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Kvass II

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

Source:, r.c.b., November 17, 1994



Put bread into a big pan or earthenware crock & pour boiling water over it. Allow to cool till lukewarm, then carefully squeeze the liquid from the bread & strain the liquid through a muslin cloth so the kvass will not be cloudy. Add the sugar & yeast, stir & cover. Let stand 10-12 hours.

Pour the kvass into clean bottles & add 2 or 3 raisins to each. Cork & tie down & refrigerate immediately. If not chilled at once it will continue to ferment and shatter the bottle if it cannot blow its cork.