Step 1

In a pot, combine the zest, sugar, and ½ c water. Simmer on low for 2 hours. Then strain/cool slightly.

Step 2

In a clean bpa-free jug {glass or plastic but plastic is easier to gauge} fill with the champagne yeast, orange juice, 7 cups of water, and the slightly cooled sugar syrup. The warmth from it will activate the yeast.

Step 3

Gently {not vigorously} shake the jug to mix the ingredients unless you want this to happen : {video scene at 2 minutes 41 seconds}.

Step 4

Leave the jug at room temperature for 12-48 hours. Lightly squeeze against the {plastic} bottle to test. If it’s firm, it’s ready and may need a quick open to “breathe.”

Step 5

Chill and serve. You may strain out the yeast if desired {it’s completely edible}. If there’s any left, remember to open the jug each day to allow it to “breathe” or the video scene I mentioned above can happen again. Too much handling or warmer temperatures can build up pressure inside of your jug and create a fun, albeit a very sticky soda explosion.