Cut ginger root into thin slices and add to a large pot with 8 cups of filtered water.

Bring to a boil for around 15 minutes, then simmer for another 5-10 minutes.

Allow to cool for a bit off heat.

Strain ginger slices out and discard into compost.

Stir in 2 cups granulated sugar while the ginger concentrate is still hot but not scalding; stir and dissolve.

Pour sugared concentrate into a fermentation vessel (large jug, small carboy etc.) that can hold at least double the volume of the ginger concentrate.

Add another 8 cups of filtered water and stir thoroughly. Allow to cool to body temperature.

Add ½ cup active ginger bug and stir well.

Cover with a towel and place in a safe place to ferment. After several hours or days, look for bubbles several times a day. When it is starting to fizz, it is time to bottle.

With your pristinely clean bottles, take your funnel and place it in the bottle. You might want to have a tea towel underneath to catch any overflow. Carefully pour your ginger beer into the bottle stopping short at an inch or two below the top.

Cap it off and repeat for the remainder of your bottles. If you wish you can also keep it in a carboy or large jug.

Keep in mind that fermentation will continue at room temperature. If you wish to have a bit more alcohol in your ginger beer, let it ferment out of the fridge for a few more days. Otherwise place in the fridge and drink within a few weeks.