The other day I bought a copy of Justin Wilson's Louisiana Home Cookin' as a Christmas gift for my cousin Nathan. Before wraping it I decided to thumb through it and came across this gem in the beverage section.
Mama and I used to make Home Brew during Prohibition. When I was working in Alexandria in 1931, a whole batch of home brew that had been stored underneath my bed blew up. I thought a war had started.
5 tbsp fresh yeast
1 cup warm water
5 lbs sugar
3 lbs Blue Ribbon malt
In a small mixing bowl, dissolve the yeast in the warm water with 1 tbsp of sugar. In a 10-gallon container, mix the sugar and malt together, then stir in the dissolved yeast. Mix in enough water to come to 6 inches below the top of the containier to allow for expansion during the foaming action. Place the crock in an out-of-the-way place and let sit for 4 days to 1 week at room temperature. Test the brew after 4 days by putting a little in a glass and stirring. If it forms a heavy foam, let it sit a few more days. Then keep testing until the brew quits foaming and it doesn't bubble. Pour into bottles, then cap tightly and store at room temperature until the brew is clear. When ready to serve, chill, but be careful not to disturb the sediment on the bottom of the bottle.
YIELD: as many bottles as you can fill