Comments on: Homemade Root Beer

By: Jenny

Jenny — Mon, 16 Mar 2026 22:20:18 +0000

In reply to Patricia.

Hi Patricia,

No, you can’t. Fermentation depends upon carbohydrates in caloric sweeteners. Without it, the beneficial bacteria wouldn’t have enough food to fuel fermentation.

As an alternative, you could make a sweet, concentrated root beer tea and then mix in the monkfruit to sweeten it. But it will not ferment successfully.

By: Patricia

Patricia — Mon, 16 Mar 2026 20:10:34 +0000

Could I substitute some powdered monk fruit for some of the sugar?

By: Terra

Terra — Tue, 31 Dec 2024 23:56:35 +0000

Thanks so much for the recipe! Very nice flavor, but I’d say alittle on the weak side. I only used 8 cups water and still found it alittle weak tasting. But for me no unpleasant bitterness (I was careful to only steep the sassafras as I heard the essential oils will dissipate quickly if boiled). I also cut the sugar by half and found it perfect for sweetness. Next I’ll ferment a few days before putting in swing top bottles.

By: Jenny McGruther

Jenny McGruther — Tue, 03 Dec 2024 18:59:31 +0000

In reply to Heather. You could certainly try, but I'd venture that the ratio of microbes wouldn't be quite right. Apple scrap vinegar is heavy on acetobacter, and I'd recommend a starter with plenty of wild yeast for this recipe.

By: Heather

Heather — Mon, 02 Dec 2024 20:38:13 +0000

We're about to try this recipe for the Christmas season, and we're so excited. We harvested sassafras ourselves. I wondered what your thoughts were on using apple scrap vinegar for the starter culture. Do you know if the microbes are comparable? Thank you!

By: Kim

Kim — Sat, 09 Nov 2024 12:41:29 +0000

Hello from Belgium! Thanks for sharing your recipe!! My American husband really misses the root beer from home, and now that I'm learning about fermenting, I'm gonna try to make it for him!
Am I right to notice that the links to the ingredients are mixed up? I'm so new to these ingredients that I need to double check if I have the right ones 🙂

By: Kim

Kim — Wed, 30 Oct 2024 19:14:10 +0000

In reply to Noelle. I would make the syrup listed in the variations at the end of the recipe then add it to your carbonated water.

By: Craig

Craig — Fri, 27 Sep 2024 17:43:06 +0000

I love your website... always passing it on to people as I travel, especially when asked about making homemade fermented drinks!

Been making and enjoying your root beer recipe, but every time I make it I have LOTS of carbonation. So much so that it takes me at least 20 minutes to just carefully off gas a bottle before getting able to drink it. Can´t give away any bottles to friends either because of this issue! Even tried putting my bottles into the freezer to get them extra cold before opening...

I use a homemade ginger bug for starter, took out the dandelion root as it was a bit bitter and substituted it with peppermint leaf, allow for 2 days of room temp (about 75 degrees) and then in the fridge.

Any suggestions on how to improve this or is this something I just need to work with living here in Colorado?

By: Jenny McGruther

Jenny McGruther — Mon, 16 Sep 2024 19:52:35 +0000

In reply to Eric. You can seal this in beer bottles, but you do risk explosion - especially over extended periods of fermentation, in hot weather, unrefrigerated.

By: Eric

Eric — Mon, 16 Sep 2024 18:43:59 +0000

Can you seal this in beer bottles with a cap on them after, or will they eventually explode/blow the cap off?
Also, how long does it keep that way?