Mint kvass

1 serving


At first, we do everything the same as in previous recipes. We prepare yeast starter, heat 2 cups of strained wort to a boil, add -, . eat mint, boil again, and then pour in sugar. When the wort "freezes to almost room temperature, add yeast starter strained through mint infusion gauze, mix and put in a warm place until foam appears. Carefully remove the foam, filter kvass through double gauze, bottle it and close it. After the bottles stand in the cold for 12 hours, the kvass will be ready.