At 0.5 kg of rhubarb - 2, 5 liters of water, 15 g yeast, 200 g of sugar.
At 0.5 kg of rhubarb - 2, 5 liters of water, 15 g yeast, 200 g of sugar.
Finely chop the washed stalks of rhubarb, put in a saucepan, add water and cook until soft, then strain. When the broth has cooled slightly, put sugar, yeast, stir and leave for a day in the warmth. Then pour into bottles and put them horizontally in a cool place. 2-3 days kvass ready.
At 0.5 kg of rhubarb - 2, 5 liters of water, 15 g yeast, 200 g of sugar.
Finely chop the washed stalks of rhubarb, put in a saucepan, add water and cook until soft, then strain. When the broth has cooled slightly, put sugar, yeast, stir and leave for a day in the warmth. Then pour into bottles and put them horizontally in a cool place. 2-3 days kvass ready.
