cross-posted from: https://sopuli.xyz/post/17858876
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.
It is slightly sour with a unique flavor that is very much determined by the type of bread used. I am sure playing with the amount of sugar can change how sour it is. These were commonly home made in the pre-industrial era and from what I understand, a lot of slovik people still make it at home. Kvass seems to be pretty versatile as far as ingredients go.