A refreshing summer Kvass drink made from Rye Bread and Blackcurrants, fermented and slightly-alcoholic. Like a homemade beer, but sweeter & healthier. (хлебный Квас смородиновый)
Fill large stock pot with 5 litres of water and bring to a boil.
In a bowl, muddle or mash the black currants berries until they are broken and juice is released.
Toast the bread on the darkest toaster setting. The darker the toast, the darker the drink will be, a little blackness is ok. (fyi...the smoke alarm might go off)
When the water is boiled, remove from heat. Add the toast and black currants to the boiling water, cover and allow to cool (better to leave overnight).
Strain the toasted rye bread and black currants using a cheesecloth.
The kvass will be cool at this moment. Quickly warm it up on the stove, until it is warm and around 35°C/95°F. Don't use water hotter than 45°C/110°F, or it will kill the yeast. If the water is cold, the yeast won't activate.
Add the yeast, sugar, and 1 teaspoon of raisins and allow to sit for 6-8 hours. Stir to make sure the sugar is fully dissolved. You will see foam and bubbles start to rise.
Strain the black currant kvass using a cheese cloth. Put 2-3 raisins in each soft drink bottle and pour and seal tightly. Only fill the bottle about 2/3 of the way, squeezing the sides letting air out, as it will continue to ferment and expand in the fridge. The next day, when the bottle is too tight, open it to release some air out, and squeeze again.
After about 3 days in the fridge, you're ready to enjoy!