• 2 lemons
• 2 oz. fresh ginger
• 1 tsp. cream of tartar
• 1 lb. sugar
• 1 gal. boiling water
• 1 oz. yeast

You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid. Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to 85°F. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it.