Well, that won't work for soda- here's why:
You want the soda to be carbonated. That comes from the yeast fermenting the sugar in the bottle. But you also want sweetness. So, you add more sugar than you would for something like beer because you want the sweetness. But, if you leave it out at fermentation temperatures, the yeast won't stop at just carbonating the soda- they'll keep eating up the sugar until the bottle explodes. That's why you use plastic bottles for soda, and put them in the fridge when they are hard.
For beers, you ferment them until they are done, and then add just enough sugar to prime for carbonation, a small prescribed amount. So, if done correctly, no risk of bottle bombs.
For wine, you ferment them until they are done, then stabilize with campden and sorbate. Then sweeten. That works great- but then you've stopped the yeast from being able to ferment- so no carbonation would be possible.
Sorry for the long explanation!