/diy/ - Do It Yourself

I tried making kvass a couple of days ago. It was pretty warm though (about a constant 78°F) and I let it go for the full two days. 42g of fresh bread yeast on 5 liters and 300g of sugar. I started bubbling like crazy pretty much right away. But almost stopped completely after 2 days (which I heard is not supposed to happen).

So the end result was way too sour (tried store bought kvass before) and too alcoholic for kvass. Also tasted pretty yeasty and not at all sweet. How to adjust this? My idea would be a little more sugar (350?), half the yeast and a lower temperature (~70°F) to ferment it slower.

This was my first time ever brewing something.