So, after making KBAC like 6 or 7 times, here are my tips for creating a slav miracle: -Choose your bread carefully. The bread you use greatly determines the taste. The darker, the heavier the taste. -When Boris says "toast it to Chernobyl", he actually means it. Turn the bread almost black. -Dark bread has the tendency to fall apart in the toaster, which is pizdec. Use a pan. -When operating on the bread cocktail, add caraway and whole pepper balls for improved spiceyness. -Replace the sugar with honey. This does not only improve the taste, no, honey can also ferment (as is done in honeymead). With honey, you can actually get drunk on Kvass. -Do NOT use a jar like Boris does, or a bottle with a swing top. They ferment very slowly. Professionals use a special device for this (which I cannot afford). -Instead, use a glass bottle with a screwtop. Because you can regulate the pressure in the bottle, you can speed up or slow down the fermentation process. -During the fermentation process, A LOT of pressure will build up. Be aware of that. -When you start fermenting, add more than a few raisins. They speed up the fermentation (my record is 6 hours for the fermentation!) and when it is done, they taste delicious.
Just a heads up to anyone if you decide to make multiple quarts of kvass it needs to be burped. I was in process of making 5 quarts and the glass jars i used blew up in my room. Plus side the kvass tasted awsome, down side is parents didn't like the entire house smelling like warm kvass. 10/10 will make again
@@parampoparam no no, it didnt work, try beer bottles with a special corking tool. You need to create pressure so that the kvass becomes carbonated. Well, or use high quality cans like Boris.
For anyone still wondering - no, you can't get drunk on kvass - alcohol content is too low, your stomach isn't big enough (unless you're a competitive eater of some kind); no, you can't taste alcohol in it, even without lemons; yes, it is safe to drink for kids.
Ingredients: 1.5L / 50oz water 1/3 cup of raisins 1 teaspoon dry yeast 100g / 3.5oz sugar two slices of black rye or pumpernickel bread 1 lemon hermetic jar(s) for storage 1. Boil 1.5L of water 2. Burn the bread in toaster 3. Rinse a couple of raisins 4. Put raisins, lemon slice, and bread in pot 5. Cover and let sit for at least 3 hours 6. Scoop out big stuff and strain small stuff 7. Add a few new raisins and sugar 8. Add teaspoon of yeast 9. Pour into hermetic jar(s) and leave in warm spot/warm water for 2 days 10.Strain fermented Kvass through clean kitchen towel into another clean jar 11.(optional) Add lemon juice to second jar 12.Refrigate and enjoy!
Slavs have also strange varieties of kvas like beet or apple kvas. Belorussians are so cool that they have Birch sap kvas. Uzvar, which is non-alcohol is great too. Espesially in winter. Also there are spotykach, yagodanka, varenukha, kalinchick and many-many others delicious alcohol things. Probably they was discovered when some ancient slavs spoiled a lot of products. But then they thought "No, курва, we will drink it!" And there was evening. And there was morning. And there was a hangover. At least here in Ukraine we think so. Another method of all that crap was impossible to come up)) *sorry for my bad english. I was squatting and eating salo during my english lessons in school.
3:17 "If You have done everything correctly then your home may just smell bit like the worst smelling tea ever made." That's the most correct sentince I've ever heard. Trust me, if you are gonna make kvass in distant future, you will understand.
@@sheepymendez6187 Ok, so You obviously know nothig about alcohol. Dangerous amount would be if you drink 5 shots of drink that has around 60% alcohol in it, but only because you would get drunk very fast. Lethal dose would be around 1 liter of pure alcohol. So if you drink total of 10 liters of kvass in one go you would get drunk, and if you drink ~45 liters of kvass in one go, you will die. So dangerous amount would be 20 liters in one go of few % alcohol drink.
I bet, somewhere in the US, there's a sneaky 16 year old making kvass and passing it as an "experimental Slavic tea" to his/her parents. Honestly, if I were still in highschool, this would have been a great way to make some money.
Alejandro Rodriguez *СУКА БЛЯТЬ It's Чернобыль Russian or Чорнобиль Ukrainian. Chernobyl Chornobil Not Chernoblyat, think of poor Reactor 4.. It is lonely it wants friends. Go hang out with it give it some Kvass or some Kompot or some Stolichnaya if you are really good friend. Maybe some Shashlyk or Buterbrod or Blin or Syrniki or maybe if you're really kindhearted, some Salat Olivier.
@@SuperBuildsInMC basically all westerners, but some are ok to squat around because blyat they all love their moonshine and kvass is some good ass cocktails
Well I actually got drunk once for drinking too much of this - so I lowered the sugar from 100g to 80g (1.5L water) and 3/4 tb yeast for 36hrs fermentation. Also the best fermentation place is your DISH WASHER. Turn the plate warmer every 6hr and it can make the fermentation so much faster. And do remember to keep your kvass in refrigerator for day or two. This is very important, since the taste of yeast isn't so well and sometime isn't healthy to you. You need to give them enough time to be deactivated and to be precipitated down to the bottom of your glass jar. The sediment is also known as "lees" in the professional wine-making. Homemade Kvass will still contain lively yeast and yeast won't die even after you've chilled your kvass for day or two - they will still produce alcohol just much slower. So, Longer the kvass "aged", more alcohol it contains and stranger it tasted. And I found the kvass that chilled in refrigerator for 24hr-48hr is the BEST kvass I've made. Very light and very refreshing! Last but not least - if you had successfully made Kvass (means you had done it, drank it and did get diarrhea or something like that), you have been stepped into the world of fermentation. The next step will be homemade beer, wine and moonshine - even a small brewer.
@@usualrain7082 No. It could die if you take it from a very high temperature and then you take it to a cold environment. Is the same that pasteurizing milk, beer, etc.
Comrade Boris, my Kvass is in its nice warm place starting to ferment now, hopefully in a few days I will have some glorious Kvass to drink. Update: The fermenting and cooling is done. My first foray into Kvass was a success. Blyatiful.
A word of advice from a fellow Slav - when you pour the boiled mixture into the jar for the first time, make sure you leave some space between the mix and the lid. Do not fill the jar to the max, or there's gonna be kvass all over the place - unless you have some really tough glassware. Accumulating fermentation gases tend to make jars and bottles explode and the smell stays for quite a long time. Stay safe out there!
Me: *watches life of boris video at 11:35 PM, trying to settle down for the night* Boris: you will need black bread, yeast, sugar and raisins Me: *realizes I have all the ingredients laying around* *slav noises intensify*
Lavazza makes a great blend though. I've tried a lot of coffees from different countries and for a consumer-viable, well-known-brand product, it's one of the best.
I tried this recipe, these are the results: -Nice beer, a little bit sour, seems like a strange version of a muscat -I fermented it 3 days, once a day I put the fermenting jar into warm water for 2-4h, I depressurized it once a day, and added the 1st and 2nd day a teaspoon of sugar, so to make my yeast happy I expected it to be, like many said, 2-4% of alcohol. This morning I bottled it, the following happened: Give it a taste. Good. Proceede to drink a little bit of it and eat all the fermented grapes (about 40 of them), because why not, why waste them. Drink like 33cc of it on half empty stomach, because it's quite good. Here I am, 15mins after, writing tipsy a comment under this video. I dunno what happened to my beer, but considering how much I drink usually before starting to feel the alcohol, this is not a 2-4% alcohol beer, for sure! I dunno how it happened but that's a very welcomed inconvenience! 100% approved recipe, thank you for sharing Boris!
I saw tourists and football fans that was in my country (Russia) in Rostov-na-Donu city at 2018. They stood by the barrel of kvass, bought a glass after a glass and did not get drunk. They asked me "What a strange beer? We drink it and not get drunk".I told them, it's non-alcoholic russian traditional drink.
Non-alcoholic by your standarts bc tbf it is lightly alcoholic (about 1.2%). Basically to get drunk on kvass you'll need to either mix it with vodka or drink a fair shit ton of it.
