Chicha De Jora

Ingredients :

1 lb (4 full cups) Maiz de Jora purchased or homemade
2 x 15-oz cakes chancaca (OR)
1 cup White sugar and
2 cup Brown sugar, packed
+additional for sweetening
8 whl cloves
1 x Dried hot chili pepper
1 x Fresh stalk (about 36")
Sugarcane (1-1/2 lbs) cut into pieces, crushed
1 x Lemon, sliced for garnish

Method :

* In a stainless-steel stockpot large enough to hold 2-1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water. Allow to soak for 1 hour. Place over high heat and bring to boil, stirring now and then with a wooden spoon and scraping the bottom of the pot to prevent sticking and burning. When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hours, stirring now and then.
* Remove from heat and allow to rest for about 2 hours undisturbed. Pour through a strainer. Press liquid from the sugar cane and discard the pulp.
* Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or a kitchen towel. Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
* The longer the chicha sits, the higher the alcohol content and the thicker it will get.
* To serve, add the additional sugar to taste, chill thoroughly, and garnish with lemon slices.