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Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread, it's alcohol content is low, approximately 0.5%–1%. It may be flavoured with fruits such as strawberries or raisins, or with herbs such as mint. It's is especially popular in Russia. It has been a common drink in Russia and other Eastern European countries since at least the Middle Ages.
You'll need
It takes a couple of days, but well worth the wait! You can adjust the quantities to make more or less. I make this amount to fit in a normal, large lemonade bottle to enjoy over a couple of days. You can use any fruit you like, instead of raisins, strawberries are traditional. I tried with apple and it was nice. You can use different types of bread, I've been doing it with sourdough bread.
DAY 1: Start boiling the water. While waiting, toast the bread after slicing it. You want to make it very dark. Darker bread makes darker kvass. When the water has boiled add raisins (or whatever fruit you want) and toasted bread. Cover it and leave it overnight or at least 8 hours.
DAY 2: Remove toasted bread and discard it, leave the fruit in for now. Try not to get bits in the water, but squeeze as much juice out of the bread as you can. Mix sugar and yeast, add them to the mixture and stir. Cover and leave out for another 6 hours, stirring every couple hours. Remove fruit. Using strainer or cheese cloth, pour into bottles, loosely cover with lid and refrigerate overnight. The following day you can tighten the lid.
DAY 3: Drink
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