2010JAN14

* 3 teaspons Sarsparilla extract
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water

Combined sugars and extract with 1 quart of warm tap water. Stirred to dissolve, added 1 quart of cool tap water.

Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.

Pitched yeast.

4 16oz. bottles