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| -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 |