Comments on: Making Bread Kvass continued… 20L batch of liquid after straining the bread, adding sugar (4 cups), yeast (2T + 2tsp disolved in 1 cup of filtered water at room temperature), raisins (1 cup), 1 bottle of reserved bread kvass from the last batch and finally topping up the container to 20L (I started with 16L of liquid after straining and squeezing the soaked bread). Cover with cheese cloth and secure with a big elastic band. It will sit for 24hrs at room temperature, then be ready for bottling. To be continued… #kvass #kbac #breadkvass #breadbeer #homebrew #nonalcoholic #refreshing #russian #ukrainian #oldworld #historicdrinks #epicfood #brewedbeverage #bubbly #healthy #traditionaldrinks #kosher #chefmisterv

Comments on: Making Bread Kvass continued… 20L batch of liquid after straining the bread, adding sugar (4 cups), yeast (2T + 2tsp disolved in 1 cup of filtered water at room temperature), raisins (1 cup), 1 bottle of reserved bread kvass from the last batch and finally topping up the container to 20L (I started with 16L of liquid after straining and squeezing the soaked bread). Cover with cheese cloth and secure with a big elastic band. It will sit for 24hrs at room temperature, then be ready for bottling. To be continued… #kvass #kbac #breadkvass #breadbeer #homebrew #nonalcoholic #refreshing #russian #ukrainian #oldworld #historicdrinks #epicfood #brewedbeverage #bubbly #healthy #traditionaldrinks #kosher #chefmisterv http://amplifybuzz.com/kosher/chicken/making-bread-kvass-continued-20l-batch-of-liquid-after-straining-the-bread-adding-sugar-4-cups-yeast-2t-2tsp-disolved-in-1-cup-of-filtered-water-at-room-temperature-raisins-1-cup-1-bott/ hourly 1 http://wordpress.org/?v=4.2.4