Remember That Time When We Used to Make Homemade Root Beer?

Homemade Root Beer

When my husband was going to school 
at BYU in the late 60's 
a young man named Finlinson 
from Delta, Utah 
taught me to make 
homemade
 root beer.


He brought me his families bottle capper and away 
we went having the best time making 
it and then putting it in 
the dark basement 
until 
it was fizzy. 


It was so fun and very yummy.


This morning I happened upon this recipe for 
homemade root beer and wanted 
to share it. 

Ingredients:

Serves:

80

Serving Size: 1 cup

2 ounces McCormick® Root Beer Concentrate

5 pounds sugar

5 gallons lukewarm spring water, (approximately 95°F)

1 package (1/4 ounce/7 g) dry active yeast

1 cup pre-boiled water, (cooled to 85° to 95°F)

Directions

1. Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well. Mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.
2. 
   
3. Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10 to 15 minutes. Add to sugar mixture and stir well.
4. 
   
5. Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.

Please go here for the full recipe.

Love,
Grammy T.