Lemon Soda

Beside coffee, what drink will bring some fresh awaken effect for your mind?

For me, it is fresh natural soda. It will stimulate mind to be more awakening, more alert and bring focus and concentration.

The lemon juice that being fermented several weeks ago or more than a month ago, the result that was tasted a couple of hours ago was no bulbs, no sparkling gas in the water, tasted non-soda like but just as fresh juice as if it is not fermented, even the sweet alcoholic fragrance didn’t spread out when you opened the bottle. The fresh juice is actually well preserved, fresh and delicate. But that’s not according to my target to be soda-like drink. Perhaps because of the bottle which does not have proper mouth to prevent the coming air, it isn’t air resistance. Thus, the air came into the juice even though only small amount, but it would prevent the maturation of the fermentation, would prevent the growth of the fungi and the yeasts. But, perhaps I should be grateful because of the existence of this juice, still fresh and very well as a juice. Perhaps, the sugar helps to preserve for all over the weeks.

In fermentation, this sugar will be consumed by yeasts or bacteria to be processed as carbonated water, as soda drink and also change the taste and the nature of the drink that is why in normal fermented drink, the sweetness will no longer exist and the sweet alcoholic fragrance will spread out. The yeast and bacteria as actors or agent to transform or to converse the component (sugar) we add into the water / juice, the result of the processing by consuming/eating the sugar is the production of carbonic gas, because it exists in water thus it is carbonated water or popularly known as soda, because of the main ingredient is lemon thus it is lemon soda. Few months ago I made soda-like drink also from lemon juice and the result was so well. I’ve gotten the form and the taste that I desired for.

Why does this drink not change or converse into soda or carbonic gas drink? Perhaps, because the lemon fruit that I used was different one from the previous. This kind of lemon is seed-free, not even single seed exists in its flesh and the skin/peel looked so clean (I’m not sure how this is made whether by using pesticide to control the spreading and the yeast growth on the skin / peel or by biotechnological engineering in order to make genetic modification from seed-full to seedless, and also the clean peel which is free and resistant from molds and another organisms, perhaps this fruit as a product being developed in the lab, meaning it is not the natural fruit but genetically modified organism). This clean skin may indicate little natural yeast living on there, which is necessarily needed to be added into the juice to process the fermentation. So, perhaps the juice was lack of yeast and bacteria, even no cultural yeast being used / added that is why it’s well preserved as fresh lemon juice.

Had I been waiting in vain for its conversion to carbonic lemon drink which doesn’t come to happen? Or actually I have many reasons to be grateful because the drink does not get rotten but still well protected, have a long storage life and well preserved in such freshness?