Thanks, MH, I can see that I have a lot to learn! For my first experiment, I'm going to follow this recipe quite closely although I'm thinking that a shorter boil(or just pouring the boiling water over as you suggest) & then steeping will be result in a better extraction... ? I know when I make essiac the herbs are steeped for 24 hrs...mebbe I'll do that...?
The recipe I'm using calls for yeast...would that be brewers yeast? Or should I rely on wild yeast? I've done kimchi & sauerkraut so I am familiar with that process. I guess it's the sugar(molasses) that creates the alcohol...?
Yikes, I'm in over my head(as usual)!
Life is good at the bottom of the learning curve!

Thanks for sharing your knowledge :)