Brew Your Own Soda Pop

Directions to make soda pop:
Mix water, sugar and yeast, put it in a plastic soda pop bottle and screw on the top. In a few days, it will be carbonated and the plastic bottle will feel firm to the touch and cannot be squeezed.

2 tablespoons sugar syrup
1 cup of liquid (for example, fruit juice, tea or flavored herbal tea, or water with a teaspoon of flavor extract. vanilla extract will give it a cream soda taste)
pinch of yeast or a spoonful of yeast starter or wild yeast
pinch of cream of tartar

Mix and put into a 1-pint plastic soda pop bottle.
Screw top on securely.
When plastic becomes firm and cannot be squeezed, the soda is carbonated.
Refrigerate and drink.

This bottle is not ready.This bottle is not ready to drink yet.

You may have to make this a few times to fine-tune the proportions of sugar syrup, flavoring, yeast, and time and temperature until you get it to what works for you.

Precise measurements and ingredients are only important if you are trying to brew an exact clone of some other soda, ale or small beer, in whch case, follow their directions. For home brewing, you only need a rough guide because you will eventually make it the way that you like it. You should remember these principles:

The more sugar you put in, the sweeter your homebrew will be.
The longer you let it ferment, the less sweet and more alcoholic it will be.
Make your own flavorings.
To add spices or roots for flavoring, put the spices and roots into the water and set it over very low, slow heat for a day or two before using it to mix with sugar.  Popular spices are: nutmeg, clove, licorice root, star anise and ginger.

The sugar
can be from many sources, such as malt extract, corn syrup, golden syrup, rice syrup and white sugar. (High fructose corn syrup is not recommended.)

Yeast is best if it is alive and active, coming from a previous batch. If you have to start with dry yeast, it may take a while to get going. Making soda in a "never-ending" fashion, always using the dregs of the last bottle to start the next bottle, means you only have to go through waiting for the yeast to wake up once. A bit of slurry or dough from bread dough if you make your own bread dough would work, although yeast designed for making ale or beer is going to turn out a better product.

A yeast starter is better to start fermenting. Although dry, store-bought yeast can be used by mixing it in with the wet ingredients of whatever you want to make, it is better to start the yeast off in a liquid and then add it to what you are going to ferment. Beginning with a yeast starter means your yeast will be alive, active and - most importantly - hungry, ready to eat and digest - ferment - the sugars you will be feeding it, and turning it into a healthful fermented food or drink for you.

To use wild or airborne yeast, see How to harvest wild yeast.

If you have trouble getting a batch to start brewing, make sure the room temperature is warm enough and/or add a yeast nutrient to the brew like whole grain flour, sediment from other brews, more malt extract or some brewer's or nutritional yeast.

You may find that after you have been brewing soda for a while and have a strong yeast culture going, that you will no longer need to add the cream of tartar to get a good carbonation, and only need the sugar, yeast, flavorings and water.

If you don't check every day and the soda continues to ferment longer than necessary to make a soda pop, you will have  a product that is less sweet and more alcoholic; in other words, the soda will turn to near beer and then to ale.  The alcohol can get much higher than store-bought ale or beer. If there's enough sugar in it, it can become as alcoholic as wine. If this happens and you're happy with the alcohol but just don't like the taste, you can add a little sugar syrup to it to sweeten it to taste.

 Using dry yeast and store-bought flavoring to make one gallon of soda 

dissolve 1/8 teaspoon of yeast in a cup of warm water for about 5 minutes

Mix together:
?1 tablespoon + 1 teaspoon of flavoring extract
?2 1/2 cups sugar syrup
?3 quarts + 1 cup of water

Pour liquid into plastic soda bottles, leaving a few inches of headspace at the top.
Cap tightly and wait 4-6 days, or until bottle is firm to the touch and cannot be squeezed.
Refrigerate and drink.

  No-Cook Soda Pop 
Equipment needed:

2 2-liter or half-gallon plastic soda pop bottle with screw-on lids.

A large 1-gallon bottle with secure fitting cap
Ceramic coffee mug

Natural extract soda flavorings, such as pekmez, elderberry syrup, vanilla or store-bought organic flavoring extracts
2  1/4 cups of sugar
1/8 teaspoon dry yeast (wine, ale or bread yeast will all work)
1 cup of warm water (water should feel warm but not hot)
(1 cup of yeast starter may be used instead dry yeast and warm water)

Dissolve yeast in water and keep warm while stirring with a plastic spoon for 5 minutes.

Mix 2 1/4 cups of white sugar, 20 mls (1 tablespoon + 1 teaspoon) of flavoring extract, the dissolved yeast and enough extra water ( yeast starter) to make 1 gallon together in the gallon jug.
Shake to mix for about 2 minutes until the sugar is completely dissolved in the water.
Pour half the liquid  into each of the two 2-liter bottles, cap tightly and wait 4-6 days.
You can tell how your carbonation is coming along by just squeezing the bottles. If they get too firm open the cap and let off a little of the carbonation.
When bottle is firm to the touch and cannot be squeezed, refrigerate and drink within a few days.


Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities.

Sacred and Herbal Healing Beers 
by Stephen Harr Buhner

This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

My eBooks

    How To Harvest Wild Yeast
Adjusting Strength of Homebrewed Ales and Small Beers
Brew By The Bottle To Try Out A Real Ale Recipe
Real Ale Is Brewed Raw And Is Good Food
Make Your Own Hard Tea or  Fermented Iced Tea
Brew Like A Sumerian -- Make Beer From Bread
Bread Kvass -- A 3-Year-Old Can Make This Nourishing Beverage
Making An Airlock
Brew In The Sun -- Fermented Sun Tea
Brew Like A Sumerian -- Make Beer From Bread

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