For four gallons:

4    gallons       bottled water

1    bottle      Old Fashioned Homebrew Root Beer

6    cups       table sugar

2    cups       honey

½   lb.        Malto-dextrin (gives the root beer mouthfeel)

1    tsp.       Vanilla extract

½  tsp.       Champagne yeast

Plastic P.E.T soda bottles and caps to bottle 512 ounces of soda

The yeast consumes the sugar in the root beer solution and creates carbon dioxide in the bottle. The carbon dioxide cannot escape and carbonates the root beer.

Procedure:

1.      Sanitize all spoons, mixing containers and plastic bottles with a sanitizing solution such as Easy Clean or BTF Iodophor. Dissolve 1 tablespoon of Easy Clean in 1 gallon of water. Soak equipment in solution for 10-15 minutes. Do not rinse equipment after sanitizing.

2.      Combine bottled water, table sugar, honey, malto-dextrin, vanilla and Old Fashioned Homebrew Root Beer Extract. Stir to dissolve.

3.      Dissolve yeast in a cup of warm water (98ºF). Allow yeast to stand 5 minutes. Add to root beer solution and stir to disperse.

4.      Bottle in plastic bottles only.  Fill bottles to within two inches of cap. Place cap loosely on bottle, squeeze out air, then tighten bottle cap.

5.      Allow bottled root beer to remain at room temperature until bottles are hard to the touch. As soon as the bottles are hard, place up right in a cool place so that the yeast stops fermenting. Once the root beer is carbonated, it is ready to enjoy.

Tips:

Failure to cool root beer after bottles become hard will result in over carbonation and root beer that is not sweet enough.

NEVER USE GLASS BOTTLES because of danger of exploding.

Consume carbonated root beer within 2 weeks of completion.

Try not to stir up yeast when pouring.