[xkzx]

I make fermented fizzy enzyme drinks at home all the time, no soft drinks anymore. It has to be all the time as it is a perpetual drink. You buy on of those fancy hipster live enzyme drinks, but you never finish it. Just and juice, sugar, jam - whatever what bacteria like and it continues fermentation. At room temperature. Every two days it is ready again, drink it, feed it. If it is too active, put it in a fridge. I try to spread it as people have forgotten this.

[lavos83]

In the Netherlands it's called water and kefir. Good stuff indeed, especially during summer and basically free at the cost tapwater. No plastic packaging either! Those hipster might actually be onto something ;)

[hetspookjee]

Kombucha is another one.

[kristiandupont]

>fizzy enzyme drinks

Do you mean kombucha? Kefir?

[ab71e5]

One that's very easy to make is bread kvass : basically just toasted bread, sugar and some yeast, either sourdough starter or regular bread yeast. It kinda tastes like a weak wheat beer. I assume with some hops it would taste even more like beer.

[xkzx]

No, I mean enzyme drink. They are called differently all over the place. They are similar to kombucha, just without all that disgusting shroom in a jar thing.

[imp0cat]

Interesting! How can you tell it's too active? It gets bubbly?

[throwaway290]

> whatever what bacteria like

How do you know what it likes?

[xkzx]

Same thing as humans like, sugar.