87726
After the heat treatment , the malted mash was further diluted with the warm water , the yeast and flavorings added , and the resulting wort was fermented several days in a warm place , after which it was lautered , with the liquid portion - the finished kvass - packaged and sold , and lees used as a concentrate / fermentation starter for the next batches , which simply used some lees , additional flour and more water , without adding more yeast or the time-consuming mashing process .
 wort
Please list all entity words in the text that fit the category. Output format is "word1, word2". 
Option: media, plant, vehicle, astronomical object, time, disease, animal, location, person, organization, mythical figure, food, biology, geographical phenomenon, instrument, event 
Text: {0} 
Answer:
 wort