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Finely chop or grate your ginger and add it to your mason jar. I prefer to grate my ginger with a zester as it does a better job of releasing the juices.
Pour the lemon juice (and zest if used), apple cider vinegar, honey or maple syrup and water into your jar.
Screw the lid down tightly and shake the dickens out of it. You want all of your honey dissolved and a little frothy tornado of ginger bits in there.
Loosen your lid a little and let your jar sit out on the counter for 24-36 hours. This gives the naturally occurring yeast in the honey and ginger a chance to do a little fermenting and makes your switchel a bit fizzier.
Strain your switchel through the strainer into a clean jar or Grolsch-style bottle. When serving, add water or seltzer water to taste. Garnish with lemon wheel.