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Kvass

5 apples, sliced
2 cups honey
1 lb dark rye bread, sliced and tosted
1 lb barley or buckwheat meal
1 cup chopped meat
3 envelopes active dry yeast
1/2 cup warm water (105-115 F)
1 cup rasins

Bring 2 gallons water, the apples, and honey to boil in a large pot.
Remove from heat.
Add the rye bread and barley meal.
Let soak 3-4 hours.
Strain; discard the fruit and bread.
Pour liquid into a 3 gallon container.
Dissolve the yeast in the warm water.
Mix the yeast and chopped meat into the liquid.
Cover with a clean cloth; let sit in a warm place for 6 hours.
Strain.
Drop 2-3 raisins at the bottom of each sterilized storage bottle.
Pour liquid into bottles.
Cork and store in a cool dry place.
Age a minimum of 1-2 weeks.

Yield: 2 gallons