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How to Make

Step 1: Fill a very large stock pot with the water and bring to a boil. If you don't have a big enough pot, you can use two large pots.
Step 2: Meanwhile, toast the bread slices TWO TIMES on the darkest toaster setting. Darker bread makes darker kvass.
You might want to put your toaster outside, otherwise you might set off your smoke alarm or get the house all smokey!
Step 3: When the water starts to boil, remove from heat. Add the raisins and toasted bread to the pot, place the lid on the pot, and let sit overnight or at least 8 hours.
Step 4: The next day, carefully remove bread, taking care not to break it up. Discard the bread.
Step 5: In a bowl, combine the sugar and yeast, then add them to kvas mixture. Mix well.
Step 6: Place the lid on the pot (or use plastic wrap to cover). Let sit at room temperature for an additional 6 hours, stirring ocassionally.
Step 7: After the 6 hours, scoop the raisins from the pot with a large slotted spoon and discard them. Using a very fine strainer or cheese cloth, pour the kvass into bottles. Place the lids on the bottles very loosely and refrigerate overnight.
Step 8: The next day, tighten the lids. It is ready to drink!
The Kvas will lose its sweetness each passing day, and will increase in alcohol content (only very slightly). Try to drink this within 3 days after bottling.