Kvass

Prepare the Bread

Toast the Bread

Preheat your oven to 350째F (175째C). Arrange the rye bread cubes on a baking sheet in a single layer.

Toast the bread in the oven for about 10-15 minutes, or until it is crisp and dark brown. Stir occasionally to ensure even toasting.

Make the Kvass

Prepare the Yeast Mixture

In a large bowl, dissolve the granulated sugar in 2 cups of warm water (about 110째F or 45째C).

Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.

Combine Ingredients

Add the toasted bread cubes to a large pot. Pour the remaining 6 cups of water over the bread.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Strain and Mix

Remove the pot from heat and let it cool to room temperature.

Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher. Discard the bread solids.

Stir in the yeast mixture and raisins.

Ferment

Cover the bowl or pitcher with a clean cloth or plastic wrap and let it sit at room temperature for about 1-2 days, or until it becomes slightly fizzy and develops a tangy flavor.

Serve

Chill and Garnish

Once fermented, strain the kvass again if necessary and transfer it to clean bottles or a pitcher.

Chill in the refrigerator before serving.

Optional: Garnish with fresh mint leaves and lemon slices for added flavor.