Ready raisin cook till a softening on the weak fire in ten l. of water added in enamel dish ,after raisin remove, rub his add in decoction, where his cooked, and in received mixture dilute honey, lead a mass of wort with a boiling water till 18 l. boil his as mixing on the weak fire, as removing from a top forming foam ,after stopping foam display a wort to cool till 25 degrees, add for lightening are egg whites, infuse, and liquid phase of lightened wort separate from sediment care in the clean wood pot or bottle,add in liquid are yeasts, and leave for fermenting, and fermented wort for lightening give as infusing,pour off of yeast sediment in a new wood pot, keep in cold for fermenting better and ready within 3 months,add in bottles,close, till using keep on cold.
Red honey kvass.
A technique this kvass cooking is very differencing from a cooking of white honey kvass,that after fermenting a wort in his adding for a forming a colour is burning sugar/white honey kvass see/
4 kg of honey, 100 gr of humulus, 6 gr of root viola, 3 seeds of cardamon, one tbl.sp. burned sugar, water by a recipe of cooking white honey kvass.
Red honey kvass.
A technique this kvass cooking is very differencing from a cooking of white honey kvass,that after fermenting a wort in his adding for a forming a colour is burning sugar/white honey kvass see/
4 kg of honey, 100 gr of humulus, 6 gr of root viola, 3 seeds of cardamon, one tbl.sp. burned sugar, water by a recipe of cooking white honey kvass.
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