← Drinks H47-04 · Module 4 of 7 · Pages: 21 · Worksheets: 5

Kvass, boza and fermented drinks

Cornmeal boza, bread kvass, elderflower champagne, ginger beer, water kefir and beet kvass: recipes, fermentation, bottles under pressure and how much alcohol they contain

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Kvass, boza and fermented drinks

In short

  • Drinks that ferment in the bottle go only into pressure-rated bottles (thick swing-top glass or PET), with one PET test bottle.
  • When the PET test bottle is rock hard, all the bottles go straight into the fridge.
  • These drinks contain roughly 0.5–3 % alcohol; the longer they stand in the warm, the more.
  • Boza: 500 g cornmeal, 5 L water, 0.4 kg sugar, 200–300 mL of old boza or 10 g yeast.
  • Furry mould means throw out the whole batch; a smooth white skin (yeast) is not mould.

What's inside

Chapters

  1. What fermented drinks are
  2. Safety: pressure, alcohol, hygiene
  3. Equipment and hygiene
  4. Recipe: boza
  5. Recipe: bread kvass
  6. Recipe: elderflower champagne
  7. Ginger beer and water kefir
  8. Beet kvass and kombucha
  9. Second fermentation and carbonation
  10. When something goes wrong
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Drinks calendar
  • Recipe calculator
  • Bottle plan and dates
  • Batch log
  • Labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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