Petrovsky Kvass
Description
The recipe won't take much time. Lightly toast the rye croutons, being careful not to burn them. Boil 12 liters of water and let it cool down to about 80°C. Break the toasted croutons into small pieces and pour 7 liters of the warm water over them. Let the croutons steep for 1–1.5 hours in a warm place. Strain the infusion (wort), then pour the remaining 5 liters of hot water over the used croutons and let steep for another 1–1.5 hours. Combine both strained infusions, add sugar and diluted yeast, then leave to ferment at 25°C for 8–12 hours. Once fermentation is complete, chill the kvass, pour it into bottles, seal them tightly, and store at a temperature no higher than 10°C. Now take one bottle, add 25 g of honey, and stir until completely dissolved. Grate horseradish, add it to the kvass, and stir well again, tightly closing the cap. Let it infuse for 2–4 hours, strain, and serve chilled with an ice cube. P.S. This wonderful kvass also turns out great when you add juniper berries, mint, raisins, or cumin. The drink is ready to serve.