**The Art of Fermenting Simple Syrup: A Guide to Creating Carbonated Kvass**

As we delve into the world of fermentation, it's essential to understand the role of simple syrup in creating carbonated beverages like kvass. Simple syrup is a mixture of water and sugar that serves as a food source for the microorganisms present during fermentation. In this article, we'll explore the process of fermenting simple syrup and creating carbonated kvass.

**Testing the Syrup**

Before we begin, let's test our simple syrup to ensure it meets our requirements. As we pour the syrup into a glass, we're greeted by its earthy flavor, reminiscent of beets. This is not surprising, given that some people consume fermented beverages like kvass as a health tonic, claiming they can aid in digestion and improve overall well-being. The traditional method involves drinking the simple syrup straight, but for our purposes, it's more exciting to use it as a base for fermentation.

**Adding Simple Syrup to Kvass**

Now that we have our simple syrup, it's time to add it to our kvass mixture. We'll be using a ratio of 2 and a half tablespoons of simple syrup per liter of kvass. This amount provides the necessary nutrients for fermentation while maintaining a balance of flavors. As we pipe in the simple syrup, we create a smooth and even consistency, setting the stage for the fermentation process.

**Carbonation and Headspace**

The next step is to leave enough headspace in our vessel to allow for carbonation. We want to ensure that the mixture has room to expand as the microorganisms ferment the sugars present in the simple syrup. This will result in a fizzy, carbonated beverage that's perfect for sipping on its own or using as a base for other drinks.

**The First Fermentation**

With our vessel filled and sealed, we're ready to begin the fermentation process. In one week, we'll check back in to see how our carbonated kvass has developed. The anticipation is building, and we can't wait to taste the results of our hard work. As we await the fermentation process, we can only imagine the possibilities – a fizzy, flavorful drink that's perfect for hot summer days or as a unique addition to cocktails.

**The Result: Carbonated Kvass**

Finally, the moment of truth arrives! After one week of fermentation, we open our vessel to find a beautifully carbonated beverage. The first sip is met with a mix of excitement and curiosity – is it sweet, salty, floral, or something entirely different? As we take another sip, we realize that the flavor profile is complex, with notes of saltiness and a slightly vegetal taste. It's not bad, but it's definitely an acquired taste.

**Adjusting the Recipe**

As we reflect on our experience, it becomes clear that there's room for improvement. We would recommend reducing the amount of simple syrup used in future batches to achieve a better balance of flavors. Additionally, incorporating sumac or other spices could enhance the flavor profile and create a more unique drinking experience.

**Using Carbonated Kvass as an Ingredient**

As we continue to experiment with our carbonated kvass recipe, we realize that it can be used as an ingredient in various dishes. Imagine using this fizzy beverage as a base for sauces or marinades – the possibilities are endless! While it may not be suitable as a standalone drink for everyone, carbonated kvass has the potential to become a staple ingredient in many kitchens.

**Conclusion**

In conclusion, our experiment with fermenting simple syrup and creating carbonated kvass was a resounding success. We learned that the process is easier than we thought, and with a little creativity, we can create unique and flavorful beverages. Whether you're an experienced brewer or just starting out on your fermentation journey, this article has provided valuable insights into the world of simple syrup and carbonated kvass. So go ahead, give it a try, and join us in exploring the fascinating world of fermented foods and drinks!

