No. 3528 — Kislye Shchi: Fermented Malt Drink
English historical translation of Molokhovets recipe No. 3528 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 2 garnetz (10 pounds) wheat malt, 2 garnetz barley malt, 10 pounds second-grade wheat flour and 10 pounds buckwheat flour in a tub.
Scald with boiling water and let the malt develop for about five hours. Add more boiling water in portions of 2 vedros, stirring thoroughly, until the liquid has the density of kvass and drips from the mixing paddle.
Let settle on ice. Use some wort to mix with 2 glasses yeast and 1 ladle kvass sediment.
Once cool, transfer to a barrel, keep warm until sour, then bottle in champagne bottles, cork well and place in a cellar.
The author expects about 70 bottles from the quantities given and says a total of 6 vedros boiling water or more is needed.