Once tangy, strain kvass from bread. If carbonation is desired, bottle decanted kvass in airtight bottles with 1 teaspoon sugar per bottle or 2 teaspoons organic raisins per bottle. Seal the ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...