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Chop the ginger into ⅛-inch pieces. Peeling is optional, but it allows you to use the ginger scraps for making candied ginger later.
In a pot, combine the ginger pieces with about 3 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20 minutes.
While the ginger is simmering, stir your ginger bug to mix in the white yeasty residue at the bottom. This is essential for fermentation.
Strain out about ½ to ¾ cup of liquid from your ginger bug.
After the ginger has simmered, strain out the ginger pieces. You should notice that the liquid has reduced by half.
In a large container, mix the sugar with the ginger-infused water until the sugar is fully dissolved.
To this mixture, add about 7 cups of room temperature water to dilute and cool the ginger water. It's important to let this mixture cool to room temperature before proceeding.
Once cooled, add any lemon juice you desire and the strained liquid from your ginger bug.
Pour the final mixture into clean, flip-top bottles and set them aside for a few days to ferment.
After a few days, transfer the bottles to the refrigerator and consume within a week.