Vishnyovy Kvas (Cherry Kvass) - cooking recipe

Ingredients

3 1/2 lbs cherries, pitted
5 teaspoons brewer's yeast
3/4 cup white sugar or 3/4 cup brown sugar
2 tablespoons white sugar or 2 tablespoons brown sugar
6 tablespoons raisins

Preparation

Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.
Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.
Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.