I have made a couple of batches of ginger beer at around 5.5%, but they keep drying out on me. Does anyone know of a way to keep some of the residual sugar or stop the yeast from eating it all so that I can end up with a product that is somewhat sweet, but still has the kick I am looking for? What kind of sugar should I be using (have used corn sugar)? I even managed to bottle it at the right point, but then it just continued in the bottle and fermented all of the sugar out, leaving a spicy, but dry finished product. Help!