Kvass Wort Concentrate – Harvest Year (Glass Jar), 17.64 oz (500 g) – Makes 25 Liters of Ready Kvass

The only ingredient you need to brew 6.6 gallons (25 liters) of authentic homemade kvass. This is not a ready-to-drink beverage – it is a professional-grade wort concentrate that lets you craft traditional fermented bread kvass in your own kitchen. Zero preservatives, no artificial additives. Shipped to all 50 states. One 500g glass jar transforms into 25 liters of live, probiotic-rich kvass for pennies per glass.

What Is Kvass Wort Concentrate? (Important – Read This First)

This is not a drink. It is not a syrup you simply add water to and serve immediately.

Kvass wort concentrate (сусло квасное концентрат) is the essential foundation for making traditional homemade kvass. It is a thick, dark, aromatic extract made from fermented rye and barley malts – exactly what commercial kvass breweries use as their starting point. Think of it as the "beer kit" for kvass.

With this one glass jar, you control the sweetness, the fermentation time, the carbonation level, and the final alcohol content (which stays below 0.5% ABV when made correctly). You become the kvass brewer. Nothing tastes more like real Russian kvass than kvass you ferment yourself.

What one 500g glass jar (17.64 oz) makes:

• 25 liters (6.6 gallons) of ready kvass using the standard recipe

• 5 liters (1.3 gallons) if you prefer a stronger, more concentrated brew

Transactional & Logistics Information

• Shipping: We deliver to all 50 US states including Alaska and Hawaii.

• Delivery Speed: Standard (3-6 business days) or Express (1-3 business days).

• Checkout: Choose your preferred shipping method at checkout – USPS, UPS, or FedEx.

• Packaging: Sealed food-grade glass jar with tight metal lid. Double-boxed for shipping protection.

• Shelf Life: 24 months unopened. Store in a cool, dry place. Once opened, refrigerate and use within 2 months.

You love kvass. But buying it in cans or bottles gets expensive. And nothing compares to the taste of fresh, homemade, live-fermentation kvass straight from your own refrigerator.

This is where Kvass Wort Concentrate from Harvest Year changes everything.

Inside this glass jar is the exact same wort (unfermented kvass base) that commercial kvass breweries use. It is a thick, dark brown, incredibly aromatic concentrate made from rye malt, barley malt, and pure water – reduced down to preserve all the flavor and fermentation power. No preservatives. No high-fructose corn syrup. Just pure malt extract waiting to come alive.

With one 500g jar, you can brew 25 liters (6.6 gallons) of traditional homemade kvass. That is the equivalent of fifty 16.9 oz cans – for a fraction of the cost. And because you control the fermentation, your kvass will have live probiotics, natural carbonation, and a flavor profile you simply cannot get from shelf-stable commercial products.

What makes Harvest Year Kvass Wort Concentrate different from ready-to-drink kvass?

• You brew it yourself – fresh, live, naturally carbonated

• Significantly lower cost per glass – pennies compared to canned kvass

• Full control over sweetness, sourness, and fizz level

• Live probiotics from natural fermentation (not killed by pasteurization)

• No high-fructose corn syrup – just pure malt

• Glass jar packaging – preserves flavor, no BPA concerns

• One jar makes 25 liters – perfect for families, restaurants, or sharing

This concentrate is for people who want the real thing – the way kvass has been made at home for centuries. It is also perfect for restaurants, delis, or anyone serving kvass by the glass.

Customer review: "I was spending so much money on imported canned kvass. Then I found this concentrate. Now I brew 25 liters at a time. It tastes better, costs less, and my whole family loves it."

FAQ

Question: What is kvass wort concentrate?

Answer: Kvass wort concentrate is a thick, dark, aromatic extract made from fermented rye and barley malts. It is the unfermented base used to make homemade kvass. You dilute it with water, add sugar and yeast, ferment for 12-24 hours, and get fresh, live, naturally carbonated kvass.

Question: Is kvass wort concentrate ready to drink?

Answer: No. This is not a drink. It is a concentrate that must be diluted, fermented, and strained before drinking. Consuming it straight from the jar is not recommended – it is extremely concentrated and not yet fermented.

Question: How much kvass does one 500g jar make?

Answer: One jar (17.64 oz) makes 25 liters (6.6 gallons) of ready kvass using the standard recipe. That is approximately fifty 16.9 oz cans. If you prefer a stronger, more concentrated kvass, you can use the same jar to make just 5 liters (1.3 gallons).

