1 kg rye bread - 8.10 liters of water, 200 g sugar, 25 g yeast and 50 grams of raisins and dried mint.
1 kg rye bread - 8.10 liters of water, 200 g sugar, 25 g yeast and 50 grams of raisins and dried mint.
Dry a little in the oven sliced rye bread (make sure that you are not burned out). Rusk put in a pot, pour boiling water and let stand for 3-4 hours. Then strain the infusion, put him in the yeast, sugar, dried mint and leave to ferment at room temperature for 5-6 hours. When will start to foam, drain again and pour into bottles, putting in every 2-4 raisins. Bottles clog. 2-3 days kvass ready.
1 kg rye bread - 8.10 liters of water, 200 g sugar, 25 g yeast and 50 grams of raisins and dried mint.
Dry a little in the oven sliced rye bread (make sure that you are not burned out). Rusk put in a pot, pour boiling water and let stand for 3-4 hours. Then strain the infusion, put him in the yeast, sugar, dried mint and leave to ferment at room temperature for 5-6 hours. When will start to foam, drain again and pour into bottles, putting in every 2-4 raisins. Bottles clog. 2-3 days kvass ready.
