1cupsugarCutting the sugar in half still produces adequate carbonation with much less sweetness.
¼tsppowdered yeast
cold waterfresh, 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.