I would encourage you to experiment with secondary fermentation. I have found it easy, interesting and the best way to create reliable carbonation. I usually use fruit juice in about an 80/20 'bucha/juice ratio, which provided the secondary sugar you are going to need to make pretty bubbles. I have also used raw fruit...blueberries worked well for me, just a few in the bottle before capping.
You are going to need a way to safely cap the bottles, wire bale stopper bottles are great, recycled Grolsch beer bottles, or commercial EZ-Caps from your local homebrew store. You also can buy a capping tool, blank caps and just collect longnecks.
As for time, I leave mine about a week to ten days, but that does vary with temp. In the summer, it goes faster, in the winter longer. After that, putting them in the fridge will generally slow up the fermentation. As for carbonation, if I pour a pint down the center of the mug, I'll get a pretty 1" head that holds up like a good beer.