It's usually non-alcoholic, and the yeast is used to carbonate a beverage sweetened with honey. Be careful with these recipes! Most of them are recipes for bottle bombs, as they have no provision for stopping the ferment. Avoid (well, change) recipes that call for champagne yeast; use a dry ale yeast instead. Make one bottle in a plastic soda bottle. Then you know when it's carbonated... it gets rigid. Then put the whole batch in the fridge, where ale yeast goes dormant.
Let us know what you're looking at recipewise and we can suggest some safe, yummy possibilities I'm sure! Having made some serious amounts of soda over the years, I can't overemphasize the safety risk of bottle grenades which most "grand-paw"-type recipes allow .
But the main difference is that although you use yeast, it's only for carbonation. And since the tiny amount of fermentation that carbonation requires rarely uses all the O2 in solution, there's no alcohol bacause the yeast never switch to anaerobic fermentation (aerobic fermentation does not produce ETOH). Neat, huh?
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