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I second what Don said about it being easy. I'm drinking a pint of homemade IPA right now. 
" It is such a complicated process "Someone left some fruit juice in a bucket and it fermented.
Nice one! What, er, 'recipe' do you use? 
This one was 100% Maris Otter malt as well as magnum, amarillo and northern brewer hops. It ended up at 7% ABV, but a bit to sweet and not hoppy enough for my tastes. Unfortunately, the only bottles I can find in Singapore to package it in are 22 oz. I think for the sake of my liver, the next beer will probably be 5% ABV max.
It was a popular, well by me it was, nature program on the telly showing animals having a good time eating fermented fruit from some tree, I think in Africa? It seems that every year they come together, knowing when it's time, to eat there Maybe some prehistoric human saw them and wanted to party too?
See, were all a bunch of, sometimes, reformed drunkards