In the beginning I read several sites and watched several videos. Videos can be seen here: http://www.youtube.com/results?search_query=beet+kvass&oq=beet+kvass&gs_l=youtube.12..0l3j0i5.4035.6896.0.9394.10.10.0.0.0.0.60.356.10.10.0...0.0...1ac.1.tc8h9Wtv23Q


One good thread here on CZ is here: good recipe there.http://www.google.com/custom?domains=curezone.com&sitesearch=curezone.com&client=pub-0846790371736460&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&cof=GALT%3A%23008000%3BGL%3A1%3BDIV%3A%23336699%3BVLC%3A663399%3BAH%3Acenter%3BBGC%3AFFFFFF%3BLBGC%3A336699%3BALC%3A0000FF%3BLC%3A0000FF%3BT%3A000000%3BGFNT%3A0000FF%3BGIMP%3A0000FF%3BFORID%3A1%3B&hl=en&q=beet+kvass&sa=Go


Through experimenting, I have slowly developed my own ways, but the basic recipe is the same.
1) I do not peel my beets even though it is recommended. I make sure they are very clean.
2) Some sites say to discard the beets after 2 batches. I usually get 4 batches with the same beets. Each batch is very slightly weaker than the one before it. I do leave 10% of each batch to act as a starter for the next one.
3) I like to make mine in gallon sizes because I do drink a lot of it. The kvass keeps a long time in the fridge. I have had some over 2 months old and was just fine.
4) When the kvass is first made it is salty. The longer it sits in the fridge, the more salty taste goes away. Normally after 2 weeks there is no taste of salt. I like the salty taste so I have to add Sole (salty water) just to suit me.
Hope this is helpful. The videos helped me as much as anything and looking around Cure Zone.
In the beginning I made small batches like the videos and web sites said but when I found how much I liked it and how much good it was doing for me I had to really ramp it up. I now buy 50 pounds and use gallon jars to make mine. I fill the gallon jars to within 2" from the top with the beet chunks and be sure everything is covered with the water.
I realize not everyone is as enamored nor as zealous as me but I am having some good tasting fun.
Corey