Lemon Kvas Recipe

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Ingredients 1 envelope dry yeast 10 qt water 6 lemons 2 cups sugar 1 cup raisins 12 oz beer Dissolve yeast in 1/2 cup warm water. Boil remaining water and pour into a large stone crock. Add pitted halves of lemons, sugar, and raisins and mix until sugar dissolves. Cool to lukewarm. Add beer and yeast mixture. Cover with cheesecloth and ferment at room temperature for 24 hours. Strain liquid through muslin. Store in sealed glass jars or bottles. Keep for 3 to 4 days before serving.

Ingredients

• 1 envelope dry yeast
  10 qt water
  6 lemons
  2 cups sugar
  1 cup raisins
  12 oz beer
  
  

Dissolve yeast in 1/2 cup warm water. Boil remaining water and pour into a large stone crock. Add pitted halves of lemons, sugar, and raisins and mix until sugar dissolves. Cool to lukewarm. Add beer and yeast mixture. Cover with cheesecloth and ferment at room temperature for 24 hours. Strain liquid through muslin. Store in sealed glass jars or bottles. Keep for 3 to 4 days before serving.