"WEBVTTKind: captionsLanguage: entoday and it's alive we have musical guest Adam Rapoport and we're going to be making a little beet kvass it's a fermented beverage usually just beets but we're gonna do our own little riff on it today I'm gonna add a little bit of sumac and then we're gonna add a little bit of fresh where's that we're getting there all right very first step I got my little cutting board here you can use any cutting board but you know the red the beets they really tend the stain I'm gonna throw a little gloves on just to uh you know I just I don't go messing up a stand in my hand stain your hands ruin your day Vinny so we got our fermentation jar one gallon i scrubbed these I'm not gonna peel them and you can throw all you know all the scraps in you just want to cut it up and you want to expose it open it up I read not to shred it or grate it or anything like that but just to cut it into small pieces ooh oh yeah Benny it's like all right beets are hard Vinny you know what I'm saying but I got my bed cleaver here i sharpened up real nice watch this boom ain't no thing come on boom half knife half bench scraper you know I mean it's the best tool you can have all right I'm also gonna throw the little vegetable tops on there to again I don't know if that's you're supposed to do that but I like to I think you know I'll add just a little bit of a different flavor it might help with the weight you know starting off the fermentation and actually I would love to know what uh you know some folks who did grow up with kvass what you like to put in it or you know some of your methods let me know in the old comments love those yeah so this you know cutting up beets okay nice nice little beet party bop bop bop boo might be up might be a lot of beets hold on yeah audible I made this a couple times once or twice before and I think I made it a little too concentrated so this was two and a half pounds of beets I'm gonna go ahead I'm gonna divide it into two jars you know not by weight or nothing just by eye all right yeah good enough for the folks we roll with Minnie alright next I got our chili peppers I'm just gonna slice them up chop them up : boom not even fancy seeds in all I want this to be a little spicy alright split just like that boom so here I got a little dried sumac kind of tangy a little fruity in a way it's a very interesting ingredient I love sumac and I think it would go great with this because the beets are sweet and Earth be and as it ferments it will keep off a little bit of lactic acid but I feel like the sumac will really help bring out a little fruitiness and some acidity so we're gonna do not one but it's his tablespoons per unit okay boom all right I like that for this size container which is one gallon I'm going to add one tablespoon and we're going to do two tablespoons of salt a little shy there sorry baby we're gonna use something else two tablespoons of salt Oh mister serenade Molly no one ever Sara needs me Vinny all right cool now we're gonna do a little lukewarm water then hold on me to the lab suits Vinny oh there's you give that a little rinse EBU I'm gonna throw an airlock on this bad boy okay Benny just like that I'll get another one for this rattlesnake no that would suck oh it would be in bad shape where they say you got about 30 minutes on around snake bite so you guys to get the anti-venom that's what we should name the show of any anti-venom cool is that that'll be our band all right who's playing tonight antivenom where they do shred beats oh here all day folks all right so that's that mini we're gonna put that over there fermentation station like any permutation test as you go keep an eye on it how I like it might be a little different than how you like it so make it to how you want it that's the beauty about making things okay you can make it how you want it what's today Wednesday Vinny would come back on Monday we're gonna strain this put it into a fermentation grade bottle like a beer making bottle I'm gonna hit it with either a little bit of honey or maybe a little bit of fruit juice or something I don't know I don't know yet we're gonna figure it out all right he's gonna come to me in my sleep and I will bottle this up and see what happened we're finished with our first fermentation of the kvass I hit it with about musta been about two and a half three tablespoons of sour crab juice that I had from an old ferment and that just acts as a little starter help things get going you can use way you can use any any good culture liquid that is in a pasteurized we're not a big fans of pasteurization here imagine I dropped that Oh God never makes such a mess all right I'm glad this happened to me check this out you see this on top here all right don't go call nine-one-one everything's gonna be fine what this is is just a common yeast that it's everywhere it's in the air it's even got a name I think it's called like kam or something you don't want to fact-check that we can do is just try to scoop some of it off I'm put it right on this little pad here look at that color huh and you don't have to go nuts you're not to go getting it all out just try to get as much as you can out and again completely harmless no big deal clean up aisle two so now it's done fermenting we're gonna strain it all right I got this cool little system it's a little jar I got I'm just gonna go ahead and pour this right in hope this works out oh my board okay I feel like there's probably a better way to do this oh well not that bad it's fine now you don't have to go throw it away these are these beats that we fermented fermented beets all right throw it in your salad throw it in your soup