ROOT BEER – Beverages and Drinks Recipes

ROOT BEER – Beverages and Drinks Recipes

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    Directions

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    Recipe ingredients and directions:

    Reusable Equipment:

    bottle brush

    bottle washer (optional but well worth it!)

    5-gallon container for mixing (not aluminum)

    bottle capper

    siphon tube (at least 3 feet long)

    siphon clamp

    at least 4 dozen 12-oz bottles (be sure to use the kind

    which requires a bottle opener, because the threaded

    necks of the twist-off variety are too easily broken)

    Ingredients:

    1 packet of champaign yeast (I usually get two, in case the

    first one doesn't proof)

    5 lbs of table sugar

    1 bottle root beer extract (regular size)

    at least 5 dozen bottle caps

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    Procedures:

    Washing bottles...

    Carefully & thoroughly wash the bottles. It is best as well

    as convenient to first wash them in the dishwasher to loosen

    up and remove the primary dirt particles; then, scrub the

    inside of each one with the bottle brush followed by several

    blasts on the bottle washer to rinse it out. Inspect each

    bottle by holding it up to a light -- If you still see any

    dirt or debris stuck to it, either throw it away or attempt

    to clean it again (this choice is usually driven by supply

    versus patience). Yes, this is the biggest pain-in-the-ass

    part of the whole operation, but it is important to ensure

    each bottle is clean.

    Proofing yeast...

    Dissolve a couple tablespoons of the sugar in a cup of

    barely luke-warm water, and stir in the packet of yeast.

    After 10 minutes or so, it should start to foam up a little.

    This is called "proofing" the yeast. If it doesn't foam,

    throw it away and try again with a fresh packet.

    Prepare root beer mixture...

    Using your 5-gallon container, thoroughly dissolve the

    remaining bag of sugar in 4 1/2 gallons of luke-warm water.

    Mix in the bottle of root beer extract. When the yeast has

    proofed, add it to the mixture and let it stand for at least

    5 minutes.

    Prepare siphon tube...

    Thoroughly clean the siphon tube and affix the siphon clamp

    to one end. Affix a small weight (a spoon works well) to

    the other end of the tube and drop it into the root beer

    mix. Tilt the bucket by propping it up on one side with an

    old book or something (about 1 or 2 inches thick), and

    reposition the weighted-end of the tube such that it rests

    on the bottom-most corner of the bucket. A few clothespins

    strategically placed around the rim can help ensure the tube

    stays in place.

    Fill & cap the bottles...

    to leave about 1 inch of head room in each bottle. Affix a

    bottle cap to each with the bottle capper. Any bottle that

    should become even slightly cracked by the capper should be

    discarded along with its contents.

    Keep the root beer in a dark place at room temperature for 2

    to 4 weeks. During this period the yeast will consume sugar

    and produce CO2, thus carbonating the beverage (this phase

    is known as "conditioning"). Be careful: If it is kept too

    warm or left out too long, the yeast will create more

    pressure than the bottles can handle, resulting in a major

    mess when they all blow up -- it only takes one to start the

    chain reaction.

    Monitoring and refrigeration...

    for the root beer to achieve an acceptable level of

    carbonation. The actual time will vary from batch to batch

    due to many unknown and/or uncontrollable factors (e.g.,

    mixing temperature, conditioning temperature, freshness/type

    of yeast, sugar structure). In order to monitor the

    progression of carbonation in the batch, you'll have to

    periodically sacrifice a bottle for sampling. Open the

    first one about 10 days after bottling, then check another

    one every few days after that, until the desired level of

    carbonation is reached -- then refrigerate the entire batch.

    When the root beer has achieved the desired carbonation, you

    You must refrigerate it, else you'll have your own Mutiny

    requiring Bounty. Refrigeration causes the yeast to slow

    down to an almost inactive level; any subsequent raise in

    room temperature will speed it back up again. If you

    continue to keep the bottles at room temperature, they'll

    progressively become more and more carbonated and,

    eventually, explode.

    Drinking!...

    Root beer which has been allowed to get just a bit more

    carbonated than intended is still quite drinkable -- you

    just need to be more careful when uncapping in order to

    avoid unintentionally decorating your ceiling (or yourself)

    with twelve ounces of sticky brown liquid seeking its first

    flying lesson. When opening a potentially fiesty bottle,

    you'll want to "sneak" off the pressure a little at a time

    by slowly raising the bottle opener until you just hear the

    hiss of escaping gas, then hold that position until you see

    foam starting to rise up above the surface of the liquid,

    then immediately lower the opener again -- the bottle will

    then reseal itself, allowing the foam to subside. Keep

    doing this until you sense that enough excess pressure has

    been bled off.

    Category: Beverages & Drinks Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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