Kvass is actually good for you. "As its primary ingredient is rye, kvass is a good source of vitamin B-1 and B-6, magnesium, phosphorus, amino acids, and pantothenate. It is also rich in lactic acid and simple sugars, which contributes to its taste, provides ample calories to fuel physical activity, and may improve digestion, as with other lacto-fermented foods such as yogurt and sauerkraut."
got some kvass started, with a double batch. i just hope my western bread is made the same way, otherwise it isn't gonna turn out right edit: hot DAMN this stuff is tasty
@@sheepymendez6187 if you wanted to get some involved chemistry into the process, you could have an alcohol free kvass, but that would be too much work. though i will tell ya, the taste is fantastic
Alright Blin, someone calls himself Joseph Stalin, someone calls himself Adolf Hitler, and now there is Kim Jong Un. ^They all post comments of the same sort, to the same videos. Is it perhaps one person that has several accounts? ----- The only thing is that Joseph Stalin replied "it's 4 am", at the moment it was 4 am in the Ural mountains, suggesting that he lives in country with Яussian Timezone. Kim Jong Un made his school turn slav blin, so he doesn't live in cheeki breeki country.... hmmmm..... Блядь.
Hey！I born in North West China, the place where is close to Russia,and I am very familiar with this beverage. Our people drink Kvass every summer. The taste of it is the chill and sweet memory of my childhood. However, when I left my hometown, I've never had a chance to drink it again. Thanks to this video, making it possible for me to make Kvass myself.
Dear Boris, does the hermetically sealed container need to be hermetic enough not to let any gas out? Because a bottle just exploded in my kitchen, covering the whole room in cheeki breeki yeast and half dry raisins.
Alcohol in kvass usually is about 2-3%. You need to drink few litres of it in moment to get drunk. This way is quite difficult, harmful and makes no sense.
@Rtu Barmen How did you do it ´wrong´? I´d love doing that with an ABV between 4-8% to have a replacement for beer. So get everybody drinking fucked seems like a good idea to me!!
@@azurebreeze. my second batch ever exploded around day 2... maybe 3. I now use a nitrile glove (with a small hole poked in the tip of the middle fingerfinger) rubber banded to the container I'm fermenting it in. Works well.
@@scramblesthedeathdealer I usually just use balloons and pre-made containers for water, juice, etc that the liquids I'm using to ferment already come in... Cant get more sterile than that! But I'm sorry to hear about your lost ferment. :(
Ahh, the video that not only got me into fermenting my own drinks, but making my own wine. My weekends thank you, Comrade Boris. My liver, not so much, lol. Also, keep an eye on your jars, my friends. Ideally, just lay a paper towel (or regular hand towel, if you prefer) on top, put a rubber band on to fix it to the rim, and just lay the lid on top. No detonation, and your yeast friends can breathe a lot more freely. Everybody wins!
It wasn’t that bad of a dream just brought about a lot anxiety, because i do not speak Russian but can recognize the language because of living with friends from Ukraine and Russia. So the dream is as more or less scary because i had no idea what anyone was saying or what was going on.
ASP Only a Western spy would say something like that! If babushka was a Western spy, she would've not been a babushka in the first place. Or if she somehow became one, she would lose her babushka powers immediately.
why u used google translate its not work for us u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate
if you do it very good, from what i have heard, the best kvass hits 8%. assume they lie or are inaccurate, so that 7.5% alcohol. but the way it is made will make you get fat over time like american with diabetes.
White Raven Kvass is very good. You should buy some, it’s not considered “Alchohol” in the USA, so anyone can buy it if they find it in an International Market
Ah yes. thank you boris for giving a recipe to an alcoholic drink to the internet without getting age restricted. That gives off some true slav energy.
It's not strong, and in Russia its not even considered alcohol. We have several fermented drinks here that are popular, and sold to both adults and kids, kvass is one of them. Second most popular would be Kefir, also has some alcohol, but they even serve it in school and kindergarten cafeterias
@user-mj4pp9hi3p if you switch the sugar with honey, use brewers yeast, and use a screw top bottle while burping you could probably get it pretty strong
It's like slavic Coca-Cola,except it's not bad for ones health at all.And if u drink 10 or more of these,might get actually boozed a bit,while if u drink 10 cokes u might end up in emergency.Fun fact:If you are making this at home,the darker color of the liquid is,the better it will taste.Cheers!
It’s usually just made by brewing yeast. If you buy it in Russia, it’s not classified as an alcoholic drink, so anyone can buy it and drink it whenever (if you buy it from a shop)
One advice: Dont shut the lid of jar during fermentation, it might explode. I have been brewing beer few years. Its the similar technique. Put small fermentation lock on it or just some strech foil above. That way the CO2 can get out and the dust from air cant get in to spoil the wort. EDIT: I think i know why he close tight the fermentor vessel. Maybe that way the drink is more carbonated, but still its not safe to not explode. In beer brewing if you dont have fancy kegs you could put 4 grams of sugar in each 500 ml bottle AFTER fermentation is complete and then shut the caps. That way the beer in nice carbonated after few days in warm. You can even buy beers in stores that have been bottle conditioned. They usually have a small layer of sediment in bottle a the bottom.
From what I've found, the container isn't tight enough to completely seal it. Some CO2 escapes to stop much pressure from happening. Maybe use a slightly worn down container where the lid isn't super tight, but will prevent water from leaking out when you turn it upside down.
@@kirle5455 I've heard that works well. I apply the field medicine technique for sealing a sucking chest wound, using clean plastic or aluminum foil. It works pretty well, too.
I found this channel in High School with my friends. I remember this video being a brand new post on this channel, and after 7 years I still use your recipe every time I make kvass.
Rebasepoiss he means that when Boris says to use the blackest bread you can find, he decided to use moldy bread because it is black like Boris said to look for
The Last Phoenix The yeast already did its job if the bread is a loaf. Plus, yeast is a fungus, not a bacterium. Penicillin doesn't really do anything to it.
I have this ritual after a night of partying: next day I spend on the couch and watch the entire Cooking Life of Boris playlist while carefully rehydrating my carcass. There's just something so comforting in your cooking videos ❤
Top tutorial ever Kvass is amazing! I was curious how stinky bread tea would be good but I just finished mine and it turned out really tasty I still have 3/4 a gallon and I'm already thinking of starting the next batch!
Oy blin. In a glass jar, put 3 tablespoons of vinegar, dill, 1 slice of onion, 1 tablespoon of sugar. Then arrange the cucumbers in the jar (gherkins are recommended) and then fill the jar with water, seal it and boil it for 10 minutes at normal temperature. If you do not want to boil the jars, you can add 1 aspirin tablet to sterilize the contents. After a month you can enjoy babushka's pickles. ;) You're welcome.
Boris why did you not make a cooking video about "Halušky" yet. It is the ultimate slav food multitool. You can have it with meat, you can have it with lekvar (Jam) you can have it with eggs, you can have it with cheese, sour cream. It goes with everything!
This is like my 7th time watching this video, and it's still not gotten old. I also still have not gotten balls enough to try this recipe. Never change, Boris. Пока!
Around the time of you posting that comment, I tried making my first "kotikalja" (=finnish equivalent for kvass) from an extract and dry yeast. Tried making it a bit stronger but the yeast decided not to do its job. I guess this could've been prevented by making a yeast starter. Then I made a bread kvass pretty much with this recipe but added extra sugar and yeast and gave it a good bunch of days to ferment. Also made a few liters of it, not around 1 liter like boris did. Was really nice to get drunk with that! Instantly home-fermenting drinks became my hobby and I've pretty much made some kind of an alcoholic drink every week after that.
@@gbh1135 Ferment only for a day for primary fermentation as you said. Then do secondary fermentation in a bottle in the fridge for a day. It should be very good tasting, at least in my experience, even though I've only used malt extract for minimal-abv kvass.
2:16 Babushka came to Italy to have a cooking contest with Italian babushkas, the one who cooks more food wins! ...It was a tie, huge amounts of butterbrod, kompot and lasagna were made and the Italian population had gained so much food they decided to reward Babushka with jars for kvass and coffe to stay awake and cook in case Boris was hungry in the middle of the night. I am Italian and this is what's written in our history books 100% accurate.
