Ingredients
500 g rye malt
200 g barley malt
300 g rye flour
1 cup rye bread rusks
2 pieces stale rye bread
700 g syrup
2 tablespoons honey


Description
kvass yield – approx. 20 lt.

Method
Stir the malt and flour in 3 lt. of water, let the paste rest for 10-12 hours. Then place it into an enamel saucepan, put on the lid and boil in the preheated oven for 2,5–3 hours. Mix the paste, scrape it from the sides of the saucepan and pour in some boiling water up to the top. Leave the paste in an oven for 20-24 hours. Place it in a capacious container and pour in 9 lt. of boiling water. Stir in the chopped dried bread rusks and bread and let it stand for 8 hours. When the sediment sinks to the bottom and the wort starts to ferment, strain off the liquid. Pour 8 lt. of boiling water over the sediment. Stir and let it rest for 2-3 hours, then strain off the liquid. Pour 4 lt. of boiling water over the sediment, stir and let it rest for a couple of hours, then strain off the liquid. Flavor the wort with mint infusion and syrup and let it ferment (without adding the yeast). In about 2 hours place it in a cold spot. When the wort stops fermenting, add syrup and cover tightly. Kvass is ready in 3 days. It is dark red and frothy with bittersweet flavor. You may keep it in a cold spot for a few months, time only adds bitterness to the fine taste.