How to make yeast from hops at home. Hops ordinary: application and useful properties

Homemade alcohol has a special soulfulness. The ancient hoppy mash drink combines the naturalness of the components with the absence of heat treatment, thereby retaining the benefits of the original products. Let's talk about how to prepare mash for drinking, considering the general principles and specific drink recipes.

Delicious mash for drinking: the secrets of creation

The taste of the drink is determined not only by the recipe, but also by the products used, as well as the technical aspects of preparation. With seeming simplicity, losing sight of some points, you run the risk of completely spoiling the mash, making it undrinkable.

Product selection

There are many options for recipes for preparing mash for drinking. Crops, fruits, berries or honey are used. In this way, stagnant or fermented compotes, juices or jams that were supposed to be thrown away are used. In addition to the base, the composition of the mash includes the following components:

• Yeast. The best option is to select the type of yeast based on the main component of the drink. When preparing grain or honey mash, it is better to use alcohol types, wine ones are suitable for fruit and berry ones. In practice, baker's yeast is also used as the most affordable option. The main condition will be the viability of the yeast, so pay attention to the freshness of the product and check this point before using. Due to the lack of distillation, pressed yeast gives the drink a specific flavor, so it is preferable to add dry yeast.

• Water. Too soft water does not contain the minerals necessary for the life of yeast fungi, and boiled water is deprived of oxygen. Therefore, it is better to use spring or well water of medium hardness. Tap water is pre-filtered or settled. In any case, it should be pleasant to the taste, without foreign odors and impurities.

• Sugar. This point is often overlooked, but granulated sugar can also contain impurities, especially if a bagged product is used. Cooking invert syrup will help clear the sugar. This item is irrelevant only for jam mash, in which sugar is not added.

photo from http://xcook.info

Cooking technology

The fermentation process is quite capricious in terms of the conditions, and it is necessary to follow the general rules, regardless of which drink recipe is chosen. Here, compliance with temperature conditions, restriction of oxygen access and time intervals play a role.

• It's easy to get the right temperature for fermentation because yeast does well under roughly the same conditions as humans. They show the greatest activity at a temperature of +26-28⁰С, with permissible deviations from 18 to 30⁰С. At lower values, the production of alcohol slows down, and at + 3-5⁰С they die. In summer, a container with mash is left at room temperature, and in winter it is wrapped in blankets or old outerwear.

• It is necessary to limit the supply of oxygen so that ethyl alcohol does not oxidize into acetic acid. Sour mash does not contain alcohol, and it remains only to pour it out. To avoid this, put a rubber glove with 1-2 pierced fingers on the container, or a lid with a water seal. A water seal is easily made from a lid with a drilled hole into which a flexible tube is inserted. The other end of the tube is lowered into a container of water - this ensures the removal of carbon dioxide, preventing oxygen from entering.

• An important question is “how much should mash be for drinking?” does not have a single correct answer. Grain mash is ready after 5-7 days, and the preparation of berry mash can take up to two months. It is necessary to focus on the external signs of the completion of fermentation, which are manifested in the fact that gas bubbles in the water seal cease to be released or the glove worn on the neck is blown off. When the mash is ready, it stops foaming.

photo from the site osobnyachkom.ru

Touching on the time intervals, it is worth answering another popular question - is it possible to drink unfermented mash? The degree of alcohol after the completion of the fermentation of alcoholic yeast reaches 18, but if the goal is to prepare a less strong drink, then it is quite possible to use unfermented mash. It should be borne in mind that live yeast will continue to ferment in the intestines, which can lead to bloating and loosening of the stool.

Stop fermentation

You can stop fermentation yourself when the drink has reached the required strength. It is enough to cool it for several hours to 0⁰С or warm it up to 40⁰С. Yeast mushrooms will die, which will save you from bubbling in the stomach after consumption.

Aromatic fruit mash for drinking

An intoxicating drink with a fruity taste is best prepared with dry wine yeast. Any recipe that uses pressed raw materials can be adapted by using a third of the dry yeast by weight.

Braga from jam

photo from the site http://www.7dach.ru

Any candied or fermented jam will do, but it is better not to use jars with traces of mold, since the drink will not be subjected to sufficient heat treatment. You will need the following set of products:

• water - 10 l;
• yeast - 20 g;
• jam - 5 l.

