I have, so far, perfected one recipe for fermented soda. I call it SUPER SODA.
It is so simple a child can make it, literally.
No boiling no messy mixing not much of anything.
Here it is.
Using a two-liter soda bottle and a funnel that have been sanitized with a very weak bleach solution and well rinsed.
Fill the bottle 1/3 full of white grape juice.
Fill the next third of the bottle full of water (chlorine free).
With the bottle now 2/3 full of the juice and water mixture add about 1/16 teaspoon of dry bread yeast.
Put the cap on tightly and let stand at room temperature for 24 to 36 hours (until the bottle is rock hard when you squeeze it).
Note: I place the bottle in either the kitchen sink or bathtub while the yeast does its job. Just in case it should burst. None has, as yet, but why take a chance.
Once the bottle is hard refrigerate it to stop the action of the yeast.
And that’s all there is to it.
After serving yourself a glass or two do not immediately re-refrigerate, but leave the bottle out at room temperature until the pressure in the bottle builds back up. That way it will not be flat when you take the next serving.
Of course while the yeast is working at making the soda carbonated with carbon dioxide gas it also creates a small amount of alcohol. I have not measured it but sources indicate that it may between 1/4 and 1/2 percent. This is certainly not enough to have an inebriating effect on anyone consuming this soda.
It also has an earthy yeast smell to it unlike commercial soft drinks. However, as I enjoy its thirst quenching effervescence I do not find the smell offensive. In fact I inhale deeply enjoying what others are missing.
Originally posted: July 16th, 2008