Originally Posted by Yooper
Yes, when you make soda and bottle carbonate it with yeast, it does have a bit of alcohol. It's considered a negligible amount, but there is a minute amount present.
Typically, you carb it up for a day or two (or longer, depending on kind of soda), and then stick it in the fridge when the plastic bottles get hard. It's not normally pasteurized.
I actually checked this today, I saw a root beer recipe that had only one cup of sugar but only 2.5 qts, and when I plugged it in to iBrewmaster, it calculated out to be 2.36% abv. Of course that is if you let it attenuate fully, that would be pretty dry I suppose. For grins, drop some numbers into a formula, and see where it comes out.
Cold crashing it at just the right time seems like a bit of a guess. This will significantly reduce the abv though.
Pasteurizing on the stovetop seems like a gamble.
I don't know that I would bottle condition, but that's me.