Root Beer ~ Ginger Ale

Root Beer ~ Ginger Ale

Vintage clipped recipe for Root Beer and Ginger Ale


1 to 3 cakes Yeast Foam or Magic Yeast
1-quart lukewarm water
4 pounds sugar
3-ounce bottle Root Beer (or Ginger Ale) Extract
4 1/2 gallons of lukewarm water


Soak 1 to 3 cakes Yeast Foam or Magic Yeast 1/2 hour in 1-quart lukewarm water.  Place in crock 4 pounds sugar, one 3-ounce bottle Root Beer Extract and 4 1/2 gallons of lukewarm water.  Strain soaked yeast through cheesecloth.  Rinse yeast left on cloth thoroughly with 1-quart water.  Throw away sold particles.  Add dissolved yeast and rinsing water to mixture in the crock.  Mix well and bottle at once.  Fasten corks securely.  Keep in warm place 3 to 6 days, depending on the amount of yeast used.  Cool.  Store in cold place. 

Ginger Ale

Delicious ginger ale may be made according to the above directions, merely using Ginger Ale Extract in place of Root Beer Extract. 

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