info and quick reply

@joliving6837 5 ай бұрын

If we cant get rye bread is there an alternative

@NikitaVorontsov 5 ай бұрын

It's a good question, rye is preferred as it's more traditional but I do wonder if maybe you'd get something similar using some kind of dark, brown bread, and similarly toast it for a while to get it nice and charred.

@TomekLiteracki 2 жыл бұрын

Napój starszy niż średniowiecze ale używa się rafinowanego cukru i drożdży. Kiedy rozpoczęto produkcję rafinowanego cukru i drożdży?

@NikitaVorontsov 2 жыл бұрын

Technically speaking humans have always known that "something" ferments things, eg. in the case of raisins or grape skins. The fermented sugar is more just to up the abv a little bit, not needed at all. At its heart its just bread water that has had raisins thrown in, left in a warm place for a bit and magically fermented!

@madeinussr7551 2 ай бұрын

Thank you for the revipe. The hardest thing in the states is finding good dark or black bread. Ill see if i can find dark flour . Have a good one

@nadiacinque 10 ай бұрын

Can I substitute sugar with honey or black strap molasses?

@NikitaVorontsov 10 ай бұрын

I don’t see why not, you’ll just get a different flavour but ive definitely heard of honey being used in certain villages. Hard Boiled sweets is another sugar source that ive seen used :)

@aperson1181 Жыл бұрын

Can you use a non-gluten bread?

@NikitaVorontsov Жыл бұрын

Don’t see why not, as long as it’s rye bread

@Srefined Ай бұрын

@@NikitaVorontsov you can use beets too. beet kvass may not be traditional but is also good.

@MamaOv2Monkies 2 ай бұрын

Is the gluten from the bread eaten by the bacteria? Thus making this drink gluten-free?

@NikitaVorontsov 2 ай бұрын

Unfortunately I can't quite say on that. I'd err on the side of caution and assume possibly not. Depends on the bread used!

@tmxxl._.3507 6 ай бұрын

haha, batushka shirt, great band

@NikitaVorontsov 5 ай бұрын

Agreed!

@Nordic404 4 ай бұрын

Isnt kvass usually a black drink?

@NikitaVorontsov 4 ай бұрын

Yea and no, most commercial brands are just a type of molasses with flavouring. Typically the black colour would come from very roasted black bread

@benjamin3044 2 жыл бұрын

Kvass and is that a Vostok I see?

@NikitaVorontsov 2 жыл бұрын

Nautica actually! But good eye! :)

@markiobook8639 8 ай бұрын

HAROSHO SPASIBO BOLSHOI

@blockmanhatecommentguy6280 10 ай бұрын

Does anyone know the alcohol content of this recipe

@NikitaVorontsov 10 ай бұрын

I’m not 100% but it shouldn’t be very high, maybe 3% at most I’d wager

@blockmanhatecommentguy6280 10 ай бұрын

@@NikitaVorontsov thank you

@Srefined Ай бұрын

@@NikitaVorontsov probably less. youre not adding a lot of sugar. get a hydrometer and take a reading at the start, then at the end of fermentation. (FG - OG) x 131.25 = ABV %

@Vlad_the_Impaler 5 ай бұрын

American made raisins will be treated with sulphates to prevent mold and may not have natural yeasts on them because of that.

@majestic._ 5 ай бұрын

This explains the lack of reaction in my brew lmao

@Vlad_the_Impaler 5 ай бұрын

@@majestic._ You may need to look for imported raisins or actually use yeasts.

@Vlad_the_Impaler 5 ай бұрын

@@majestic._ Even fresh grapes from Peru got treated with sulphites. You need other sources of yeasts.

@majestic._ 5 ай бұрын

@@Vlad_the_Impaler there's some evidence of fermentation but next time I'll just use yeast and skip the guesswork

@Vlad_the_Impaler 5 ай бұрын

@@majestic._ sulfites do not kill yeasts completely, but damage them and can affect their growth, aka fermentation process, depending on their resistance to them. Recepie is historicaly accurate, but for that to work you probably need to find proper organic raisins.

