Found an obscure reference
to using Brown sugar in place
of malt, at a measure of one
pound per gallon.I said to myself "not everybody
likes Brown sugar."So after boiling up some water
to remove any inert gasses,
I added a combination of Brown
and white sugar, 3/4 white to
1/4 brown, boiling the mixture
till it all disovled.Now I'm thinking, there's nothing really
alive in this, so I added one cup per quart
of apple juice, cuz, that's what I had on hand.
After mixing I took off a cup of the mixture and
let it cool a little and add the yeast to it.
In about 15 minutes It was starting to froth
so I stirred it into the main pot and then transfered it
to my plastic jars to ferment.
Took about 2 weeks to finish, I added another cup of
white sugar after the first week though.
