Real Homemade Root Beer Food
HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
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.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
REAL HOMEMADE ROOT BEER
Real root beer, naturally carbonated: A strong taste without being harsh. As close as you can get to store-bought and still have all natural ingredients. The taste is much more honest than store-bought as well. The keys are your choice of flavorings and using yeast to naturally carbonate. This recipe produces just under 2 liters. I found this after searching the Web for the easiest version possible that uses no special equipment, just household items, although you have to search for suitable real root beer extract. To give proper credit, the basic recipe has been worked out by Dr. David B. Fankhauser, Ph.D. , Professor of Biology and Chemistry, U.C. Clermont College, Batavia OH. The recipe is a perfect demonstration of Henry's Law. Look it up. You must use fresh yeast, otherwise it won't be fizzy and it will taste like "skunky" beer that went bad. You can try increasing the yeast a tiny fraction to get more carbonation, but again, too much and it's like drinking from a bicycle tire. Use plain white granulated sugar. The sugar provides food for the yeast which makes the carbonation happen. I searched my neighborhood for root beer extract, no grocery or health food store had it. I finally ordered directly from Zatarain's from their web site. The bottle: Use a plastic 2-liter soda pop bottle with a resealable cap. CLEAN this thoroughly before using. Do NOT, for safety's sake, use a glass bottle. The funnel: A clean plastic funnel is best.
Provided by Tony Papaleo
Categories Beverages
Time P4DT10m
Yield 1 2-liter bottle, 8 serving(s)
Number Of Ingredients 4
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
I found this recipe in an Amish cookbook. I haven't tried it yet but am going to very soon. Let me know if you like it.
Provided by children from A to Z
Categories Beverages
Time P1DT4h
Yield 1 gallon
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1608.2, Fat 0.2, Sodium 24.8, Carbohydrate 403.6, Fiber 0.8, Sugar 401.8, Protein 1.5
HOMEMADE ROOT BEER
From Saveur magazine. My husband wants to try this, so I'm posting it before we lose the magazine. Looks like it'd be neat to try. The article says "the FDA banned safrole - a naturally occurring compound found in the oil of sassafras root bark - for commercial use, but it is still realitively easy to find sassafras in health food stores..." Makes 4 liters. Dried birch bark and dried sarsaparilla root aren't recognized ingredients, so I listed sugar instead with the real ingredients in parenthesis, just so they would be in the list of ingredients.
Provided by Random Rachel
Categories Beverages
Time 35m
Yield 4 liters
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489, Fat 0.2, Sodium 81.4, Carbohydrate 126, Sugar 93.5, Protein 0.1
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