In a pot, combine the water, sugar, quartered peach pieces and grated ginger. (This mix is called the wort.)

Bring to boil, and stir until sugar is dissolved. Reduce heat to low, cover, and simmer for at least ten minutes.

Turn off heat and allow to come to room temperature (can place covered pot in fridge to speed up process).

Once the wort is room temperature, strain out ¼ cup of your ginger bug starter liquid and place it in the fliptop bottle.

Next, remove the peach pieces from the pot and set aside in a bowl (they will hold and leak liquid which you want to save to use later).

Strain the remaining wort in the pot through the fine mesh strainer into the lipped 4-cup container.

From there, pass the liquid through 1-2 mesh strainers again, into the bottling funnel (which also may have a built-in strainer).

Transfer all the ginger bug and wort into the bottle. Note: you may notice that the liquid level still seems low. Remember that we reserved the peach pieces. They are likely holding a fair amount of liquid and flavor. If you need more wort to fill the bottle, the peach pieces can be wrapped in wax paper or saran wrap, and thoroughly squeezed to extract the liquid. (You can squeeze it into the lipped 4-cup measuring cup.) This liquid should also be strained on its way to the bottle.

Now that the bug and wort have filled the bottle, it should be sealed and kept at room temperature for about three days (unless it appears quite active and bubbly before then), and then kept overnight in the fridge.

Once it has sat overnight in the fridge, it is ready to go!