I've been trying to make a root beer using roots and herbs sourced from my local apothecary. I follow recipes found online and in books. I do not brew it-- I just make the syrup, constitute it, and force carbonate it.
The problem is that the tea part of the syrup comes out tannic and bitter when I simmer it. I get the feeling the tannins would be tamed by yeast, but do I have to brew it? Is there any other alternatives to getting good mild flavor from herbs and roots rather than using an extract?
Recently, I'm making a sad sort of root beer using wintergreen oil, birch oil, anise extract, and vanilla extract. This isn't the way I want to make it, though.