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Restaurants & Bars 2

Kvas

Chappie | Nov 25, 2002 10:00 PM

I've never had it, but I'm intrigued by kvas and looking for authentic recipes. I have brewed beer and champagne-method hard ciders before, so I'm familiar with brewing equipment. One of the recipes I've seen used plain yeast - do the authentic versions use different yeast? What is the final alcohol percent? Can you ferment it longer, or should you even attempt that? Any help will be appreciated.

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