Vishnyovy Kvas (Cherry Kvass)

1. Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.

2. Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.

3. Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.

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Nutrient	Quantity
Total fats	1.9121 g
Protein	7.5226 g
Carbohydrates	265.2495 g
Energy	1038.6125 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2579 g
Water	476.5479 g
Calcium, Ca	121.0938 mg
Lutein + zeaxanthin	461.125 g
Fiber, total dietary	11.155 g
Carotene, beta	4177.25 g
Niacin	2.8766 mg
Vitamin A, RAE	347.2 g
Riboflavin	0.3637 mg
Sodium, Na	25.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0054 g
Total lipid (fat)	1.9121 g
Manganese, Mn	0.8042 mg
Fructose	19.0418 g
Fatty acids, total saturated 16:0	0.3402 g
Sucrose	154.04 g
Choline, total	39.9606 mg
Sugars, total	232.382 g
Fatty acids, total saturated 18:0	0.0979 g
Vitamin B-6	0.4386 mg
Selenium, Se	1.3331 g
Ash	3.2121 g
Fatty acids, total saturated 18:1 undifferentiated	0.4512 g
Pantothenic acid	0.8624 mg
Copper, Cu	0.7993 mg
Thiamin	0.1676 mg
Iron, Fe	2.9186 mg
Carbohydrate, by difference	265.2495 g
Phosphorus, P	152.5312 mg
Folate, total	45.2562 g
Fatty acids, total saturated 18:2 undifferentiated	0.3139 g
Glucose (dextrose)	22.6765 g
Fatty acids, total saturated 14:0	0.0133 g
Zinc, Zn	0.7555 mg
Fatty acids, total polyunsaturated	0.5717 g
Vitamin A, IU	6960.275 IU
Folate, DFE	45.2562 g
Vitamin C, total ascorbic acid	56.23 mg
Vitamin K (phylloquinone)	13.5581 g
Fatty acids, total saturated	0.4623 g
Fatty acids, total monounsaturated	0.4566 g
Folate, food	45.2562 g
Vitamin E (alpha-tocopherol)	0.454 mg
Magnesium, Mg	70.4812 mg
Potassium, K	1403.1125 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cherry	3.5	271.25	66.0765	1.6275
Raisin	6 tablespoons	186.8625	49.203	0.2846
white sugar	0.75 cup	580.5	149.97	0
brewer yeast	5 teaspoons	0	0	0