throw it in your stew I don't know you could probably try roasting them I don't know how that would work but where's the shot let's give this another shot how meny oh man I really blew it we're gonna do this well improv eight improvised vini little splatter guard duh installed ready any we're gonna do this we're gonna pour this right in all right no one said this was gonna be easy or clean all right many but we'll get there together let me just clean this up all right cuz we're making a mess Zamboni pop pop pop wait wait let me put a lid on this before we have a freakin catastrophe now somebody say it means we try one of these fermented beet with Fresno and sumac ooh oh it's it's often wasn't expecting that but good almost hey Andy so these are the beets that we ferment it already from the kvass we're here to try soft just push on it with your teeth what's the matter oh that's right you got Mount surgery it's not crunchy really it's not um hard so this is the byproduct but no reason to throw it away yeah pretty neat will fool around with that a little bit of what vinegar and salt call it a condiment we got our kvass here now I'm gonna taste it like this traditionally Oh God you just let it go until your desired taste so what we're gonna do we're gonna do a little riff on it I got these bottles here that I've you know saying that I've made to do with tepache or kombucha when I made a little bit of simple syrup just adds a little bit of a a sugar we're gonna put the kibosh in the bottle do a secondary fermentation this simple sugar is gonna be the fuel to help carry along fermentation and produce the carbonation excuse me but before we do it let's test it as it let's taste it as this okay going in good hanging this to it very earthy I mean it's gonna sound stupid but tastes like beets it's quite nice now I said traditionally they people you could just drink it like this you know I'm taking this elixir magic imaginable health elixir apparently it can be really good for your your liver your kidneys it's good for helping your blood carry more oxygen win-win-win all the way what's up bun so yeah what was I saying let's do two and a half tablespoons simple syrup and that's our little food for the army all right we're gonna keep the party going and then this nice little spigot we're gonna go ahead and just pipe in the kvass oh that was a lot easier now you're gonna want to leave headspace too because we are trying to carbonate this beautiful yeah color cap it leave decent amount of headspace and hopefully that should continue to ferment and produce a carbonated beverage we'll also leave some in this vessel in the walk-in that people could just top off their drinks with you know it's great just you know a little seltzer it's a lemon or something you know add it to a cocktail if you wanted to just add it to say you have a big big glass of water going out of the lemon add a little bit of kvass you know everywhere you can just get a little extra alright so I'm gonna I'm gonna fill these up and hit them with a little simple syrup and check back in in one week buddy and hopefully we'll get some carbonation one week Benny 1700 Vinny hey bud alright guys so it's been one week since you looked at meme my moment of truth Vinny oh Jesus Christmas Carboni Shalom Lenny ha ha all right bud I'm a reckon that that was a success oh whoa very vegetal oh so if it's not bad it's just very weird cuz it starts off you're like oh this is gonna be a little sweet but a hit your he'll do it again yeah it's a little weird because it starts sweet and then it's like salty it carbonated and BT that's pretty neat right off the bat I kind of know it it's a little salty so we started we fermented with a 2 percent salt solution I would probably kick it down to one and then the sumac you know I would probably opt a little bit of sumac too and you can this is a base recipe that you can just kind of fool around with or like I said I keep my little project notebook and then you make adjustments you make changes and that's how you learn so we're gonna learn together the principle worked well we got the carbonation we got a nice sweetness with nothing nice floral I would probably dilute it a little bit more us and say I mean it's a it's super red if you were to water it down and find a sweet spot where you can make just a nice drink where you can just you know sip on it like it was kombucha per se this as of right now is not that I would not want to drink an entire glass of this it's something that you would nip on it's a little tonic it's a little health elixir good for cleaning the kidneys I believe in the liver we don't know we could use a little bit of that but you know this would be nice too you can add this add this much to your normal drink you know you have a little lemon water add a little bit of this to add some color add a little probiotic benefits add some flavor or just nip on it you know I think it would be fun to cook with - I think you can use it in a base for certain sauces but yeah I'm looking forward to doing this again as for now we're gonna break that one off as a success carbonated kvass Cheers Bon Appetit Wow come here here taste the kabobs what did skip us well taste Soto beat soda into it it's not bad right yeah Wow ooh I like it yeah Wow all right save proofs in the pudding approved oh Claire left Dan got a question for no I know what it is I just it has a name you know I a more primitive pronunciation damn girl take a horror-movie snow globe today on it's alive I notice on some shows they introduce themselves a lot like hey I'm Brad Leone I never do that you ready no wait never made this before only ones what could