Ok, a few pointers - I've found that you need fresh yeast, if your yeast is old, you need more.
There is no way around sediment with the soda if using yeast to carb - using forced carb and keg is different matter. Try not to pour off the last few ounces.
IF you use standard plastic soda bottles, you'd be hard pressed to explode them before the yeast give out. They can take 10 volumes of CO2, for comparison, a standard beer bottle is 2-2.5 volumes up to glash champagine bottles at 5to 6 volumes (other HBT threads have the details)
If the bottles don't carb up for you, simply mix up some new yeast (assuming you put in about 2 cups/gallon of sugar you won't need more sugar - if you didn't put in close to that then either A you used 'diet' sugars which might need more sugar or B it won't taste right anyhow).... take out a bit of soda, and put in the newly hydrated yeast.
Back to exploding bottles, I once in my early days made some fermented apple juice (hard cider is to kind). At one point, I put 50% ferment back in with 50% juice into PET style bottles. The bottles 'distended' and I tossed them when they were emptied, but they didn't break. Moral - go plastic if you think you have REALLY high carbonations.
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