Question: What are the exact measurements for making 25 liters of kvass from this concentrate?

Answer: For 25 liters of water, you need 8-10 tablespoons of kvass wort concentrate, 7-8 grams of dry yeast, and 1 and two-thirds cups of sugar (approximately 330-350 grams). The concentrate is highly concentrated – a little goes a long way. Full instructions are provided below.

Question: Is homemade kvass made from this concentrate alcoholic?

Answer: When made correctly using the standard recipe, the finished kvass contains less than 0.5% ABV – legally non-alcoholic. The fermentation time is short (12-24 hours), which keeps alcohol content very low. If you ferment longer, alcohol content will increase.

Question: Do I need special equipment to make kvass from this concentrate?

Answer: No. You need a large pot or food-grade bucket (at least 25-30 liters capacity), water, sugar, yeast, and a strainer or cheesecloth. That is it. Everything you already have in your kitchen or can easily buy.

Question: How long does it take to make 25 liters of kvass from concentrate?

Answer: Total time is about 24 hours. Dilution takes 10 minutes. Fermentation takes 12-24 hours. Then strain and refrigerate. The kvass is ready to drink immediately after chilling. Making 25 liters takes the same amount of time as making 5 liters.

Question: Does kvass wort concentrate contain gluten?

Answer: Yes. It is made from rye and barley malts. It is not suitable for celiacs or gluten-free diets. The finished homemade kvass will also contain gluten.

Question: How long does the concentrate last unopened?

Answer: 24 months (2 years) when stored in a cool, dry place. Once opened, refrigerate and use within 2 months.

Question: Is this product pasteurized? Does it contain live probiotics?

Answer: The concentrate itself is pasteurized for shelf stability. However, the fermentation process you perform at home creates live probiotics. The finished kvass will contain active cultures – unlike many commercial canned kvass which are pasteurized after brewing.

Question: Can I make kvass without adding yeast?

Answer: Yes. You can use a piece of rye bread as a natural starter instead of dry yeast. The wild yeasts on the bread crust will ferment the wort. This is the traditional method and produces excellent results.

Question: Can I control the sweetness and carbonation level?

Answer: Yes. This is the main advantage of making kvass from concentrate. Add more sugar for sweeter kvass. Ferment longer for more sour and more carbonated kvass. Ferment shorter for sweeter, less fizzy kvass. You are in complete control.

Question: Is this cheaper than buying ready-to-drink kvass?

Answer: Significantly cheaper. One 500g jar costs about the same as 2-3 cans of imported kvass but makes the equivalent of 50 cans. You save over 90 percent by brewing at home, especially when making the full 25 liters.

Question: What is the difference between kvass wort concentrate and malt extract for beer?

Answer: Kvass wort concentrate is specifically made from rye and barley malts in proportions traditional for kvass. Beer malt extract is typically 100 percent barley. Kvass has a distinct rye bread character that beer malt extract does not provide.

Question: Can I make a smaller batch if I do not need 25 liters?

Answer: Yes. The concentrate is highly concentrated. For 5 liters of kvass, use the same 8-10 tablespoons of concentrate. The remaining concentrate will keep in the refrigerator for up to 2 months for future batches.

How to Use

Standard Kvass Recipe for 25 Liters (6.6 Gallons) – Full Batch

This is the classic recipe that produces 25 liters of traditional homemade kvass – enough for a family for weeks or for sharing with friends.

Ingredients for 25 liters of water:

• 8-10 tablespoons of Kvass Wort Concentrate

• 7-8 grams of dry yeast (about 1.5 teaspoons)

• 1 and two-thirds cups of sugar (approximately 330-350 grams)

• 25 liters (6.6 gallons) of water (filtered or boiled, then cooled)

Important note: The concentrate is highly concentrated. You only need 8-10 tablespoons to make the full 25 liters. Do not use the entire jar for 25 liters – the jar contains enough concentrate for 4-5 batches of 25 liters each.

Step-by-Step Instructions for 25 Liters:

Step 1: Boil 5 liters of water. Pour the hot water into a large pot or food-grade bucket (30+ liter capacity).

Step 2: Add 8-10 tablespoons of Kvass Wort Concentrate. Stir well until completely dissolved. The mixture will be dark and very aromatic.

Step 3: Add 1 and two-thirds cups of sugar. Stir until dissolved. For traditional kvass, use this exact amount. For sweeter kvass, add more. For less sweet, use less.

Step 4: Add the remaining 20 liters of cold water. The temperature of the mixture should be around 85-95°F (30-35°C) – warm but not hot.

