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In a large pot, combine the sassafras root bark, sarsaparilla root, wintergreen leaf, licorice root, cinnamon stick, and vanilla bean. Add 1 gallon of water and bring to a boil. Reduce heat and simmer for 20 minutes. Remove the pot from the heat and stir in the granulated sugar and molasses until dissolved.
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A seasonal treat to keep you perky during all your autumnal activities, homemade root beer is easy to make with the right supplies. On a stove, you can make the drink base yourself with ingredients, and ferment it with yeast and molasses for flavor. Alternatively, you can use a store-bought root beer extract to mix with water and sugar, and allow i...
4 US qt (3.8 L) of water
1/4 oz. (7.08 g) dried sassafras root bark
1/4 oz. (7.08 g) dried birch bark
1/4 oz. (7.08 g) dried sarsaparilla root
1/8 oz. (3.54 g) of dried licorice root
A 1 in (2.5 cm) piece of unpeeled ginger, sliced thin
4 US qt (3,800 mL) of cold water
2 to 3 cups (470 to 710 mL) of granulated sugar, depending on how sweet you want it
3 US tbsp (44 mL) of root beer extract
1 to 2 lb (0.45 to 0.91 kg) of dry ice, broken into pieces
Boil and infuse the aromatic ingredients to create your flavor base.
In a medium sized pot, add 1/4 ounce (7.08 g) of sassafras root bark, 1/4 ounce (7.08 g) of birch bark, 1/4 ounce (7.08 g) of sarsaparilla root, 1/8 ounce (3.54 g) of dried licorice root, a 1 inch (2.5 cm) piece of ginger, and 1 split vanilla bean. Pour 2 US quarts (1.9 L) of water into the pot, and then bring it to a boil.
Wait for the bubbles to just begin rising to the surface, but don’t keep it boiling after that.
Remove the mixture from the heat and allow it to infuse for 2 hours.
After it’s reached a boiling point, remove the pot from the heat and place the lid onto it. Leave it to cool down and infuse for a 2 full hours.
Steep the ingredients in the mixture without stirring them.
Mix cold water, sugar, and root beer extract in a large pitcher.
Use 4 US quarts (3,800 mL) of cold water, 2 to 3 cups (470 to 710 mL) of sugar depending on how sweet you’d like your root beer, and 3 tablespoons (44 mL) of root beer extract in a large pitcher. Stir the ingredients together until the water and extract have mixed well, and the sugar is fully dissolved.
Taste the mixture to see if more sugar or extract needs to be added.
Cool the drink down with dry ice.
Drop 1 to 2 pounds (0.45 to 0.91 kg) of dry ice chunks into the pitcher and mix it together with a spoon to cool it down and keep it from sticking to the bottom. Upon contact, the root beer mix should bubble, and the dry ice fog will spill over the side of the pitcher.
Wear insulated gloves or use tongs when handling the dry ice.
4 clean, dry 1 liter (0.3 US gal) plastic soft drink bottles with cap
A pot with a lid
A Styrofoam cooler to store the dry ice
A big spoon to stir with
Gloves or tongs to hold the dry ice
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Apr 6, 2018 · Reduce the heat and simmer for 20 minutes. Remove the pot from the heat and let the root and bark tea come to room temperature. Strain out the herbs and put the tea into a wide mouth gallon jar. Stir in the sugar, molasses, ginger bug, and ginger slices, then cover the jug with a piece of cheesecloth secured with a rubber band.
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Mar 7, 2020 · Cover your container with a white, unbleached cloth secured with a large rubber band. Leave on the counter for 5-7 days depending on the weather (the warmer the weather, the shorter the brew time). When the initial fermentation is complete, the root beer is ready to drink as is.
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Jun 28, 2019 · Bring to a boil over medium-high heat, then turn down the heat to medium-low. Simmer for 30 minutes, and then stir in the sassafras bark, and continue simmering a further 15 minutes. Turn off the heat, stir in the sugar until it dissolves. Next, allow the decoction to cool to room temperature - about 2 hours.
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Jan 9, 2021 · Once cool, add your ginger bug starter culture. This adds the bacteria and yeast that will eat the sugar and bring your root beer to life. Stir to combine and top up with non-chlorinated water leaving an inch or so from the top to give room for foam to build during the fermentation process.
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Jan 29, 2024 · Step Six. Dissolve 1/4 teaspoon of yeast in 2 cups of warm water. Let this stand for about 5 minutes, until the water is cloudy and frothy. Step Seven. Once the herbal infusion has cooled, add the yeast solution and stir well. Then mix in the vanilla extract. Step Eight. Transfer the root beer to bottles, leaving about an inch of space at the top.
