Fermenting Soda? (Ginger Ale)

[Legitikick]

I'm sure I'll take all sorts of sh*t for asking something like this, but here goes. Anyone every played around with fermenting soda? I have a whole bunch of Canada Dry Ginger Ale, and some Belgian Ale yeast (from previous batch, no I didn't waste $ on this), and I'm about to move in a few weeks and don't want to start a batch of beer now. But I'm going to play around and see what happens.

So here's the question. If the soda hasn't gone completely flat when I pitch the yeast, is this a problem? I'm surprised how long its taking to go flat.

Will the sodium benzoate in the soda be a problem?

Should I let this yeast get VERY active before I pitch it, maybe to combat the preservative and other less-than-favorable conditions? Or does it matter?

 

[c.n.budz]

It's going to taste disgusting. If it does ferment, it will ferment out all the sugar leaving you with unsweetened nastiness. Don't waste that delicious Belgian yeast on hooch, please....

 

[david_42]

Yes, people have tried it before. Haven't seen someone do a ginger ale though, you just might get away with it.

Will the sodium benzoate in the soda be a problem? Probably, although lots of yeast can overcome that.

Extra CO2 isn't a problem. Just pitch & stand back. All of the remaining CO2 will come out in a few seconds.