From 3f8d88f331ae58758caf01ec6c068e47d245a5fe Mon Sep 17 00:00:00 2001 From: Ekaitz Zarraga Date: Sat, 3 May 2025 23:50:38 +0200 Subject: kvass: fix cookware syntax --- kvass.cook | 14 +++++++------- 1 file changed, 7 insertions(+), 7 deletions(-) diff --git a/kvass.cook b/kvass.cook index 2167d47..332d1f2 100644 --- a/kvass.cook +++ b/kvass.cook @@ -13,28 +13,28 @@ and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that would kill the enzymes that convert the starches to sugars we need for the fermentation! -Once the steeping is done, remove the malt, and strain with a #{mesh}. After +Once the steeping is done, remove the malt, and strain with a #mesh{}. After straining, pour hot water over the malt to make sure you extract all the sugars from it. Bring the liquid to a boil and boil it for some minutes, until the solids start -to appear. You can strain it with a fine #{cheesecloth} or use the gravity to +to appear. You can strain it with a fine #cheesecloth{} or use the gravity to remove the solids. > You can dry the malt and use it for other recipes like cookies. It's very -flavorful. +> flavorful. == Fermentation == -Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180 +Toast @rye bread{1%cup} cut in cubes in the #oven{} for ~{20%min} at 180 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. +together, put in a #glass container{} cover with a #cloth{} to keep flies away. Let it ferment for ~{24%hours}. -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 +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 with a couple of @raisins per bottle. Ferment in bottle for ~{1%day} (or two) or until the raisins start to float. -- cgit v1.2.3