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Aha, according to the French version socată is fermented which elderflower cordial is not. Can someone confirm that socată is always fermented? In that case it should be added to the article. --Thathánka Íyotake (talk) 20:43, 5 August 2015 (UTC)[reply]
Yes, it is always fermented - otherwise it would't be "socata" but just lemonade with some flowers in it :). If drunk early (e.g. in less than 2 days), it will be sweeter and the alcohol level will be low (probably less than 2%, depending on various factors as sugar and temperature). In 3-4 days, the alchool content can be higher than in beer. If the fermentation takes place in tightly closed vessels, the result is a highly carbonated beverage much like beer. It is also possible to ferment in covered, but not closed tight vessels like described here (in Romanian): https://www.frunza-verde.ro/reteta-de-socata (they also add a few grains of rice or some yeast, to improve fermentation efficiency). -Paul- (talk) 21:45, 26 April 2019 (UTC)[reply]
