by Forrest Anderson
Little Brother hides the carboys, airlocks, and racks inside the crumbling brick foundation of his tenant house where he makes Pink Panther 1, Pink Panther 2, and Wild Night in Rocky Mount. It’s cool all year round. He keeps it sweet by adding granulated sugar and juice from dandelion petals, scuppernongs, or apricots every six weeks until fermentation stops. He sells it by the jar in the parking lot outside Good Tymes, by the gallon to the contractor who now plows the back forty. The sweetest he buries like a secret in the dark soil beneath the old man’s bedroom.