I have done this about 20 times, that's about 88 750ml bottles the way I've been doing it. I only filter the product when it is being put into the jars and not after it has fermented in order to keep it carbonated, as a result a layer of yeast flavored sludge is left at the bottom of the drink. With the addition of hops to the concoction for the last hour of boiling, the product is made into beer and the yeast sludge is fixed as it now only tastes of beer. At this point you can mix in the sludge and drink, or let the sludge precipitate after opening and pour the beer off the top. Raisins are fine but the best fruit to brew with this are strawberries and blueberries. You don't know Heaven until you've had a carbonated strawberry. Suffice it to say I have my own way of Brewing now, but it all started by watching this video and the basic steps are still the same as this kvass recipe.
i am from the west but have russian blood pumping through my veins. my slavic roots have been cut by western consumerism. thank you for helping me find out my culture through your entertaining and educational content. i hope to eradicate all western spy propaganda from my life and enjoy the cheeki breeki world of my slavic ancestry. спасибо Бори́с
@@demomoon1552 Throw them in trailmix. I love it that way. It's a good way to supplement between coffee injections and enemas, especially if your nose is too stuffed to snort it.
@@f1rebreather123 Hey after the second batch I was VERY HAPPY to smell the beer smell. I have made one more after the second, and the third one was much better. I added more bread, less sugar, more raisins and left it in a 25-26 degrees to ferment twice. After that I dumped it in the fridge and ohh boy. Those 3 days were like a bliss hahah
@@f1rebreather123 I have also added a table spoon of sugar inside the bottle for more fizziness after closing the bottle. Can say that half of the bottle was spilled when I opened it because there was a lot of co2 inside. If you play to add sugar in the end, add less than I have.
I decided to try making this when I was bored. Came out well. It was interesting trying to explain the concept of fermenting burnt pumpernickel to the boys at college. Being in Canada I may try adding maple to the next batch and see what happens! Good instructions Boris!
My history/geography teacher was in the soviet union, in the early 80's with an university group for 1,5 months in the summer, in Sevastopol. They arrived to the only train staion there, which had 1 toilet(the squatting type), and the best part was it had no door, so someone would go in, squat down in front of about 100 people waiting in line, watching him/her, and then do what they needed to. You had to stand in line before you had to go, because if you started waiting when you felt like you need to go to the toilet, it was already too late. Sometimes, on an unannounced random time, a zil tanker would show up, dragging a pipe after itself on the ground, in the mud, etc., full of kvas, witch had terrible taste, but pople didn't care, because they had something, which wasn't very common. It would stop every 50 meters or so, someone would shout, and no matter what time, on weekdays, mornings, when they should be working, people ran out of the houses, with 20 liter cans, the driver would put the end of the pipe in, and fill it up. It costed nearly nothing, just like everything else. The only problem was, that the pipe was halfway in the can, and after the first stop it became sticky and the mud, trash, dirt, etc would stick to it, and then get into the cans. But the russiand didn't care.The trash collector was the same, a zil, but a flatbed. Sometimes it didn't came for weeks, then arriving at random times, and when it wasn't there, but people had trash, they would just dump it in the center of the yard, and it just piled up, my teacher never saw it taken away. And this was in Sevastopol, the touristic centre of the ussr. You could turn off the main road, walk 20 meters and see piles of garbage.
Just tried my first batch after letting it chill for a while. I can say with certainty that this will become a common drink in my house. I love it, my Fiancé loves it, and even my parents have asked for a few jars.
I used a hermetically sealable glass bottle. In the long yeast fermentation process, the night of the first yeast day it blew out its sealed cap (which was held by many metal rods and i dont know how it happened) And it bursted kvass like mentos and coke. I took the bottle in a hurry, opening the door which lead to the garden. I ran to the garden, and fell. When i fell, i tripped the glass bottle out of my hand. It was lying there on the grass, tip pointed to my neighbors house. I was just getting up when the reaction got intense and shot a stream of kvass that was presumably fast as a bullet, and it flew to my neighbors house, broke the glass (I’m assuming it wasn’t very new and strong) and then i heard a dog scream. Worst experience of fermentation in my entire life.
I got the same experience. Since then I never use bottles with sealable lids. After some trials and fails I developed my own recipe, which I think is very easy and tasty... So you basically need. 1.5l of lukewarm water, 100g of sugar, 2-3 tbs of liquid malt extract, 1tbs of apple cider vinegar or lemon juice and 1ts of dry yeast.. Just mix all ingredients with water and pour it into a big jar. Close the jar with latex glove (make in the glove a small hole with needle). Put in a warm dark place for 24h then pour the liquid into a plastic bottle and let it carbonate for about 4-6 hours. After that chill it and drink. The taste will be even better if you don't drink it right away, but let it chill in the refrigerator for a couple of days.
You've got to release the pressure in the jar every so often each day- once or twice. I suspect it exploded due to the violent shaking from it hitting the floor, next time try and leave it in once place and ease the pressure for better results.
![[UNCUT] บอสพอล แผลงฤทธิ์ บอสพระ-นักร้อง ก. โดนแฉยับ! I คนดังนั่งเคลียร์ I 21 ต.ค. 67](http://i.ytimg.com/vi/XKf6HeftoPI/mqdefault.jpg)
Babushka is not italian spy, Babushka is retired KGB agent, who just happened to pick up jars whilst servicing target in italy.
Babushka tried to kill old idiot Mussolini
Ahh yes my friend you understand
@@schmittyday5288 dont even try to claim our country
I made those jars, great use of them boris
Io ITALIA Spy ci hai ci cosa contro la pizza!!!!?????
"Clean it as hard as you clean your browser history"
Good quote, Boris
KGB OPEN UP
ur name vadim???
i dont clear it.
what 's my name the names Incognito Incognito Mode
Ur a western spy named Gordon Ramsay.
So, after making KBAC like 6 or 7 times, here are my tips for creating a slav miracle:
-Choose your bread carefully. The bread you use greatly determines the taste. The darker, the heavier the taste.
-When Boris says "toast it to Chernobyl", he actually means it. Turn the bread almost black.
-Dark bread has the tendency to fall apart in the toaster, which is pizdec. Use a pan.
-When operating on the bread cocktail, add caraway and whole pepper balls for improved spiceyness.
-Replace the sugar with honey. This does not only improve the taste, no, honey can also ferment (as is done in honeymead). With honey, you can actually get drunk on Kvass.
-Do NOT use a jar like Boris does, or a bottle with a swing top. They ferment very slowly. Professionals use a special device for this (which I cannot afford).
-Instead, use a glass bottle with a screwtop. Because you can regulate the pressure in the bottle, you can speed up or slow down the fermentation process.
-During the fermentation process, A LOT of pressure will build up. Be aware of that.
-When you start fermenting, add more than a few raisins. They speed up the fermentation (my record is 6 hours for the fermentation!) and when it is done, they taste delicious.
Молодец, товарищ! Спасибо.
how do you know when its finished fermenting?
@@qwertzu239 I taste it. It purely depends on personal preference though.
Thank you, comrade.
@@barelyfree9427 Do you need to add more yeast if you add more sweet? If you want it to have more alc
7 years later and I still make kvass every month... Thank you Boris, you have changed my life!!
Haha, the combination of your channel name and the fact that you make kvass is cute 😊
By burning it, is that the blackest bread you can find? 🤣
@@voxstulti6262 unironically yes, burning Finnish rye bread in a toaster makes for great kvass base!
He is actually the reason why Im into homebrewing
how do you get it carbonated without the jar exploding?
Just a heads up to anyone if you decide to make multiple quarts of kvass it needs to be burped. I was in process of making 5 quarts and the glass jars i used blew up in my room. Plus side the kvass tasted awsome, down side is parents didn't like the entire house smelling like warm kvass. 10/10 will make again
A little late maybe but how often do you think it should be burped?
Were you using fermentation grade glass? Big difference.
@@ivar185 twice a day
@@PlasmaOne where do I find this fancy glass of which you speak
@EVOlution Production Studios In Europe we get to drink earlier
Actually my jar turned into a tsar bomba. Kvass everywhere in my kitchen. Blyat.
Use medical glove instead of cap.
@@parampoparam no no, it didnt work, try beer bottles with a special corking tool. You need to create pressure so that the kvass becomes carbonated. Well, or use high quality cans like Boris.
