Take the middle. You can cook yourself. But it's easier to either take the residue from previously cooked brew or are in the market or like me, in the village to ask. Can be on any bakery has it. You decide. And another thing: if in the midst of transferring it into heat bubbles appear, you can safely continue, and if not - add 0.5 tsp. of dry yeast. It looks like this.

The thick will need about 550-700 ml. In the midst, we add 2 tbsp of rye flour.

And 3 tbsp sugar. All mix thoroughly to avoid lumps.

Boil with 8.5 gallons of water.

To brew we need enamelware volume at least 10 litres. This can be a bucket, I have a pan. In a pot add 2 cups flour and 1 Cup sugar. Stir.

Then pour hot boiled water (not boiling water), 1 Cup first, stir, add more water until the consistency of sour cream. Lumps should not be!!!

Boiling water gradually begin to pour into the bucket, stirring quickly (I'm in the way with a rolling pin) flour to brew, the mass will thicken, and then it's just a murky liquid. To interfere with need very quickly.

When you add the water so that the bucket was reduced, the grounds, the bucket should be clean. Cover with a lid. Next put the middle. Time at 4-4.5 hours. After a specified time the temperature of the brew should be like fresh milk, otherwise it is necessary to cool the bucket in a basin of cold water. Having achieved the desired temperature, pour it in a bucket of grounds, stir, cover the bucket with a lid and put in a warm place. I place the bucket in a deep bowl of hot water and cover it. Using 6-6. 5 hours on the surface of the liquid in the bucket appears like melkounian foam. The kvass is ready!