So, this batch was so finicky, and ended up taking so long, that I have misplaced the ingredient list. It might be lying around somewhere, but I do remember that I increased the burdock and yellow dock, as I suggested to myself after the last batch, and, along with the new, blue bottles, I ordered wintergreen and ale yeast, so it's got that too.
After a week of fermentation, I put the bottles in the fridge and took some to work to share. The bottle I shared with Rachel gushed, and shot all over her office and out the door into the library, but then three other bottles were only slightly carbonated. I gave the remaining four a few more days, and cracking the bail tops only released a little gas. Finally, when I bottled the hard cider I was making (with champagne yeast) I put a little of the dregs in the root beer. The bottle I'm drinking now is really tingly and some of the sweetness has gone boozy. The flavor might not satisfy a 10-year-old either, but I like it.
It's perhaps a bit more bitter than the last batch, and there seems to be more going on. I can't distinctly make out the wintergreen, which, made into a tea, was rather mild, nothing like a wintergreen Lifesaver. Maybe there is some coolness to the aftertaste, though. Mmmm.
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