Ingredients
- 1 lb loaf rye bread
- 1/4 cup light raisins
- 2 cups granulated sugar
- 1 package ale yeast
- 1 gallon water
preparation
Chop or tear bread into small pieces. Place in a straining bag. Put bag in primary fermentor.
Boil water and sugar together. Pour over the bread and add raisins. Let sit overnight. Add yeast.
After 24 hours, remove bag of bread.
Stir daily for two or three days, until frothing stops.
Siphon liquid into loosely capped containers and refrigerate. It is now ready to drink.
NOTE:
Traditionally, this drink is made by Russian peasants from the uneaten crusts of bread. Kvass may be flavoured by adding a few berries when the raisins are added.
If you want to bottle this drink, allow it to ferment in the secondary fermentor until no air bubbles form and bottle as any other wine.
