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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Soft drinks from Russia, Ukraine, Belarus, Baltics, Poland, Caucasus, Central Asia
Rye bread (or rye malt and flour) is steeped in hot water to make a sweet wort, then sugar and yeast, often with lactic bacteria, are added. The ferment is stopped after about half a day by chilling, so kvass stays fizzy, sweet-sour and at most 1.2 % alcohol. Made in 5 steps over 2.7 days – 3.4 days. The longest step, chill, settle and bottle, takes 2–2.5 days (Taimalu S.S. 2022) and runs at 4 °C (Taimalu S.S. 2022). Saccharomyces cerevisiae and Lactic acid bacteria do most of the fermenting.
| Main step | 2–2.5 daysReported[taimalu2022] | Chill, settle and bottle |
|---|---|---|
| Temperature | 4 °CReported[taimalu2022] | Chill, settle and bottle |
| Acidity | pH 3.5–4.7Measured[taimalu2022] | Ferment briefly |
| 1 kg | Rye bread, cut into cubes · Cubing gives the water more surface to work on[taimalu2022] |
| 10 L | Hot water, about 80 °C[taimalu2022] |
| 50 g per L of wort | Sugar · Added after the bread has steeped[taimalu2022] |
| 1 g per L of wort | Dried baker's yeast, or yeast with lactic acid bacteria · The study compared yeast alone with lactic bacteria to yeast at 50:50 and 80:20[taimalu2022] |
| Starter | other: baker's yeast, often with lactic acid bacteria; or kvass from the last batch |
Total time across the recorded steps: 2.7 days – 3.4 days
What changes: Hot water draws sugar and colour out of the rye bread
With rye malt and flour instead of bread, the mash is heated in steps like a beer mash and filtered. Output: sweet bread wort.
Microbes at work in this step
none at first; hot water frees the starch, and malt enzymes turn it into sugar
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kvass is made like a small beer from rye bread or rye malt, but it is stopped early. Sugar is added, a yeast and lactic ferment of about half a day is ended by chilling, and the drink stays sweet, fizzy and at 1.2 % alcohol or less.
The Russian kvass standard caps alcohol at 1.2 % by volume. Unfiltered kvass left to stand longer can reach about 2.5 %, which matters for children, pregnant women and drivers. Keep it cold; chilling to about 4 °C stops the yeast.
Every number is labelled with how it is known. How this atlas is made
Primary Chronicle (988, Vladimir's baptism); English 'quass' ~1553; first scientific study in Kyiv 1890s; Moscow mass production 1960s.
