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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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For spices, I have some wild-grown sassafras root (which smells very strongly of classic root beer), and am thinking sarsaparilla, vanilla (extract or bean), coriander, star anise, and ginger. Since I want to keep it from being spicy, and have as sweet of a final flavor as possible while keeping ABV under 0.5%, it seems like molasses and/or brown sugar are better choices than cane sugar or raw ...
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.
Pour 8 cups of water in a pot and add the herbs (you’ll use the remaining water later). Bring to a boil. Once boiling, lower heat and cover the pot, simmering the herbs for 20 minutes. Remove from heat and let cool for 10 minutes. Strain your decoction, then transfer to a half-gallon mason jar.
That’s when you know you’re ready to make ginger beer. In a pot, heat 4 cups of water to a boil. Kill the heat and add in 30 grams of chopped ginger, skins and all, and 100 grams of sugar. This recipe makes a very sweet ginger beer. If you want it less sweet you can always dial back the sugar amount to your preference.
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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Accordingly, lightly fermented drinks, such as kvass, contain only negligible amounts of alcohol. Most fermented drinks contain less than 1% alcohol by volume and are typically closer to .5%. In other words, that's about the same amount that you'll find in orange juice. Sugar Content
