In making soda, I mostly ignore recipes and try to learn the principles of what is needed. So after finding most everything needed lemon juice to counter the sweet, I took my pint bottle of fancy lemon juice and shot some into too-sweet but tasty commercial soda cans. Wow, did that make generic black cherry come alive... not only the acid but the trace of real fruit. So many sodapops tamed down for kids into limp candy are now improvable and even great.
Somewhere in here I talked about cranberry yeast soda, and how nice it is to pour into applesauce for a creamy fermented product with static bubbles. But it's tricky to get right, and I found it really pays to practice without the yeast. Scoop some sauce out of a jar, and replace by maybe 15% delightfully tart cran juice. Shake and try, and perhaps add more to see the perfect thickness that isn't runny and isn't thick... just barely physically drinkable. If you hit it JUST right it is a dreamy smoothie even without the bubbles.
Oh, I had another finding that I forgot.
Somewhere in here I talked about cranberry yeast soda, and how nice it is to pour into applesauce for a creamy fermented product with static bubbles. But it's tricky to get right, and I found it really pays to practice without the yeast. Scoop some sauce out of a jar, and replace by maybe 15% delightfully tart cran juice. Shake and try, and perhaps add more to see the perfect thickness that isn't runny and isn't thick... just barely physically drinkable. If you hit it JUST right it is a dreamy smoothie even without the bubbles.
Oh, I had another finding that I forgot.