Kvass II

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

Source: mikaline@aol.com, r.c.b., November 17, 1994

Ingredients:

1 lb dried out sliced black bread
24 c boiling water
3 c sugar
2 oz fresh yeast
1/2 c golden raisins

Procedure:

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.