Another option that I've seen is to carbonate in plastic 2-liter bottles and then carefully transfer to swing top bottles.
Emma Christensen's book explains the process, not that there's much to it, though.
With a force carbed soda you do lose a little carbonation in transferring from plastic or keg to glass, but with fermented sodas it continues to build pressure, so it's constantly replenishing any lost carbonation.
Basically you allow it to ferment and build pressure at room temperature in plastic, then refrigerate for 24 hours, then carefully transfer the cold soda to glass, seal, and refrigerate again, the pressure slowly builds back up to where it was. It creates a bit more alcohol that way, but it's still more or less negligible.