Fizz LabHome soda notebook
Notebook No. 2 · Home carbonation

Make soda the slow, good way.

Syrups from real citrus and spice, wild ferments that fizz on their own, and just enough science to get the bubbles right. All of it made in an ordinary kitchen.

Open the recipesHow carbonation works
ginger bug, day 5 —lively!
The basic kit: a swing-top bottle, a tall glass, a jar with a cloth.Plate 1
No. 01–03

From the notebook

All recipes
No. 01Syrups

Classic Cola Syrup

A cola concentrate built from citrus zest, warm spice and vanilla. Mix one to four with soda water.

25 minEasy12 glasses
No. 02Ferments

Ginger Bug Soda

Grow a wild-yeast ginger starter, then let it carbonate a sharp, spicy ginger soda for you.

7 daysMedium1 litre
No. 03Quick sodas

Citrus Cream Soda

Orange and lemon with a smooth vanilla finish. No fermenting, no waiting — ten minutes.

10 minEasy4 glasses
1. Forced2. NaturalCO₂Chill first — cold water holds the gas.CO₂ has nowhereto go but inyeast + sugarSlower, livelier, and it builds real pressure.
Fig. 2

Two ways to get bubbles.

Every fizzy drink is just carbon dioxide dissolved in liquid under pressure. You can push that gas in from a cylinder, or let yeast make it for you inside a sealed bottle.

  1. Chill everything. Cold water holds roughly twice as much CO₂ as water at room temperature.
  2. Carbonate plain, flavour after. Sugary liquid foams over in a carbonator; add syrup to the glass.
  3. Respect the pressure. Ferments don’t stop by themselves — burp, then refrigerate.
Read the full guide

First time?

Start with the ten-minute Citrus Cream Soda, then graduate to a living ginger bug when you’re ready to ferment.

Start here