Water is one of the key components for the kvass production and that influences a lot on the final product quality. That is why a lot of attention is paid to the stage of water preparation, which is - cleaning with coarse and fine filters. At the first stage, water is being released from possible foreign particles; at the second stage - purification at the molecular level occurs.
The prepared ingredients are automatically fed into the fermentation system, designed exclusively for the production of live kvass Arseniivskyi . At the next stage the rye-wheat breadcrumbs are placed in the container. The added ingredients are thoroughly mixed and fermentation of kvass occurs within 15-20 hours. The finished drink is cooled at a temperature of 10°C and infused for at least 8 hours to saturate the taste and precipitation of yeast.