Originally Posted by buffcoat
bread yeast (that ain't gonna happen).
I wandered in here from the mead/cider forums because I have a packet of bread yeast left and thought I'd make a soda.
The reason you use champagne or bread yeast is because they're both bred to make TONS of gas. I pitched a cider yesterday with Fleischmanns and in two hours it outpaced both of my other projects (admittedly made with cider and ale yeasts) in sheer airlock bubbling fury. Pretty cool
So yes, you will have alcohol, but it won't be much compared to the immense volume of gas you'll be seeing. I think that's why many rootbeer kit directions include "let it sit til the bottle gets hard and then FOR THE LOVE OF GOD PUT IT IN YOUR FRIDGE BEFORE YOU LOSE A HAND"
Edited to add: If you go ahead with the project, be sure to come back and tell us how it went - what yeast you used, initial and final specific gravity readings (because you were concerned about alcohol) and whether it tasted bready if you use the bread yeast