Apple wine - Pour cider from dry sound apples, as it falls from the press. 15 gallons into a barrel with 60lbs brown sugar and let dissolve then fill barrel to within two gallons of being full with clean cider. Sit in cool place for 1 year. It needs no racking.
There's also a recipe for making 'yeast, without yeast' - actually producing your own yeasts for bread without a starter yeast. I'm going to try this one myself, and if I manage it I'll pass it along. If it works, it sort of fills the gap in some questions I've had about ancient brewing and where they came up with starter yeasts for ales, etc.