Bread kvass

1 serving


to prepare kvass, stainless steel dishes are used, enameled or wooden (wooden dishes must be evaporated). rye bread (2 kg) is cut, dried in an oven or stove until brown and placed in cooked utensils. boil 10 liters of water, cool to 90 ° c and pour crackers, let them brew for 10 - 12 hours, and then filter through gauze (the remaining grounds are not squeezed out). 100 g of yeast, 3 tablespoons of wheat flour are stirred in a small amount of the remaining bread grounds and put in a warm place so that the yeast rises. mint is separately poured with boiling water and boiled for several minutes, filtered and sugar is added. raised yeast and strained mint tea are poured into a bread liquid, well mixed, covered with a napkin and left in a warm place until a thick foam appears, which is carefully removed (if the foam remains, then the spilled kvass will begin to roam strongly). then kvass is carefully drained, without shaking the sediment, through a sieve covered with cloth or gauze, and poured into bottles without topping them up. bottles are tightly sealed and placed horizontally in a cellar or refrigerator. after 12 hours, kvass can be consumed. Instead of mint, you can take 3 tablespoons of grated horseradish and, in this case, honey instead of sugar.