ROOT BEER, SPRUCE BEER, GINGER SODA recipes

ROOT BEER, SPRUCE BEER, GINGER SODA recipes

ROOT BEER

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.

SPRUCE BEER

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.

GINGER SODA

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.