6 liters of water 800 g of rye bread
1 cup. sugar
1 cup. Yeast ferment
2 tbsp chopped mint
Rye bread cut into small pieces, dried in the oven, pour boiling water and leave for 3 hours, strain. Then the wort is prepared to bring to a boil, add the mint, then bring to a boil and add sugar, mix well. Cool to room temperature and add yeast ferment. Put in a warm place until foaming. Foam removed kvass strain and put in 12 hours in a cold place. Kvas ready.