Braga has a special taste and aroma, to which fresh fruits or berries are added, from which jam is made. Preparation consists of the following steps:

1. In a heat-resistant bowl, mix the jam and water until smooth.
2. Warm up the mixture to a temperature of 50⁰С, then cool it down to 25-28⁰С.
3. Pour into a fermentation container and add yeast, mix.
4. Install a water seal on the bottle, and place it in a warm, dark place.
5. Shake the liquid daily without removing the water seal to remove excess carbon dioxide.

After 10-14 days, fermentation will end, which will be seen from the clarification of the liquid and the silence of the water seal. Using a flexible tube, drain the drink from the sediment, and then filter through gauze folded in several layers.

Drinking mash from juice

photo from the site http://agro-podillya.ub.ua

Homemade canned or freshly squeezed juice is perfect, but store-bought juice may contain substances that inhibit the development of yeast. If you're unsure if store-bought juice will work, test it out on a small number of products. In ½ warmed glass of juice, add 1 tbsp. sugar and ½ tsp. yeast. Place the glass in a warm place, and if after 20-30 minutes a foam cap forms on the surface, feel free to use it. The amount of carbohydrates in the juice is not enough to produce ethyl alcohol, so adding sugar is indispensable.

• juice (fruit, berry or mixed) - 10 l;
• sugar - 1 kg;
• dry wine yeast - 15 g.

Juice with pulp before use must be filtered through gauze or stand for a couple of days in a cold place. Preparing delicious mash for drinking is extremely simple:

1. In a fermentation vessel, mix the juice, sugar and yeast heated to a warm state.
2. Close the bottle with a water seal or a glove and leave in a warm place.
3. Change the liquid daily, shaking it in a circular motion.

When fermentation is over, drain the drink from the sediment. It will take about 2 weeks to process, so it's not the fastest mash to drink, but its taste is worth the wait.

Braga from compote for drinking

photo from the site http://edaizdorov.ru

The efforts spent on preserving the compote are easily canceled out even by minor violations of the technology. Do not be upset, because the mash from the fermented compote comes out wonderful. You will need:

• compote - 10 l;
• dry yeast - 20 g;
• sugar - 2.5 kg.

The amount of sugar needs to be adjusted depending on the sweetness of the compote, so taste the wort, it should be intensely sweet, but not cloying. Cooking goes according to the standard scheme:

1. Add sugar to warm (24-28⁰С) compote and stir until dissolved.
2. Pour in the yeast, close the container with a water seal and insulate it.
3. Do not forget to stir the mash, this will speed up its ripening.

If you're unsure if fermentation is complete, put a full rubber glove over the neck. Even with a slight intensity of fermentation, the glove will quickly fill with carbon dioxide.

Braga from honey for drinking

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Mead, beloved by the Slavs, is not only a way to utilize honey from the year before last, but also a delicious, original drink with a unique aroma. Required Ingredients:

• honey - 600 g;
• water - 4 l;
• dry yeast - 10 g;
• hops - 5 cones;
• cinnamon, nutmeg or other spices to taste.

Don't use an aluminum pot to boil the mead, as this can darken the mead, but any honey will do.

1. Add honey to boiling water and stir until completely dissolved.
2. Turn the fire down so that the liquid is actively boiling, but not escaping.
3. Boil the honey syrup for 5-7 minutes, skimming off the resulting foam to remove impurities.
4. When the boiling drink stops foaming, add hop cones and spices to it.
5. Cover with a lid and leave to cool to a temperature of 26-28⁰С.
6. While the liquid is cooling, activate the yeast by adding it to warm sweetened water.
7. Pour the cooled honey syrup into a fermenter and add the yeast to it.
8. Install a water seal and place the container in a warm, dark place.

After 4-6 days, try the drink, it should acquire a bitter aftertaste of alcohol, but remain sweet. When you try real mead, the question of whether it is possible to drink mash will disappear forever.

Quick mash for drinking in 12 hours

photo from the site http://gotovim-doma-vse.ru

Nature cannot be deceived, and no matter how hard you try, the yeast will not work hundreds of times faster. Therefore, if a quick mash for drinking in an hour communicates with a recipe, you should not trust such a source. The fastest fermented drink is kvass, and it contains a small degree of alcohol. Prepare the following ingredients:

• Borodino bread - 0.5 kg;
• Water - 8 l;
• Sugar - 2 kg;
• Dry yeast - 15 g;

The strength of homemade kvass can be adjusted independently by increasing or decreasing the fermentation time. For 12 hours, the drink will receive about 2.5⁰ of alcohol, which is quite enough for a refreshing effect.

