Bread rye-wheat or rye ( 300 g ) dried breadcrumbs until brown.

100g crackers, dried or fresh raspberry leaves, mint put in 3-liter jar, pour boiling water about 3/4 of the banks ( not to the top ). Wrap it up the jar and leave for a day to cool. If we can put a new starter in the finished wort ( the second brew), the water will have less than half the banks

Use the starter at its peak. That is fueled and a "grown up" in 2-3 times. My made according to the recipe Svetochka http://www.povarenok .ru/recipes/show/754 79/ Leaven to mix with the malt in a separate container, dilute a little of the cooled infusion of crackers 100-200 ml, for solution. There also add honey, stir.

Then pour into the jar with a grain infusion. Place the washed raisins. Also add: for raspberry kvass - a handful defrosted or fresh raspberries, for Apple well washed Apple and lemon, chopped in a meat grinder or food processor. Can lemon cut into small thin slices. If necessary, pour boiling water ( not above 30 degrees) without adding to the top of the banks 4-5 cm mix well, cover with marlechkoy and put to quasits at room temperature for 24-36 hours. When the brew starts to "play" with pieces of bread and fruit, the berries will float up, will foam from the rising bubbles. The liquid will be cloudy. The finished product will reduce the fermentation, part of the pieces floating at the top, begin to descend, the liquid will become illuminated.

Now the brew, strain. Cooked in a clean bottle add sugar to taste ( I do 1 tbsp of fructose to 1 l of brew), and then carefully, trying not to raise the sediment from the bottom, strain the drink through cheesecloth, squeezing the liquid from the pieces.

For those who like a highly carbonated brew, add 3-4 raisins in a liter bottle ( I didn't put ), close bottle, shake, stir sugar, and put in the fridge in a horizontal position at least for a day for ripening. Fermentation processes are suspended in the cold, but go. Brew really changes the taste for the better with some aging in the fridge. Better to wait 3-4 days. The finished product can still be poslastit in a glass or Cup to taste.

The sediment remaining on the bottom, and is leavened sourdough or our kvass wort, which can be up to a week stored in a jar in the fridge, or right on it to cook the second Bay of the brew. The subsequent brew will be tastier. So, you can first make Apple kvas, then the remaining wort raspberry.

To do this, repeat step 1 and step 2, then pour the resulting infusion of bread in the jar of kvass wort, add 1 tbsp honey, 1 tbsp dissolved in water of malt ( but not necessarily), depending on the kind of kvass add fruit or berries, raisins, pour boiling chilled water and prepare the brew as usual. To serve such a beautiful brew can be as a refreshing drink, with straws, to decorate the young sprigs of mint, slices of lemon. Bon appetit!