Kvass, – Bread Wine

For the fermentation you need a 20l, better 30 liters large mash container. Since through the mash fermentation, the mash cake will rise tremendously.

Prepare a dampfl of 1 liter of apple juice and a strong wine yeast. Cut the bread into thin slices, toast or toast it.

Bring the water to boil and blanch (scald over) the bread with the water. Cool the whole to 20 C°. Stir the yeast nutrient salt, citric acid, Dampfl as well as the sugar into the mash.

Before closing the mash vessel, add 1g of potassium disulfite to the mash. After 3 weeks of mash fermentation, press the mash.

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