This recipe for Hyer's Home Made Root Beer, by Drew Hyer, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bottle Schilling's Root Beer Extract 5 lbs. granulated Sugar or 1 lb brown sugar & 4 lbs. granulated sugar 5 gal. water 5 to 7 lbs. Dry Ice
In a container that holds at least 7 gals. with a lid. Pour 2 gals. hot tap water add sugar and dissolve. Add root beer extract, rinse bottle add to container until bottle is clear. Add 3 gals. cold tap water stirring as you go. Break dry ice into chunks and add 2 or 3 pieces at a time, put lid on tight to build pressure to infuse root beer with CO2. as bubbling slows add more dry ice until all has been used. Note - The tighter the lid on container the faster the infusion of CO2. It will blow lid off, if you mix this in a completely tight container. USE CAUTION WHEN HANDLING DRY ICE. Freeze burns can result. Use a used soda bottle for leftovers if any, to keep from going flat. Can use more dry ice if gone flat.