From 72604e74764678f4aa278ddcb17c14237be42791 Mon Sep 17 00:00:00 2001 From: Ekaitz Zarraga Date: Sat, 2 Aug 2025 14:09:05 +0200 Subject: kvass: note about fermentation --- kvass.cook | 3 ++- 1 file changed, 2 insertions(+), 1 deletion(-) (limited to 'kvass.cook') diff --git a/kvass.cook b/kvass.cook index 6e15946..c0055f9 100644 --- a/kvass.cook +++ b/kvass.cook @@ -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 -- cgit v1.2.3