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.
Updated 18 days ago | 357
Updated 28 days ago | 7
Updated 28 days ago | 27
Updated 22 days ago | 6
Updated 21 days ago | 7