Homestead Root Beer!

The kids have been asking about doing some brewing, as they seem quite interested in the subject. When I learned that root beer could be brewed at home and was actually a pretty simple process, I figured that this was the perfect opportunity. So we proceeded to begin the process with everyone giving a hand to finish the process. The boys started it all off by sterilizing a cereal bowl, measuring spoons and cups, the brewing bottles, mixing bowl, thermometer, funnel, and mixing spoon. Once they were fresh and clean, the girls stepped in and started the process. They warmed up a gallon of water to 95 F [check with thermometer] and then poured a cup of it into the cereal bowl. To which they added a 1/4 teaspoon of brewer's yeast and then set it aside. The rest of the water was poured into the mixing bowl and then everyone took a turn adding 1 cup of packed dark brown sugar, 2 cups of white sugar, and 2 2/3 tablespoons of root beer extract [ 2 tablespoons and 2 teaspoons] and mixed it up until everything was dissolved. Once dissolved, the cereal bowl of yeast was added to the mixing bowl and then all mixed together. The 'mixture' was then poured through the funnel into the brewing bottles. Be sure to leave a nice gap between the top of the bottle and the lid as to allow the excess gases to escape and not cause the bottles to explode. [ Plastic brewing bottles can be obtained that have caps with a hole in them and a latex fitting which will allow gas to escape. We had some available from another brewing kit. If you are not using such bottles, you can leave the bottle uncapped and instead place a balloon over the lid and secure it in place. It will allow the mixture to breath. ] Then place the bottles in a dark, warm place for about three days - or until the bottles are firm when given a squeeze. We stuck ours on the top shelf of the pantry. The kids were sure to check on it each day. On the third day they were ready and so we placed them in the fridge and let them chill for 24 hours. The next day we broke them open to try. Consensus was 6 to 2 that it was great! I think the fact that it didn't taste like the root beer that they are used to made a difference. It was rich, creamy, and foamy -you could definitely taste the dark brown sugar in the mix. We are going to brew another gallon and see if it tastes any different. May substitute dark brown sugar with light brown sugar. I also found an original recipe for root beer. If we can get ahold of all the herbs it calls for, I think we will give it a shot as well.

Corn Cob Wine

As I sit here and contemplate the hours until the 40 begins again, I thought I would post about one of my first brewing experiences. Last year, we canned a lot of corn. Trying to make sure we could use everything possible, I began looking for something to do with the cobs that we had cut all the corn from. We ended up with a couple of options: Corn Cob Jelly and Corn Cob Wine. I will discuss the jelly in another post, but needless to say, I had been wanting to try my hand at brewing for years but I never had the patience. This recipe seemed simple enough so we gave it a shot.

You will need:
A plastic gallon jug
8 corn cobs [roughly]
1 packet of yeast, activated [1 teaspoon sugar, 2 tablespoons of warm water + yeast]
3 quarts of water
2 cups sugar
Mason jars
Coffee filters/fine strainer

Slice the lid of the jug so as to create a hinge. Slide the corn cobs inside the jug. Boil the water and then dissolve the 2 cups of sugar inside after removing it from the heat. Once it cools enough to handle, pour the water/sugar mixture into the jug up to about an inch or so from the rim. Then add the activated yeast to the mix. Close off the slice in the jug enough to stop any unwanted visitors, but with enough space to allow gas to escape from the fermentation. Then put the jug into a nice warm place and check on it until it stops bubbling [roughly 1 1/2 to 2 weeks]. Once the fermentation stops, decant the liquid through a filter [coffee filters or a fine strainer work just fine] and into a Mason jar. Place it in the fridge and allow the yeast to settle out. You can decant it further if you wish, or just drink it straight from the jar, slowing once you get to the bottom. In all honesty, I have to say I was impressed with the simplicity but nice quality product. It is definitely something we will continue to try as this year's harvest comes around again. Enjoy!