Place raisins into a bowl. Pour ¾ cup boiling water over raisins and Set aside. (You are allowing them to steep while you make the rest of the extract.)

Place half-gallon of water into pot over medium heat.

Place the sassafras root bark into tea bags or closely woven cheesecloth and tie with cooking string. Add it to the half-gallon of water. You can add it loosely into the pot but then you have to strain it several times through a fine mesh strainer.

As the water heats, stir in the sugar slowly. Don't dump it all at once.

Simmer uncovered for 40 minutes.

Remove from heat and remove sassafras.

Strain the raisin water into the brew pot.

Allow to sit for 30 minutes

When it is cooled you can use your extract, storing extra in the fridge to use again. Try to use within 2 months.

Pour 14 ounces of water kefir into to each 16 ounce bottle.(Make sure you use bottles such as Grolsch or Bormioli thick glass bottles. Bottles bought at craft stores can explode.)

Add 2 ounces of root beer extract to your bottle leaving an inch of room for expansion and seal your bottle.

2nd Ferment Water Kefir only needs to sit 1-3 days or until it becomes bubbly. Check it often by opening it to see if it is bubbly. (Warmer homes take less time)

Once ready, you can drink or refrigerate for storing. (Drink within 1 week for optimal flavor and benefits.)

Note: You can use your remaining rootbeer extract to make more water kefir (or kombucha). Or store in a glass jar in the fridge for up to 3 weeks.