Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Share:

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.

Want to stay up to date with this post?

Recommended From Chowhound