Originally Posted by BetterSense
Also, if you take bottle-fermented soda out of the fridge, will it continue to carbonate more, or does the time in the fridge kill the yeast off? I wonder if our root beer can be saved by de-fridging it for a period of time to let it carbonate more, or is it too late?
Sure, you can take it out of the fridge, give it a gentle shake to rouse any flocculated yeast, and let it sit at room temperature until it's carbed up.
Different amounts of sugar/ingredients/temperature/etc can all influence carbonation speed. In my experience, ginger ale will carb up in less than 24 hours at room temperature, while root beer can take nearly a week at times.