HIGHERS ROOT BEER
By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes, Revised (National Home News, St. Clair, MI; November 1978, p. 17).
INGREDIENTS:
1½-tsp Root Beer Concentrate (I used McCormick’s brand)
1 cup granulated sugar
7¼ cups luke-warm water (free of any trace of chlorine)
¼ tsp dry yeast
¼ cup warm water
½ tsp sugar
INSTRUCTIONS:
In a 3-qt crock or bowl (do not use aluminum), combine [first three ingredients, as listed]. Stir well to dissolve the sugar. Combine, in a small cup, [the last three ingredients]. Stir once or twice – let stand 5 to 6 minutes, until bubbly. Stir into the first mixture.
STIR WELL… Bottle immediately, leaving a 2-inch head space at the tops of the bottles. Cap or cork tightly… DO NOT USE those thin-walled bottles or those with resealable twist caps – or bottles may explode. Corks must be tied securely, as in wine-making.
IMPORTANT: Set bottles on their sides, in a warm place (70°-80°F) like near a heat register or on top of the refrigerator, where warm air circulates… Do not touch bottles for 48 hours. Then refrigerate for 3 or 4 days and serve it ice cold. A sparkling, delicious drink should result. Makes ½ gallon.
See also…
