Homemade Rootbeer

Combine 4 liters of filtered water, 1/2 ounce sassafras root bark, 1/2 ounce sarsaparilla root, 1/4 ounce licorice root, 1/8 ounce wintergreen leaves, 2 whole star anise, 1 split vanilla bean, and 1 inch sliced fresh ginger root in a large pot.

Bring the mixture to a boil, then reduce heat and simmer gently for 45 minutes to allow the flavors to extract.

Remove the pot from heat and carefully strain the liquid through a fine-mesh sieve into a clean container, discarding the spent spices.

While the liquid is still warm, stir in 2 cups of granulated sugar and 1/4 cup of molasses until completely dissolved.

Allow the mixture to cool completely to room temperature (around 70-75°F or 21-24°C). This is crucial to not kill the yeast.

Once cooled, sprinkle 1/4 teaspoon of active dry yeast over the surface of the liquid. Stir gently to dissolve the yeast.

Using a funnel, carefully transfer the rootbeer mixture into clean, sanitized plastic soda bottles or swing-top glass bottles, leaving about 1 inch of headspace.

Seal the bottles tightly and store them at room temperature (68-75°F or 20-24°C) for 2-5 days, checking daily for carbonation. Gently squeeze plastic bottles; they should feel firm. For glass bottles, carefully open one to test for fizz.

Once desired carbonation is reached, immediately transfer the bottles to the refrigerator to halt fermentation and chilling the rootbeer. Serve cold.