1. Dry the bread in a pan until crispy.
2. Dissolve sugar in warm water and add yeast.
3. Cover the container with gauze and leave for 12-18 hours.
4. Drain the finished kvass from the sediment and bottle it, adding 5 raisins to each of them.

Do not flatter yourself if you are offered a recipe for a quick mash for drinking in a washing machine, because you will not be able to get a full fermentation in a few hours.

How to make brew for drinking from cereals

photo from the site http://tonnasamogona.ru

Any cereal can be used, but preferably in the form of malt. Sprouted and dried grains give the drink a special flavor, and convert the carbohydrates they contain into monosaccharides available to yeast.

• barley malt - 0.5 kg;
• rye malt - 0.5 kg;
• water - 5 l;
• dry yeast - 7 g;
• hops - 250 g;
• honey - 150 g;
• mint - 5-6 sheets.

The cooking technology is not the easiest, but believe me, this recipe for delicious drinking mash is worth the trouble with it.

1. Grind the malt and mix with water, leave for 8 hours to infuse.
2. Add yeast, hops to the wort and leave for 10 days for fermentation.
3. Filter the mash, add honey and mint, insist for a day.

In the same proportion, you can prepare mash from any malt or a mixture of different types. So that after adding an additional portion of carbohydrates in the form of honey, fermentation is not activated again, the drink should be cooled to 0-3⁰С. Store barley-rye mash in the refrigerator.

photo from the site http://pikabu.ru

As you can see, many recipes for a traditional drink have been accumulated over the centuries, each of which is worthy of a little work before drinking mash. Efforts will be more than rewarded with a natural, light taste and a stunning aroma that cannot be compared with any purchased alcohol!

Every professional distiller knows what is possible not only in the presence of yeast, but also with the use of other ingredients. Suitable for making mash and ordinary hops. It has slightly different characteristics than, and drinks with its use differ in their taste, color and nature of the impact on humans.

Fungi settle on fresh hop cones, which do not die in the process of prolonged boiling. It is they who give rapid fermentation, and also activate the yeast. In addition, the addition of hops to the wort allows you to get rid of proteins and extraneous microflora, which abound in berries, fruits and cereals. Due to this, fewer harmful substances are formed in the mash, and at the output, in the finished moonshine, there will be a minimum of fusel oils and other unnecessary impurities. So the use of hop additives in home brewing, even in small doses, can be considered one of the stages of product purification.

Where to get hop supplements

If you decide to try to make moonshine with hops, you can collect it yourself - a wild species called common hop grows almost everywhere - throughout the temperate climate zone. It is necessary to collect unpollinated cones in late August - early September. They need to be thoroughly dried, and only then put into action. They contain tannins, antioxidants, antiseptic compounds, which destroy or inhibit the growth of harmful microflora and microfauna, "leaving alive" only ordinary yeast.

It is not necessary to extract the hop cones yourself. In brewing and in the manufacture of moonshine, the use of extracts, granulated and powdered hops is practiced. All this is in pharmacies, as well as in grocery stores. There are also ready-made hop yeast on sale.

Hop Yeast Recipes

In order for the cones to start “working”, it is necessary to prepare a starter from them. There are several options:

Recipe 1. Hoppy sourdough with pharmaceutical granules

Required:

• prepared water - 1 liter (plus a glass or two for topping up);
• granulated pharmaceutical hops - 25 gr;
• hot water for washing the meal - 1 glass;
• - half a glass;
• granulated sugar - 1 tbsp. spoon.

1. In 1 liter of water, pour the hops bought at the pharmacy.
2. We put the mixture on the fire and boil for about 45–60 minutes, constantly adding water to the previous volume.
3. We leave the broth for 12 hours, after which we squeeze it, wash the cake with a small amount (a little more than 1 cup) of hot water and add this “dirty” water to the filtered liquid.
4. After our hop "brewing" has cooled to a temperature of + 35 ° C, add half a glass of flour and one tablespoon of sugar to it in a container.
5. After a maximum of 3 days, and more often after a day or two, rapid foaming will begin. This means that the sourdough is ready and can be added to the blank (wort) for mash. For 3 liters of future mash, you can add 4 tablespoons of hop sourdough.

Recipe 2. Hop yeast in two days

Required:

• dried hop cones (not granules!) - 1 cup;
• prepared water - 2 cups;
• sugar - 1 tbsp. spoon;
• flour - 0.5 cups.

