This is a full tutorial on making REAL root beer with REAL ingredients, NOT extracts. In this video I cover the ingredients that get used, where to get them, how much you will need and of course how to brew your root beer.
One thing that was left out in the end of the video is the yeast. Here are some pointers on yeast.
-I have been using Star champagne yeast. I would highly recommend it. It is very clean tasting and wont make your root beer taste like beer.
-I use a little less than 1/4tsp of yeast per gallon of root beer.
-I also do not put the yeast into the ale pale when I pour the root beer in. I did that once and if you do that and you pour into multiple containers, you will get uneven carbonation. Put yeast directly into containers after filling with root beer. This will give you more consistent carbonation from one bottle/jug to the other.
-With sticking to the less than 1/4tsp of yeast per gallon of root beer, your bottles should be fully carbonated in 2-3 days.
NOTE: If you’re using plastic bottles, you will know that the root beer is at peak carbonation when the bottles cant be squeezed or is very hard to squeeze. If you are using glass bottles BE CAREFUL. Don’t be scared to use them, just be careful and check regularly. Dedicate one bottle as your “test” bottle. This one will of course end up being flatter than the others since you will open it every day or less. This will help you estimate how much carbonation is in the other unopened bottles and assist in preventing exploding bottles.
My 2014 Christmas gift to all of you wonderful viewers and subscribers, my “Signature” recipe. Thanks for everything.
MAKES 3 GALLONS
12 Qts Water
36 oz. Honey
3/8 tsp. Salt
3/8 cp. Sarsaparilla
3/8 cp. Sassafras
3 cp. Light Brown Sugar
1 1/2 cp Vanilla Flavoring
3/8 cp. Chopped Raisins
3/8 tsp. Nutmeg
1/8 tsp. Champagne Yeast (per gallon)
4 oz. Maltodextrine
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