@katritter6482 5 ай бұрын

So why are you putting the bread in?

@NikitaVorontsov 5 ай бұрын

The bread acts like when you put malt, wheat etc into beer for fermentation, it has natural sugars as well as provides the taste.

@grimgoreironhide9985 2 жыл бұрын

The person who originally invented it must have done so out of pure accident. I can’t think of why someone would intentionally soak break in water and drink it afterwards.

@NikitaVorontsov 2 жыл бұрын

Oh yeah agreed!!

@mgord9518 Жыл бұрын

Someone might have also been experimenting to see if they could make "beer" out of bread instead of malted grain

@Koraxus 9 ай бұрын

So beet kvass is fake?

@NikitaVorontsov 9 ай бұрын

I wouldn’t say fake, I’ve just never really heard of it, maybe it’s found in certain areas more than others. Traditional Kvass I’ve seen is just with dark rye bread

@RandelOland901-ATT 2 жыл бұрын

Kvas is spelled with one "s". The common English translation with two "s" is a misspelling. KBAC = Kvas, the "C" is an "S" in Russian, the "B" is a "V". There's only one.

@CorgiCorner 2 жыл бұрын

Its not a translation, it is a transliteration. If kvass is a misspelling then so is kvas as you already stated it is spelled “kbac”.

@CorgiCorner 2 жыл бұрын

You can see that even the water buffalo at 1:07 spells it with double s

@Ron13579 6 ай бұрын

Kvass, with double s gives the right pronunciation as in "ass" rather than "as"

@RandelOland901-ATT 6 ай бұрын

@@Ron13579 It doesn't tho.

@RandelOland901-ATT 6 ай бұрын

@@CorgiCorner That's not how it works. KBAC is the Cyrillic spelling.

@wightclaudia 2 жыл бұрын

NICE SHITT! HAIL KYSTOF!

@NikitaVorontsov 2 жыл бұрын

Thanks!

@nikolaiplayz9795 Жыл бұрын

Kvass isn't communist at all! It was mentioned in the primary chronical describing the celebration of Vladimir the greats baptism in 996

@NikitaVorontsov Жыл бұрын

It’s not communist but it was known as communist Coca Cola because of it’s popularity during the Soviet Union

@drrahilakurdi5943 4 ай бұрын

It is alcohol 🎉

@picducklol 2 ай бұрын

0.5‰ is not alcohol

@motog4-75 Ай бұрын

6 days to get a cold drink 😮

@Boddah. 2 жыл бұрын

Kvas* not kvass, one "s" not two.

@NikitaVorontsov 2 жыл бұрын

Not sure where you’ve seen that as all English sources translate from Russian with 2 s’

@RandelOland901-ATT 2 жыл бұрын

@@NikitaVorontsov Kvas is actually the proper translation.

@hammothw4814 Жыл бұрын

kvass seems to be the norm

@Boddah. Жыл бұрын

@@hammothw4814 Misnomer*

@hammothw4814 Жыл бұрын

@@Boddah. maybe, but kvass is much more common, and also used in dictionaries and wikipedia, so i think it will be 'kvass' for some time due to adoption.

@markiobook8639 8 ай бұрын

Kvass is equivalent to UK "small ales" and the very light Weiss biers and Pilsens of Europe- the only safe way to consume water was with alcoholic content. Imagine how foul Thames and other London river water was (Brent, Fleet, Wandle, Lea, Roding, etc)- full of sewerage (until fairly recently), dead and butchered animals, humans, hospital waste, industrial waste (mainly concentrated animal pee and pooh for tanning and weaving)- revolting. So boiling it with a weak mash, then fermented was the only way to hydrate & stave off illness. Kids used to drink 0.5-2% alcohol standard in UK till the killjoy Puritans and their watered down party pooper Methodists kissing cousins (often literally) ruined everyone's fun

@NikitaVorontsov 8 ай бұрын

That's great info thanks!