Making ginger ale was a lot easier than I’d expected and I’ve learned that, as cool as it is to be able to make sparkling water using yeast and water, the addition of yeast changes the flavour and after a day or two, the soda starts to taste more and more fermented.
My next drink-making trial was cream soda. It’s the same process as making ginger ale but the syrup is made of 1/4 cup of brown sugar, 3/4 cup of granulated sugar, 1t vanilla extract and 1/2 cup of water. Bring everything to a boil, add 1T freshly squeezed lemon juice and voila! The syrup is complete. You add sparkling water to taste; I’m finding that I can make about 3L of soda for each batch of syrup.