Kvas

(Russian fermented rye beverage)

Yield: 2 1/2 quarts

Basic Steps: Toast → Soak → Proof → Ferment → Strain → Chill

Spread the cubes of bread on a baking sheet and place in a 200°F oven for about an hour, or until the bread is well dried out.
Bring the 3 quarts of water to a boil. Remove from heat and immediately stir in the bread. Cover with a clean towel and let rest for 8-10 hours.
Pour liquid through a fine sieve, gently pressing the bread to get the liquid out. Don't press too hard, or your kvas will turn cloudy.
Mix the yeast with the warm water and a pinch of sugar. Let proof 10 minutes till foamy. Stir into the strained liquid along with the 1 cup of sugar. Cover again with the towel and let set another 8-12 hours.
Strain liquid again through a fine sieve and pour into a 1 gallon pitcher or container. Add the raisins and cover tightly with plastic wrap and a rubber band. Set in a dark, cool place for 4-5 days until the yeast sediment has settled to the bottom and a clear liquid remains. Pour into a clean container or individual bottles and chill.

Add 2 Tbsp fresh mint leaves along with the yeast and sugar.
Some recipes substitute berry juice for 2 or 3 cups of the water for a refreshing flavor.
The final fermentation can also take place in stoppered bottles if you like. In Step Five, pour the strained liquid into individual beer bottles. Add one or two raisins to each and rest for 4-5 days. Move to a refrigerator and store chilled till consumed. CAUTION: the bottles have an alarming habit of popping open from pressure during the fermentation. So it's best if you know what you're doing.

Kvas is an ancient and beloved beverage throughout Slavic Europe. It is basically a type of low-alcohol beer, but is drunk as a soft drink, even by small children. Factory-made versions have been made for a while and are quite good. But the homemade variety seems to taste better.
Apart from its use as a beverage, kvas is also used as a based for soups and stews.