Rye bread slice and dry in the oven so that it is browned. Crackers put in a pot, pour boiling water and let stand for 3-4 hours. The resulting infusion drain, put the yeast, sugar, mint, cover with a cloth and allow to ferment for 5-6 hours. After the appearance of a second foam filter and pour into bottles (preferably glass), putting in every bit of raisins. Bottles close tightly and put in a cool place. After three days kvass is ready for use.