Ive just read on another comment that if you open it everday just for a couple seconds to release the gas you should be okay
Burp it
Always be careful with shit like this. High Pressure+Sealed Container=Bomb.
"Wait, what is this? 'Made in Italy'... Babushka is Italian spy! NOOOOOOO!" Reaches for the italian coffee beans
Wait until Boris figures out Italians designed the Kremlin.
Fatti furbo, cretino.
Gabriele Agostini lol
Non potete scappare
This is funny because it is actually true, the italian mafia is expanding east.
For anyone still wondering - no, you can't get drunk on kvass - alcohol content is too low, your stomach isn't big enough (unless you're a competitive eater of some kind); no, you can't taste alcohol in it, even without lemons; yes, it is safe to drink for kids.
Unless you put honey in it and let it ferment for a couple of months
@@Ilikebunnies-metoo how much honey should I add ? Sounds good
@@justragequit7078 about the same amount as the recipe (or 1/4 cup, which is a little more)
@@Ilikebunnies-metoo thx I appreciate it
@@justragequit7078 no problem
thanks my parents are away for three days..
TIME TO MAKE KVASS
I’m coming over comrade
Oh hi Denzel Richards
Clorox Bleach lol
"Mom its just apple cider vinegar"
LeDerpium Herpium *One hour later*
"Mom i'm just apple cider vinegar"
>11pm phone suddenly goes off as im trying to sleep
>vid from boris
>my life is complete
Almost 6 am here, and I'm watching Boris....
To niezy Szynszyl
Fuck yeas its 0514 here and I can feel the cheeki breeki
its 00:01 here and im gay
SzarySynzyl Same time here! Where are you from, comrade?
Ingredients:
1.5L / 50oz water
1/3 cup of raisins
1 teaspoon dry yeast
100g / 3.5oz sugar
two slices of black rye or pumpernickel bread
1 lemon
hermetic jar(s) for storage
1. Boil 1.5L of water
2. Burn the bread in toaster
3. Rinse a couple of raisins
4. Put raisins, lemon slice, and bread in pot
5. Cover and let sit for at least 3 hours
6. Scoop out big stuff and strain small stuff
7. Add a few new raisins and sugar
8. Add teaspoon of yeast
9. Pour into hermetic jar(s) and leave in warm spot/warm water for 2 days
10.Strain fermented Kvass through clean kitchen towel into another clean jar
11.(optional) Add lemon juice to second jar
12.Refrigate and enjoy!
I have access to multiple kinds of yeast so I need to ask this. Is this bakers yeast or a specified ale or wine yeast ?
I used fast rising yeast and baker's yeast and both worked fine.
Thanks!
When you say "let sit for at least 3 hours" you mean letting the water get cold or continue to heat it ?
Bless you
top 10 tutorials to watch during quarentine
They're all on this channel
Is the top 100 all him?
Yes comrad
"1 year ago"
Dammit
@@yoboiblayz3 yes
How can u think of throwing bread sugar and raisins into a bowl heat it up wait 2 days and then drink it
Russians got the best ideas
TONTER TEP hahha indeed my friend.
TONTER TEP and might i add even get a good result.
Russian ingenuity. Also responsible for Kotlety, also known as something along the lines of meat, onion, pepper, and bread soaked in milk.
Yeast + Bread was actually how they made the first types beer.
Slavs have also strange varieties of kvas like beet or apple kvas.
Belorussians are so cool that they have Birch sap kvas.
Uzvar, which is non-alcohol is great too. Espesially in winter.
Also there are spotykach, yagodanka, varenukha, kalinchick and many-many others delicious alcohol things. Probably they was discovered when some ancient slavs spoiled a lot of products. But then they thought "No, курва, we will drink it!" And there was evening. And there was morning. And there was a hangover.
At least here in Ukraine we think so. Another method of all that crap was impossible to come up))
*sorry for my bad english. I was squatting and eating salo during my english lessons in school.
boris: “get the blackest bread you can find”
me: *throws bread loaf into campfire*
i do not suggest to do so
but ...
you do you
@@fatkitty4207 kono dio ka
Oy blyat
I want to like this comment but as of 20:24 on 22/7/2020 there are exactly 666 likes :O
black bread has a different taste
When Kvass is solid
Hardkvass.
HARDBASS
Ay blyat DJ blyat man
@@moresupervivenciaespanol1369 hardkvass*
ChEeKi bReEkI
When kvass is solid its just bread
3:17 "If You have done everything correctly then your home may just smell bit like the worst smelling tea ever made."
That's the most correct sentince I've ever heard. Trust me, if you are gonna make kvass in distant future, you will understand.
I made some a while back and my kitchen didn't smell horrible but like a stew was being made.
Wait so does this actually have alchohol in it
@@sheepymendez6187 Yes, but only few %
NJICA25 is it a dangerous amount
@@sheepymendez6187 Ok, so You obviously know nothig about alcohol. Dangerous amount would be if you drink 5 shots of drink that has around 60% alcohol in it, but only because you would get drunk very fast. Lethal dose would be around 1 liter of pure alcohol. So if you drink total of 10 liters of kvass in one go you would get drunk, and if you drink ~45 liters of kvass in one go, you will die. So dangerous amount would be 20 liters in one go of few % alcohol drink.
He's slav, he can cook, he has his own beautiful car, he's a little bit crazy and he has dat amazing slav style... Such a perfect men to squad with!
You are officially the first female I have seen on this channel. No joke blin.
Patrycja Kulpowicz he is the alpha male and certified squatter
You mean BLYATIFUL car XD
I have same car and it plays hardbass as well. I pick you up at 21:00, is that good? Yes I guess it's good, see you at 21:00.
Of course. After all, colleague Boris is highly valued member of the Institute for Slavic Studies of the Russian Academy of Sciences in Moscow.
I bet, somewhere in the US, there's a sneaky 16 year old making kvass and passing it as an "experimental Slavic tea" to his/her parents.
Honestly, if I were still in highschool, this would have been a great way to make some money.
i just did this but i aint selling this
that's literally what i said except i said it was a slavic drink you can't buy in western stores
I like my dog unshot by Alphabet boys
lol i told my mom exactly what it is (i’m 17) and all she said was “eww” but no no
Dude that's what i'm doing now. Sneaking it out to leak it into the roleplaying community of fellow youngsters who are too young to buy booze.
"you can use pan and fry them just little bit.... blyat... or you can use toaster and turn them up to cheronbyl" classic boris.
James Garcia Chernobyl*
Alejandro Rodriguez *СУКА БЛЯТЬ
It's Чернобыль Russian or Чорнобиль Ukrainian. Chernobyl Chornobil
Not Chernoblyat, think of poor Reactor 4.. It is lonely it wants friends.
Go hang out with it give it some Kvass or some Kompot or some Stolichnaya if you are really good friend.
Maybe some Shashlyk or Buterbrod or Blin or Syrniki or maybe if you're really kindhearted, some Salat Olivier.
Russian Nuclear Plant, Not Some Weird Name
Ahahahhahahah
@@FreakyFred18827 wasn't it in Ukraine?
"Babushka is an Italian spy"
Top 10 most unexpected plot twists
Boris: Babushka is Italian spy. NOOOO!!!
Also Boris: **Picks up Italian coffee beans 5 seconds later**
Lolz, I almost died there 🇮🇹
Stays in family...
It won't grow in syberia blyat
NOOO
@@Itsprincesweets it grows from the small balls of the capitalist pigs living in the gulag
Boris: **Hates western spy**
Also Boris: **WESTERN F R I E N D S**
No problem with regular westerns, but biiiig problem with Western *Spies*
@@SuperBuildsInMC basically all westerners, but some are ok to squat around because blyat they all love their moonshine and kvass is some good ass cocktails
These are our very far east friends
not all westerner western spy.
Italy is Europe western. America is the western land of the free you damn commie
Boris is one of those guys that you literally can not hate
@Lorenz Gerdom I am sorry to hear that, my mom loves his cooking videos even if he 'swears too much' ;)
yet some people still do
why? some people are bored out of their mind and just want to see the world burn.
