Rustic kvass from rye flour

Sift rye flour, measure out the required amount and fry over medium heat in a dry frying pan until the color changes to cream.

The smell of fried popcorn will be in the air. It is often necessary to stir the flour, fry for about 7-10 minutes. The color of the kvass will depend on the color of the flour.

Pour flour into a jar and pour a little water over the still hot flour.

Add sugar, stir with a fork or whisk.

Pour a mixture of granulated sugar, water and rye flour into a three-liter jar, add more water to the shoulders of the jar. Add a piece of yeast (weigh or measure out a piece of yeast the size of your index fingernail). Add a handful of unwashed raisins, mix everything. Close the jar with a nylon lid and let stand at room temperature for 1 day. The first kvass must be drained, and most of the thick from the bottom must also be thrown away. Leave some of the grounds in the jar. Add a portion of freshly roasted flour, granulated sugar. Pour in fresh water and leave to infuse for two days. A slight sourness will appear. Next, you can always prepare kvass by pouring the finished drink into a bottle and throwing out some of the grounds, add sugar, yeast and fresh flour, water again. Add granulated sugar to taste and a few raisins to the kvass poured into a bottle, close the lid.

You can use kvass when it is slightly sour. However, all this is subjective, someone likes a more sour drink, then let the kvass stand still.