Root Beer

Fermentation has been used for thousands of years for raising bread, fermenting wine and brewing beer etc. The products of the fermentation of sugar by baker's yeast Saccharomyces cerevisiae are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to carbonate beverages, which what you see in your soda and champagne thats all of the bubbles. To preform this …showed first 75 words of 409 total…

…showed last 75 words of 409 total…fresh cool tap water, leaving about an inch of head space, securely screw cap down to seal. Invert repeatedly to thoroughly dissolve. <Tab/>11) Place at room temperature (RT) until the bottle feels hard, about three to four days. Move to a cool place. If you leave it in a warm temperature longer than two weeks, you risk an explosion... <Tab/>12) Move to a refrigerator overnight before opening.