....Root Beer Instructions and Incubation directions!
schmied/reid©2001
Tools and materials
Bottling Bucket
2 liter pop bottle
Triple Beam Balance
500ml GC
100ml GC
10ml GC
1000ml plastic beaker
100ml plastic beaker
massing paper
1000ml graduated pitcher
-20 to 110 ûC thermometer
fresh water
Root Beer extract
Honey
Malto dextrin
pure Vanilla extract
Granulated sugar
Champagne yeast
metric ruler
wooden spoon
funnel
masking tape
permanent marker
scupula
stirring rod
Instructions
A 1. Get / clean out a 2 liter pop bottle and cap. Clean hands & equipment with hot water.
B 2. Turn on water in the sink. Adjust water temperature until it is at 26.7ûC. Use -20 to 110 ûC thermometer to test temperature. Leave water running.
B4 Use a 10 ml graduated cylinder to carefully measure out 7.78 ml Root Beer Concentrate into the bottling bucket. Flush the 10ml GC with bottling water until it is clean.
B5. Use clean 10ml GC to measure 7.78ml pure Vanilla extract. Put vanilla into bottling bucket. Flush GC until clean.
B6. Measure 62.3 ml warm Honey into a 100ml GC. Pour into bottling bucket mix. Flush 100ml GC until clean.
C 7. Use a Triple Beam balance and 1000 ml plastic beaker to mass out 239.50 g of Sugar. (Use the addition method!) Add to the bottling bucket and stir with wooden spoon. Clean all tools and lab stations as you go!
C8. Use a 100ml GC and a -20 to 110 ûC thermometer to get 20 ml of 40ûC water in a 100ml plastic beaker. Use a Triple Beam balance and massing paper to mass out _0.528_g of Champagne yeast into the water. Wait 5min. (Work on steps 8 and 9 while you are waiting.) After 5 mins have passed pour the yeast solution into the bottling bucket. Flush beaker in bucket. Stir gently with wooden spoon. Toss massing paper away, clean all equipment.
C9. Use a Triple Beam balance and 100 ml plastic beaker to mass out 29.94g of Malto dextrin. Add some fluid from bottling bucket and stir gently. Add to bottling bucket. Clean tools
ALL 10. Use funnel to pour solution into 2 liter bottle. Leave 5 cm of air space from top. Cap tightly and turn upside down and back about ten times to mix thoroughly. Pour excess into overflow bottle.
ALL 11. Use tape and sharpie to label the bottle with Period, Lab Station, and Date. CLEAN UP
D12. Choose one member of your team to transport the Root Beer home. Keep it on its side, in a warm, 70-80ûF, place for 4 days, put in cooler dark place on its side for 4 more days. Turn upright. Put in refrigerator the day before. Keep upright and transport to school. DO NOT SHAKE!
D 13. Place upright in refrigerator on the night before the last day of school. Never Shake, Uncap or Loosen the cap until you open it for testing in class!!
DIRECTIONS FOR HOME INCUBATION OF ROOT BEER
1..IN TRANSIT TO HOME - Hold bottle horizontally in lap. Try not to shake bottle.
2. AT HOME for FIRST FOUR DAYS: Lay bottle in warm, light place, about 70-80ûF.
3. AT HOME for SECOND FOUR DAYS: Lay bottle in cooler, dark place, about 55-70ûF.
4. AT HOME ON EIGHTH DAY: Place UPRIGHT, keep in cool, dark place. at 55-70ûF.
5, DAY BEFORE YOU BRING IT TO CLASS - Place UPRIGHT IN REFRIGERATOR.
6. IN TRANSIT TO SCHOOL. Hold Bottle upright DO NOT SHAKE!!
7. AT SCHOOL - BRING IMMEDIATELY TO MR SCHMIED OR MR REID"S ROOM FOR STORAGE.
ENJOY!!!!
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© 1998-1999 John Schmied & Mike Reid