What this is
KVASSISTENT helps a person make homemade Zhizha kvass without confusing the game with the real process. Russian and English are the knowledge sources; every other localization follows the same structure, quantities, risks, and sequence of actions.
3-liter baseline
- water — 3 L;
- fully dry bread crackers — 180–220 g;
- preferably 150 g white and 50–70 g rye or Borodinsky;
- sugar or panela — 100–120 g;
- malt — 20–30 g or rye flour — 10–20 g;
- first batch: 0.5–1 g dry or 2–3 g fresh yeast;
- later batches: 500 ml old kvass or 3–5 tbsp active sediment.
Short process
- Toast the bread dark golden; do not burn it.
- Infuse it in boiling water for 4–8 hours.
- Strain thoroughly: ferment the liquid, not bread porridge.
- Add sugar or panela and cool the infusion to 25–35°C.
- Add starter and cover with cloth, gauze, or a loose lid.
- Ferment for 8–12 hours; at 28°C start checking after 4–6 hours.
- When the surface is clean and smell and taste are normal, strain again.
- Bottle in food-grade PET, let pressure build, and chill immediately when the bottle becomes firm.
28°C heat and sunlight
28°C in shade is acceptable but fast. Direct sunlight is not: the liquid can become much hotter than the air. Move the vessel to shade and measure the liquid temperature itself.
- 18–24°C — steady;
- 25–27°C — fast, check from 6 hours;
- 28–30°C — hot, shade only, check from 4 hours;
- 31–34°C — move cooler;
- 35°C or above — cool and stop the household protocol.
Carbonation and alcohol
Household yeast fermentation cannot honestly guarantee 0.0% alcohol. The practical way to maximize bubbles while minimizing additional alcohol is a short PET bottle-conditioning window, frequent pressure checks, and immediate chilling. Do not add excess priming sugar or leave a sealed bottle warm for a long time.
In 3 L, 100–120 g added sugar gives a theoretical maximum of about 2.2–2.6% ABV from that sugar alone. Exact ABV is unknown without original/final gravity or laboratory analysis.
Sugar, panela, maltose, and malt
Panela replaces white sugar roughly 1:1. Maltose ferments but does not replace malt flavor or enzymes. Malt extract is usually more useful than pure maltose for a pronounced malt character.
Batch state
The AI agent records volume, time, room and liquid temperature, peak temperature, direct sunlight, closure, surface, smell, taste, sugar, and chilling time. Unknown values remain null; unconfirmed actions are not treated as completed.
Safety
Never tightly seal primary fermentation. Use food-grade PET, not glass, for bottle conditioning. Do not shake a very firm or deformed bottle; chill it carefully and keep it away from your face. Discard the batch for mold, fuzzy growth, colored spots, slime, rotten smell, acetone smell, meat-like smell, or sewage smell.
Current links
- Latest homepage: https://kvassistent.pages.dev/
- Game: https://kvassistent.pages.dev/game/
- Live batch: https://kvassistent.pages.dev/companion/
- Immutable release: https://kvassistent.pages.dev/v1.1.1.1.1.1.1.1.1.1.1.1.1.1.1.1/
- Repository: https://github.com/bambuchastudent/kvas-ai-agent