Homemade Rootbeer

Two versions ... one easy, one for longer term storage.

Homemade Rootbeer 

2 ounces McCormick® Root Beer Concentrate

5 pounds sugar
5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85–95°F)

Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well and mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.  Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10–15 minutes. Add to sugar mixture and stir well.  Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70–80°F) for 1–2 days, then store upright in refrigerator at 40–45°F for 3–4 days more. Keep chilled and consume within 7–8 days.

CLEANING INFORMATION: Before using, sanitize bottles and equipment in mild bleach solution, 2 ounces per 5 gallons cold water. Rinse several times with tap water inside and out.

CAUTIONS: Contents of bottles are under pressure and can overflow or explode.

Keep refrigerated (40–50°F) until ready to serve and not longer than 7–8 days after the brewing process is completed.

Plastic bottles are highly recommended for bottling homemade root beer. They are easily checked during fermentation to determine the firmness of the bottle. We recommend that you NOT use glass bottles.

Check plastic bottles periodically for pressure during fermentation. Those which show firmness indicate complete carbonation.

 

Easy Rootbeer 

1 1/2 cups boiling water

3/4 cup sugar
1 1/2 teaspoons McCormick® Root Beer Concentrate
1 liter soda water, seltzer or club soda, chilled

Combine sugar and boiling water; stir until dissolved. Add root beer concentrate. Chill.  When ready to serve, combine root beer mixture with soda water. Stir slowly to mix. Serve immediately.

7 Up Banana Bread (MJOTZY)

7-Up Banana Bread

4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs (fresh, powdered, egg substitute, etc.)
2 teaspoons vanilla extract
2 cups mashed bananas (fresh or rehydrated and mashed)
1 cup 7-Up

Heat oven to 350 degrees F. Stir together dry ingredients and set aside.

Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients alternating with the 7-Up, finishing with dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.