The video is about making a traditional Russian drink called "kvass" at home. The host shares his experience and recipe for making kvass, which involves using a loaf of black bread, sugar, and yeast. He explains the process of preparing the bread, boiling it in water, and then fermenting the mixture with yeast. The host notes that the kvass turned out too strong, with an alcohol content of 8%, and suggests adjusting the proportions of sugar and yeast to achieve a milder taste. He also emphasizes the importance of straining the kvass twice to remove sediment and yeast particles that can have a negative effect on the liver. The host recommends making kvass at home using natural ingredients and avoiding commercial products.
Here are the key facts extracted from the text:
1. The recipe requires a loaf of black bread.
2. The bread should be cut into squares.
3. The bread squares need to be fried in the oven until golden brown.
4. The oven temperature should be set at about 180 degrees.
5. The bread should be cooked in the oven for about 12-15 minutes.
6. The recipe requires 800 grams of sugar for 5 liters of kvass.
7. The sugar is added to the kvass in two portions: the first portion is added initially, and the second portion is added 9-12 hours after the first portion.
8. The kvass needs to be fermented for 36 hours.
9. The fermentation process requires baker's yeast.
10. The yeast should be added to the kvass when it has cooled down to room temperature.
11. The kvass should be kept in a warm place during fermentation, away from drafts.
12. The kvass should be stirred well after adding the second portion of sugar.
13. The kvass should be filtered before bottling to remove any sediment.
14. The recipe makes 4 liters of kvass.
15. The kvass can be bottled after 36 hours of fermentation.
16. The kvass should be stored in the refrigerator to slow down the fermentation process.