In article , Feuer wrote:

Soda is (I'm quite sure) far too sweet to support life.

It is precisely that sweetness that supports yeast. All that yeasts need
are sugar and sufficient moisture (though trace minerals can help). Once
past their reproductive phase, they don't even need oxygen (and keeping
fermented wine, beer, etc. away from oxygen is a priority; you want the
wort oxygenated, but never so the beer).

And this isn't simply a matter of disagreeing over theory--I've made
plenty of root beer and ginger ale.

For a ton of recipes for sodas, try
http://brewery.org/brewery/cm3/recs/12_toc.html


so far, I've only used root beer extracts--because I've had trouble
getting ground sarsaparilla and the like

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