If it gets too sour add more molasses and water in the same proportions. It is cheap, healthy, and no bother with yeast. Some thirteen other recipes for beer are given by Dr. Chase. Several describing the use of malt. Here's a recipe from my college days.
Water is added to fill.
A bubbler was installed to maintain an anaerobic environment and the carboy was placed near the hot water heater in the bathroom to ensure proper fermentation temperatures. Being near the john, one could enjoy the pleasing sounds of gas being released through the bubbler as well as observe the raisin cartesian divers as they were bouyed to the surface of the mash by entrapped carbon dioxide and then gently settling to the bottom once they had delivered their load to the top. Bottling day was on Thursdays so that an adequate supply of beer would be available for the weekend. Each week a new initiate was brought into the group. The initiates sole responsibility was to operate the siphon while others were involved in more serious task.