Ingredients:

• 1 gallon of water
• 3/4 – 1 cup of dried rye bread, crumbled
• 1 cup of sugar
• 1 pack of dry yeast (about 2 teaspoons)
• Couple of raisins to taste

How to prepare, step-by-step:

1. Prepare ingredients: any kind of rye bread will work good for this recipe, just dice and dry it out while storing before use:

   

2. Crumble dried rye bread in blender (or manually, if you don’t have one):

   

3. Pour about a cup of rye bread crumbs into big cooking pot, if you don’t like kvass to be bitter reduce amount to 3/4 of cup; increasing amount of bread crumbs will make color darker as well:

   

4. In another big cooking pot bring to boil 1 gallon of water (I usually measure amount of water with bottle(s) I am going to store kvass in, that way I am always sure bottles and content volumes match):

   

5. Pour boiling water to the cooking pot with bread crumbs and set pot aside at room temperature for about 2-2.5 hours, stir from time to time:

   

6. After 2 hours, when bread and water mixture isn’t that hot anymore, mix dry yeast with about 3 tablespoons of warm water:

   

7. Stir all sugar in to the bread and water mix:

   

8. Add yeast:

   

9. And mix:

   

10. Cover with clean cloth and leave in warm place for 10-12 hours:

    

11. After fermentation for about 12 hours kvass mix will look like this:

    

12. Strain kvass from bread crumbs into clean big cooking pot, use several layers of cheese cloth and colander:

    

13. You will get something like this:

    

14. Now pour kvass into bottle(s) using funnel (plastic bottles are the best choice here because they can handle increasing of pressure during kvass carbonation):

    

15. Leave about 1/8 of the bottle empty:

    

16. Add few dried raisins and screw the lid down tight:

    

17. Leave closed up bottle(s) with kvass at room temperature for 2-3 hours, then put to fridge for 2 days, after that kvass is ready: carefully pour it to glasses (don’t mix sediment and remove raisins) and enjoy: