The easy to get fizzy booch is to keg and force carbonate it.......... But I've had excellent luck using a secondary fermentation of about a week. I put it in 1L EZ-Cap bottles which are a wonderfully strong Grolsch type bottle capable of over 100 psi burst pressure. I put about half an inch of my "bottling syrup" which is whatever flavoring I'm using . Sometimes a syrup made from fresh ginger and spices and some sugar, other times just blackberries cooked down with some water, and other times, whatever I can dream up.
The key here is to retain pressure without creating a bottle bomb. I don't think the EZ-Caps will "grenade". My opinion is that they will leak before exploding......... regular green Grolsch bottle swill explode........ I've not seen it happen but know people who have had it happen. They are far cheaper lower quality than the EZ-Cap brand. In spite of this, I want to maintain control of pressure, and the EZ-Cap offers a simple and excellent way to do this. A wide rubber band (size 64 at Office Depot) is put through the bail and fed through itself in a half hitch, the end extending down under the bottom of the bottle holding the bail down without latching. This system will vent at a safe pressure, but still high enough to carbonate. I do secondary for about a week in a warm place. The result is very fizzy and satisfying product.
H.W.