800 g of rye bread 7 liters of water
1 / 2 cup. sugar
10 g fresh yeast
1 cup. honey
1 / 2 cup. grated horseradish
Rye bread cut into slices, cover them with hot water, to insist for 3-4 hours, then strain. In the liquid, add sugar and diluted in warm water and yeast. Leave to ferment in a warm place for 12 hours (to spread the foam). Then add the honey and the grated horseradish, stirring constantly. Before use, filter. Pour into bottles, stored in a cool place.