1. Fill the cones with water, put the container on a quiet fire and boil until 1/2 of the water has evaporated. After that, close everything with a lid and leave for 8 hours.
2. We decant the liquid, squeeze out the cake that is unnecessary during moonshine brewing.
3. We take a glass of hop tea leaves, add sugar and flour to the liquid, mix thoroughly until the mass becomes homogeneous, without lumps. We leave the future sourdough without a lid to ferment for 2-3 days in a room with t from + 30 ° С to + 35 ° С. When the mixture has grown to about a widow's volume, the hop yeast (sourdough) is ready.

Recipe 3. With the addition of malt

Hops in pellets

Required:

• granulated hops - 200 gr;
• flour of the 1st or 2nd grade - 2 kg;
• - 1 kg;
• prepared water - 12 liters;

1. We heat the water to + 40 ° C, pour hops, barley malt and flour into it, mix thoroughly.
2. Bring to a boil, make a quiet fire, keep boiling for 1 hour. We constantly add water so that its volume remains unchanged.
3. We filter the hop cake. The resulting liquid is suitable for use as a fermentation catalyst.

Here is the Russian spirit, here it smells of hops

In the production of beer, hops play an important role: they brighten and cleanse the brew from harmful microorganisms. It has also found its application in home brewing: based on it, a high-activity sourdough is made. If you are preparing moonshine for yourself, by all means and be sure to add the dried cones to the vat to the wort. You will get a completely new taste of fun product that will enrich your experience.

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The choice of alcohol for the festive table is always a very difficult question. Good alcohol is expensive, and cheaper drinks are not always of high quality. Homemade drinks can help solve this dilemma. One can argue for a long time about the quality of these products, but those who drank homemade wine or good moonshine appreciated them. Yes, and the process of making drinks can not be called otherwise, except as magic.

You can make liqueurs, tinctures, etc. from moonshine. But remember that making drinks at home is only allowed for personal use! Do not try to drive a check to a neighbor or send a batch of alcohol into circulation.

The preparation of moonshine consists of several stages. The first stage is the preparation of the mash. When it ripens, it is distilled. Then the resulting alcohol is purified by repeated distillations and other methods.

Home brew
To prepare mash, you need water, yeast and carbohydrates (sugar, cereals, fruits, jam, etc.). To prepare the mash, you can use ready-made beer or wine yeast, which are sold in specialized stores. I do not advise using ordinary briquetted yeast, which is sold at every step. They are good for baking, but not for alcoholic drinks. You can make your own yeast.

Lyrical digression...
Recently I was asked what can be done with hops (?), and then a bag of dried buds materialized. Well, what's the first thing that comes to mind when you hear the word hops? Of course, delicious fresh beer. But the cones were overripe, and most of the valuable pollen for beer had already crumbled. Moonshine is another matter. If you make moonshine with bread yeast and sugar, the mash ripens in a week. But the smell remains from the yeast in the final product and contains more heavy fuselage, poisons. Why spoil the product if there is a bag of dried hops. You can make yeast from it for our mash. Well, it's decided, we make moonshine with intoxicating yeast!

If, nevertheless, you need to expel the mash urgently, and you are not afraid to spoil the product, you can use store-bought yeast in briquettes and regular sugar. The proportions of the mash are then as follows: for 3 liters of water, a pack of yeast and a kilogram of sugar.

We prepared homemade yeast from hop flour and sugar like this:
Free the dried hop cones from the twigs and sort out, pour water at the rate of 1 glass of cones per 1 glass of water. We used eight glasses of hops for eight glasses of water. The hops now need to be boiled until the liquid is reduced by half. The cones will float to the surface all the time, so you need to constantly drown them with a spoon. Gradually, the broth will acquire a light brown color and will resemble unfiltered beer in appearance. The liquid will need to be filtered and squeezed out of the cones with gauze. Then you need to introduce sugar into a warm broth, a tablespoon per glass of broth. While stirring, pour the flour at the rate of half a glass per glass of broth. We used a mixer to make sure there were no lumps left. We cover the vessel with yeast with a towel and leave for 1-2 days until they ferment.

In the meantime, we filter and defend water for mash in a large bowl. When the water has settled, add jam or sugar there (for 3 liters of water 1 kg of sugar). As an experiment, this time we decided to add some more fragrant black bread. We put a vat of mash on a warm rug (there are such rugs for drying vegetables and fruits), so that it is warm, like in summer, we add yeast. And now she wanders with us for a week, and we constantly stir her. Foam is still in full swing, but it is getting stronger day by day, and the smell! Beaujolais is resting. So let's wait a few more days. The disappearance of foam and a strong alcohol taste should serve as a sure sign of readiness.

