patandchickens
Deeply Rooted
I made yeast-fermented ginger ale earlier this year. It was, unfortunately, *nasty*. Very bitter tasting. Possibly I did something wrong; I would like to try it sometime with maybe champagne yeast; but, still.
Wild (bristly) sasparilla is pretty easy to recognize on walks in the woods -- check yer field guide, it's quite distinctive looking in early spring. I thought Richters had it? Maybe I misremember. Anyhow, AFAIK it is not actually what sasparilla soda is normally made of, any more than wild ginger is what ginger ale is made of (unrelated plant), so I'm not sure that'd help.
The rootbeer recipe I've seen says to buy Zatarain's brand rootbeer flavoring
Good luck, have fun,
Pat
Wild (bristly) sasparilla is pretty easy to recognize on walks in the woods -- check yer field guide, it's quite distinctive looking in early spring. I thought Richters had it? Maybe I misremember. Anyhow, AFAIK it is not actually what sasparilla soda is normally made of, any more than wild ginger is what ginger ale is made of (unrelated plant), so I'm not sure that'd help.
The rootbeer recipe I've seen says to buy Zatarain's brand rootbeer flavoring
Good luck, have fun,
Pat