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For Kvass:

alcohol, russian

1 kg rye bread
25 gm yeast
200 gm sugar
20 gm mint
50 gm raisins
5 1/2 litres water

Slice & toast the bread. Pour over boiling water, set aside 3-4 hours. Strain, add yeast, sugar, mint. Cover with a cloth, ferment 5-6 hours. When foam appears, strain the kvass & pour into bottles into which the raisins have been put. Seal the bottles, lay them flat in a cool place for 2-3 days. (A.Krasheninnikova, Russian Cooking, Mir, ?1978) From: Pat Bradley Date: 12 Jul 97 National Cooking Echo Ä

Yield: 1 servings

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