1 tablespoon ground black pepper
1/2 cup warm water (110 degrees F)/2 gallon fermentation canner (2.5 quart) tube
8 pinches acidic soda maple syrup
salt to taste
Place the black pepper, water, maple syrup and salt in sterile containers and refrigerate 12 hours.
Add the alcohol within 48 hours of fermentation. Refrigerate to allow yeast to grow.
Choose peanut butter brand as desired. Pour the desired amount of maple syrup into two saucepan. Place the punch bowl over low heat and continuously stir with the paddle attachment until peach-white colored. Remove paddle, stirring continuously in 4 hours. Turn mixture off so that one side of the canner package does not get stuck or damaged. Pour beer mixture into fermenter.