diff options
| author | Ekaitz Zarraga <ekaitz@elenq.tech> | 2025-08-02 14:09:05 +0200 |
|---|---|---|
| committer | Ekaitz Zarraga <ekaitz@elenq.tech> | 2025-08-02 14:09:05 +0200 |
| commit | 72604e74764678f4aa278ddcb17c14237be42791 (patch) | |
| tree | 781a1e3e997484ca98561041b3b87d678eb16f4a | |
| parent | 71e3f2b4e9f66b449ee06e99d2931ddcf176b360 (diff) | |
| -rw-r--r-- | kvass.cook | 3 |
1 files changed, 2 insertions, 1 deletions
@@ -36,7 +36,8 @@ degrees Celsius. With all the ingredients cool, mix the wort, the rye bread and the starter together, put in a #glass container{} cover with a #cloth{} to keep flies away. -Let it ferment for ~{24%hours}. +Let it ferment for ~{12%hours} to ~{24%hours}. The perfect fermentation time is +when it's visibly bubbly and still tastes sweet. Strain with a #cheesecloth{} and mix with @honey{1%tbsp} for the second fermentation in bottle. Bottle it in #glass bottles{} that can keep pressure |