Chicha de Jora

Ingredients

 * 8 quarts of cold water
 * 1 lb (4 full cups) maiz de jora purchased or homemade
 * 2 15-oz cakes chancaca or 1 cup white sugar and 2 cups brown sugar, packed + additional for sweetening
 * 8 whole cloves
 * 1 dried hot chili pepper
 * 1 fresh stalk (about 36") sugarcane (1½ lbs) cut into pieces, crushed
 * 1 x lemon, sliced for garnish

Directions

 * 1) In a stainless-steel stockpot large enough to hold 2½ gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water.
 * 2) Allow to soak for 1 hour.
 * 3) 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.
 * 4) When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4½ hours, stirring now and then.
 * 5) Remove from heat and allow to rest for about 2 hours undisturbed.
 * 6) Pour through a strainer.
 * 7) Press liquid from the sugar cane and discard the pulp.
 * 8) 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.
 * 9) Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
 * 10) The longer the chicha sits, the higher the alcohol content and the thicker it will get.