Homemade Root Beer Rootbeer Mccormick Food

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.

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.

HOMEMADE ROOT BEER

Steps:

• Stir the cold water and sugar until the sugar is dissolved! This step is the most important, if your sugar isn't dissolved it will stick to the dry ice in chunks.
• Once it's dissolved add the root beer extract and stir it in!
• Crush the dry ice, we crushed it in a bag on our wood cutting board with a hammer.
• Pour it into the root beer sugar water and stir to keep clumps of the dry ice from sticking to the bowl!
• You can see it bubbling away here! keep stirring it until the dry ice has all dissolved.
• Then pour into glasses and enjoy!!

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.

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 (ROOTBEER); MCCORMICK

Steps:

• Clean and sanitize all bottling equipment according to the information below.
• Mix contents of bottle with 5 pounds of sugar in a large container. (DO NOT USE ALUMINUM). Stir in 5 gallons lukewarm spring water (approximately 95*F).
• Dissolve yeast in 1 Celsius pre-boiled water cooled to 85-95*F. Allow to dissolve undisturbed 10-15 minutes. Add to sugar mixture and STIR WELL.
• Bottle immediately into plastic bottles, leaving 2-inch head space at top of bottle. Cap tightly. Store bottles on their side in a warm place (70-80*F) for 1-2 days, then store upright in the refrigerator 40-45*F for 3-4 days more. Keep chilled and consume within 7-8 days.
• CLEANING INFORMATION: Before using, sanitize bottles and equipment ina mild bleach solution, 2 oz. per 5 gallons cold water. Rinse several times with tap water inside and out.

HOMEMADE ROOT BEER

Steps:

• Put dried bark and roots and vanilla in 2 quarts water in a medium pot and bring to a boil. Remove from heat, cover, and steep for 2 hours.
• Strain liquid through cheesecloth into a clean plastic pitcher. Add 2 quarts of filtered water, cool to 75 degrees.
• Stir molasses and yeast into liquid, allow to sit 15 minutes. Pour into four clean, dry 1 liter soda bottles to 2" below top.
• Screw lids on tightly, set aside at room temperature for 12 hours. Chill for 2 days, it will taste strongly of molasses, or chill for 3-5 days for a milder taste. Open slowly and carefully.

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.