Mint kvass-i

1 serving


At first, everything is the same as in the previous recipe. Yeast starter is prepared, 2 cups of strained wort are heated to a boil, mint is added, boiled again, and then sugar is poured in. When the wort cools to room temperature, add the starter strained through the gauze, the infusion of mint, mix and put in a warm place until the foam appears. The foam is carefully removed, kvass is strained through double gauze, bottled and sealed. After the bottles have stood in the cold for 12 hours, the kvass will be ready.