Add all of your roots and winter green leaves to a small pot and add 4 cups of filtered water.

Bring to a boil for around 15 minutes, then simmer for another 5-10 with lid on.

Leave to steep overnight, covered, to fully extract flavour and properties of roots.

Strain out the tea concentrate the next day into another vessel and discard the roots.

Pour back into the pot and simmer on low, adding ½ cup sugar and stirring in.

Add in up to another 4-6 more cups of filtered water, one cup at a time, and if desired, one tablespoon of sugar at a time, tasting for flavour strength and sweetness. I generally like my root beer both strong in flavour and sweeter so I added 4 cups of water and half a cup of sugar. Experiment with what you like!

When satisfied with the strength and the sweetness, take off the stove and allow to cool to room temperature.

If using ginger bug, add a tablespoon of active fizzy bug at this time and stir in thoroughly.

If not using ginger bug, sprinkle in the yeast on top, stir and allow it to semi-dissolve.

Pour into a fermentation vessel (large jug, small carboy etc.) and cover loosely with a lid or a towel.

After several hours or days, look for bubbles several times a day. When it is starting to fizz, it is time to bottle

With your pristinely clean bottles, take your funnel and place it in the bottle. You might want to have a tea towel underneath to catch any overflow. Carefully pour your root beer into the bottle stopping short at an inch or two below the top. Cap it off and repeat for the remainder of your bottles. If you wish you can also keep it in a carboy or large jug with a tight fitting lid. Refrigerate.