Homemade Rootbeer Recipes

HOMEMADE ROOT BEER RECIPE

Steps:

• Fill a large pot with 10 cups of cold, filtered water.
• Add the herbs while the water is still cold, and bring it up to a boil over medium-high heat.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally. If you are choosing to add sassafras bark, wait until the last 10-15 minutes of simmering.
• Turn off the heat and stir in the sugar. Allow the mixture to cool completely.
• Strain the mixture thoroughly with a mesh sieve or cheesecloth.
• Add the kombucha, mix thoroughly, and pour gently into sealable bottles, leaving about two inches of room at the top.
• Let the bottles ferment for two to three days, depending on temperature, then transfer to the fridge and let them sit for another three. The root beer will keep in the fridge for up to three weeks.

QUICK AND EASY ROOT BEER

Steps:

• Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
• Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.

HOMEMADE ROOT BEER

Steps:

• In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
• Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

TRADITIONAL HOMEMADE ROOT BEER RECIPE

Steps:

• Bring one gallon of filtered water to a boil with the sassafras root bark.
• Once boiling, mix in sucanat and allspice. Once completely dissolved, remove pot from heat and strain with a mesh strainer (stainless steel not plastic) lined with a white cotton dishtowel into a 2 gallon glass jar (sources).
• Add one more gallon of filtered water and stir. Wait for the mixture to cool slightly (about 30 minutes) and then stir in the juice of 2 lemons. Wait for the mixture to cool to 118 °F/48 °C or lower and then add 1 1/2 cups of starter. Note: if the mixture is too hot, the heat will kill the starter culture so be sure to wait until it is only warm to the touch. If you let the mixture cool and sit too long on the counter, however, you introduce the chance for mold. So be sure to add the starter at the appropriate time.
• 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. If you desire enhanced carbonation, proceed to the bottling step. Fill your soda bottles (sources) and cap them. Leave some room (I leave 2 inches) at the top of each bottle to allow for carbonation. See this link on homemade soda bottling for visual and written instructions.
• Leave at room temperature for a day or two longer to carbonate. Then refrigerate and enjoy!
• Only open the root beer bottles in the kitchen sink and when the bottle is very cold to prevent messy explosions!

REAL HOMEMADE ROOT BEER

Steps:

• 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.

HOMEMADE ROOT BEER

Steps:

• Dissolve yeast in 1/2 cup warm water.
• Dissolve sugar in 1 quart hot water.
• Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
• Fill jar with warm water and stir until all ingredients are well combined.
• Cover jar.
• Set in warm sun for 4 hours.
• The root beer will be ready to drink the next day.
• Chill before serving.

HOMEMADE ROOT BEER: THE POP THAT'S ACTUALLY GOOD FOR YOU

Steps:

• Place the sassafras, sarsaparilla, and birch in a 3 gallon stock pot.
• Add 2 gallons of water. Cover. Bring to a boil over medium heat.
• Turn the heat down and simmer the pot for 20 minutes. Turn off the heat.
• Allow the pan to cool to 100F, naturally. Strain the decoction.
• Return the decoction to the pot. Dissolve the sugar in the water. Add the yeast. Stir well to dissolve the yeast.
• You'll need glass bottles to create the carbon fizz of commercial root beer. Glass is strong enough to seal in the bubbles until the root beer is ready to drink. Swing top bottles or crimp bottle caps will both work.
• Once your bottles are capped you need to store them somewhere to allow them to ferment for 48 hours.
• Check the bottles by opening one over the kitchen sink, check every 24 hours after that. When they are almost perfectly fizzy, refrigerate immediately or place in a cooler with ice. The length of time it takes for homemade root beer to get the perfect fizz depends on your ambient temperatures.

ROOT BEER RECIPE

Steps:

• Pour cold water into a large mixing bowl and add sugar. Stir until the sugar is totally dissolved. If it's not dissolved all the way, the sugar will stick to the dry ice and you'll end up with a big clump at the bottom of your bowl. Next, add the root beer extract. Taste and add a Tablespoon or two more sugar if desired.
• Carefully break the dry ice into small clumps using a kitchen mallet. Add the ice to the mixing bowl using tongs. With a long handled spoon, gently stir the mixture together. It will start to bubble and the fog from the dry ice will begin to creep over the edges of the bowl.
• Continue to stir the mixture until most of the ice has dissolved.
• Serve in a large bowl or pitcher. Ladle into mugs or cups. If you'd like the dry ice effect to continue, you can add small pieces to the individual serving cups. However, it should be melted before the root beer is consumed.

HOMEMADE ROOT BEER

Steps:

• Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well. Mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.
• Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10 to 15 minutes. Add to sugar mixture and stir well.
• Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.

DIY ROOT BEER RECIPE

Steps:

• Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.
• Strain liquid through a fine-mesh strainer lined with cheesecloth into a large pot. Add remaining 2 quarts water along with brown sugar and molasses. Stir until mixture is integrated, then cover.
• Let cool to 75°F (24°C), then stir in yeast and let it sit for 15 minutes. Fill plastic bottles with mixture, leaving 2 inches of space at top. Screw on caps. Keep bottles at room temperature for 36 hours, then open a bottle slowly and carefully to see if it is carbonated enough. If it is, then go on to step 4. If not, reseal the bottle and let rest for another 12 to 24 hours until desired carbonation is reached.
• Place bottles in the refrigerator for 2 days before drinking. You can store refrigerated root beer for about 1 month.