I do it all the time, usually with good results. I use all the ingredients you listed above, plus licorice root, anise, vanilla, ginger, cardamom, and whatever else looks tempting. Citrus fruits like lemon and lime usual go well, and even orange peel. Makes some tasty stuff, and goes great with homemade ice cream.
Sure, I'll share mine if other people do as well. Mine is pretty easy really, and for the most part, is the "base" recipe for just about all "from scratch" brewers.
Makes 2 gallons:
2 oz of Sarsaparilla (optional because of FDA ban)
2 oz. of Sassafrass
1/2 oz. of Licorice root
2 oz. wintergreen leaves
1 pound of sugar (plain old cane sugar)
1 1/2 pounds of honey (clover or wildflower)
2 gallons of water
Bring water to a boil (use spring water if possible). Add all roots and spices in a grain/steeping bag and simmer for 30 minutes. Add sugar and honey and stir in to mix..shut off heat and allow to cool. Then once at room temp..you can either pitch a yeast and bottle, or force carb and keg. I usually just double this recipe and make 4 gallons and force carb in a corny keg.
Dan
Sure, I'll share mine if other people do as well. Mine is pretty easy really, and for the most part, is the "base" recipe for just about all "from scratch" brewers.
Makes 2 gallons:
2 oz of Sarsaparilla (optional because of FDA ban)
2 oz. of Sassafrass
1/2 oz. of Licorice root
2 oz. wintergreen leaves
1 pound of sugar (plain old cane sugar)
1 1/2 pounds of honey (clover or wildflower)
2 gallons of water
Bring water to a boil (use spring water if possible). Add all roots and spices in a grain/steeping bag and simmer for 30 minutes. Add sugar and honey and stir in to mix..shut off heat and allow to cool. Then once at room temp..you can either pitch a yeast and bottle, or force carb and keg. I usually just double this recipe and make 4 gallons and force carb in a corny keg.
Dan
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