Kvas Or (fermented Rye Beverage)

Total Time: 289 hrs Preparation Time: 288 hrs Cook Time: 1 hr

Ingredients

• 1 lb dark rye bread, stale and cubed
• 3 quarts water
• 1/2 ounce active dry yeast (2 1/2 teaspoons)
• 1/4 cup water, lukewarm (110 degrees f)
• 1 cup sugar
• 2 tablespoons raisins

Recipe

• 1 preheat oven to 200 degrees f and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.
• 2 in a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.
• 3 pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).
• 4 mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes.
• 5 stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.
• 6 strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band.
• 7 let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid.
• 8 carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment.
• 9 chill well.
• 10 variations: add 2 tablespoons fresh mint leaves with the yeast and sugar. or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. it can also be served with the yeast sediment. this gives it a richer flavor and more vitamins.