My Catholic Cavebddies like to post food recipes on their blogs, I'll show my appreciation by doing a homebrew post. Ok it isn't beer, and since it's Great Lent I'm cutting down on it ALOT, but I bottled my first attempt at hard apple cider and it turned out ok. Wine, mead, and cider are easier to make than beer. If you can make Kool Aid you can make wine, mead, or cider.
Here's what you'll need from either your local Homebrewer store (recommended for rookies) or what you can find:
A large plastic bucket that can hold 5 gallons, with a lid with a small hole at the top for a run off hose where the CO2 can escape.
A carboy
Sanitizer
Bottles, jugs or a keg/firkin to put the finished product.
Now the rest:
5 gallons Indian Summer apple cider, or any apple juice/cider that does not contain phosphates or preservatives. Those will kill the yeast.
Minimum of 2 lbs of brown sugar
One vial of White Labs English Cider yeast, or whatever yeast.
Pour the cider into a SANITIZED bucket for your primary fermentation, then the brown sugar and then the yeast. Stir with a long SANITIZED spoon or stirrer and cover with the escape valve full of sanitizer or water, or have a sanitized hose with one end left in a small bucket or water.
5-7 days later after the bubbling settles down, move to secondary. Add other ingredients to your liking like honey, cinnamon etc or more brown sugar. I just added cinnamon and a dash of honey.
5-7 days later move into SANITIZED bottles, jugs or kegs. To add carbonation put in a little more sugar for the yeast to eat before bottling. I put some into the original plastic cider jugs before adding "priming sugar". You don't want to try that with plastic. The plastic will expand from the CO2 and possibly explode. Leave cider to age in room temperature for 2 weeks then move to fridge to stop the carbonation process.
Enjoy, the make another batch. The process with premade wine juice is similar, just involves more moving fermentors.