• 1/2 ounce winter green
• 1 ounce burdock root
• 1 ounce dandelion root
• 1 ounce sassafras root
• 1 1/2 sarsaparilla root • 3 to 4 quarts of water
• 1 2/3 cups of brown sugar or honey
• 1/8 teaspoon ale yeast (bakers yeast will work as well)
• 1/4 cup of lukewarm water for yeast
* You will need a pinch of sugar to activate the yeast
PROCESS: 1. Add all of your roots and spices into a large brewpot. Add 2-3 quarts of water and bring to a simmer. Once simmering, add the sugar/honey to the pot, stirring until dissolved.
2. Continue to simmer uncovered for about 25 minutes. Next, remove from heat, strain, cover, and let your liquid cool for 30 minutes.
3. In a growler or jug like vessel, add 1 quart of cool water. Once your root beer base has cooled, slowly pour into the growler. (You are aiming for a lukewarm overall temperature.) Leave about 2 inches head space at the top of the growler.
4. Cap the growler and agitate vigorously.
5. Place yeast into a small cup and add 1/4 cup lukewarm water and a pinch of sugar. Let sit for 5 minutes, then add mixture to your growler.
6. Cap growler and agitate vigorously.
7. Using sanitized, recycled glass bottles, funnel your liquid into the bottles.
8. Cap bottles
9. Let root beer sit at room temperature for 48-72 hours. The longer you let your root beer sit the fizzier it will be. If your home is particularly warm, check root beer after 24 hours (you don't want any explosions!).
10. Once your root beer is to your liking 48- 72 hours later, place in refrigerator.