Similar here but with the addition of a handful of raisins, a pinch of chilli and a couple of cloves (for a five gallon batch). I prefer dry so I've stuck with EC-1118 champagne yeast.
I got started via the thread I linked to above and it's become a firm favourite with some. Others hate it :-)
It's such a cheap, simple and robust recipe I often recommend it to others who fancy a bash at some brewing.
I ought to try straining off the ginger and lemon pre-fermentation. Instead I siphon into a fresh vessel a day or so before bottling, leaving most of the pulp behind.