Kvass III

Classification: kvass, kvast, rye, dark bread, Russian brew, ethnic brews

Source: mikaline@aol.com, r.c.b., November 17, 1994

Ingredients:

2 lb dark rye bread
1 oz yeast
8 oz sugar
1 oz mint
2 oz raisins
16 pints water

Procedure:

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.