@Lorenz Gerdom I'm so sorry
I remember making kvass, following his instructions to the T, and I got to say, it’s indeed tastes like cider but with a tingle of lemon. Good stuff!
*to a T
You probably say "All of the sudden" as well
Well I actually got drunk once for drinking too much of this - so I lowered the sugar from 100g to 80g (1.5L water) and 3/4 tb yeast for 36hrs fermentation. Also the best fermentation place is your DISH WASHER. Turn the plate warmer every 6hr and it can make the fermentation so much faster.
And do remember to keep your kvass in refrigerator for day or two. This is very important, since the taste of yeast isn't so well and sometime isn't healthy to you. You need to give them enough time to be deactivated and to be precipitated down to the bottom of your glass jar. The sediment is also known as "lees" in the professional wine-making. Homemade Kvass will still contain lively yeast and yeast won't die even after you've chilled your kvass for day or two - they will still produce alcohol just much slower. So, Longer the kvass "aged", more alcohol it contains and stranger it tasted. And I found the kvass that chilled in refrigerator for 24hr-48hr is the BEST kvass I've made. Very light and very refreshing!
Last but not least - if you had successfully made Kvass (means you had done it, drank it and did get diarrhea or something like that), you have been stepped into the world of fermentation. The next step will be homemade beer, wine and moonshine - even a small brewer.
the amazing sciene of zimurgy!
How long can you store it away (like on a shelf or in the refrigerator) before it becomes dangerous to drink?
Freezing could help. Freeze it and lift off the ice. Since alcohol wont freeze at that temperature whats left is the alcohol
@@usualrain7082 No. It could die if you take it from a very high temperature and then you take it to a cold environment. Is the same that pasteurizing milk, beer, etc.
Dude this stuff if done correctly can get you drunk as hell
Comrade Boris, my Kvass is in its nice warm place starting to ferment now, hopefully in a few days I will have some glorious Kvass to drink.
Update: The fermenting and cooling is done. My first foray into Kvass was a success. Blyatiful.
username not relevant
Good job comrade.
Got
Adequate work comrade now do this on such a scale you have 12 bottles worth of it daily then share with other comrades
I love that he's fridge is filled with stuff he made himself :D
No. I see there only Polish majonez.
Marcin M. nevermind,I'm blind
You're blin
Black Ursus József blin d...
as slavs say it
Yes I saw that. Does the majonez have different recipes in the various Slav countries? Does Helmans change its recipe for Slav taste?
As an italian i am VERY proud of your Babushka
I'm not Italian but I am still very proud of Babushka
A word of advice from a fellow Slav - when you pour the boiled mixture into the jar for the first time, make sure you leave some space between the mix and the lid. Do not fill the jar to the max, or there's gonna be kvass all over the place - unless you have some really tough glassware. Accumulating fermentation gases tend to make jars and bottles explode and the smell stays for quite a long time. Stay safe out there!
Boris should be peace negotiator between Russia and NATO
"Oi, shut the fuck up blins, let's have some kvass."
Henri S. Sounds great
YOU SIR DESERVE A GOPNIK AWARD
everyone gets a gopniks award, he will be sharing them like opera
no! you must earn Gopnik award blin.
every Slav knows that. you are not Amerikanski spy, are you?
Deeply in the night Slav is making Kvass
squating there in his Adidas
Masrecht Sk squating*
squatting**
yeboi Gimmie da pussi b0ss!*
Marek Huska get in line, scrub*
Is good
Me: *watches life of boris video at 11:35 PM, trying to settle down for the night*
Boris: you will need black bread, yeast, sugar and raisins
Me: *realizes I have all the ingredients laying around*
*slav noises intensify*
*faint hardbass*
Dumb meme format is dumb. Stop being a fucking herd animal and come up with your own shit.
@@thedoorman243 *_[Hardbass intensifies]_*
BABUSHKA IS ITALIAN SPY NAOOOOO
Gnome Chomski *eats Italian Lavazza coffee*
Millenium you mean: wake up!!! bean.
Babbusca Rossi to steal slav cuisine
Gnome Chomski hey, what do you want? I'm Italian and I love KVASS
that sounds like something an italian spy would say
бабушка is italian spy? NOOOOOO!!!!
**reaches for a bag of italian coffee**
Boris is our best zpion
TRAITOR! *opens laser stick*
Pedro Portela "The Duma will know what to do with you" "I AM the Duma"
+Pedro Portela *gulag
+Nickolas Zuliy blin cover blown.
Roses are red
Violets are blue
The jar is Italian
The coffee too
The best coffee comes from Syria. If there isn't Sarin in it, it's not real coffee.
I kid, but seriously, it is called ARABica for a reason.
Noooaah!! Spy's everywere
but coffee comes form america
Colombo import them form America to Europe
Lavazza makes a great blend though. I've tried a lot of coffees from different countries and for a consumer-viable, well-known-brand product, it's one of the best.
I tried this recipe, these are the results:
-Nice beer, a little bit sour, seems like a strange version of a muscat
-I fermented it 3 days, once a day I put the fermenting jar into warm water for 2-4h, I depressurized it once a day, and added the 1st and 2nd day a teaspoon of sugar, so to make my yeast happy
I expected it to be, like many said, 2-4% of alcohol.
This morning I bottled it, the following happened:
Give it a taste. Good. Proceede to drink a little bit of it and eat all the fermented grapes (about 40 of them), because why not, why waste them.
Drink like 33cc of it on half empty stomach, because it's quite good.
Here I am, 15mins after, writing tipsy a comment under this video.
I dunno what happened to my beer, but considering how much I drink usually before starting to feel the alcohol, this is not a 2-4% alcohol beer, for sure! I dunno how it happened but that's a very welcomed inconvenience!
100% approved recipe, thank you for sharing Boris!
The extra day and the bunch of extra sugar probably helped make more alcohol, I would imagine?
Same thing happened, its a great side effect
I saw tourists and football fans that was in my country (Russia) in Rostov-na-Donu city at 2018. They stood by the barrel of kvass, bought a glass after a glass and did not get drunk. They asked me "What a strange beer? We drink it and not get drunk".I told them, it's non-alcoholic russian traditional drink.
Non-alcoholic by your standarts bc tbf it is lightly alcoholic (about 1.2%). Basically to get drunk on kvass you'll need to either mix it with vodka or drink a fair shit ton of it.
partially true
@@tarkanbashllari1627I once drank like 4L and was a little tipsy. Hard to get drunk unless you pack it with sugar
Kvass is actually good for you.
"As its primary ingredient is rye, kvass is a good source of vitamin B-1 and B-6, magnesium, phosphorus, amino acids, and pantothenate. It is also rich in lactic acid and simple sugars, which contributes to its taste, provides ample calories to fuel physical activity, and may improve digestion, as with other lacto-fermented foods such as yogurt and sauerkraut."
And it taste delicious too
i can call you a western friend
@@hauntedpenguinhideaway We can be comrades!
It can give you diarehha if you drink too much
aaand you'll end up with cirrhosis.
Italy making quality Babushka accessories since 1861 ^^
Diesel Ka In Italy we use that recipient for fruit jam or vegetables under oil
THE BEST CHEEKY BREEKY
PORCAMADONNAAAAAAAAAA
I Nabbi in Poland we use that to store everything lol
A E S T E T I C H S DIO PORCOOOOOOOO
GESU SONO TROPPO CANE
got some kvass started, with a double batch. i just hope my western bread is made the same way, otherwise it isn't gonna turn out right
edit: hot DAMN this stuff is tasty
Hey question does it actually have alchohol
@@sheepymendez6187 a fair bit, yeah.
tyler smith so is it not safe for kids I’m 11 so I want to know
@@sheepymendez6187 if you wanted to get some involved chemistry into the process, you could have an alcohol free kvass, but that would be too much work. though i will tell ya, the taste is fantastic
tyler smith how much work would I need special equipment?
BORIS I MADE MY WHOLE SCHOOL TURN SLAV BLIN
Kim Jong un you mean Korean? Right?
Kim Jong un so North Korea is Slav now?
Alright Blin, someone calls himself Joseph Stalin, someone calls himself Adolf Hitler, and now there is Kim Jong Un.
