(no subject)

So, I've started making fermented sodas. (IE, sodas where you add yeast to get carbonation, rather than making a syrup and adding sparkling water.) Last week, I made a ginger ale that turned out pretty well, despite the fact that I used cider yeast, rather than the champagne yeast suggested.

Now I have champagne yeast and am making blackberry soda, since we have bags and bags of frozen blackberries left over from the summer. I'm pretty excited about it.