"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rootbeer Recipe

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This recipe for Rootbeer, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Pace
Added: Sunday, April 30, 2006


For a gallon:

1 gallon water
2 c. sugar
1 tsp. yeast
2 Tbsp. Rootbeer extract

For individually bottled (5 gallon)

5 lb. sugar
5 gallon water
1 1/2 tsp. yeast
1 bottle Hires Rootbeer extract

Mix ingredients together in gallon jug. Shake and mix thoroughly. Store in a warm place overnight and then refrigerate at least 5 hours before serving.

Individual bottles:
Clean bottles.
Mix all ingredients in large container. Pour into bottles and cap with bottle capper. Store in a warm place for 7 days, and then refrigerate and use.

Personal Notes:
Personal Notes:
I made homemade rootbeer in the summer. I always put the bottles in a box in the basement covered with a rug for the 7 days. All the grandkids helped cap the bottles and then consumed the rootbeer.




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