1. Grind jora until partially crushed. 2. Put all ingredients except sugar in stainless steel pot with 8 qts. cold water. Stir and soak for 1 hour. 3. Place over med. heat and bring to the boil. Lower heat and simmer gently for 4 1/2 hours. Stir regularily to keep from sticking. If a lot of liquid evaporates add some more water. You want 3 to 4 qts total mixture at the end. 4. Remove and let sit undisturbed for 1 hour. 5. Strain mixture using a stainless steel strainer into glass container through a double layer of good cheesecloth. Twist the separated mass to extract all the liquid and discard. Add sugar and DONT STIR. 6. Cover with a piece of cloth. Pitch yeast into mixture here. 7. Let sit in dark draft free warm spot for 5-8 days. If all goes well it will ferment. The longer it sits the thicker and more potent it gets. JORA (corn malt) the author said that the preferred type in ecuador is from yellow corn where in Peru both yellow and purple corn are used. Soak whole yellow corn 1-2 days in cool water. Line a baking tray with several sheets of paper and cover with a double layer of cheesecloth. Spray with water until all is soaked. Drain water and then cover with double cheesecloth. Keep moist but not wet until corn is sprouted about 8-10 days (sounds like an awfully long time so use your best judgement). Dry in sun until thoroughly dry, several hot days but take in at night. Will keep indefinetely in dark, cool and dry place in airtight container.