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Drink

Fermented Soda

A simple fermented beverage made with yeast, soda extract, sugar, and water.

From the Wikibooks Cookbook · 4 ingredients
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Why it works: Champagne and sugar work together. They rank in the top 14% of all ingredient pairs, and 400 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Serves 8

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Sterilize all your equipment before beginning.

Ferment

  1. Combine all of the ingredients in a container suitable for fermentation. Note that gas will be produced during the fermentation.

  2. Put the container in a warm place, and allow it to ferment for 3 days.

Finish and store

  1. If desired, strain the finished product.

  2. Store in the fridge.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Champagne + sugartop 14% of all pairs
    Aroma overlaplow
    Mentioned together400 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Champagne yeast or kefir grains
Ferments the sugar, producing the gas and flavour that make the soda fizzy.
White sugar
Provides the food for fermentation, and most of its sweetness is consumed as it ferments.
Soda extract
Supplies the characteristic soda flavour that carries through the fermented drink.

The step that matters

Sterilize all your equipment. Unwanted bacteria and wild microbes can compete with the intended culture, spoiling flavour or causing off-tastes. Clean equipment keeps the fermentation dominated by the yeast or kefir culture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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