1 gallon water
1-1/2 cups molasses
1 tsp. dry yeast
1/2 ounce each of hops, dried burdock, yellow dock,
sarsaparilla, dandelion, sassafras and spikenard roots
Wash the herbs and bruise them thoroughly with a potato masher
or pastry blender. Cover with the water, bring to a boil and
simmer for 20 minutes over low heat. Strain into a large crock.
Add the molasses and cool to lukewarm.
When the mixture is lukewarm, add 1 teaspoon dry yeast and stir.
Cover the crock with a cloth and put it in a warm, draft-free
place 70-80 degrees F. After 2 hours, pour into clean bottles
to within 1/2 inch of the tops. Cap with capper and metal caps,
but not corks. Place the capped bottles on their sides in a
warm and draft-free spot (70-80 degrees F) for 5 days, then set
upright in a cool place. The root beer will be ready to drink
in 10 days, but will keep for the whole summer.
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast
In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.
2 gallons of water
2 ounces of ginger root, thinly sliced and bruised with
the back of a knife
4 cups of light raw sugar
1/4 cup lemon juice
1 tablespoon cream of tartar
1 cup liquid homemade yeast or 1 yeast cake dissolved in a cup
of warm water
Combine in a large pot the ginger, sugar, lemon juice, cream of
tartar, yeast and water. Let the mixture stand in a warm place
for 24 hours. Line a funnel with cheesecloth and strain the
liquid into two clean gallon jugs. Cover them tightly and let
them stand overnight. Chill well before drinking.