SC - Grapenuts Kvass

[Jeff Gedney]

I'll try as well, but I have a lot of stuff already to take, and not 
much room.

I'll try though to get SG measurements, and find a more scientific 
system.

The fellow I go tthhis form said that there also were some Fruit
Kvasses as well, and talked some about a Strawberry Kvass his 
mother made.

Mind you, a good deal of my infomration comes from a very dear 
but very old gentleman, and his son (who evidently was very 
popular in his dorm). Second and third generation Generic East 
Europeans.
As for yeast, I'd go with a lightly flavored lager yeast, rather than a 
wine yeast. ( though the "old man" used to use baking yeast )
A wine yeast would not stop fermenting as soon, and the result 
would be less sweet. But that is just theoretical.

Brandu

> Well...I hope to make some before I leave (along with the forty-gajillion other
> things I have to do!!) and bring it with me...you could do the same???
>