Sounds tasty! Do you let it ferment all the way, then prime and bottle? I saw another ginger ale that said they pitch, then when it starts to bubble, they let it go 48 hours, then bottle and let it finish in the bottle (using champagne bottles). What's your preferred method? I'm kinda wondering if I should maybe let it ferment till it just begins to slow, then stop fermentation, rack into a keg and force carbonate. That may help it retain some sweetness, while getting the characteristics that Burton's will give it. Your thoughts? I have NO experience with ginger ales, so that's why I'm asking you. ;)