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1
Use the funnel to pour the sugar in the bottle.
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2
Add the yeast.
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3
Toss the sugar and yeast around in the bottle so it mixes well. Just swish it around, don't shake it violently. Make it so there is a little depression in the center of the dry mixture.
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4
Add the root beer extract via the funnel.
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5
Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle.
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6
Fill up the bottle about half way with some more water.
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7
Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved.
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8
Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY.
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9
Let stand in a cool place (65 to 72 degrees F) for three to four days.
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10
Do not shake the bottle or move it around unnecessarily. Leave it be.
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11
After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds.
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12
After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer. Place in refrigerator overnight. This arrests the yeast action.
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13
After chilling, decant into a glass and enjoy.
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14
Note: There will be leftover yeast in some sludge at the bottom of the bottle. Be careful decanting as you get to bottom of the bottle. That yeast will be skunky.
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15
Another note: The yeast is still working! Drink this up right away, keep it chilled.
