Kvass

INGREDIENTS

INSTRUCTIONS

Put the slices of rye-bread in the oven (200 degrees Celsius) for  about 45
mins, until they're dried. Boil the 8 liters of water.  Crumble  the dried
rye-bread, put it in the boiling water for about 5 mins.  Let  it the
water,  and rye-bread rest for 4 hours, covered with  a  tea-cloth. Crumble
the yeast, 15 mins before the 4 hours are over. Mix the crumbled yeast with
some sugar and the luke warm water. Let it rest for 15  mins. Filter the
water-rye-bread mix in a kitchen sieve. Carefully extract all water from
the rye- bread. Wash, and peel the lemon. Add the lemon-peel, the sugar,
the yeast and the pepermint. Stir the solution, and  let  it rest (covered)
for 8 hours. Sieve the solution (tea-cloth). Bottle  it. Put some raisins,
a bit of lemon-peel, and a fresh leaf of peppermint in every bottle, close
the bottles, and keep them in a cool place.   Ready when the raisins start
floating. Sieve the stuff one more time in a tea- cloth. Put the Kvas in
the fridge 4 hours before drinking. I got this recipe from a book called
dinerparty a  la  perestrojka.  I tried it once, it tasted terrible, but
that was probably due to the fact that the rye-bread was almost burned.
This is more or less the description the book gives. Remember this is  a
recipe for non-brewers. It is a cookbook after all.
Recipe By     : Ronald Leenes
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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