Title: Chicha de jora (peru)
 Categories: Beverages, Peru, Holiday
      Yield: 4 Quarts
 
      1 lb (4 full cups) Maiz de Jora
           -purchased or homemade
      2    15-oz cakes chancaca 
      1 c  White sugar and
      2 c  Brown sugar; packed
           +additional for sweetening
      8    Whole cloves
      1    Dried hot chili pepper
      1    Fresh stalk (about 36")
           Sugarcane (1-1/2 lbs)
           -cut into pieces; crushed
      1    Lemon; sliced for garnish
 
  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.