Categories: Beverages 
      Yield: 1 servings 
  
      2 oz Fresh ginger 
      2    Lemons 
      1 ts Cream of tartar 
      1 lb Sugar 
      1 ga Boiling water 
      1 oz Yeast 
  
  This home-brew remains a favourite party drink in a Welsh household for 
  both adults and children.  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 - it's more explosive than 
  champagne.  Makes 1 gallon. 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 blood temperature. 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.