kvass, kvast, rye, dark bread, Russian brew, ethnic brews
Source: firstname.lastname@example.org, r.c.b.,
November 17, 1994
- 2 lb dark rye bread
- 1 oz yeast
- 8 oz sugar
- 1 oz mint
- 2 oz raisins
- 16 pints water
Cut the bread into slices & bake in a moderate oven until crisp. Place
bread in a large saucepan & pour in boiling water. Let stand for 3 to 4 hours.
Strain off liquid & combine with yeast & mint. Cover with a cloth & allow to
ferment in a warm place for 6 hours. When the first froth appears, strain
again & pour into bottles containing 1 or 2 raisins in the bottom. Cork
firmly (or use beer bottles with screw caps) & store in a cool place for 3
days before serving.