Homemade Root Beer, Soda & Pop
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Add some fizzy sparkle to your life and discover the delicious and refreshing world of homemade soft drinks. Drawing on centuries-old traditions from American general stores and pharmacy soda fountains, this fun and informative guide has recipes for perennial favorites like birch beer and ginger beer, as well as more adventurous concoctions like Molasses Switchel and Dandelion Champagne. Stephen Cresswell provides easy-to-follow directions that cover everything from extracting the earthy undertones of sassafras for an exciting root beer to whipping up a caffeine-charged Coffee Whizzer.
vigorously. (If the liquid’s temperature is hotter than lukewarm, be sure to allow it to cool to lukewarm.) 5. Put the yeast in a teacup, and add 1⁄4 cup lukewarm water. Let sit about 5 minutes, then add to the mixture in the jug. 6. Cap the jug and agitate vigorously. 7. Bottle, using bottling instructions on page 34. q 52 Eleven 12-ounce bottles Homemade Root Beer, Soda, and Pop Chinese Ginger Beer I make no pretense of knowing what kind of ginger beer the residents of Beijing drink.
even a small amount of molasses will give it to you. Start with only a tablespoon or two per gallon, and gradually add more molasses to taste. If you are sure you like molasses flavor, you may want to use 1⁄4 cup or more per gallon. The various types of molasses and related products available include light, dark, and blackstrap molasses, and sorghum and ribbon cane syrup. No matter which kind you use, though, the best idea is to add slowly, tasting as you add the syrup. A r t i f i c i a l sw e e
Housekeeping in Old Virginia. Louisville: 1890. Wolcott, Imogene. The Yankee Cookbook: An Anthology of Incomparable Recipes. New York: Coward McCann, 1939. Young, Daniel. Young’s Demonstrative Translation of Scientific Secrets, Or, A Collection of Above 500 Useful Receipts on a Variety of Subjects. Toronto: Rowsell & Ellis, 1861. 110 Homemade Root Beer, Soda, and Pop Appendix A Sources for Beverage-Making Supplies The best way to buy beverage-making supplies is from a local dealer. Look in the
gathering of, 9, 40, 74, 76, 92–93, 94 guides to, 108–109 quantities, determination of, 40–41 Noncarbonated drinks, 70, 102–106 Nutmeg, 73, 75, 92, 103 Nutting stones, 80 O Off-tastes/odors, 30, 96–97 Oils, 92. See also specific oils Orange extract, 53, 92 juice, 87, 102, 104 peel, 41, 73, 75, 76 sherbet, 104 Orange and Sickle, 104 Orris-root, 5 P Pails bottling, 22–23, 22 carboy, used as, 14 sanitizing (see Sanitizing pail) sap, 113, 114 Palmetto berries, 55 Party keg, 26–27, 27 Pawpaws, 92
and slogans on them. Needless to say, a great deal of cleaning and sanitizing may be in order, but these bottles do have a certain charm, and the price is usually right. The older bottles often have the advantage of being smaller — sometimes holding just 6 or 7 Equipment 17 ounces. These small bottles are useful for testing the carbonation to see if a batch of soft drink is ready. You may also find that you do not always want to drink a full 12-ounce soft drink. (I can’t help but bemoan a