Ginger Ale

While I haven't been experimented in the kitchen too much, I am making gingerale.  This is my second attempt at gingerale.  The first attempt was good, but too sweet for the more refined pallets around here.  This second batch should be spicy like Jamaican ginger beer.  Anyhow, I described my method to a friend of mine, and thought I should post it here.  It is still in the cooling phase.  I will follow up this post with pictures and tasting notes.  Here is a copy of my method as quoted from a conversation with that friend, who I am sure will soon be making much better gingerale than I can possibly imagine.  

well

i used 2 big ginger roots (3 or 4 fingers on each root)

to 5 Liters of water

i grated the ginger

and the rind of a lemon

i used about 1 cup of sugar per liter

though

i might use less next time

this time

I tossed in a bunch (15 or so) cartamime pods

and a bunch (at least a tablespoon) of whole black peppercorns

I boiled the entire thing

for 40 minutes

though last time I only did 20

the longer you boil

the stronger the ginger flavor

(ginger is still the main flavor the other stuff just adds hints in these amounts)

then

I am cooling the whole thing in a water bath until it is about 80d F

(Make sure it is covered while it is cooling)

then

i take some out to start my yeast

put a little of the started yeast in each bottle

strain the must/wort into each bottle

and let ferment for 48 hours

That's the long and the short of it.  This batch should turn out spicier rather then sweet, which should bring more happyness in this house.