Boy is gathering supplies for a picnic, he goes to the basement to get some of his dad's homemade root beer. He has to be careful to only get the non alcholic version since his dad make both kinds.
Kirby
Boy is gathering supplies for a picnic, he goes to the basement to get some of his dad's homemade root beer. He has to be careful to only get the non alcholic version since his dad make both kinds.
Kirby
No clue.
However now I am remembering helping my dad make Rootbeer with Hires root beer extract. Probably 1967, through 1969. We had the bottles (mostly old recycled pop and beer bottles) laying on there sides, covering the floor of an upstairs room. Every once in a while, BOOM!
Still illegal in those days. Today it is legal to make 200 gallons of beer AND 200 gallons of wine each year for your own use. I was an avid homebrewer for ~15 years. I don't know a thing about the legalities of distillation. Some of my high gravity homebrews were 20% though.
Actually, I did a quick search on "homemade root beer" and got hits on several stories by
Old Man With a Pen. You would have to read them to be sure.
I think you're looking for Sea-Life's Echoes
His dad puts black tape around the neck of the bottles with alcohol.
Here in the deep South, home-brewing (Moonshine using carefully concealed stills) is still a common occurrence, and it's not difficult purchasing, if you know the right person to contact, so for a family man, it would make sense to make both kinds (though not many do, as I've never heard of it being done).
In Oyster50's'The Beach House' as part of discussing making home made ginger ale, making root beer is discussed, with root bear extract being discussed, but no details.
Details: Zatarain's Root Beer Extract, available on Amazon. Directions are on the bottle.
Make it in two-liter batches, less a bit for headroom in a re-purposed two-liter soda bottle. Adjust sweetness to your taste.
Works well. I have used it myself.
oyster
jimq2-
i leave the bottle filled, capped, and on the counter until the pressure is equivalent to a commercial bottle of carbonated soda, then move it to the refrigerator. The cold temperature stops the yeast from working, and the cold liquid better absorbs and holds the carbonation.
oyster