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I'm kind of worried that leaving the syrup in contact with the herbs and roots for even longer will allow more tannins to seep out. How do you suppose this will change the characteristics? Also, I'm using brown sugar to sweeten. I am using roughly a quarter that would normally be called for...

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...