Bread kvass "From childhood"

Everyone has some childhood memory. I have one of these - this is country kvass. Sour, bubbly. A large three-liter jar in which a bread crust floats on top. Cold. Mmm... In the heat, it's good to drink it straight from the can. With this recipe, you can go back in time.

Ingredients

• Rye bread 250 g
• sugar 200 g
• fresh yeast 25 g
• water 3 l

Directions

1. 1. We need bread. We need it simple: rye, without additives (seeds, raisins, or bran).
2. 2. Cut half a loaf of rye bread into cubes.
3. 3. Preheat the oven to 180°C, and dry the bread to the state of crackers. The darker the crust, the brighter the taste.
4. 4. The basis of any drink is water. And for good drinks, it must be good. Springwater is synonymous with life in fairy tales. Where can I get it in the city? The filter TM "AQUAPHOR" will help us with this. Boil three liters of filtered water.
5. 5. Pour crackers into a jar.
6. 6. Boil them in boiling water.
7. 7. Cover with a clean cloth and set in a dark place for 24 hours.
8. 8. The next day, strain the drink through a cheesecloth.
9. 9. Press well.
10. 10. Dissolve live yeast in warm water.
11. 11. Pour them into the must.
12. 12. Pour 150 g of sugar there.
13. 13. Stir properly.
14. 14. Pour back into the jar. Cover with a lid, leaving a gap for carbon dioxide to escape. Put again in a dark place to start fermentation. When active bubbles go, add another 50 g of sugar.
15. 15. The readiness of the drink is indicated by the disappearance of the yeast smell and confident bubbles. The taste is moderately sour, and fresh. It is ideal for okroshka and is very invigorating if you drink it just like that.