^They all post comments of the same sort, to the same videos. Is it perhaps one person that has several accounts?
-----
The only thing is that Joseph Stalin replied "it's 4 am", at the moment it was 4 am in the Ural mountains, suggesting that he lives in country with Яussian Timezone.
Kim Jong Un made his school turn slav blin, so he doesn't live in cheeki breeki country....
hmmmm..... Блядь.
You have done great job, comrade
sasja de vries what's next? quibop of beglesberg, or ramjamfurdburgerthethirdburger
i'm italian and i can tell you that babushka is an italian spy 😂
1950's nostalgics ahnui cheeki breeki babuschka
1950's nostalgics anche il suo caffè è una spia xD
xD
1950's nostalgics ne ho bevuto di kvass
1950's nostalgics Io sono russo e abito in italia. Бабушка это я блять.
Damn, I definitely must do this.
use Blin not Damn.
When una youtuber que te gusta comenta en un video de otro youtuber que te gusta
LMAO
Did you make it? How'd it turn out?
Solitude of Alanna Your not old enough to drink
FB I + *You're* not old enough to spell.
Hey！I born in North West China, the place where is close to Russia,and I am very familiar with this beverage. Our people drink Kvass every summer. The taste of it is the chill and sweet memory of my childhood. However, when I left my hometown, I've never had a chance to drink it again. Thanks to this video, making it possible for me to make Kvass myself.
Wow your childhood drinking this?
Dear Boris, does the hermetically sealed container need to be hermetic enough not to let any gas out? Because a bottle just exploded in my kitchen, covering the whole room in cheeki breeki yeast and half dry raisins.
Marti Alexandre plastic bottles and kvass do not mix, as stated
get a hermetic glass jar
Marti Alexandre you need a glass jar, thick glass that can hold in heat like window glazing
Marti Alexandre maybe
There are lids designed to let the pressure escape without anything able to disrupt the fermentation process.
When I made it, it started to smell like eggs and mayonez after a day or two. It tasted like kvass, but the smell was pretty bad
Found this channel a wek ago. I want to marry this guy. It's awesome!
More like Slav God
back off bitches, he's mine
^ And clean your jar as you clean your browser history ^ XD
Me living in a place where homemade alchohol is illegal: it's not illegal till ya get caught
No shit stores sell it here to me even tho I'm like 15
This probably has as much alcohol in it as kombucha does lol
It’s not alcohol
@@johnkronmiller7312 if you never get caught
Alcohol in kvass usually is about 2-3%. You need to drink few litres of it in moment to get drunk. This way is quite difficult, harmful and makes no sense.
When your mom wont let you buy beer so u make one instead
literally me doing this
Diehleeo it’s only about 2%, you’d need a whole lot to even get a buzz
@@chom6096 But is very tasty, and relaxing
@@chom6096 boris says it has a considerable amount id check your process again it seems off for it to only have 2%
@Rtu Barmen How did you do it ´wrong´? I´d love doing that with an ABV between 4-8% to have a replacement for beer. So get everybody drinking fucked seems like a good idea to me!!
Do not,
I repeat,
DO NOT
ferment this in a closed Ball Mason jar...
unless you want to make an alcoholic glass grenade.
Don't ask why I know this. 🤕
That's the reason why he only let it go 2 days and cut the fermentation
@@azurebreeze. my second batch ever exploded around day 2... maybe 3.
I now use a nitrile glove (with a small hole poked in the tip of the middle fingerfinger) rubber banded to the container I'm fermenting it in. Works well.
@@scramblesthedeathdealer I usually just use balloons and pre-made containers for water, juice, etc that the liquids I'm using to ferment already come in... Cant get more sterile than that! But I'm sorry to hear about your lost ferment. :(
@@scramblesthedeathdealerso you just get a jar and put a latex glove over the top with rubber bands?
Read my above comment
ware did you get that sexy fucking bayonet?
+The Oily Hand
a hunting shop
good shit
It is a pretty cool bayonet, but it doesn't look like any Kalashnikov bayonet I've seen.
The Oily Hand KA-BAR
Djazz I looked and couldn't find it, do you know what its called?
Ahh, the video that not only got me into fermenting my own drinks, but making my own wine. My weekends thank you, Comrade Boris. My liver, not so much, lol.
Also, keep an eye on your jars, my friends. Ideally, just lay a paper towel (or regular hand towel, if you prefer) on top, put a rubber band on to fix it to the rim, and just lay the lid on top. No detonation, and your yeast friends can breathe a lot more freely. Everybody wins!
I’m not gunna lie, i started having nightmares that I’m isolated in Russia during the winter after i started watching your videos.
😂😂😂😂
That would not be that bad. Or?
It is just a nightmare for you but a reality for me
Your nightmares are my dreams
It wasn’t that bad of a dream just brought about a lot anxiety, because i do not speak Russian but can recognize the language because of living with friends from Ukraine and Russia. So the dream is as more or less scary because i had no idea what anyone was saying or what was going on.
i looked for blackest bread i could find and i found black bread at bottom of babushka garbage can, can still use?
Drakonya of course
No babushka would ever, ever, ever throw out a piece of bread no matter how stale. Bread is sacred to a Slav. You must be a Western spy!
dzejrid perhaps Babushka is true western spy.
ASP Only a Western spy would say something like that! If babushka was a Western spy, she would've not been a babushka in the first place. Or if she somehow became one, she would lose her babushka powers immediately.
Drakonya , if u are from slav countrys then yes . Slavs have iron stomachs.
instructions unclear, ended up with a jar full of vodka.
You say this as if it is a bad thing.
You were making it from kartoshka instead?
Ah blyat! You used potato bread, not rye bread!
EVEN BETTER!
That's not just vodka, that's SAMOGON
Psychiatrist: “Russian How-To-Basic isn’t real, he can’t convert you to communism.”
как основной: “B l y a t”
Blyat your english-to-communism translator cheated you
How-To-Basic isnt really translatable to russian so that just looks and sounds weird
REDxStep
How To Basic’s growling is just Russian bear noises, what do you mean
why u used google translate its not work for us
u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate u cant use google translate
@@apchistuz he can use Google translate.
Me a 14 year in America: watches how to make Slav version of moonshine. “Well my mom doesn’t have to know...”
Sadly its way less then 5% so you wont get drunk or anything
@@kamenneikoo7854 you are wrong, if you drink enough of it in a short period of time you most definetlly will get drunk.
if you do it very good, from what i have heard, the best kvass hits 8%. assume they lie or are inaccurate, so that 7.5% alcohol.
but the way it is made will make you get fat over time like american with diabetes.
White Raven Kvass is very good. You should buy some, it’s not considered “Alchohol” in the USA, so anyone can buy it if they find it in an International Market
Slav version of moonshine is samogon. When made properly, can be used as emergency jet fuel.
boris i followed your recipie to the letter except i forgot about it for 6 months
Now you have a nice slavy suicide
*Commits drunk*
Much alcohol so wow
Now you have slavic *braga* )))
If you didn't open it at all then it's probably already blown, if not, you've probably got some vodka
I was bored
Refreshed youtube
Boris is always there for me
Ah yes. thank you boris for giving a recipe to an alcoholic drink to the internet without getting age restricted. That gives off some true slav energy.
It's not strong, and in Russia its not even considered alcohol. We have several fermented drinks here that are popular, and sold to both adults and kids, kvass is one of them. Second most popular would be Kefir, also has some alcohol, but they even serve it in school and kindergarten cafeterias
@user-mj4pp9hi3p if you switch the sugar with honey, use brewers yeast, and use a screw top bottle while burping you could probably get it pretty strong
@@РоманАндреев-в4зthis was 2 years ago my bad 😂
2 years of letting that comment brew
It's like slavic Coca-Cola,except it's not bad for ones health at all.And if u drink 10 or more of these,might get actually boozed a bit,while if u drink 10 cokes u might end up in emergency.Fun fact:If you are making this at home,the darker color of the liquid is,the better it will taste.Cheers!
dzonyyya Alcohol is bad for the liver though
Kvass has very little alcohol in it.
