You will need
- - 500 g rye malt;
- - 250 g barley malt;
- - 2 kg of rye flour;
- - 500 g buckwheat flour;
- - 540 grams of wheat flour;
- - 1/4 Cup of liquid yeast;
- - 2 tablespoons dried mint;
- - 2 tablespoons seedless raisins.
To drink acquired a richer flavor, cook it from two kinds of malt, rye and barley, and three types of flour. Do not use dry yeast for a good brew you need only fresh liquid product. Kvass can be flavored with mint or currant infusion of the leaf. For the acquisition of the fortress of the drink should infuse for about a day, half the time it will take for the fermentation of the wort.
Start with cooking yeast. 40 g sifted wheat flour dissolve in a glass of warm water, stir thoroughly, and add fresh liquid yeast. Allow the yeast to rise in a warm place - on the surface of the mixture should appear small bubbles.
The remaining flour mix with buckwheat and rye. In a large container (eg, large pan) put a mixture of rye and barley malt and pour in the warm water. Portions add malt flour, stirring constantly and adding hot water. Do not pour the flour with boiling water. Water should be four times more than dry components. As a result, you should get a homogeneous liquid dough. Put it in another container during the infusion of the mixture will greatly increase in volume.
The resulting dough is put in a heat for 4-5 hours. Then pour 7 liters of boiling water and stir the mixture, carefully rubbing the lumps. Add prepared yeast and finely powdered dry curly mint. Once again, stir the wort and put it for fermentation, it will take 12-13 hours.
Ready brew, strain through a double layer of cheesecloth and pour into bottles. Within each, you can add some pre-washed and dried seedless raisins. Bottle, place in the cold, to obtain the desired taste of the brew needs to steep at least 12 hours. Ready to drink: serve well chilled, spill the glasses or adding to the hash.