Fermented Soda Lab
German homebrewer · International Beer Sommelier (DBA)
Fermented sodas, measured. Every batch gets a brewer's numbers, so "fizzy" becomes a target you can hit, not a bottle you burp and hope about.
The numbers this lab tracks
°BxSugar, by refractometer
pHAcidity and safety, by meter
barBottle pressure, by gauge cap
°CTemperature of the liquid
vol CO₂Pressure + temperature = fizz as one number, the way brewers measure it
"Five years into brewing, a few months into kombucha." Ginger bug, water kefir and tepache are learned in public, every batch logged, failures included.