Title: For Kvass:
Categories: Russian Alcohol
Yield: 1 Servings

1	kg	Rye bread
25	g	Yeast
200	g	Sugar
20	g	Mint
50	g	Raisins
5 1/2		Litres water

Slice & toast the bread. Pour over boiling water, set aside 3-4 hours.

Strain, add yeast, sugar, mint. Cover with a cloth, ferment 5-6 hours. When foam appears, strain the kvass & pour into bottles into which the raisins have been put. Seal the bottles, lay them flat in a cool place for 2-3 days.

(A.Krasheninnikova, Russian Cooking, Mir, ?1978) From: Pat Bradley Date: 12 Jul 97 National Cooking Echo Ä

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