Best Homemade Root Beer Recipes

HOMEMADE ROOT BEER

Steps:

• In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
• Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

REAL HOMEMADE ROOT BEER

Steps:

• Use the funnel to pour the sugar in the bottle.
• Add the yeast.
• Toss the sugar and yeast around in the bottle so it mixes well. Just swish it around, don't shake it violently. Make it so there is a little depression in the center of the dry mixture.
• Add the root beer extract via the funnel.
• Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle.
• Fill up the bottle about half way with some more water.
• Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved.
• Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY.
• Let stand in a cool place (65 to 72 degrees F) for three to four days.
• Do not shake the bottle or move it around unnecessarily. Leave it be.
• After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds.
• After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer. Place in refrigerator overnight. This arrests the yeast action.
• After chilling, decant into a glass and enjoy.
• Note: There will be leftover yeast in some sludge at the bottom of the bottle. Be careful decanting as you get to bottom of the bottle. That yeast will be skunky.
• Another note: The yeast is still working! Drink this up right away, keep it chilled.

HOMEMADE ROOT BEER SODA

Steps:

• Slice the ginger into thin sections and add them to two cups of boiling water.
• Simmer this on very low heat for 20 minutes.
• While this is simmering, boil the gallon of water and two cups of sugar for one minute and set aside.
• Pour the ginger and liquid into a blender and blend on high for about one minute.
• Pour this blend into the sugar water, through a strainer.
• With a soup ladle, pour a few cups of the hot brew through the remaining pulp to extract a bit more of the ginger flavor.
• Cool to room temperature. When cool, add vanilla, yeast and stir until dissolved.
• Let sit for about 30 minutes.
• Then bottle and age.
• The simplest, safest and least expensive method of bottling is to use one-liter plastic soft drink bottles with screw caps.
• These can be sterilized by rinsing in a mixture of household bleach and water and then rinsed with clean water.
• After filling, the bottles should be set aside at room temperature for about 48 hours, or until hard (check by squeezing).
• Then refrigerate to finish the aging process.
• Leaving the bottles at room temperature too long will cause over carbonation.
• Using glass rather than plastic bottles can cause shattered bottles.
• Another nice feature of the plastic bottles is that they can be re-carbonated if only partially consumed.
• Just let it sit out over night with the cap on and refrigerate it when hard.

ROOT BEER FLOATS WITH HOMEMADE VANILLA ICE CREAM

Steps:

• For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved.
• Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions.
• For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons.

VICTORY'S HOMEMADE ROOT BEER SCHNAPPS

Steps:

• Dissolve sugar in hot water.
• Add vodka and root beer concentrate and vanilla stir well.
• Store in air tight container.

HOMEMADE ROOT BEER

Steps:

• Dissolve yeast in 1/2 cup warm water.
• Dissolve sugar in 1 quart hot water.
• Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
• Fill jar with warm water and stir until all ingredients are well combined.
• Cover jar.
• Set in warm sun for 4 hours.
• The root beer will be ready to drink the next day.
• Chill before serving.

HOMEMADE ROOT BEER (ROOTBEER); MCCORMICK

Steps:

• Clean and sanitize all bottling equipment according to the information below.
• Mix contents of bottle with 5 pounds of sugar in a large container. (DO NOT USE ALUMINUM). Stir in 5 gallons lukewarm spring water (approximately 95*F).
• Dissolve yeast in 1 Celsius pre-boiled water cooled to 85-95*F. Allow to dissolve undisturbed 10-15 minutes. Add to sugar mixture and STIR WELL.
• Bottle immediately into plastic bottles, leaving 2-inch head space at top of bottle. Cap tightly. Store bottles on their side in a warm place (70-80*F) for 1-2 days, then store upright in the refrigerator 40-45*F for 3-4 days more. Keep chilled and consume within 7-8 days.
• CLEANING INFORMATION: Before using, sanitize bottles and equipment ina mild bleach solution, 2 oz. per 5 gallons cold water. Rinse several times with tap water inside and out.

HOMEMADE ROOT BEER (ROOTBEER)

Steps:

• Stir together water and sugar in a 5-gallon beverage container.
• Stir in root beer extract.
• Add 1.5 pounds dry ice and add more as needed. Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !)
• After about 15 minutes, the root beer will be carbonated and ready to go.

HOMEMADE ROOT BEER FLOAT

Steps:

• Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate.
• Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.

HOMEMADE ROOT BEER

Steps:

• Dissolve the sugar in the hot water.
• Add the 1/2 and the 1/8 teaspoon of root beer concentrate and let it cool.
• Combine the cold root beer mixture with the seltzer water.
• Pour into a glass, make a pretend mug handle with your thumb and pinky, and drink.

HOMEMADE ROOT BEER FLOAT

Steps:

• Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate.
• Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.

HOMEMADE ROOT BEER

Steps:

• 1. Combine sugar and water in a medium saucepan; heat and stir until mixture starts to boil and sugar is completely dissolved. Remove from heat and cool.
• 2. Add root beer concentrate and mix thoroughly. To serve, add ½ to 1/3 cup root beer syrup to 5 fl oz club soda or sparkling water.

EDDIE'S HOMEMADE ROOT BEER

Steps:

• Combine sugar, root beer extract, and 1 gallon warm water in a 5 gallon tall cooler Igloo type. Stir until sugar is dissolved.
• Add a 3 pound block of dry ice this causes the mixture to bubble. Add 2 gallons water and have lid ready to put on container. DO NOT PUT ON TIGHT.
• Let bubble for 1/2 hour and add the rest if the water. Root beer will bubble about 2 hours.
• When bubbling has stopped, the root beer is ready to drink. Put in clean gallon plastic jugs and cap. The root beer will keep in the refrigerator for some time.

HOMEMADE ROOT BEER

Steps:

• Put dried bark and roots and vanilla in 2 quarts water in a medium pot and bring to a boil. Remove from heat, cover, and steep for 2 hours.
• Strain liquid through cheesecloth into a clean plastic pitcher. Add 2 quarts of filtered water, cool to 75 degrees.
• Stir molasses and yeast into liquid, allow to sit 15 minutes. Pour into four clean, dry 1 liter soda bottles to 2" below top.
• Screw lids on tightly, set aside at room temperature for 12 hours. Chill for 2 days, it will taste strongly of molasses, or chill for 3-5 days for a milder taste. Open slowly and carefully.

HOMEMADE QUICK ROOT BEER

Steps:

• Use a gal. of hot water to dissolve sugar.put in jars. cover and set in sun for 4 hours. chill before serving.ready to serve next day.