Fry the dried rye crusts a little, break them into pieces and put into the boiled and cooled to 175^oF (80°С) water (1.8 gallon). Let it steep for 1–1,5 hours in a warm place. Filter the infusion.

Pour the rest hot water to the soaked rye crusts. Let it draw for 1–1,5 hours. Mix these two infusions, add sugar and dissolved yeast. Let it ferment for 8-12 hours at 75^oF (25^oС). Cool the kvass, pour it into bottles, close them tightly.

Keep it at the temperature no higher than 50 ^oF (10°С). You can add to kvass mint, raisins, caraway and juniper to taste.