Root Beer Extract Recipe Aw Copycat

A&W ROOT BEER COPYCAT

Steps:

• Dissolve sugar in hot water.
• Add root beer flavoring.
• Slowly add to seltzer water and serve over ice.

ROOT BEER EXTRACT RECIPE (A&W COPYCAT)

Steps:

• Put the sassafras and burdock roots, coriander seeds, star anise, and clove in a heavy-bottomed 2-quart saucepan that has a tight-fitting lid.
• Pour the water over the top of the roots and spices and bring to a boil over high heat. Drop the heat to low and simmer for 15 minutes.
• Add the molasses, stir, replace the lid, and return to a simmer for 5 minutes. Remove the pan from the heat, add the wintergreen flavoring or extract, replace the lid and let the mixture cool to room temperature.
• Line a fine-mesh strainer with cheesecloth, place over a large measuring cup with a pouring spout or a pitcher, and pour the cooled infusion into it to strain.
• Do not press on the contents, but let the roots rest in the strainer for about 30 minutes before proceeding. While that strains, rinse the pot used for infusion.
• Measure the sassafras infusion, return it to the rinsed pot and add an equal amount of sugar, by volume, to the pot.
• Bring the mixture to a boil, drop the heat to low and let simmer for 5 minutes. Pour the syrup into canning jars, fix clean, new, 2-piece lids on top and store in the refrigerator up to a year.
• Use 1 tablespoon of syrup over ice to 1 cup of plain seltzer water. Stir gently. Enjoy!

ROOT BEER (HIRES HOME BREWED)

Steps:

• Pour extract over 4 lbs of sugar. Mix well. (Vary amounts of sugar and extract to taste).
• Dissolve mixture in 4 3/4 gallons of lukewarm water.
• Mix 1/2 tsp of dry active yeast in a pint of lukewarm water. Allow to stand 5 minutes. Stir well and strain through cheesecloth. In cool weather (under 70F) double the amount of yeast used. In hot weather (over 90F) cut the amount in half.
• Add the yeast mixture to the solution of sugar, extract, and water. Mix well and pour into sterilized bottles immediately. Fill bottles to within 1/2 inch of the top to minimize spoilage caused by excess air. Cork bottles securely or seal with crown or stopper.
• Place bottles on their sides in warm place(70-80) until effervescent. (If set in a cool place immediately the beverage will sour and remain flat.) The product should be ready to drink in about 5 days (longer in cooler weather.) Move the bottles to a cool place. Refrigerate just before drinking. The beverage will have a slight yeast flavor and contain some sediment. Do not filter.
• For best results - use only returnable type carbonated beverage bottles.

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.