Ingredients: 500 g of rye breadcrumbs 7 l (liter) of water 20 g of yeast 1 tsp of flour 400 g of sugar 1 lemon Cooking Pour boiling water over rye breadcrumbs and draw the mixture for 8 hours. Dissolve yeast and flour in the cooked mixture and wait until it begins to rise. Filter the infusion through a dense sieve. Add sugar and yeast. Mix everything properly and leave for 12 hours in a warm place. Then filter the infusion again, bottle the prepared kvass. Put a slice of lemon...