Recipe Method

1. Peel and slice the ginger into coin-thickness rounds. Place in a bowl with the sugar and the juice and roughly peeled skins of the lemon. Pound with a pestle or similar kitchen tool, to crush the ginger and extract the juices somewhat.
2. Pour on the boiling water and stir to dissolve the sugar. Add the cloves and cream of Tartar. Set aside to cool down to blood temperature.
3. Sprinkle over the yeast and stir it in lightly. Cover the bowl loosely with a cloth, and set aside at room temperature for 8 hours. The surface will have foamy bubbles if the yeast has worked correctly.
4. Strain well, and bottle. Store in the fridge to halt any further yeast action.