400 g rye crackers 6.7 liters of water
1,5-2 cup. sugar
1 cup. warm water
1 tablespoon fresh yeast
50 g cumin
In a glass of water Dissolve yeast. Rusk pour hot water, leave for 3-4 hours, drain. Then add water to the reconstituted yeast, sugar, cumin and put in a warm place to ferment for 12 hours. Then kvass strain, pour into bottles, stored in a cool place. To consume in 1-2 days.
