I found both dark and light rye bread at the store but it was the factory-made kind. I definitely made mistakes with both batches including adding way too much bread to the light kvass.the bottles need a day to carbonate then we shall see how well they turned out. Not that I have any reference for the flavor.
hello there ! how was the flavor ?
i’m curious, as this week is my first attempt too.
my other question is if you kept the same bread for the next batch(es?). i read someone using oatmeal instead and they changed it after many batches, when the flavor started fading; i’m unsure how that holds with rye bread for it to not be a moldy mess.
any tips ? thanks !
Tips wise, make sure you have a large enough container as mine over flowed both times I used that jar. And maybe experiment with additional addins.
I used new bread each time, it was both sweet and sour with the the light rye being the sweeter of the two. I tried again with homemade rye bread and neither attempts were pleasant enough for my palate for me to make this again.