Bottle bombs in soda making
Traditional root beer and other traditional soft drinks can be made at home through a process similar to brewing. However, in soda making, the beer is bottled during what brewers would consider primary fermentation, so that the yeast's first effect is to create a great deal of carbonation without consuming too much sugar or creating too much alcohol. The result is a sweet, basically nonalcoholic beverage. However, unless the bottles are chilled at the appropriate point in the fermentation to stop the yeast from continuing, the bottles will become overcarbonated and eventually explode. For this reason, home soda makers now generally use plastic soda bottles rather than glass bottles.