Add kvass

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+Mix @water{1/2%l}, @rye bread{1%cup} cubes, @sugar{2%tbsp} and
+@sourdough{1%tbsp} for the starter, if you don't have any. Let it ferment for
+~{36%hours}.
+
+For the sugars, use wort.
+
+NOTE: This is a standard wort recipe.
+
+Heat @water{2%l} to 65-70 degrees Celsius, add the @Munich type II malt{1/2%kg}
+and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that
+would kill the enzymes that convert the starches to sugars we need for the
+fermentation!
+
+Once the steeping is done, remove the malt, and strain with a #{mesh}. After
+straining, pour hot water over the malt to make sure you extract all the sugars
+from it.
+
+Bring the liquid to a boil and boil it for some minutes, until the solids start
+to appear. You can strain it with a fine #{cheesecloth} or use the gravity to
+remove the solids.
+
+NOTE: End of the standard wort recipe.
+
+NOTE: You can dry the malt and use it for other recipes like cookies. It's very
+flavorful.
+
+Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180
+degrees Celsius.
+
+With all the ingredients cool, mix the wort, the rye bread and the starter
+together, put in a #{glass container} cover with a #{cloth} to keep flies away.
+Let it ferment for ~{24%hours}.
+
+Strain with a #{cheesecloth} and mix with @honey{1%tbsp} for the second
+fermentation in bottle. Bottle it in #{glass bottles} that can keep pressure
+with a couple of @raisins per bottle.
+
+Ferment in bottle for ~{1%day} (or two) or until the raisins start to float.
+
+The resulting wet bread can be used for the starter of the next batch.