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1 serving

Prepare homemade kvass with your own hands and you will be sure of its naturalness.

rye crumbs - 600 g, water - 5 l, yeast - 50 g, sugar - 250 g, fresh mint - 10-12 sprigs, black currant leaves - 4-5 pcs., raisins - 50 g

Pour rye crumbs with boiling water, let it brew for 3- 4 hours. Strain the resulting wort through several layers of gauze, add sugar, yeast, mint, currant leaves and leave in a warm place for fermentation for 10-12 hours. Then strain the homemade kvass again, bottle it, add 3-5 highlights to each and close it tightly with corks. Hold in a cold place for 3 days. Supply home cold kvass.