For interesting flavor variations, you can also experiment with substituting honey, brown sugar, Demerara, molasses, etc. for part of the table sugar. Also, since exploding bottles are a real possibility with naturally carbonated sodas, we only recommend the use of plastic bottles. As an added benefit, you can squeeze plastic bottles to gauge carbonation.
PLEASE NOTE: We do not recommend the use of champagne yeast as stated on the package. Instead, we prefer a neutral ale yeast such as Safale US-05.
PLEASE NOTE: When dissolving yeast, use a thermometer to verify the temperature rather than risk killing the yeast.
PLEASE NOTE: Although the yeast measurement uses a capital T, it is referring to teaspoon, not Tablespoon.
The following directions are taken from the package.
Brewers Best Root Beer extract. Makes 4 U.S. gallons. Requires 5 grams champagne yeast and table sugar.
1. Dissolve fresh Champagne, wine, or beer yeast in a cup of warm water(98F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3-4 days at room temperature. Then move to cooler dark place. Allow to set for an additional week. Two-weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of bottles. When serving, pour carefully to leave sediment behind.
1 Gallon: 1/8 – 1/4 Tsp. Yeast, 1/2 oz Extract, 2 Cups of Sugar
2 Gallon: 1/4 – 1/2 Tsp. Yeast, 1 oz Extract, 4 Cups of Sugar
4 Gallon: 1/2 – 1 Tsp. Yeast, 2 oz. Extract (1 Bottle), 8 Cups of Sugar
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