How to Make Cream Soda

Steps

1. Pour 1/4 to 1/3 cups of sugar into a 500ml bottle.
2. Pour one tablespoon of vanilla extract into the bottle.
3. Put about a small pinch of yeast (about 1/16 teaspoon) into the bottle.
4. Fill the bottle with water and shake it until the ingredients have dissolved.
5. Screw the cap on tightly.
6. Leave the bottle to sit and the yeast to ferment for 24 to 48 hours (until it feels hard when squeezed).
7. Open and enjoy!

Tips

• You may vary the amounts of sugar or vanilla extract to change the taste.
• If you want to use a one liter bottle instead, just double the measurements of all the ingredients, if two liters then quadruple the ingredients, etc.
• The cream soda will take on the taste of yeast. You may try to stop this by adding more vanilla flavoring or using less yeast, but be careful! Yeast is essential to carbonation, so you don't use too little!

Warnings

• If you don't wait for the yeast to ferment, there will be no carbonation.
• If you wait too long (especially during the summer), the bottle may explode. This can be prevented by simply keeping the bottle cold.
• There may be trace (around 3.5% to .5%) amounts of ethyl alcohol due to fermentation of yeast/sugar, which also produces the carbonic acid needed to make it bubble.
• Don't use artificial sweeteners, sugar is needed for the fermentation and thus the carbonation.

Things You'll Need

• 500ml bottle (or other seal-able container)
• Funnel
• Sugar
• Vanilla extract
• Yeast
• Water (tap or bottled)