To make the "ginger bug" mix 2 teaspoons of grated ginger w/ 2 Tsp of sugar and 1/2 C of water. Add the same amount of ginger daily until the whole thing starts bubbling.
The top will look like this when it is ready.
Grate about six inches of ginger into 2 Q of water and bring to a boil for about fifteen minutes. Stir in 1 C of honey and 1 C white sugar.
Strain Out all the ginger
Add the juice from 2 lemons and 4 limes.
Add three more quarts of water and bottle in bail top bottles that can take pressure. Mine are stoneware.
Ferment for two weeks. Refrigerate after that.