Ginger kvass-champagne

To make an amazing ginger kvass-champagne, you will need water, lemon, sugar and of course ginger.

Ingredients

• Water - 2 l
• Ginger - 1 pc.
• Lemon - 1 pc.
• Sugar - 1 glass

Directions

1. Dissolve the sugar in water at room temperature, squeeze the juice from the lemon, cut off a thin ribbon of zest from about half of the fruit and add to the water.
2. We also introduce yeast and ginger twisted in a meat grinder there.
3. Stir everything thoroughly until the sugar is completely dissolved, cover with a napkin and put in a warm place for 2 days.
4. It is recommended to use wide dishes for better oxygen access.
5. At the end of this period, we filter the kvass through a fine sieve and pour it into a plastic bottle from under table water - it is dense, durable, with a well-screwed lid that perfectly holds pressure.
6. We put 6-10 unwashed raisins into the bottles, wrap the lids tightly and leave for another 2 days.
7. During this time, the pressure of carbon dioxide in the bottle will increase, and it will become hard to the touch.
8. Now is the time to put it in the refrigerator for literally a few hours.