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Cut up five or six inches of organic ginger into ⅛-inch pieces.
Place the ginger and three cups or so of water in a pot. Bring to a boil, turn down heat and simmer for about 20 minutes.
While your ginger simmers, stir your ginger bug up and strain out about ½ to ¾ cup liquid from your ginger bug.
When the ginger has finished simmering, strain out the ginger pieces.
In a large vessel, combine sugar and ginger water. After the sugar dissolved, add about 7 cups of room temperature water to dilute and cool off the ginger water.
Once your mixture has cooled to room temperature, add any lemon juice and the liquid you strained off your bug.
Pour into clean, flip-top bottles. Set them aside for a few days before transferring to the refrigerator.