Jrhd437
Member
OK, the title is not legal - but I'm thinking of preparing a water/sugar/nutrient/yeast mixture that has an alcohol potential of about 3% and letting it ferment to dryness.
Then, add a cup of sugar per liter and some root beer extract and bottle and cap in champagne bottles... let them set for a few days and then refridgerate.
I'm a newbie, so if anything here sounds like a disaster, lemme know.
Thanks guys!
Then, add a cup of sugar per liter and some root beer extract and bottle and cap in champagne bottles... let them set for a few days and then refridgerate.
I'm a newbie, so if anything here sounds like a disaster, lemme know.
Thanks guys!