Mint Soda Experiment

A few days ago (and I was playing with the idea in my head long before) I decided to make a lacto-fermented mint tea drink. No kefir, no kombucha, just tweaked the classic ginger ale recipe (the one on Instructables using honey instead of sugar) to omit the ginger and replace the water with mint tea. And the whey came from raw milk, curdled with lemon juice and strained. (By the way, the "cheese" from this process tastes like lemon-flavored yogurt. Good with fruit.) And I brewed in in a mason jar. Now I'll be honest with you - It isn't fizzy. But it is nice and tart. Oh, another thing. You can kinda taste the salt. But the ginger ale has that too, and I LOVE it. If you can't get raw milk, strain commercial yogurt with live cultures. The way you strain it is: put a coffee filter inside a strainer and put it in a bowl. Pour the yogurt or curdled milk through the coffee filter and leave it in the fridge for a few hours or overnight. You get "cheese"in the filter and whey in the bowl.
Now I am wondering how this would taste with chammomille tea. Or if I could make it fizzy by using something a little more "live" than just raw milk. Well, I have a yogurt experiment sitting in the sun outside. And in a few months my ginger should be ready to harvest, so I can make ginger ale. Good stuff. Love ta hear about your cooking experiments!