You will need
    • 3 liters of water;
    • a tablespoon of raisins;
    • 300 grams of black bread;
    • 200 grams of sugar;
    • teaspoon of dry yeast.
Before you supply the brew, you must prepare the starter. For it is taken the bread out of rye flour, "rye", cut into pieces and dried in the oven. The darker the bread, the brighter hue of the brew. You can dry the crackers in the natural conditions, but in this case the color of the drink will not be as intense. When the bread will become toasted, but not too fried breadcrumbs, you must wait for it to cool down, and then you can proceed to the next stage.
To the bottom three-liter jars or enameled pan is bread, there is added a teaspoon without top dry yeast, 200 grams of sugar, a tablespoon of grains of raisins. Without the latter component can be dispensed with, but with raisins brew is more distinctive. All of this is filled with warm boiled water, after which the dishes put aside aside.
Home brew infused at room temperature. The summer heat is ready sometimes enough one day. The cooler temperature and the greater the volume of liquid leaven, the longer you brew at home will be prepared. Signs that the drink has matured, similar to those observed in yeast dough: on the surface of the liquid small bubbles appear. The taste of the drink is lightly carbonated, tart and sweet. Then it should drain and pour into bottles and store in the refrigerator. The remaining bread yeast can shift into a glass jar and also refrigerate. If you use it in addition to the new portion bread when leaven of brew next time, the yeast will not be added.