avoiding bottle bombs?

So I am making a batch of hard rootbeer. The base has been prepared (fermented honey and light malt up to ~ 5% ABV), so now it is time to sweeten and flavor it.

Up to now, I figured I would throw some campden tablets in to kill the yeast, add rootbeer flavoring, sweeten to taste and keg carbonate.

I have now realized that people carbonate sweetened sodas with yeast (makes sense). What I am wondering is how to keep the drink sweet, and not blow up bottles. How do you do it?

I've been able to pasteurize bottles of my ginger ale. If you're interested, I described my process here:
https://www.homebrewtalk.com/f11/results-my-first-bottle-pasteurization-experiment-121101/
(the opening post is scary, but I did eventually get the process down.)

hope this helps.

Have a look at http://www.chow.com/assets/2006/09/rootbeer_popup.html they use a plastic control bottle to check the pressure.