Sorry if im in the wrong forum. My question regards root beer bottling fermentation. I trying to make small batches of root beer using sassafras, sarsaparilla, and a variety of herbs and berries. I find all root beers on the market are too sweet so I thought it would be fun to try myself. Im using flip top bottles. I first tried using a ginger bug but the flavor was awful and it was barely carbonated. I switched to using brewers yeast. The flavor is improving with each batch but the carbonation is inconsistent. Fortunately non have exploded but some were way too carbonated. It seems like the carbonation continues to build almost indefinitely, even after refrigeration. Any tips are appreciated.