| 1 | This home-brew remains a favourite party drink in a welsh household for both adults and children. |
| 2 | You will need eight pint bottles or four quart bottles. |
| 3 | 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. |
| 4 | Makes 1 gallon. |
| 5 | Roughly crush the ginger root. |
| 6 | Wash and slice the lemons into thick rings. |
| 7 | Put the ginger, lemon, cream of tartar and sugar in a large bowl. |
| 8 | Pour the boiling water over. |
| 9 | Stir and leave to cool to blood temperature. |
| 10 | Stir in the yeast. |
| 11 | Leave to ferment for 24 hours. |
| 12 | Skim off the yeast. |
| 13 | Strain and bottle the liquid. |
| 14 | Leave for three days before broaching it. |
