ROOT BEER

ROOT BEER: Submitted by: bnon | Date Added: 7 Oct 2010 Ingredients:

1 gallon water
1-1/2 cups molasses
1 tsp. dry yeast
1/2 ounce each of hops, dried burdock, yellow dock,
sarsaparilla, dandelion, sassafras and spikenard roots

Cooking Instructions:

Wash the herbs and bruise them thoroughly with a potato masher
or pastry blender. Cover with the water, bring to a boil and
simmer for 20 minutes over low heat. Strain into a large crock.
Add the molasses and cool to lukewarm.

When the mixture is lukewarm, add 1 teaspoon dry yeast and stir.
Cover the crock with a cloth and put it in a warm, draft-free
place 70-80 degrees F. After 2 hours, pour into clean bottles
to within 1/2 inch of the tops. Cap with capper and metal caps,
but not corks. Place the capped bottles on their sides in a
warm and draft-free spot (70-80 degrees F) for 5 days, then set
upright in a cool place. The root beer will be ready to drink
in 10 days, but will keep for the whole summer.