Homemade Root Beer
Equipment
- 1 funnel
- 1 2 liter soft drink bottle & cap
- measuring cups & spoons
Ingredients
- 1 Tbsp root beer extract
- 1 cup sugar Cutting the sugar in half still produces adequate carbonation with much less sweetness.
- ¼ tsp powdered yeast
- cold water fresh, non-chlorine
Instructions
- Using the funnel, add the sugar to the clean plastic bottle.
- Add yeast to sugar and shake bottle to distribute the yeast grains.
- Swirl the sugar mixture in the bottom to make it concave (to catch the extract).
- Using funnel, add the extract on top of the dry sugar.
- Shake to help dissolve.
- Fill the bottle ½ full with water using the funnel to help rinse down the extract stuck to the funnel.
- Swirl to dissolve the ingredients.
- Finish filling bottle with water leaving about an inch of headspace and then securely screw cap on to seal.
- Invert repeatedly to thoroughly dissolve.
- Store at room temperature about three to four days until the bottle feels hard to a forceful squeeze.
- Move to a cool place (below 65 degrees).
- Refrigerate overnight to thoroughly chill before serving.
- Open slowly to release pressure when serving.
Notes
Do not leave the finished root beer in a warm place once the bottle feels hard. After a couple weeks or so at 70+ degrees, enough pressure may build to explode the bottle! There is no danger of this if the finished root beer is refrigerated.