Pumpkin spice kvass!

Right now I'm drinking kvass that I have made using brown sugar and pumpkin spice (4 ounces and 1 tablespoon per gallon, respectively). It isn't quite as good as kvass made with actual pumpkin bread, but it's a change from the typical mint/lemon combo that I usually make. All of the prior procedures are used, that is I steep bread in hot water, cool, strain into fermenters, and add the above mentioned ingredients. It could probably use about half as much pumpkin spice, but is still fairly light and refreshing.