SC - My anti modern cheese thing

[AlviraMacD@aol.com]

Grapenuts Kvass:
Add 1 16oz box Grapenuts per gallon and a half of boiling 
water let stand till lukewarm and strain through sterilized 
cheese cloth. Bring to simmer, and stir in 1/4 c molasses 
per gal. Cool to blood heat, and add yeast. Cover and let 
go  overnight to settle. Rack and Strain again into clean 
sterilized container. Add two or three raisins to each 
sterilized bottle and fill and cap. Should be ready in two 
days. 

I have never personally done it, but I have relatives who 
have and they say it is fine. 
I asked about bottles exploding, and they said that they
never let it go that long. Usually they make about a gallon 
at a time, and it is gone in a week or so. ( they don't 
generally bother with sterilization, just clean everything with 
hot water and invert to dry until use. )

Brandu