In the meantime, the braga looks like this

Let's go!
And now the long-awaited day has come, and our mash is ready. She almost stopped foaming, acquired a characteristic alcoholic smell and taste. The strength of the drink resembles wine. But I do not recommend drinking it, too much fuselage.

We need a pressure cooker, a serpentine and running water. The coil, in our case, is a copper spiral inside the water tank. The container in which the coil is located has two holes for the flow of water.

So, we pour the mash into the pressure cooker and twist the lid. We insert a coil tube into the steam outlet in the pressure cooker lid, and seal the joint with bread crumb so that valuable vapors do not escape.

We connect the container with the coil using a flexible hose to the tap. Water will flow out of the second hole, so we connected a hose to it too and lowered it into the sink. A jar was placed under the second end of the coil, into which evaporating alcohol will flow. All is ready! Now you need to wait until the mash boils, and turn on the running water. The alcohol will begin to evaporate, and the vapors will go straight into the coil tube, where, passing through a container with running cold water, they will condense on the walls and drain into our jar. But since alcohol evaporates at a lower temperature than water, as soon as the mash boils, we make the light very small. In general, in this case, it is recommended to use a thermometer and make sure that the temperature does not exceed 85-90 degrees, otherwise not alcohol, but mash will pour out of the coil.

Our coil looks like this

To find out when the alcohol in the mash runs out, we periodically set fire to a few fresh drops on the board. If it burns well and there is little water left, then there is enough alcohol. As soon as there is a lot of water in the drops, and the liquid begins to drip a little cloudy and less often, it is most likely time to change the mash.

Now that all the mash has been distilled, it is necessary to overtake the resulting moonshine several more times in order to get rid of the excess fumes. It is desirable to overtake at least three times. You can do more, as long as you have the patience. In the last distillation, it is desirable to cut off the so-called head and tail, they contain the most rubbish. For drinks, we leave only the “middle”, and the rest can be used for household needs. How to separate the middle at home is a rather philosophical question. This is where the "by eye" method comes into play. Depending on the total amount of alcohol, it is necessary to separate some part of the "pervak" - 5-10%.

That's actually all. The process is not difficult, but very long. It took us about 20 hours to distill 12 liters of mash. The product turned out to be about a few liters, but very strong, you can’t drink it in its pure form. Alcohol should be diluted with cold boiled water. And it is cold, otherwise the solution will become cloudy.

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Before we start looking at recipes for making yeast from hops at home, let's talk a little about the history and biology of the issue.

Many scientists believe that yeast is the first living being domesticated by man. Modern excavations prove that the ancient Egyptians used them for fermentation or bread baking for another six thousand years BC. When buying yeast in the store in the form of sticks or dry powder, many do not even suspect that these are living organisms. More precisely, mushrooms that have lost the ability to form mycelium and have adapted to live in liquid substrates.

As for the use of hops in the preparation of yeast, this is also quite an ancient story. People have long noticed the properties of this plant and began to use it in various products using fermentation. Not without reason in Russian "drunk" is a synonym for the word "drunk".

Harvesting and storage of hops

In order to be able to make yeast from hops all year round, it must be properly harvested and stored. It should be noted that cones are collected from hops, which are bracts. It is in them that valuable pollen called “lupulin” is formed, which, in addition to the formation of yeast, also gives the products a unique beer taste.

Hop harvest

Depending on the region, hops bloom in different months of the summer, but bud harvesting is best done when flowering is nearing its end. At this point, they accumulate the greatest amount of lupulin.

Advice! To determine the ripeness of the cones, they are rubbed between the palms. If greenish-yellow resin appears on them, the hops are ready to be harvested.

The hop plant is a long liana, sometimes growing up to five meters in length. Experienced gardeners who cultivate this plant do it very simply. In the assembly season, the shoots are cut off almost at the root, and then the cones are plucked calmly on the ground. There is nothing to be sad about the fate of the plant. The following year, new bushes will grow from the roots.

Drying

Once the buds are harvested, they must be dried quickly. To do this, the cones are laid out under a canopy in trays or on burlap, you can also use old paper. The layer of cones should be minimal so that premature fermentation of lupulin does not occur.

If the weather outside is rainy and damp, then drying is best done in closed attics or glazed verandas. Properly dried raw material practically does not lose its green color, it only becomes slightly tarnished.

