Preparation

1.  Bring the water to a boil and add 50 grams of grated ginger, 100 grams of granulated sugar  1 liter of filtered water and 2tl citric acid.

2. Sanitize some sturdy glass bottles with boiling water.

3. Strain the hot mixture and fill it into the bottles.

4. Let the mixture cool of to room temperature then add 60 milliliters of the strained ginger bug to the pitcher and mix thoroughly.
    
5.  Cover the pitcher with a clean cloth or towel and let it sit at room temperature for about 2 to 3 days. During this time, the ginger beer will ferment, and the flavors will develop.
    
6.  After the fermentation period, strain the ginger beer into bottles to remove any ginger pieces and sediment.
    
7.  Add the juice of 1 to 2 lemons or limes to the strained ginger beer. The citrus juice will add a refreshing tang to the drink.
    
8.  Tightly seal the bottles and let them sit at room temperature for an additional day to build up carbonation.
    
9.  Once the desired level of carbonation is reached, transfer the ginger beer to the refrigerator to chill.