2 gallons boiling water
2 lemon, thinly sliced
1/4 tsp cream of tartar
2 pounds sugar, granulated
2 ounces ginger, chopped
1/2 teaspoon yeast
Boil the water in a stainless steel or enamel pot. Add all remaining ingredients except the yeast. Simmer 20 minutes. Cool to lukewarm and taste.
Add more ginger for a livelier flavour.
Dissolve yeast in one cup of the mixture and stir back in. Cover and allow to ferment 34-36 hours at 65-70F, i.e. mix it in the morning and bottle the next evening. When a slight white skin of foam appears on the top of the brew it is ready to bottle.
Siphon or pour into sterilized bottles removing any lemon slices. After capping age the bottles upright for one week at 60-65F then store in the refrigerator or basement cool room below 60F.