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1
Split vanilla bean in half lengthwise.
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2
Place vanilla bean, roots, and spices in a medium saucepan filled with 2 quarts (8 cups) of the distilled water, and bring to a boil over high heat.
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3
Reduce heat and simmer mixture, uncovered, for about 15 minutes.
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4
Stir in sugar, molasses, and orange zest, and continue to simmer for 10 minutes more, stirring often until sugar is completely dissolved.
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5
Remove from heat and let steep for 30 minutes.
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6
Pour remaining 1 quart (4 cups) of distilled water into the clean glass jug.
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7
Line a fine mesh strainer with several layers of rinsed cheesecloth.
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8
Set the strainer inside the large funnel, and strain root mixture into the jug.
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9
Place the cap on and allow mixture to cool, aiming for a lukewarm temperature (about 70 degrees F to 75 degrees F).
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10
This will take several hours.
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11
Once mixture is cooled, shake vigorously.
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12
Combine yeast and 1/4 cup warm water in a small bowl.
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13
Let sit about 5 minutes.
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14
Add yeast liquid to the jug through the funnel, screw the cap back on, and shake vigorously.
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15
Now youre ready to .
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16
Place the 4 filled and sealed bottles and the test bottle upright in a cool spot at room temperature (about 70 degrees F to 75 degrees F) to ferment (we found that the bathtub is ideal).
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17
After about 48 hours, check the carbonation by sampling your test bottle.
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18
If its sufficient, place labels on the bottles and refrigerate them to halt the fermentation process; if not, let them sit for another day.
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19
We found that 3 days was perfect each time.
