Sarsaparilla Root Wine v.1
Experience the unique allure of homemade Sarsaparilla Root Wine, a harmonious blend of earthy sarsaparilla, rich caramel, and sweet granulated sugar, all fermented to perfection. This tantalizing beverage offers a nostalgic flavor reminiscent of classic root beers, perfect for sipping on a warm evening or sharing with friends. Craft your own delectable batch and enjoy the spirit of nature's bounty.
ingredients
- 1-1/2 ozs ground sarsaparilla root
- 1/4 oz caramel
- 2 lbs granulated sugar
- 7-1/2 pts water
- 1-1/2 oz tartaric acid
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- Wine yeast
steps
- 1.
In a large pot, bring the 7-1/2 pints of water to a boil.
- 2.
Add the ground sarsaparilla root and simmer for 30 minutes, stirring occasionally.
- 3.
Remove from heat, and strain the liquid into a sanitized fermentation vessel, discarding the solids.
- 4.
Stir in granulated sugar until completely dissolved.
- 5.
Add caramel and mix thoroughly to achieve an even flavor.
- 6.
Allow the mixture to cool to room temperature, then add tartaric acid and the crushed Campden tablet.
- 7.
Let it sit for 24 hours to allow any residual compounds to settle.
- 8.
After 24 hours, sprinkle the yeast nutrient over the liquid, followed by activating the wine yeast according to package instructions, and add it to the vessel.
- 9.
Seal the fermentation vessel with an airlock and store it in a dark, cool place.
- 10.
Ferment for about 2-3 weeks, checking periodically for bubbling and activity.
- 11.
Once fermentation is complete, siphon the wine into bottles, leaving some space at the top.
- 12.
Cap or cork the bottles and let them age for at least one month before tasting.
