INGREDIENTS

INSTRUCTIONS

Date: Tue, 13 Feb 1996 03:51:42 -0800
From: Fern <fern@foothill.net>
Helo Howard, Hope this is what you were looking for Root Beer and Ginger
Beer: I must warn you that these babies must not get to WARM as they BLOW
UP and what a mess!!!! The preparation of the bottles is very important I
sterilize mine with 1 teaspoon bleach in a gallon water rinse and drain.
Good quality bottles is very important the disposable ones are to thin the
best are Champaign or wine bottles, or go to the nearest bar and buy some
of their beer bottles the thick old fashion kind. Be sure to store them
where clean up will not be a problem if one should explode. If you can find
brewing yeast it comes out much smoother. I have used ½ teaspoon dry yeast
in place of the cake kind. The longer it is aged the fizzier it is. If you
need other questions answered please feel free ask. I have been making this
for 20 years or so. Fern SHAKE WELL BEFORE USING to make root beer, mix
content of this bottle with 5 lbs. sugar is large crock or kettle (DO NO
USE ALUMlNUM). Stir in 5 gallons lukewarm spring water Dissolve 1/2 of a
0.6-ounce cake fresh yeast in 1 cup lukewarm water. Add to mixture above
STIR WELL. Bottle immediately, leaving 2-inch space at top of bottle. Cap
or cork tightly. Do not use disposable thin-wall bottles or resealable
twist off caps Corks must be tied securely CAUTION-Set bottles on their
sides in warm place (70&deg;-80&deg;F) for 1 or 2 days, then store at 40&deg;-45&deg;F. for
3 to 4 more days. Serves chilled. Makes 5 gallons. For; change of pace, add
1 tsp. concentrate to 1 quart lemonade.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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