How about that near bottle bomb!? 💣💥 Definitely go with plastic bottles for this one, it can be unpredictable.

As a Ukrainian iv'e been making Kvass for years, cool that you did a video on it. I have definitely experimented with beer yeasts instead of bread yeast, but I prefer the bread yeast taste with it

As a Ukrainian i MUST recommend you to make borsch based on beet kvass. It is superfancy and very traditional in Ukraine. Thank you for cool videos!

Beer will always be the GOAT and my first love; but I’m absolutely obsessed with these alternative ferments. Thanks Trent!

In the late spring I make beet & ginger kvass! It's a fantastic spring tonic! I use overwintered beets from my garden, unpeeled ginger, a pinch of salt and local honey. It's ready in a few days and then you can do secondary in a bottle for another day or so.

In Poland, we have "zakwas" which is any kvass other than the bread-based. We drink it or use it in other recipes. Traditionally it is a vegetable kvass with beet kvass being the most popular. For drinking there are some less traditional variations available - like beet kvass with chili (my favorite) or ginger. Bread-based one is called "kwas chlebowy" here ("bread acid" in exact translation).

I make kvass weekly with dark pumpernickel rye and I toast the bread pretty dark - but not burnt. I mix it in a large stainless stockpot, I add yeast, raisins, sugar and I leave it at room temp for just one day before bottling in plastic and then into the fridge - it gets fantastically carbonated and it is delicious.

I loved this video so much!! Learned that you can ferment dry rye bread… I’m so doing this!!

Ahh man!!! The almost bottle bomb!!! I’m still cleaning fruit off my ceiling from a kombucha accident 3 years ago 🤣🤣🤣 great video, cheers Trent!!!

I'm making kvass using papaya and another one with carrot and lemon peel. I was afraid they would go to waste because of the room temperature here (30 °C/86 °F) but they are looking good so far. Just a few days away to finally taste them!

Very grateful for this! And thank you for THE perfect background music. You have me as a follower.

I never thought about brewing a bread kvass. Might have to give that a try! Great video!

Very interesting, and sounds like a great spring/summer refresher! Cheers 🍻

Love it keep bringing the great brews

This looks so interesting mate! Might have to try brewing one myself 😍 amazing video as always!

Cool vid! Hope you can make more vids about lesser known ferments and brews (makgeolli next please 🥺)

We definitely need a makgeolli video from you Mr Sho.

Great job!

You chose my favorite way to make bread kvass. This is a wonderful summer drink. Bread kvass is basis for a cold soup called Okroshka. We make a vegan version of it, replacing meat with textured soy protein and adding vegan mayo or plant based sour cream. In the summer this recipe is addictive. Greetings from one very large country!

Honestly I haven't heard of drinking beet kvass like bread kvass until i started seeing it on western youtube. We (Poles) use it as a base for soup, and I don't know if sugar is used in that kind od kvass. Probably not my thing, but cheers!

Killer vid braj!

Last time i had Kvass was in a little Russian restaurant called Mari Vanna in knightsbridge, loved it, might have to track some down again :)

I will certainly have to try the bread Kvass. Probably I'll go to the nearest bakery and see if they have anything on the day old bread shelf and start there!

Hey, you took my suggestion!I knew you'd like it. I know you didn't like beet kvass I had a feeling you'd like the bread and fruit versions. Awesome video as always

My hard kvass turned out amazing. This is my post from two years ago that i posted on s doin the most video. Best done when beets are in season. Make sure you peel the beets they will still ferment, but it will cut earthy dirt flavor. More beets I use 4 to 5 medium beets. Use a nice coarse salt sea, pink Himalayan, or blue Persian if you can find it. Spring water is best or some nice well water If you can get some. Also let it go longer like a good bbq taste it daily but I find a week is when it starts to really sing. Strain it well and decant into clean bottle or Mason jar. It is good to age some in the fridge as it develops more flavor over a few months. Side note it makes a great substitute for vinegar in a vinegarette. If you still are having issues you can always add another type of stater at the beginning. Ginger bug or a carrot starter work well in a beet kvass. I do 1/2 gallon batches and if you use a starter the ratio is 1/4 cup of starter per quart of water. I also don't have that much head space since this is not a strong fermenter so you aren't going to get rid of all that air. Also for a half gallon I use two tablespoons of salt. Lacto ferments need alot of salt. Think more sauerkraut and less beer. Large pieces are better if you go small it will fermnet to quickly and have an off flavor. If you make a batch in August save a jar with some orange peel and clove. Hide it in the fridge until the holidays. You can use any other holiday spices as well.

Interesting, this would be fun to do experimenting with other fruits too! Great vid!

Consider soda bottles vs the water bottle, as soda bottles are pressure rated, won't deform and safely release the pressure when slowly opening.

I did jostaberry kvass last summer....the best!!

I've made a 5 Gallon Batch of Beet Wine 🍷. Beautiful Color ! The Most important thing is to be Sure to Peel the Beets , anything that's Grown in the Ground. It will get Rid of the Earthy Taste . In Layman Terms , Taste like Dirt . Use Plenty of Beets and there's nothing else as Pretty in Color . 🐯🤠

Hello @thebrusho, is there another method for stopping 2nd fermentation in sealed bottles beside the fridge?

