7 liters of water 800 g of rye bread
2 c. sugar
2 c. raisins
1 tsp citric acid (juice of 1 lemon)
For yeast: 5 g fresh yeast, 1 / 2 cup. warm water, 2 tablespoons flour.
Make leaven: Dissolve yeast in warm water, add flour and mix thoroughly.
Rye bread cut into small pieces, dried in an oven. Cover with boiling water, stir and allow to cool to room temperature, add the leaven, to leave for the night. Then strain, add sugar, citric acid and raisins, mix well and leave overnight. Then kvass filter, put in the cold at night. Kvas ready.
