Russian Kvass

Ingredients for 1.8 liters ( 2 qt. ) of Kvass: Black bread (2 slices ) Dry cooking yeast ( 5 g or tablespoon ) Sugar (140 g or 9 tablespoons )

• Toast bread in oven or grill for 20-30 min. Not burn but near
• Put bread into glass bottle and pour a boiled water.
• Wait for 2 hours
• Get rid of bread and filter the wort to the new glass bottle.
• Dissolve sugar in warm water (120°F or 50°C) and add to bottle.
• Dissolve yeast in warm (100°F or 37°C) water and add to bottle.
• Wait for 12 hours
• Close the bootle tight
• Put bottle in refrigerator
• Kvass is ready in 10 hours