Recipe - Kvass

500 g Ryebread
8 Litres
25 g Yeast (the book mentions
Yeast to make bre
225 g Sugar
4 Spoons
1 Lemon
2 Spoons
2 Branches
Water
Luke warm water
Raisins
Peppermint

Put the slices of ryebread in the oven (200 degrees Celsius) for about 45
mins, until they're dried. Boil the 8 liters of water. Crumble the dried
ryebread, put it in the boiling water for about 5 mins. Let it the
water, and ryebread rest for 4 hours, covered with a teacloth. 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
waterryebread mix in a kitchen sieve. Carefully extract all water from
the rye bread. Wash, and peel the lemon. Add the lemonpeel, the sugar,
the yeast and the pepermint. Stir the solution, and let it rest (covered)
for 8 hours. Sieve the solution (teacloth). Bottle it. Put some raisins,
a bit of lemonpeel, 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 ryebread was almost burned.
This is more or less the description the book gives. Remember this is a
recipe for nonbrewers. 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