Step 5: Add 7-8 grams of dry yeast. Sprinkle it on top and let it sit for 5 minutes, then stir well.

Step 6: Cover the container with a clean towel or loose lid (do not seal tightly – fermentation produces gas). Let sit at room temperature for 12-24 hours.

Step 7: After 12 hours, taste the kvass. It should be slightly sour, slightly fizzy, and refreshing. If you want more sourness and carbonation, let it ferment longer (up to 24 hours).

Step 8: Strain the kvass through cheesecloth or a fine strainer to remove any solids.

Step 9: Pour the finished kvass into bottles or jars. Refrigerate immediately.

Step 10: The kvass is ready to drink once chilled – usually 2-4 hours. Consume within 3-5 days for best taste.

Smaller Batch Recipe for 5 Liters (1.3 Gallons)

If you do not need 25 liters, you can make a smaller batch using the exact same proportions:

Ingredients for 5 liters of water:

• 8-10 tablespoons of Kvass Wort Concentrate (same amount!)

• 7-8 grams of dry yeast

• 1 and two-thirds cups of sugar

• 5 liters of water

Follow the same steps as above, just with 5 liters of water instead of 25.

Why does the concentrate amount stay the same for 5 and 25 liters?

The concentrate is incredibly potent. For traditional kvass, the ratio is approximately 2 tablespoons of concentrate per liter of water. However, many people find this too strong and prefer a lighter kvass. The 8-10 tablespoons for 25 liters produces a very light, refreshing everyday kvass. The 8-10 tablespoons for 5 liters produces a stronger, more traditional kvass. You choose based on your preference.

Traditional Fermentation with Bread (No Added Yeast)

For the most authentic homemade kvass, skip the dry yeast.

Step 1: Prepare the diluted wort and sugar as described above (steps 1-4) using 8-10 tablespoons of concentrate and 1 and two-thirds cups of sugar for 25 liters of water.

Step 2: Toast 10-12 slices of rye bread until dark brown but not burnt.

Step 3: Place the toasted bread into the warm wort mixture. The wild yeasts on the bread will start fermentation.

Step 4: Add a handful of raisins (optional but traditional – they help fermentation and add flavor).

Step 5: Cover and let sit for 24-36 hours (longer than with dry yeast).

Step 6: Strain, bottle, and refrigerate. The flavor will be more complex and authentic.

Use the strained bread solids

Do not throw away the fermented bread solids after straining. They make an excellent natural starter for your next batch. Simply add fresh diluted wort and sugar to the leftover solids. You may not need to add new yeast for several batches.

Make flavored kvass variations

Once you master the basic recipe, experiment with additions to your 25-liter batch:

• Mint kvass: Add a large bunch of fresh mint leaves during the last 2 hours of fermentation

• Honey kvass: Replace half the sugar with 1-2 cups of honey

• Fruit kvass: Add 2-3 cups of raisins, dried apricots, or fresh berries during fermentation

• Spiced kvass: Add 2 cinnamon sticks, 5-6 cloves, or 2 star anise

• Ginger kvass: Add 1/2 cup of fresh grated ginger for a spicy kick

Use kvass wort concentrate for baking

Add 2-3 tablespoons of concentrate to rye bread dough. It deepens the malt flavor and creates a darker, richer crust. Some bakers use it instead of malt syrup.

Store leftover concentrate properly

After opening the glass jar, refrigerate the remaining concentrate. The 500g jar contains enough concentrate for 4-5 batches of 25 liters each (using 8-10 tablespoons per batch). Use within 2 months. The concentrate may darken slightly over time – this is normal. If you see mold, discard the jar.

Troubleshooting common issues

• Kvass is not fermenting: Temperature is too cold. Move to a warmer spot (70-75°F is ideal).

• Kvass is too sour: You fermented too long. Next batch, ferment for 10-12 hours instead of 24.

• Kvass is not fizzy enough: Add a little more sugar before bottling, or ferment for an additional 4-6 hours.

• Kvass tastes like yeast: You used too much yeast. Next batch, use 4-5 grams instead of 7-8 grams.

• Kvass is cloudy: This is normal for live kvass. Commercial kvass is filtered. Cloudy kvass has more probiotics.

Ready to brew 25 liters of your own authentic homemade kvass? One glass jar is all you need.

Add Kvass Wort Concentrate – Harvest Year (17.64 oz / 500 g) – Makes 25 Liters of Ready Kvass to your cart.

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