When I was in jail, it was much easier to throw a chunk of hash embedded in cigarette butt over the barb wire fence, or have your girlfriend give you a nice, deep kiss in minimum security while transfering a bag of pills – never did that one, was just happy to see my girlfriend and have some human contact.

I never made pruno but wasn’t much of a food safety type back then and stuck to the classroom (I don’t want to read today. OK).

Jailhouse hooch, New South Wales in the dankest corners of cells, has become such a problem that some prisons in NSW have banned Vegemite and cordial, another key ingredient in the corrective services concoction.

Last year, inmates brewed up at least 8604 litres of the wine of crime, enough to fill a dozen 20-litre kegs in each of the NSW’s jails, reported the Daily Telegraph.

“Craft brewing shouldn’t be part of the prisoner rehabilitation program,” Opposition leader Luke Foley said.

Pruno has a long and international vintage having cropped up in prisons around the world.

It’s key ingredient is fruit, such as oranges, which are left to ferment with a little water, sugar and bread, ketchup, or even Vegemite, to kick start the yeast producing enzymes into action.