I started from this recipe and slowly improving it.

I am skipping adding the sassafras leaves as these contain safrole which is known to cause several known health issue including cancer.

Ingredients

  • 4 quarts of water divided into 2.

  • 5 grams of sarsaparilla root

  • 2 whole vanilla beans

  • 6 grams of birch bark

  • 3 whole star anise pods. ~5 grams

  • 1 teaspoon of snapped ginger. ~3 grams

  • 5 fresh sprigs of mint. ~5 grams

  • 1.5 grams of black or oolong tea

  • 0.2 grams or 1/8 tsp EC-1118 yeast

  • 370 grams of turbinado sugar

  • 1/2 cup of molasses

Steps

  1. Combine 2 quarts water, tea, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Bring to a boil
  2. Reduce to a simmer, and cook for 10 minutes.
  3. Remove pot from heat, cover, and let sit for 2-2 1/2 hours.
  4. Use a mesh filter and a cheese cloth to strain the contents into a large pot.
  5. Add the remaining water along with the sugar and molasses. Stir until dissolved.
  6. Let cool to 75°F, then stir in yeast and let sit for 15 minutes.
  7. Pour the mixture into sanitized bottles, leaving about 2 inches of space on top. Screw on caps.
  8. Keep the bottles at room temperature for 36 hours, then open a bottle to see if it is carbonated enough. If not, reseal the bottle and let rest for another 12 to 24 hours until desired carbonation is reached.
  9. Keep bottles in refrigerator for two days before drinking. Root beer can be kept in the refrigerator for up to one month.