Real Homemade Root Beer

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READY IN: 96hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    teaspoon active dry yeast (not instant)
  • 1
    tablespoon root beer extract
  • 2
    liters water, room temperature (tap water is OK, but bottled water will help avoid chlorine and other additives)
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DIRECTIONS

  • Use the funnel to pour the sugar in the bottle.
  • Add the yeast.
  • Toss the sugar and yeast around in the bottle so it mixes well. Just swish it around, don't shake it violently. Make it so there is a little depression in the center of the dry mixture.
  • Add the root beer extract via the funnel.
  • Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle.
  • Fill up the bottle about half way with some more water.
  • Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved.
  • Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY.
  • Let stand in a cool place (65 to 72 degrees F) for three to four days.
  • Do not shake the bottle or move it around unnecessarily. Leave it be.
  • After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds.
  • After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer. Place in refrigerator overnight. This arrests the yeast action.
  • After chilling, decant into a glass and enjoy.
  • Note: There will be leftover yeast in some sludge at the bottom of the bottle. Be careful decanting as you get to bottom of the bottle. That yeast will be skunky.
  • Another note: The yeast is still working! Drink this up right away, keep it chilled.
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