Ginger beer?

Light dry malt extract 425 g
White sugar 200 g
Ginger, finely sliced, 50 g
Munton's ale yeast
Dilution to OG 1.050, ca. 1 gal total volume
Intended backsweetening w Splenda.
What's left? (updates posted)
Fermented to 1.012 or so
Added potassium sorbate to kill residual yeast
let clarify
Currently waiting for it to clarify.
add some sugar back to ca. 5% by weight
bottle and force carbonate in pet bottles with this.
Right now??
It's perking along, I'll put it on ustream soon (haha).