Neta Guterbaum kvass is pact with probiotics because of the fermentation process, so it basically negates the alcohol if u drink it in moderation :P
It’s usually just made by brewing yeast. If you buy it in Russia, it’s not classified as an alcoholic drink, so anyone can buy it and drink it whenever (if you buy it from a shop)
Is it save for kids, teens to be exact?
One advice: Dont shut the lid of jar during fermentation, it might explode. I have been brewing beer few years. Its the similar technique. Put small fermentation lock on it or just some strech foil above. That way the CO2 can get out and the dust from air cant get in to spoil the wort. EDIT: I think i know why he close tight the fermentor vessel. Maybe that way the drink is more carbonated, but still its not safe to not explode. In beer brewing if you dont have fancy kegs you could put 4 grams of sugar in each 500 ml bottle AFTER fermentation is complete and then shut the caps. That way the beer in nice carbonated after few days in warm. You can even buy beers in stores that have been bottle conditioned. They usually have a small layer of sediment in bottle a the bottom.
From what I've found, the container isn't tight enough to completely seal it. Some CO2 escapes to stop much pressure from happening. Maybe use a slightly worn down container where the lid isn't super tight, but will prevent water from leaking out when you turn it upside down.
there is a great lifehack : you can use one latex glove and use it as a lid, it will inflate and look funny, but will never explode
@@kirle5455 I've heard that works well.
I apply the field medicine technique for sealing a sucking chest wound, using clean plastic or aluminum foil. It works pretty well, too.
But it just stays 2 days, will it really explode?
Learn proper English or don't use it at all
Love these cooking with boris videos. If you stop making them I will throw blin and kompot at you.
Percy Purple he will like that
The blin will have no mayonez and the kompot will have no fruit
Percy Purple he will like it anyways, and boris gets rid of the fruit out of the kompot anyways
No he doesn't, the fruit contains the source of slav power, as he said.
he said him self that those who remove the fruit are weak people.
I found this channel in High School with my friends. I remember this video being a brand new post on this channel, and after 7 years I still use your recipe every time I make kvass.
"Blackest Bread"
-Cooks with mouldy bread-
There's no mold on that bread.
Rebasepoiss he means that when Boris says to use the blackest bread you can find, he decided to use moldy bread because it is black like Boris said to look for
It depends what kind of fungus you get.
www.madnessmomandme.com/wp-content/uploads/2011/07/mouldy-bread.jpg
I think if you cook mouldy bread you may get penicilin-like thing that will kill the yeast.
The Last Phoenix
The yeast already did its job if the bread is a loaf. Plus, yeast is a fungus, not a bacterium. Penicillin doesn't really do anything to it.
Im just waiting for news reports from all around of teens getting drunk off of Kvass because of Boris
1234fireball you'd have to drink gallons of it to get drunk. It's still classified as a soft drink in Russia.
its very light drink.
Kvas doesn't have enough alcohol - 1-2%, you'll have to drink a whole bucket of it to get drunk.
challenge accepted
your stomack will explode
Only person in the world who wakes up like "time to make kvass"
Peter Dathisen you would be surprised
I have this ritual after a night of partying: next day I spend on the couch and watch the entire Cooking Life of Boris playlist while carefully rehydrating my carcass. There's just something so comforting in your cooking videos ❤
Everything was good until my mother threw my slav drink away
Oi blin!
This is why the "do not touch blin" note is a critical step that should not be skipped.
did she throw it away? or did she just pretend to throw it away and drank it all when you weren't looking?
Someone's going to gulag :)
Threw*
Boris: BABUSHKA IS ITALIAN SPY NOOOO
Also Boris: *picks Lavazza coffee*
lmao true
Lavazza really be some nice coffee tho
In Serbia we have Kvas in cans and it's without alchohol. We call it ,,Icy kvas" it is quite good.
СрпскиБрусЛи im Muslim
Matevz Spolad why the fuck did u tell me that?
СрпскиБрусЛи becouse I like serbs
Matevz Spolad that is a nice thing. Everyone should like Serbs!
СрпскиБрусЛи yes p.s. I'm Slovenian and I like Serbia more than Italy and croatia
Top tutorial ever Kvass is amazing! I was curious how stinky bread tea would be good but I just finished mine and it turned out really tasty I still have 3/4 a gallon and I'm already thinking of starting the next batch!
The drink got my head ache gone...
Wtf? Russian power?
Of course, comrade!
yes comrade thats what good kompot does cyka
This is kvass. Can you read title blyat
Believe it or not but kvas is the best thing you can get after a week long zapoy
Ivan Snusmumrik are you a comrade
I made this kvass recipe and it is awesome!! 10/10 will make again!
Suzy Mesch чики брики
It is 5/5 in east
Suzy Mesch I was drunked
Boris! You must teach us proper slav way of making pickles (just like Babushka used to make....)!
Oy blin. In a glass jar, put 3 tablespoons of vinegar, dill, 1 slice of onion, 1 tablespoon of sugar. Then arrange the cucumbers in the jar (gherkins are recommended) and then fill the jar with water, seal it and boil it for 10 minutes at normal temperature. If you do not want to boil the jars, you can add 1 aspirin tablet to sterilize the contents. After a month you can enjoy babushka's pickles. ;) You're welcome.
Blyat, I better get cooking. Thank you, comrade!
Holly Pacier I want an update whenever it's done 👀
I admit! I am from capitalist country, I never learned Cyrillic. Please don't squat me to death! I am only here to learn ways of the Slav!
Holly Pacier just ignore such internet trolls ;)
This may be the greatest recipe tutorial I’ve ever watched. Thank you Boris.
clean it as good as u clean ur browser history XDD
мяMαcкσ not at all as I only use incognito xD
5th
i can make alchohol at home in only 2 days?! i thougth it took months :O
+Micke
thats what the spies want you to think!
Life of Boris pls visit the Rotterdam in the Netherlands! Good mayonaise here! And weed afcourse...
+Life of Boris
It's all making sense now. I most resist the western spy propaganda.
Yeah :D
its very very small amount of alcohol
Boris why did you not make a cooking video about "Halušky" yet. It is the ultimate slav food multitool. You can have it with meat, you can have it with lekvar (Jam) you can have it with eggs, you can have it with cheese, sour cream. It goes with everything!
Halušky is the ultimate slav food
flachky is awesome soup but stinks up house because of meat.
Halushky are just small pelmeni, though.
Sharp Fly Wait, in what other language does lekvar means jam? Because in Hungarian, lekvár means jam. But I bet you're not Hungarian.
we have no halushky in Russia in term of "small pieces of boiled dough" just macaroni, dumplings, or so
This is like my 7th time watching this video, and it's still not gotten old. I also still have not gotten balls enough to try this recipe. Never change, Boris. Пока!
Around the time of you posting that comment, I tried making my first "kotikalja" (=finnish equivalent for kvass) from an extract and dry yeast. Tried making it a bit stronger but the yeast decided not to do its job. I guess this could've been prevented by making a yeast starter. Then I made a bread kvass pretty much with this recipe but added extra sugar and yeast and gave it a good bunch of days to ferment. Also made a few liters of it, not around 1 liter like boris did. Was really nice to get drunk with that! Instantly home-fermenting drinks became my hobby and I've pretty much made some kind of an alcoholic drink every week after that.
@@juuppihi! What should I do differently to keep the alcoholic content down and make it safer for kids? Ferment for only a day? I’m not sure
@@gbh1135 Ferment only for a day for primary fermentation as you said. Then do secondary fermentation in a bottle in the fridge for a day. It should be very good tasting, at least in my experience, even though I've only used malt extract for minimal-abv kvass.
2:16 Babushka came to Italy to have a cooking contest with Italian babushkas, the one who cooks more food wins!
...It was a tie, huge amounts of butterbrod, kompot and lasagna were made and the Italian population had gained so much food they decided to reward Babushka with jars for kvass and coffe to stay awake and cook in case Boris was hungry in the middle of the night. I am Italian and this is what's written in our history books 100% accurate.
Wait, are you in the LoB discord
@@FranTusajigwe I was yes
I remeber that it was glorius
I think i remember watching that documentary. American film makers made a AAA movie back in the 60's about it.
