Kvass (Квас) - Traditional Russian Beverage

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1. 1Step 1: Cut the rye bread into slices approximately 1/2 inch thick and arrange them on a baking sheet.
2. 2Step 2: Roast the bread slices at 400 °F until medium brown or darker if you prefer a darker color of kvass.
3. 3Step 3: In a large stockpot, combine the roasted bread and 1/2 cup of sugar.
4. 4Step 4: Add malt and molasses OR malt syrup. This will create a better flavor although you can still make kvass with just bread and sugar.
5. 5Step 5: Boil the water and add to the stockpot containing the roasted bread, sugar, and the optional ingredients. Cover and let cool to room temperature.
6. 6Step 6: Add the yeast. It may be more convenient to mix the yeast with a small amount of water first and then stir into the stockpot.
7. 7Step 7: Cover, but not too tightly to let the gas escape (you can use several layers of gauze or cheesecloth), and let ferment at room temperature for about 2 days. You can also use beer brewing equipment such as a beer making kit or any large glass container. You can use more than one container if the ones you have are too small to accommodate the entire amount of the brew.
8. 8Step 8: After two days, carefully remove the liquid trying not to disturb the sediment. Filter the liquid through several layers of cheesecloth.
9. 9Step 9: Save the solids and use them as a starter for future batches of kvass. Chances are the subsequent batches will come out tasting better than the first one!
10. 10Step 10: Add the remaining sugar and raisin to the kvass (the liquid). With some experimentation, you’ll find the right amount of sugar to add to strike the right balance between the sweet and sour flavor in the final product to suit your taste.
11. 11Step 11: Continue fermentation for another 12 – 24 hours.
12. 12Step 12: Filter again. Pour the liquid portion over the filter trying not to disturb the sediment.
13. 13Step 13: If you have a beer making and bottling kit, you can now pour kvass in bottles, seal them, and let stand in the fridge for 24 hours before using it. Otherwise just leave the kvass in the fridge for a day after which it will be ready.
14. 14Step 14: You can drink kvass as a refreshing beverage or use it to prepare a cold soup called okroshka (see the recipe on this site).
15. 15Step 15: If you are planning on making more kvass, remember to save the solids (Step 9) and use them as a starter for the next batch. The recipe is the same but you can use 1 packet of yeast instead of two. The flavor of subsequent batches tends to keep improving.