On Thu, 1 May 1997, Hitomi Ichinohei wrote:

How is this for root beer?

Ingredients:

1250	ml	dark malt extract
150	ml	Root Beer extract
2.5	kg	corn sugar
1	package	Brewers yeast for stout
20	litres	distiled water


additional ingredients:

1.01	kg	corn sugar

[rest of root beer recipe snipped]

Why don't you use the *real* stuff?  Sassafrass root may be hard to
find, but after all, it's only as carcinogenic as two apples.  ^_-

Here's a recipe I came across, but haven't yet had a chance to try yet.
I want to, though.  :)

1 cake compressed yeast (I wonder how much a cake is)
5 pounds sugar
2 ounces Sassafrass root
2 ounces Juniper berries
1 ounce Hops or Ginger root
1 ounce Dandelion root
2 ounces Wintergreen (you can replace this with oil of wintergreen,
     available at a well-stocked druggist)

Wash roots well in cold water.  Add juniper berries (crushed) and hops.
Pour 8 quarts boiling water over root mixture and boil slowly 20
minutes.  Strain.  (try cheesecloth or a coffee filter)  Add sugar and
remaining 8 quarts water.  Allow to stand until lukewarm.  Dissolve
yeast in a little cool water.  Add to root liquid.  Stir well.  Let
settle then strain again and bottle.  (use plastic soda bottles; they
won't kill you or make as big a mess as glass ones if they explode)
Cork tightly.  Keep in a warm room 5 to 6 hours, then store in a cool
place.  Put on ice as required for use.

I've been told that the yeast interferes with the flavor, so you should
separate it out as best you can after the 5 to 6 hours.  Also, remember
that this concoction will be somewhat alcoholic, for those of you who
might want to take that into consideration.

This recipe came out of "Excellent Recipes for Baking Raised Bread",
published in 1912 by the Fleischman Company.  I've also four other
"authentic" root beer recipes, if anyone's really interested.

^_^

Damon Casale, damoo@carmelnet.com
Spam, spam!  WONDERFUL spam!  ^_^