4.5 l water
125 ml molasses
1 teaspoon dry yeast
15 g 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 it into a large crock. Add the molasses and cool to lukewarm.
When the mixture is lukewarm, add 1 teaspoon of dry yeast and stir. Cover the crock with a cloth and put it in a warm, draft-free place 26.6 to 30.4 C (70-80 F). After 2 hours, pour into clean bottles to within 12 mm 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 26.6 to 30.4 C (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.
22.5 l of water
60 g of hops
1/2 cup of dried, bruised ginger root
500 g of the outer twigs of spruce fir
3 l 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 it 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 26.6 to 28.5 C (70-75 degrees F) for 5 days. It will now be ready to drink. Store upright in a cool place.