• Rye bread – 0.7 kg
• Water (hot) – 5L
• Sugar – 250g
• Yeast – 20g (or 5g dry yeast)
• Raisins

Slice the rye bread into slices and dried in the oven. Crackers mangled and pour boiling water. Leave for 4 hours in the enameled ware.
When the liquid has cooled, strain it and add sugar in it with the mashed yeast. Leave for 12 hours under the hood.
Put in bottle for 2-3 raisins and pour them in the present liquid. Tightly close the bottle and put it on 24 hours in a warm place, then transfer to cold. After 4 days the kvass is ready.