Mix in large churn
- 4 1/2 gal. of warm water
- 2 cakes yeast
- Stir well
- Add 1 can malt
- 5 lb. sugar
- After thoroughly stirred, cover with cheesecloth tied with string.
- Leave in warm place 72 hours. (I usually make mine in the summer in an outbuilding.)
- Bottle, leaving caps loose for about a week. (It still works for a while.)
Caution: POTENT!