Kvass

Ingredients:

• 200g rye bread
• 1 handful of raisins
• 500g of sugar
• 4.5 tablespoons of active dry yeast
• enough bottles to fit 5l

Method:

day 1: (best if prepared in the evening)

1. Fill giant stock pot with 5l of water
2. While waiting, toast the bread slices twice on the darkest toaster setting. Darker bread makes darker kvass.
3. When water starts to boil, remove the pot from heat.
4. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.

day 2:

1. Carefully remove toasted bread and discard it.
2. In a medium bowl, mix together sugar and yeast, add them to kvas mixture and stir.
3. Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.
4. Discard floating raisins by scooping them up with a large spoon.
5. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight.

day 3:

1. once the bottles are completely chilled, you can tighten the lid.

source