It is better to cook grain kvass independently. It is more useful, than brought from shop, and at the correct observance of a compounding and is much more tasty. Here the quite good recipe of kvass without use of yeast.
To make home-made kvass without yeast, it will be required to make at first ferment. For it prepare a glass of water, boiled, it has to be hardly warm; small segment of black bread; sugar teaspoon. Lay ingredients in a half-liter can, having crushed previously bread. Cover to bank with pure fabric. Put the ferment prepared thus on couple of days to the warm place.
To make grain kvass in house conditions, without using yeast, it is required to add the following ingredients to ferment: sugar tablespoon, couple of pieces of a rye bread, one and a half liters of boiled cold water, half of liter of ready ferment.
After there passes day - another, ferment should be tasted to make sure of its readiness. Liquid, rather turbid, sharp on taste, has to turn out. Prepare two-liter capacity for preparation of kvass, in it pour ferment, add two crushed pieces of a rye bread, sugar, add to the brim tanks the boiled cooled water. From above close everything a cover.
Now the bank (or a jug) with all ingredients should leave for day in the quiet place for insisting. It is possible to add to it the croutons which are previously dried up till golden color in an oven or the microwave. Kvass at the same time infuses a little longer, but almost at once will gain appetizing golden color. It is necessary to taste kvass in a day or two.
That the taste of kvass was more intensive, it is necessary to draw it longer. A part of liquid can be used for a repeated zakvashivaniye to receive a new portion of drink. Merge two thirds of the received liquid in separate capacity. Add what remained in bank the boiled water cooled to usual room temperature. Add an iskroshenny piece of a rye bread. Then everything should be closed a cover for the subsequent insisting.