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1
Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.
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2
In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.
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3
Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).
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4
Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes.
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5
Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.
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6
Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band.
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7
Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid.
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8
Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment.
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9
Chill well.
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10
VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar. Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. It can also be served with the yeast sediment. This gives it a richer flavor and more vitamins.
