Chicha de Jora

Ingredients Edit

Directions Edit

  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.

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