Homemade kvass from rye black bread

Step-by-step cooking

1. Step 1:

   

   First we will prepare the necessary products.

2. Step 2:

   

   Let's make bread - the basis for kvass. We cut it into small arbitrary pieces - it turns out well to cut bread into cubes. We put the blanks on a baking sheet in one row and send them to a slightly heated oven for about 10-15 minutes.

3. Step 3:

   

   The pieces of bread should dry well and brown enough, in a word, turn into full-fledged crackers.

4. Step 4:

   

   Put the crackers in a three-liter jar and pour boiling water, but not to the brim, but 2/3.

5. Step 5:

   

   Pour dry yeast into a small bowl.

6. Step 6:

   

   Pour in warm water with a temperature of 35-40 degrees and mix everything well until a homogeneous mass is obtained.

8. Step 7:

   

   When the water in the cracker jar cools down to a temperature of 36-37 degrees, we send the yeast mixture there and mix all the contents thoroughly.

9. Step 8:

   

   After that, cover the jar with a saucer or lid and leave it in a warm place for two days for fermentation.

10. Step 9:

    

    After the expiration of the specified period, the infusion is carefully filtered through gauze or a fine sieve. We put the separated grounds in a separate jar - we will use it as a starter for a new portion of kvass.

11. Step 10:

    

    Add sugar to the filtered infusion.

12. Step 11:

    

    After the sugar, add the washed raisins to the jar. We cover the jar with a lid again and leave it for another half a day. Ready kvass is bottled, closed with lids, and put in the refrigerator for another day. Now you know how to make homemade kvass from rye bread - it's very simple!