If I understood the question right, about pop not becoming alcohol when using yeast, it works like this. First off I brew root beer but still have much to learn. Yeast eats sugars and as a bi-product CO2 and alcohol is made. However, when brewing root beer or making "pop" with yeast, the fermentation is stopped far before any real amount of alcohol is made. Beer and other liquors need to sit and ferment for long periods of time. In my case with root beer, it only sits and ferments for 3 days. So this is why the pop is not alcoholic. Of course if you wanted it to be, then let it sit longer and make sure you have a valve on top of your jars to release pressure.