In the evening, I strained the mixture through a colander into a large mixing bowl. I added 3 tablespoons of sugar and mixed everything together. Sugar is necessary to boost the second fermentation. This is the only way to get that fizzy fermented drink that I love since I was a kid.
Then I poured the kvass into bottles through a fine strainer and a funnel. I used large plastic seltzer bottles. They have airtight lids.
I put the leftover bread from the large sieve into a small jar and put the jar in the refrigerator. This is my new starter for the next batch of kvass. I will not have to add sourdough for the new batch.
For the second fermentation, you may put raisins or mint leaves into your bottles with kvass. These additions are very popular for kvass. They boost the fermentation process and give new flavors.
Then kvass ferments in bottles at room temperature for a few days. After that, I put it in the refrigerator.
It is a very fizzy drink at this point. Open the bottle slowly!
I do not think that kvass is a warm-weather beverage. It is a fermented beverage that is like Kombucha. You can buy Kombucha all year round in a supermarket. Why not treat kvass the same way? I make kvass less frequently in winter, but I still make it.
I remember how my grandmother made her kvass. It fermented in a large enameled bucket in her summer kitchen. I would strain some kvass at the end of its first fermentation, strain it into a mug and drink room temperature. Most people prefer kvass cold. Either way, it is a very nice fermented beverage.
The taste is fragrant and bready. I love kvass with aromatic herbs like lemon balm and mint, but this time I made it simple. For color, you could add molasses or date syrup. This is just a basic recipe. Make it to your own liking.