so i just made 3 small batches of root beer...one with sugar to ferment/sweeten with, one of with clover honey(not my favorite, but all we had at the time) and grade b maple syrup(stronger maple flavor than normal grade a medium amber) the honey and maple batches i made with bakers yeast, as i ran out of champagne yeast with the sugar batch. the sugar batch hasnt yet fermented, not even close. the honey and maple ones almost exploded in only 24 hours. im assuming that it is because theyre in smaller bottles though. but they taste a little off. is it because of the bakers yeast? they taste nearly identical.