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Root Beer RecipeThis Root Beer Recipe is straight forward to make and relatively cheap, you can taste the results in about 15 days. It has a long shelf life and would last all through the summer; it is a fairly strong bottled beer and should be drunk in moderation. If you can’t wait that long, try a homemade wine that is ready to drink in 30 minutes
 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.
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