I have done this about 20 times, that's about 88 750ml bottles the way I've been doing it. I only filter the product when it is being put into the jars and not after it has fermented in order to keep it carbonated, as a result a layer of yeast flavored sludge is left at the bottom of the drink. With the addition of hops to the concoction for the last hour of boiling, the product is made into beer and the yeast sludge is fixed as it now only tastes of beer. At this point you can mix in the sludge and drink, or let the sludge precipitate after opening and pour the beer off the top. Raisins are fine but the best fruit to brew with this are strawberries and blueberries. You don't know Heaven until you've had a carbonated strawberry. Suffice it to say I have my own way of Brewing now, but it all started by watching this video and the basic steps are still the same as this kvass recipe.
i am from the west but have russian blood pumping through my veins. my slavic roots have been cut by western consumerism. thank you for helping me find out my culture through your entertaining and educational content. i hope to eradicate all western spy propaganda from my life and enjoy the cheeki breeki world of my slavic ancestry. спасибо Бори́с
Psychlonic e your from Canada
Western Spy
The pure joy that enters boris' voice when he say kvass
Words cannot explain the feeling one has when Boris uploads...🎆🙌🎆
People: I can drink 5 cups of coffees
Boris: weaklings I can eat 6 whole coffee beans
I eat 10
I just eat them as a meal... Like 30 at a time. Usually with a little fruit and chocolate. Good for the digestion. Made me 30% healthier.
Me who crushes them up and snorts them: There are other ways to eat coffee?
@@demomoon1552 Throw them in trailmix. I love it that way. It's a good way to supplement between coffee injections and enemas, especially if your nose is too stuffed to snort it.
@@LegendStormcrow thank you for the recommendation
"If you have no idea what i'm talking about, just get blackest bread you can find."
*gets chocolate bread*
Told my American friend that Russians drink carbonated bread water, he thought I was joking. I'll show him this video
I don't know why he wouldn't believe that, all beer is carbonated bread water
@radfatdaddy4169 you must be drinking bud light
@@leoavstrin1248 Nope, Bourbon. Beer is for horses, women, and Eurotrash.
Then why are you watching videos on how to make it?
@@leoavstrin1248 Is Kvass beer? Seems more like a soft drink to me.
This guy seriously needs to replace Gordan ramsay.
Edit: he will not forget the lamb sauce either blyat
Vadim stole boris' lamb sauce and Sitorovich sold it on black market
Gordovich ramslav. Perfect name
Blyat lenin will be proud
@@jacksongrantham4848 yes comrade we have to get it back
Blyat
Made kvass twice and turned out delicious every time
I'm gonna make this this weekend.
Boris don't let me down! Grant me Slav power (even though I'm Mexican/Irish)!!!
PookAcrylic wow Du bist mexirish, nice
al it's a odd combo, to be sure. Some folks back in secondary used to call me "Green Bean"
PookAcrylic lustig haha you belong to two of the most greatest races of the world, the. others are Russian and and German
al Hehehe well maybe, but that's not a popular opinion over here in the U.S.
PookAcrylic I know that, I am living in Chicago things are not well but we still us.
After 7 years, I am finally trying to make kvass. Wish me luck.
I have failed. The kvas was very sour and had a wine like taste that was very hard.
@slaworad round two? I made my first one, I'm kind of scared to try it. It smells like a beer though.
@@f1rebreather123 Hey after the second batch I was VERY HAPPY to smell the beer smell. I have made one more after the second, and the third one was much better. I added more bread, less sugar, more raisins and left it in a 25-26 degrees to ferment twice.
After that I dumped it in the fridge and ohh boy. Those 3 days were like a bliss hahah
@@f1rebreather123 I have also added a table spoon of sugar inside the bottle for more fizziness after closing the bottle.
Can say that half of the bottle was spilled when I opened it because there was a lot of co2 inside.
If you play to add sugar in the end, add less than I have.
@slaworad yeah my first round is definitely very fizzy. Definitely needs less sugar lol.
I decided to try making this when I was bored. Came out well. It was interesting trying to explain the concept of fermenting burnt pumpernickel to the boys at college. Being in Canada I may try adding maple to the next batch and see what happens! Good instructions Boris!
My history/geography teacher was in the soviet union, in the early 80's with an university group for 1,5 months in the summer, in Sevastopol. They arrived to the only train staion there, which had 1 toilet(the squatting type), and the best part was it had no door, so someone would go in, squat down in front of about 100 people waiting in line, watching him/her, and then do what they needed to. You had to stand in line before you had to go, because if you started waiting when you felt like you need to go to the toilet, it was already too late. Sometimes, on an unannounced random time, a zil tanker would show up, dragging a pipe after itself on the ground, in the mud, etc., full of kvas, witch had terrible taste, but pople didn't care, because they had something, which wasn't very common. It would stop every 50 meters or so, someone would shout, and no matter what time, on weekdays, mornings, when they should be working, people ran out of the houses, with 20 liter cans, the driver would put the end of the pipe in, and fill it up. It costed nearly nothing, just like everything else. The only problem was, that the pipe was halfway in the can, and after the first stop it became sticky and the mud, trash, dirt, etc would stick to it, and then get into the cans. But the russiand didn't care.The trash collector was the same, a zil, but a flatbed. Sometimes it didn't came for weeks, then arriving at random times, and when it wasn't there, but people had trash, they would just dump it in the center of the yard, and it just piled up, my teacher never saw it taken away. And this was in Sevastopol, the touristic centre of the ussr. You could turn off the main road, walk 20 meters and see piles of garbage.
There were no such thing as "Tourist centers" in the early 80-s USSR. Not for westerners, anyway.
He(and I) is from hungary
Talyx checked it, was wrong, sry. Actually not an inspiring story then, tbh..
And people still rebeling and protesting for communism...
bloodcorer there were no actual communism, to be honest. And the number of former regime supporters is not really high
In poland you can buy it in shops
And it has a lot of flavors
We call it KWAS CHLEBOWY
ALBO KWAS LITEWSKI
Yos
Czyli tzw podpiwek
Niema dużego wyboru porównaniem z Baltikiem, naprzykład Łotwa
Just tried my first batch after letting it chill for a while. I can say with certainty that this will become a common drink in my house. I love it, my Fiancé loves it, and even my parents have asked for a few jars.
:makes this is Australia: takes one day to make because we have 41 degrees Celsius days
I used a hermetically sealable glass bottle. In the long yeast fermentation process, the night of the first yeast day it blew out its sealed cap (which was held by many metal rods and i dont know how it happened) And it bursted kvass like mentos and coke. I took the bottle in a hurry, opening the door which lead to the garden. I ran to the garden, and fell. When i fell, i tripped the glass bottle out of my hand. It was lying there on the grass, tip pointed to my neighbors house. I was just getting up when the reaction got intense and shot a stream of kvass that was presumably fast as a bullet, and it flew to my neighbors house, broke the glass (I’m assuming it wasn’t very new and strong) and then i heard a dog scream. Worst experience of fermentation in my entire life.
I got the same experience. Since then I never use bottles with sealable lids. After some trials and fails I developed my own recipe, which I think is very easy and tasty... So you basically need. 1.5l of lukewarm water, 100g of sugar, 2-3 tbs of liquid malt extract, 1tbs of apple cider vinegar or lemon juice and 1ts of dry yeast.. Just mix all ingredients with water and pour it into a big jar. Close the jar with latex glove (make in the glove a small hole with needle). Put in a warm dark place for 24h then pour the liquid into a plastic bottle and let it carbonate for about 4-6 hours. After that chill it and drink. The taste will be even better if you don't drink it right away, but let it chill in the refrigerator for a couple of days.
how the hell did it break a window bro now i am scared to make it
You've got to release the pressure in the jar every so often each day- once or twice. I suspect it exploded due to the violent shaking from it hitting the floor, next time try and leave it in once place and ease the pressure for better results.
Thanks man. Tried it, but the taste of Kvass is weird :)
This reads like the "I keep a musket for home defense" copypasta
I'm Italian, and we are comrades when we talk about drinking! Grappa, vodka wine and kvas, perfect 👍
Made this one day, drank 4.5 liters of it, got plastered and fell asleep in the toilet for 45 mins XD