Two ounces of powdered ginger root (or more if it is not very strong)
Half an ounce of cream of tartar
Two large lemons, sliced
Two pounds of broken loaf sugar
Two gallons of soft boiling water
1. Put all ingredients into a kettle and simmer them over a slow fire for half an hour
2. Remove from heat
3. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast
4. After it has fermented, which will be in about 24 hours, bottle for use
Source(s): http://www.gaspee.com/ColonialRecipes.html