Boil 5 to 5.5 liters of water, put hibiscus and remove from heat. Cooled broth strain through cheesecloth, squeeze well and put the sugar, stir. Add the yeast and leave to ferment. I usually do in the morning, by the afternoon cools down and 11-12 hours in the evening poured into PET bottles and put in the fridge. The next day the brew can be tasted. If the day is hot, then this time is enough to vibrogase, but if cool, and kvass really want, then put in the oven and periodically turned on 50 degrees, but my oven insulation nice and warm she keeps well.

Yield - 2 bottles of 1.5 liters and 2 liters.

Here's a bright and tasty brew, this summer I'm every 3-4 days doing the serving. Refreshing! For the pictures sorry, bad, but I wanted a recipe to share. Here there overnight when I do this with tea drinking, and the color led me to think, what kvass is supposed to be gorgeous).