Storage

Properly dried hops can be stored for up to three years. To do this, it is poured into canvas bags, which are kept in a dry, cool room.

During storage, hops should be inspected periodically. The appearance of black spots on the cones indicates that the raw material has been damaged, in which case it cannot be used to make yeast or beer.

Acquisition

Nowadays, buying hops is also not a problem. It is mainly purchased for brewing, but it can also be used to make yeast. Already processed granular hops are laid out in bags, which are more convenient to store, pack and transport.

Yeast Recipes

Whether you've made your own hops or purchased them from a retail outlet, it's time to learn how to make yeast from hops. There are several options for their preparation, which use different ingredients.

From fresh hops

Homemade hop yeast produces the most flavor when freshly harvested buds are used. To prepare them, you need to take the following amount of ingredients per liter of cone decoction:

• salt - ½ tablespoon;
• granulated sugar - 100 grams;
• wheat flour - 1 cup;
• potatoes - 1-2 pieces.

The cooking process is simple, but requires precise adherence to technology.

1. First you need to fill the pan with hop cones and pour hot water over them.
2. Boil the hops in lightly simmering water for an hour.
3. We filter the broth and measure its volume.

   Attention! The amount of ingredients is calculated specifically for the volume of the broth.

4. Add salt, sugar and flour. We mix everything thoroughly.
5. We put the dishes in a warm place for two days.
6. After this time, add boiled mashed potatoes to the mixture. The amount of mashed potatoes should be such as to bring the broth to the density of sour cream.
7. In a day, the yeast will be ready. It remains to pour them into jars or bottles.

Store hop yeast in the refrigerator to reduce its activity.

From dry hops

The sourdough from dried or pre-processed hops at the factory is made without the use of potatoes, and the recipe has been slightly modified. We will indicate the number of ingredients directly in the text:

1. Pour one part dry hops into the pot.
2. Pour in two parts of water.
3. Boil until liquid is reduced by half.
4. We filter the decoction.
5. Add a tablespoon of sugar for each glass of broth.
6. Then you need to add wheat flour with constant stirring at the rate of half a glass per glass of liquid.
7. We remove the pan in a warm place.

Yeast will be ready in 30-40 hours. You can feel this moment by the characteristic yeasty smell of sourdough.

Yeast from a thermos

Instead of boiling the cones, you can use the method of steaming them in a thermos. To make such a sourdough for bread from hops, you need to take the following amount of products:

• fresh water - 1 glass;
• dry or fresh hops - 2 tablespoons;
• sugar - 1 tablespoon;
• salt - ½ teaspoon;
• wheat flour of the first grade - 110 grams;
• boiled potatoes - 100 grams.

When preparing yeast according to this recipe, the cone steaming method is used, so:

1. Pour hop cones into a thermos.
2. We fill them with boiling water.
3. We are waiting for the water to cool completely, in a good thermos this process lasts a day.
4. We filter the broth through a sieve.
5. Add salt, flour and sugar - mix everything thoroughly and put it in a warm place.
6. We keep the mixture in a warm place for two days, during which time we mix several times.
7. Boil potatoes and mash.
8. Add mashed potatoes to almost ready yeast and keep for another day.

You should get about half a liter of yeast. In the recipe from Elena Molokhovets, it is recommended to take a full spoonful of the resulting yeast per pound of flour.

Reference! One pound is approximately 400 grams.

Kvass from hops

As mentioned above, hops are not only used to make yeast. Its main purpose is to make beer. We want to treat our readers with a recipe for how to cook hop kvass at home.

Composition of products:

• water - 3 liters;
• yeast - 10 grams;
• hops - 30 grams;
• wheat flour - 10 grams;
• rye crackers - 300 grams;
• granulated sugar - 50 grams;
• raisins - 25 grams.

The procedure for preparing kvass is as follows:

1. We make yeast sourdough: in half a glass of warm water we dissolve yeast, a little sugar, sugar and flour.
2. We lay rye crackers in a three-liter jar.
3. Pour boiling water up to the shoulders of the jar.
4. Add the remaining granulated sugar, raisins and hop cones.
5. After cooling to room temperature, add yeast starter.
6. We mix everything, cover the jar with gauze and leave to ferment for two days.

Ready kvass must be drained from the sediment, add 3 tablespoons of sugar to the remaining sourdough and pour warm water over it. Thus, a continuous process of preparing kvass is organized. You just need to control the amount of sourdough and add crackers for color and flavor.

An interesting video on this topic will help us to summarize the conversation about making yeast from hops at home.