Vishnyovy Kvas (Cherry Kvass)

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.
  • Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.
  • Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.
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