Ingredients

• 4 l of water
• 2 loafs of black rye bread
• 0.45 oz. yeast
• 3 glasses of sugar
• some raisins

1. Cut the bread and dry it in the oven. The rusks should be ruddy but not burnt too much.

2. Put the rusks in the pan, pour the boiling water, cover the contents and draw for 2-3 hours.

3. Strain the infusion through clothing without pressing, add the yeas and sugar.

4. When kvass starts to foam, filter it without pressing, add the yeas and sugar, and pour out in bottles, put 3-5 raisins into each bottle and cork them.

5. Leave kvass for 2-3 days until it is ready.