Get the best grapes in your area, preferably organic. The quality of your grapes guarantee the tastes of your Kvass later.

Remove grapes from the stems using a kitchen scissors.

Thoroughly wash grapes. Trick to clean grapes is adding 2 table spoons of white flour in a bowl of about 10 cups of water. Massage grapes with gentle hands and rinse thoroughly with running water.

Measure 4 cups of grapes and crushed them by hands or pulse blend it with a low speed blender for a few seconds. Transfer them into a big jar.

Add 1/4 cup of sugar and 2 Tsp of rose water. Filling up the jar with about 1/2gal of room temperatured boiling water (doesn't have to be accurate)

Next day filter your Kvass using a nut milk bag or cheese cloth bag. Bottle it afterwards. Sit in room temperature for another 5 to 7 days depending on your room temperature or until it is tangy and bubbling. Transfer it to the fridge and it will be good for 2 weeks.