👨‍🍳 Zubereitung

1. 1

   Toast the jora corn and barley in a dry pan over medium heat for about 20-25 minutes until lightly browned and fragrant.

2. 2

   In a large pot, combine the toasted grains, 5 liters of water, and cloves. Bring to a boil, stirring constantly to prevent sticking.

3. 3

   Once boiling, reduce heat and simmer, covered, for about 1.5 hours, or until the liquid has reduced by half. Stir occasionally.

4. 4

   Add the remaining 5 liters of water and continue to simmer, covered, for another 4 hours, stirring occasionally. The mixture should thicken slightly.

5. 5

   Remove from heat and let it cool completely. This can take several hours.

6. 6

   Strain the mixture through a fine-mesh sieve or cheesecloth to remove all solids. Sweeten to taste with sugar or chancaca.

7. 7

   Pour the liquid into a clean ceramic or glass container. Cover loosely with cheesecloth or a kitchen towel and let it ferment in a cool, dark place for 4 to 8 days. The fermentation time will depend on the desired level of tartness and alcohol content.

8. 8

   Once fermented, chill thoroughly and serve. The longer it ferments, the more potent it becomes.