dissolve honey or sugar in 2 gallons of water. Add beaten egg whites and ginger. Bring to a boil and skim. Most of the flavor of the ginger will have been given out, so don't worry about losing much of it in the skimming. Add the whole lemon and set the mixture aside to cool. When it is lukewarm add the lemon juice and the yeast dissolved in 1/3 cup warm water. Stir well and let stand for a while for the sediment to settle to the bottom. Strain through a cloth into a clean container. Give it a few more minutes to settle and you are ready to fill 24 12-ounce bottles.