This recipe for Twenty four hour root beer, by Barbara Olson, is from Eagle Scout Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pour three tablespoons root beer extract over two cups sugar and add enough water to dissolve. Add 1 teaspoon dry yeast to one-half cup warm water to dissolve. Add to sugar mixture. Pour into a gallon jug and Fill to top with luke warm water.
Let set without cap at least six hours. Tighten lid and refrigerate. This is ready to drink in twenty four hours. The longer it stands the better it tastes
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