I know but my attic get to like 90 in summer, and my ginger beer loves it. It would be ready in 24 hrs. Now it takes twice as long.
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Ah, right...I remember reading that in Eastern Europe, there are vendors that sell it from a big vat - and there are big pieces of bread in it. I would definitely try it.I found a recipe on pinterest, but will have to work to source the ingredients locally.
Traditional kvass is mostly beets and rye bread plus honey, ginger, etc... lots of options. It can be a bit salty. I have also been playing with fruit kvass and fermented lemonade. Blew the top off of a half gallon ball jar last week with a strawberry cucumber lemonade. It was worth it.
Post a pic of that loaf