Hard rootbeer

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I would like to try that recipe.

Roger



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I made one last year. I did a boil like a regular beer and added along with the multitude of roots, barks, and berries, hops and malt, too. Primed the bottles with honey and molasses. I think the roots and barks were a bit harsh for the yeast at the end of fermentation, because the bottles (class beer bottles) didn't carbonate. We drank them anyway. It was good but strong without fizz to cut the intense flavors. One bottle was a lock-top, so I opened it and added some more yeast. This one carbonated. However, it's been sitting on the shelf because it's already promised as a gift and I'm waiting until the recipient returns to try it out with them. I'm sure there no sugar left by now, but I'll bet the aging it's undergone has done it good. Hmmm... perhaps it's not a root beer. Maybe it's a root champagne. lol
 

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