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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 · Fill a large stock pot with 10 cups water, and then spoon in the sarsaparilla, ginger, licorice, dandelion, birch, and star anise. 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.
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- Kombucha. Kombucha is a fermented, slightly alcoholic, sweetened black or green tea drink. It was once known as ‘Elixir of Long Life’ because of its health benefits.
- Root Beer. Root beer a traditional North American fermented drink which can be either alcoholic or not. It’s made with fermented sassafras bark or sarsaparilla.
- Kefir. Kefir is a delicious fermented milk drink which was discovered by shepherds living on the slopes of the North Caucasus Mountains in Russia. Kefir stands halfway between thick milk and drinking yogurt and has tangy and refreshing flavour.
- Water Kefir. The true stars of water kefir are kefir grains, like those in milk kefir. However, this time grains are used to ferment water, sugar, and different aromas to produce a sparkling and refreshing drink.
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.
Shake and burp your bug twice a day. Around every four days, you will need to add 25g of grated ginger root, 25g of sugar, and 25 mL of water. To use your bug as a starter for other drinks, add 50mL of strained ginger bug to every 1L of fruit juice or sweetened tea. Ferment is a screw top jar, burping once a day.
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Jun 23, 2022 · Fill bottles, leaving enough head room to hold 1/4 cup of whey or starter culture and still have an inch or so remaining. When the root beer has cooled to almost room temperature (or around 80° to 85°F), add the whey. Place the cap on tight and gently shake to blend. Leaving the cap on, store at room temperature for 2 to 4 days, checking for ...
