Am at a relaxacon -- essentially, a convention for SF fans with minimal programming and gallons of alcohol. I have been to two panels today, one on home brewing and one on mixology. I have been nipping away at a bottle of barreling strength rye most of the day.
Currently on my hotel room table is a bottle of 'prison hooch', merrily fermenting away (that was the hands-on part of the home brewing panel - basically one cup of sugar in a 750ml bottle, add water to below the neck and shake until it's all dissolved in, then one teaspoon of regular bread yeast). He had a batch already set up and it was both smoother and tastier than anything made like that should be. And it smells like bread. Although he's worked in corrections, he did not have us make it with stale bread and other makeshift ingredients. :)
Anyway, in about a week or so it'll be done fermenting and I'll report back on how it is.