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Grind the ginger with a bit of the water in a blender or food processor
Pour the ginger and all of the water along with the sugar and spices into a heavy pot and bring to a simmer
Simmer for at least 10 minutes, but up to 30 minutes, stirring to dissolve the sugar
Turn off the heat, cover and allow to cool to room temperature
Once at room temperature, strain out the solids through a cheesecloth-lined fine mesh strainer
Mix in the ginger bug
Pour into sealable, pressure-rated bottles such as beer or pop bottles
Let stand on your countertop at room temperature (21°C - 23°C) for 1-3 days, depending on desired carbonation and alcohol level
Refrigerate and enjoy