Instructions: Put everything in a large glass jar with a tight fitting lid. Place in water bath and bring to 100F. let cool, keeping covered, and store at room temp. at least 48 hours, or preferably longer.

Store in refrigerator. Dont keep the lid too tight while its fermenting!!

Mark Miller who serves a version in both Coyote Cafe and Red Sage - says he has a 10 month old version in the back of his refrigerator at home that he and some friends check on every once in a while... Michael Bowers

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