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To cultivate your own wild yeast, combine filtered water with granulated sugar, finely chopped ginger and place in a 1-quart glass/plastic container.
Mix together until the sugar is dissolved, and cover with a cheesecloth. Let it sit for 24 hours.
Moving forward, add the same amount of ginger and sugar every 24 hours until it becomes fizzy. This should take about 2-3 days.
Once the ginger bug is fizzy, pour 2 quarts of water into a large pot. To that, add granulated sugar and grated ginger. Bring up to a boil and then reduce the heat to a simmer and let it sit for 5-8 minutes.
Let it cool down naturally until it reaches room temperature, leaving all of the ingredients in there to steep.
Once it’s up to room temperature, strain your liquid through a fine mesh colander. Make sure to press out the juices.
Next, add in ½ cup of your strained ginger bug and the juice of 3 lemons. Mix together until thoroughly combined and transfer that mixture to some flip-top bottles. Make sure to leave 2 inches of head room.
Let them sit out at room temperature with the flip bottle tops locked, for 3-6 days or until they’re fizzy. Once they’ve reached that point, you can refrigerate them; but make sure you’re opening the top and burping them once a day.