After cooking up a turkey in the oven, I use the carcass to make several quarts of broth. Afterwards my dog gets to enjoy some of the softened bones (being careful of the sharp pointy ones). Nothing goes to waste.
I boil the mixtures first with sugar to help extract the juices, then cool and finally ferment with kefir until it's ready in about just a few days to a week on the counter. Then move to the fridge to keep cold and ready to go. You can see I added some anise to the ginger ale and also fresh turmeric root.
I used water kefir to ferment the herbs and spices. It doesn't quite have the flavor of root beer that I remember from A&W as a kid, which is artificially flavored. It is the real deal. I found that mint, birch bark, sarsaparilla, and vanilla give it that root beer flavor. There are some good recipes out there. I'm still perfecting it but it came out good enough to drink. You need at least a cup of dissolved sugar to get 1/2 gallon, I'd say. I don't drink too much at a time because the herbs can be medicinal. I enjoy a small shot at a time, or add some to an electrolyte beverage for dinner to aid digestion. A little can go a long way. Along with root beer, I have plenty of ginger ale on hand, plus beet kvass and pickled egg juice. I have many different fermented beverages to choose from.
I keep an infrared lamp in my office. I turn it on in the morning and enjoy some red light therapy.
It's especially nice In the winter months.
I find the bulbs at the local ranch store in the Spring when they bring in the baby chicks.
The bulb I'm using provides both red and near-infrared light. Both have benefits.
Red Light Therapy, Miracle Medicine by Mark Sloan
Following Weston A. Price