possibly go wrongtoday and it's alive we have musical guest Adam Rapoport and we're going to be making a little beet kvass it's a fermented beverage usually just beets but we're gonna do our own little riff on it today I'm gonna add a little bit of sumac and then we're gonna add a little bit of fresh where's that we're getting there all right very first step I got my little cutting board here you can use any cutting board but you know the red the beets they really tend the stain I'm gonna throw a little gloves on just to uh you know I just I don't go messing up a stand in my hand stain your hands ruin your day Vinny so we got our fermentation jar one gallon i scrubbed these I'm not gonna peel them and you can throw all you know all the scraps in you just want to cut it up and you want to expose it open it up I read not to shred it or grate it or anything like that but just to cut it into small pieces ooh oh yeah Benny it's like all right beets are hard Vinny you know what I'm saying but I got my bed cleaver here i sharpened up real nice watch this boom ain't no thing come on boom half knife half bench scraper you know I mean it's the best tool you can have all right I'm also gonna throw the little vegetable tops on there to again I don't know if that's you're supposed to do that but I like to I think you know I'll add just a little bit of a different flavor it might help with the weight you know starting off the fermentation and actually I would love to know what uh you know some folks who did grow up with kvass what you like to put in it or you know some of your methods let me know in the old comments love those yeah so this you know cutting up beets okay nice nice little beet party bop bop bop boo might be up might be a lot of beets hold on yeah audible I made this a couple times once or twice before and I think I made it a little too concentrated so this was two and a half pounds of beets I'm gonna go ahead I'm gonna divide it into two jars you know not by weight or nothing just by eye all right yeah good enough for the folks we roll with Minnie alright next I got our chili peppers I'm just gonna slice them up chop them up : boom not even fancy seeds in all I want this to be a little spicy alright split just like that boom so here I got a little dried sumac kind of tangy a little fruity in a way it's a very interesting ingredient I love sumac and I think it would go great with this because the beets are sweet and Earth be and as it ferments it will keep off a little bit of lactic acid but I feel like the sumac will really help bring out a little fruitiness and some acidity so we're gonna do not one but it's his tablespoons per unit okay boom all right I like that for this size container which is one gallon I'm going to add one tablespoon and we're going to do two tablespoons of salt a little shy there sorry baby we're gonna use something else two tablespoons of salt Oh mister serenade Molly no one ever Sara needs me Vinny all right cool now we're gonna do a little lukewarm water then hold on me to the lab suits Vinny oh there's you give that a little rinse EBU I'm gonna throw an airlock on this bad boy okay Benny just like that I'll get another one for this rattlesnake no that would suck oh it would be in bad shape where they say you got about 30 minutes on around snake bite so you guys to get the anti-venom that's what we should name the show of any anti-venom cool is that that'll be our band all right who's playing tonight antivenom where they do shred beats oh here all day folks all right so that's that mini we're gonna put that over there fermentation station like any permutation test as you go keep an eye on it how I like it might be a little different than how you like it so make it to how you want it that's the beauty about making things okay you can make it how you want it what's today Wednesday Vinny would come back on Monday we're gonna strain this put it into a fermentation grade bottle like a beer making bottle I'm gonna hit it with either a little bit of honey or maybe a little bit of fruit juice or something I don't know I don't know yet we're gonna figure it out all right he's gonna come to me in my sleep and I will bottle this up and see what happened we're finished with our first fermentation of the kvass I hit it with about musta been about two and a half three tablespoons of sour crab juice that I had from an old ferment and that just acts as a little starter help things get going you can use way you can use any any good culture liquid that is in a pasteurized we're not a big fans of pasteurization here imagine I dropped that Oh God never makes such a mess all right I'm glad this happened to me check this out you see this on top here all right don't go call nine-one-one everything's gonna be fine what this is is just a common yeast that it's everywhere it's in the air it's even got a name I think it's called like kam or something you don't want to fact-check that we can do is just try to scoop some of it off I'm put it right on this little pad here look at that color huh and you don't have to go nuts you're not to go getting it all out just try to get as much as you can out and again completely harmless no big deal clean up aisle two so now it's done fermenting we're gonna strain it all right I got this cool little system it's a little jar I got I'm just gonna go ahead and pour this right in hope this works out oh my board okay I feel like there's probably a better way to do this oh well not that bad it's fine now you don't have to go throw it away these are these beats that we fermented fermented beets all right throw it in your salad throw it in your soup throw it in your