Old Fashioned Root Beer Recipe and Method

Use strong bottles with stoppers or tie corks in securely. Use a granite or ceramic crock. Fresh roots are always preferable to dried herbs. Select a cool place in which to store the drinks; the longer they stand in a warm place after bottling, the more effervescent they will become!  When filling bottles, leave a 1 inch head space.

Ingredients:

1 packet dry yeast or 1 cake compressed yeast
5 pounds sugar
2 ounces Sassafras root
2 ounces Juniper Berries
1 ounce Hops or Ginger Root
1 ounce Dandelion root
2 ounces Wintergreen
4 gallons water

Wash roots well in cold water.

Add crushed juniper berries and hops or ginger root.

Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes.

Strain through linen bag, pillowcase, flannel bag, etc.

Add sugar and remaining 8 quarts water.

Allow to stand until lukewarm.

Dissolve yeast in a little lukewarm water.

Add to root liquid.

Stir it up well.

Let settle then strain again and bottle.

Cork tightly.

Keep in a warm room 5 to 6 hours, then store in a cool place.