kvass, rye, dark bread, Russian brew, ethnic brews
Source: email@example.com, r.c.b.,
November 17, 1994
- 1 lb dried out sliced black bread
- 24 c boiling water
- 3 c sugar
- 2 oz fresh yeast
- 1/2 c golden raisins
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.