stew I don't know you could probably try roasting them I don't know how that would work but where's the shot let's give this another shot how meny oh man I really blew it we're gonna do this well improv eight improvised vini little splatter guard duh installed ready any we're gonna do this we're gonna pour this right in all right no one said this was gonna be easy or clean all right many but we'll get there together let me just clean this up all right cuz we're making a mess Zamboni pop pop pop wait wait let me put a lid on this before we have a freakin catastrophe now somebody say it means we try one of these fermented beet with Fresno and sumac ooh oh it's it's often wasn't expecting that but good almost hey Andy so these are the beets that we ferment it already from the kvass we're here to try soft just push on it with your teeth what's the matter oh that's right you got Mount surgery it's not crunchy really it's not um hard so this is the byproduct but no reason to throw it away yeah pretty neat will fool around with that a little bit of what vinegar and salt call it a condiment we got our kvass here now I'm gonna taste it like this traditionally Oh God you just let it go until your desired taste so what we're gonna do we're gonna do a little riff on it I got these bottles here that I've you know saying that I've made to do with tepache or kombucha when I made a little bit of simple syrup just adds a little bit of a a sugar we're gonna put the kibosh in the bottle do a secondary fermentation this simple sugar is gonna be the fuel to help carry along fermentation and produce the carbonation excuse me but before we do it let's test it as it let's taste it as this okay going in good hanging this to it very earthy I mean it's gonna sound stupid but tastes like beets it's quite nice now I said traditionally they people you could just drink it like this you know I'm taking this elixir magic imaginable health elixir apparently it can be really good for your your liver your kidneys it's good for helping your blood carry more oxygen win-win-win all the way what's up bun so yeah what was I saying let's do two and a half tablespoons simple syrup and that's our little food for the army all right we're gonna keep the party going and then this nice little spigot we're gonna go ahead and just pipe in the kvass oh that was a lot easier now you're gonna want to leave headspace too because we are trying to carbonate this beautiful yeah color cap it leave decent amount of headspace and hopefully that should continue to ferment and produce a carbonated beverage we'll also leave some in this vessel in the walk-in that people could just top off their drinks with you know it's great just you know a little seltzer it's a lemon or something you know add it to a cocktail if you wanted to just add it to say you have a big big glass of water going out of the lemon add a little bit of kvass you know everywhere you can just get a little extra alright so I'm gonna I'm gonna fill these up and hit them with a little simple syrup and check back in in one week buddy and hopefully we'll get some carbonation one week Benny 1700 Vinny hey bud alright guys so it's been one week since you looked at meme my moment of truth Vinny oh Jesus Christmas Carboni Shalom Lenny ha ha all right bud I'm a reckon that that was a success oh whoa very vegetal oh so if it's not bad it's just very weird cuz it starts off you're like oh this is gonna be a little sweet but a hit your he'll do it again yeah it's a little weird because it starts sweet and then it's like salty it carbonated and BT that's pretty neat right off the bat I kind of know it it's a little salty so we started we fermented with a 2 percent salt solution I would probably kick it down to one and then the sumac you know I would probably opt a little bit of sumac too and you can this is a base recipe that you can just kind of fool around with or like I said I keep my little project notebook and then you make adjustments you make changes and that's how you learn so we're gonna learn together the principle worked well we got the carbonation we got a nice sweetness with nothing nice floral I would probably dilute it a little bit more us and say I mean it's a it's super red if you were to water it down and find a sweet spot where you can make just a nice drink where you can just you know sip on it like it was kombucha per se this as of right now is not that I would not want to drink an entire glass of this it's something that you would nip on it's a little tonic it's a little health elixir good for cleaning the kidneys I believe in the liver we don't know we could use a little bit of that but you know this would be nice too you can add this add this much to your normal drink you know you have a little lemon water add a little bit of this to add some color add a little probiotic benefits add some flavor or just nip on it you know I think it would be fun to cook with - I think you can use it in a base for certain sauces but yeah I'm looking forward to doing this again as for now we're gonna break that one off as a success carbonated kvass Cheers Bon Appetit Wow come here here taste the kabobs what did skip us well taste Soto beat soda into it it's not bad right yeah Wow ooh I like it yeah Wow all right save proofs in the pudding approved oh Claire left Dan got a question for no I know what it is I just it has a name you know I a more primitive pronunciation damn girl take a horror-movie snow globe today on it's alive I notice on some shows they introduce themselves a lot like hey I'm Brad Leone I never do that you ready no wait never made this before only ones what could possibly go wrong\n"