Ginger Ale

2 1/2 c. honey
2 egg whites, stiffly beaten
2 gallons of water
4 tsp ground ginger
juice from 4 lemons
1/4 tsp dry baking yeast

Place honey, egg whites, water, & ginger in a large pot & bring to a boil, stirring as it heats. Remove egg whites from pot & allow mixture to cool. Soften yeast in water. When boiled mixture is lukewarm, add the juice & yeast. Stir well. Allow to set and then strain through a cloth into heavy bottles with corks. Keep in a cool place for 48 hours before drinking.

**Watch for popping corks from built-up carbonation.