700 g of rye bread, 6 liters of water, 300 g of sugar, 40 g raisins, 1 hour. L. citric acid or juice of ½ lemon, 5 g of yeast, diluted in half a glass of warm water with 1 tablespoon flour and 1 teaspoon sugar.
Rye bread cut into small pieces and dry in oven. Pour over bread, hot water, mix well. Cool the wort to a temperature of fresh milk and add yeast and leave for 12 hours.
Thereafter, the liquid drain and add sugar, raisins and lemon (available citric acid). Mix and leave for another 12 hours.
Then pour it into bottles, cork tightly and put into a cold place. Kvass will be ready in a day.