You will need
    • Rye bread — 0,5 loaves;
    • Sugar — 0.5 cups;
    • Dry yeast — 30 g;
    • Raisins — 50 g;
Slice the bread in small flat pieces. Lay the bread on a baking sheet in a single row and put in the oven. Dry bread with a little temperature, until Golden brown. The crust should not be overcooked, otherwise the brew will become bitter taste.
In a glass jar add all the breadcrumbs and pour hot water, up to about 7 cm into the jar, Add 3 tbsp sugar and leave to cool contents up to 36-38 degrees.
In half Cup of warm water stir the yeast until dissolved. Yeast for making kvass can be taken alive, but then they need 60 g. Pour the water with yeast in a jar with bread. Cover the jar with a saucer and put in a warm place for 2 days.
After 2 days, strain the kvass through cheesecloth or a sieve, so as to completely separate all the grounds. Remove the thick in the fridge. In a jar pour the remaining sugar and raisins. First, the raisins should be thoroughly washed. Stir the contents and leave for 12 hours in a warm place.
Pour kvass into bottles and very tightly close the lids. Remove the brew on a day in the refrigerator. A day brew you can drink.
The remaining grounds will be the starter the next time you prepare kvass. Instead of yeast, you will add 4 tablespoons yeast, and then follow the recipe.