In my really poor days... around the time I dumpstered government cheese*, I would burn some barley under the broiler (for flavor only), add cane sugar to it, boil it to get rid of any weird beasties, let it cool, and add bread yeast. I'd ferment it a plastic bucket and when done transfer to 40oz bottles. I always named my brews. I had two batches of this. The first one we called "Oi", the second one we called "Hell Oi". No sulfites!!
*I got my allotment of government cheese (it is a US thing... you used to be able to get 5 pound blocks of cheese like Velveeta just for waiting in line, along with bags of white rice) for free. But, my neighbors did the same thing, but they couldn't stand the film on the cheese when you toasted it, so they just tossed theirs. I got an extra 10 pounds of cheese that way. It won't go bad (neither will Hell Oi).
*I got my allotment of government cheese (it is a US thing... you used to be able to get 5 pound blocks of cheese like Velveeta just for waiting in line, along with bags of white rice) for free. But, my neighbors did the same thing, but they couldn't stand the film on the cheese when you toasted it, so they just tossed theirs. I got an extra 10 pounds of cheese that way. It won't go bad (neither will Hell Oi).