- Rye rusks - 400 Grams (per 10 liters of kvass)
- sugar - 300 Grams
- Yeast - 15 Grams
- water - 12 liters
- honey - 25 Grams (per 1 liter)
- root horseradish cleansed - 25 Grams
Rye biscuits slightly fry, not allowing burns. Boil 12 liters of water and put a little cool, degrees to 80. We break into small pieces of finished crackers and pour them into 7 liters of water. We give crackers to brew 1-1.5 hours in a warm place. Infusion (wort), filter, and crackers again filled with hot water - the remaining 5 liters and insist another 1-1.5 hours. Then we combine the filtered infusions, add sugar, dilute yeast and leave it for fermentation at a temperature of 25 degrees. for 8-12 hours. When the time has passed, the kvass is cooled, bottled, tightly closed and stored at a temperature of no higher than 10 deg. Now take one bottle, pour in it 25 g of honey and stir until completely dissolved. We rub the horseradish on the grater, add it to kvass and once again stir well, tightly closing the lid. We insist 2-4 hours, filter and serve on a table with an ice cube. Post-scriptum. A wonderful kvass is also obtained if you add juniper or mint, or raisins, or cumin.
Servings: 10 liters