Mmmmm...Root Beer

I love the Root Beer we've been making, so much so that doing the elongated bottling process in sterile glass bottles is the most time consuming part of the process now. Also due to Steve not particularly liking the beverage (he much prefers home made mead) it was turning into a lot of work for little gain.

The other consideration was that the drink carried on carbonating in the glass bottles, making it slightly dangerous to transport and a bit tricky to open safely to drink.

So I've tweaked the fermentation process slightly. I add a quarter of the yeast amount, and leave the drink to carbonate in a warm room for 2 weeks, then I place in the fridge and leave till thoroughly chilled. When the liquid is cooled it absorbs the gas easier, making it fizzy but less frothy therefore easier to work with. We then syphon out of the brewing bottles into clean 2 litre bottles to remove some of the brewing sediment. (this sediment can sour the drink after a few weeks if left) Tada.

We spent this evening doing some syphoning ready to gift a 2 litre bottle to a friend. Here's the pics :)