Per liter: 150-200 g yeast, 150 g of rye bread, 50 g sugar, 50 g of honey, 1 liter of water, lemon zest ½
Rye bread cut into thin slices, dried in the pan in the oven. Rusk pour boiling water, leave for at least 4 hours and strain through a sieve. Slightly warm infusion, put it in yeast and lemon zest, lemon after washing first. Put in a warm place (near the battery, the stove) to ferment for 6-8 hours, then remove the refrigerator. When applying to the table to drink add sugar and honey.
Rye bread cut into thin slices, dried in the pan in the oven. Rusk pour boiling water, leave for at least 4 hours and strain through a sieve. Slightly warm infusion, put it in yeast and lemon zest, lemon after washing first. Put in a warm place (near the battery, the stove) to ferment for 6-8 hours, then remove the refrigerator. When applying to the table to drink add sugar and honey.
