root beer, you take the mix with sugar and yeast and bottle
immediately, let ferment in the bottle a day or two and refrigerate.
If you let it continue to ferment, you blow up the bottle. With beer,
you ferment until most of the sugar is gone and complete fermentation
in bottle. Too much sugar before capping and kaboom. This is
appropriate for garden group because it is something to do with stuff
from garden. I used to have three peach trees and made a lot of peach
Saved you some work in googling it. Check out:
Super link with pics and a recipe for GINGER ALE; Just add Vanilla
instead of Ginger. I'm going to try out the ginger-ale!
I don't understand why he advocates using bakers' yeast, as it will
impart an unpleasant taste to the finished product. Use champaign
yeast, available where they sell winemaking supplies, to avoid that
problem. They usually also carry extracts and flavorings, such as root
beer and cream soda.
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