Kwass (Bread Wine) (m)


4 kg Rye Bread 

8 Liters water

30 g lactic acid

4 g yeast nutrient

2 kg sugar

1 g Potassium metabisulfite

1 l apple juice

1 package yeast

 

Note: It is critical that you make a yeast starter. The fermentation makes the must rise very fast and very high, so that a larger glass container is necessary. 30 liters is recommended