Where can I directly buy those big jars? I want to get some, but I don't want to buy the Kombucha that usually comes in them, because I have way too much Kombucha in my brewing operation.

I've always thought it is too strange sounding but if BruSho did it I will have to give it a shot... Also, I think you had that loud bang since you squished the bottle making lots of headspace when pressurized. I always find my ginger beers pop off when there is a lot of volume of CO2, like if I've drank half a bottle it's always a gunshot!

Most glass containers are safe to be heated up to over 300 Fahrenheit. An easy way to sterilize glass jars is bake them in the oven at 350F for ten minutes.

oh wow, was not expecting to come around a Lithuanian brand on such general videos

at what point does it stop being kvass 😂 I forage seasonal local fruit and flowers, and ferment then like this with the wild yeasts- mayflower & rhubarb, crabapple, blackberry... no raisins or bread yeast needed! (also love when you do videos like this!)

I’m going to try rhubarb kvass since there is such abundance here right now

That's an Eastern European rye bomb lol. I vaguely heard of this but interesting to see it done.

You'll blow your eye out with that thing son. 😂😂😂

Beet and dark fruit as a combo maybe a good idea?!🤔😍👌🏼

I wonder on the fruit one: could you use a lot less water, and then top off with water when fermentation is done to help water it down? I’m going to try making the fruit prison hooch!

Love the Tchaikovsky music!

I'm thinking of using beer kegs to make my first batch of courthouse. I think it's called. I don't know. I can't really languages are really hard for me. This is the only one that I can actually understand but I do try

Could u add a tiny amount of hops to the rye version? Or would it overwhelm?

Crushing fruits before fermenting may be helpful. You can do boiling as the way to sterilize beet and fruits, no salt. Also some people add tea mushroom to kvass.

Think the fruit would be better if it was mashed so the sugars inside would have more surface area w/ the water, or is it important to keep it whole?

Bears, Beets, Battlestar Galactica, BruSho

I think I'll stick to water kefir since I've never been big on rye 😆. Have you tried any more water kefir flavors? I've been wondering if malt syrups would make a good water kefir. Trying to find barley malt syrup at grocery stores near me, but no luck so far 😅.

How do you stop the fruit that floats from going mouldy?

Well, I'll pass on the bread kvass, and I will definitely pass on the beet kvass! I'd like to do that with the raspberries, since I love raspberry. I might try vegetable kvass with carrot, though, Since while I don't care for eating carrots, I love drinking carrot juice.

kvass aka: Jailhouse Hooch!

next time try it with Russian black bread

I've found that 'funky' character is from using unsanitized raisins.The flavors of wild yeast are not very nice. Put the raisins in with the hot water, and add a pinch of yeast after it cools, and you'll get a better tasting product.

There is alot more sugar in these than i thought. Im a recovered soda drinker not sure i should make these lol

What’s the ABV for these Kvass ones

Kvass is a Russian drink. It has many types and many cooking options, With bread it's like brewing beer on a ready-made concentrate. Here's my little recipe (I'm from the Russian countryside) Take oat grains (500 g, rinse, pour oats and clean water into a jar, add 3 tablespoons of honey (sugar is not suitable - the taste is more delicious)) remove it at room temperature (lactic acid bacteria is important to us here) 3-4 days later, pour the liquid from the jar into the sink and pour a new one (clean good water) and wait for 3-4 days, you can add raisins and mint (mint goes well)Drain all the liquid and then put it in the refrigerator for 5-7 days and you will get an amazing drink. As soon as the water is drained, add honey to the grain as well and wait for the same number of days. You can do this a lot of times. You can use rye and barley as a basis. A very tasty refreshing drink, our ancestors have been drinking it for centuries. Later I will write how to make Russian okroshka on kvass) We are waiting for summer! Greetings to all from Russia!

Who else noticed he has a FULL FRIDGE OF FOOD?????

😋💐

❤❤😮😮❤❤😊😊❤❤

Not First 🥇, 🤯

A little tip for English speaker's. It's not kavass, or kuvass. It's kvass, with nothing between the k and v. Same with Kveik.

Dwight Schrute joined the chat ***

isn't the salt a yeast killer ?

Mistura as 3 em uma só

I think “fruit kvass” is called “prison hooch”

plastic also gets desolved by frtmintation. thet have things called airlocks. also kvas shouldn't be sweet

Do these drinks have alcohol in them? I hope so but you never said by way of a reading.

I do this with black tea, honey, and a bit of yeast. Technically I guess it would be a form of lightly fermented mead but the process is the same. As it ferments, it takes on a nice fizz and a sort of tart flavor if done right. Takes about three days to do. Sometimes I also add a small amount of yogurt to add probiotics. About half a spoonful. Again, not Kvass technically, but not too different in the process and a very tasty drink. Definitely gonna try it with the bread!

This is a very interesting ferment but I highly discourage people of using plastic bottle. Especially single use plastic bottle like the one you show. You don't want to be drinking microplastic in your fermented drink. There's plenty of bottle that can survive to pressure. Swing style bottle are the best example.

Heh, beetroot kvass is origin of bortsch

Yes Honey Not Sugar

i aint bottling in plastic. That'll kill you, too. I'll take my chances with the glass thanks.

Yup beets taste like dirt, no matter what you do to them.😂

You can use apple cider vinegar instead of yeast