I’m starting to make stuff that people actually enjoy, rather than put up with. I’ve purchased some
original ingredients of root beer. The legality of owning them, of course, is undisputed, as is the making of sassafras tea. But home-brewing of root beer is slightly unapproved. Home-made whisky, sure. But not root beer.
To an empty 2L PFTE bottle, add….
- 2 cups sugar (cane, sucrose and driblets of agave)
- ¼ cup lactose.
- ¼ cup of maltodextrin.
- ~¼ tsp. yeast.
- ½ tsp. yeast starter.
- ½ tsp. KHCO3 to buffer.
- 3 tsp. vanilla extract.
- ½ tsp. wintergreen.
- ¼ tsp. sarsaparilla.
- Spring water.
Set up for room-temperature ferment overnight. Lots of sugar, if this went to endpoint, kaboom. I let it ferment for about a day. It hardened up to soft-drink turgor in the PTFE bottle. Oops, didn’t wait long enough in the fridge, to open it. Very fizzy.