Kvass

[robint]

Hi Brew-Bros

I came across a recipe for Kvass https://en.wikipedia.org/wiki/Kvass, a middle European brew going back centuries.  It interests me as I have been developing methods of producing pure clear (ish) cold pressed ginger juice.

My results have been very encouraging and this natural juice (only addditive is 1/4 tsp of Bisulphite).  I was surpised how well it kept in plastic bottles with negligible evidence of ferment nor reduction in flavour.

I have been using it to add to iced minted tea, I add 50ml of cold press fruit juice (store bought so pasteurised) plus a couple of  tabs of non sugar natural sweetener Stevia

The result IMHO is very refreshing and more-ish

I have carbonated some with a Soda stream and served chilled - its even better

I then discovered Kvass and how similar its objectives were and wondered if anyone else has been down this road.

My question here if someone can help - most of the recipes say cut of ingredient into small chunks.  Crusty Rye bread is pretty porous so no bother, but if you were using eg raw beetroot or other hard veg or fruit then why is this not given a light whizz in a liquidised?  Surely it gives an easier access to ferment?

Any comment pls