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First batch · 3 litres

Straightforward kvass

about a day + chilling
What you need
  • 180–220 g dry crackers; rye is ideal for some of them
  • 100–120 g sugar or panela
  • 2–3 g fresh or 0.5–1 g dry yeast
  1. Toast the crackers dark golden; do not burn them.
  2. Pour over 3 L of boiling water and leave under a loose lid for 4–8 hours.
  3. Strain it: ferment the liquid, not bread porridge.
  4. Add sugar and cool the infusion to 25–35°C.
  5. Add yeast, cover with cloth or a loose lid, then start the batch below.
  6. Check after 8–12 hours; in heat, start checking after 6 hours.
  7. When taste and smell are right, strain again and chill overnight.

Mold, slime, or a rotten/chemical smell: do not taste it; discard the batch.