KVASS RECIPE! I was SHOCKED at how Easy & Delicious it is!

Kvass is has been around for centuries and I finally got around to making it. And it is incredibly easy! All you need is some store bought ingredients to make this simple fermented drink. Plus I'll show you three ways to make it: traditional rye kvass, beet kvass, and a fruit kvass!

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RECIPES [Note: you should adjust this to your taste preference]
Rye Kvass:
~7 Pieces of Rye Bread
~1/2 gal [1.9L] Water
~2/3 cup [150g] sugar
Handful of raisins
Optional: Pinch of bread yeast
Ferment 3-5 days depending on your fermentation activity.
Bottle with more raisins and set on counter 2-3 days
Refrigerate and drink

Beet Kvass:
~6 beets [~326g]
~1/2 gal [1.9L] Water
~2/3 cup [150g] sugar
~1 TBSP salt [non-iodized]
Handful of raisins
Optional: Pinch of bread yeast
Ferment 3-5 days depending on your fermentation activity.
Bottle with more raisins and set on counter 2-3 days
Refrigerate and drink

Fruit Kvass [adjusted salt down]:
~4 Cups fresh fruit [could add more based on my tasting]
~1/2 gal [1.9L] Water
~2 tsp salt [non-iodized]
Optional: Pinch of bread yeast, but not likely
Ferment 3-5 days depending on your fermentation activity.
Bottle with more raisins and set on counter 2-3 days
Refrigerate and drink

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