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Boil grated ginger in the full 8 cups of water for 10 minutes (makes it less bitter, I put the ginger in, but it didn't actually boil for a few minutes and it was SOOOO much better, also lower temp, like a simmer)
Once time is up, turn off the heat, and strain out the ginger bits
Add sugar while the liquid is still hot, stir til dissolved
While the ginger base cools to room temp, add ½ of ginger bug to each bottled
Gdd the cooled ginger base to the bottles, pop in the ginger spears, and add extra filtered water to fill if needed
Close the bottles and let them ferment for 24 hours, burping once a day (you can go longer but I perfer it a little sweeter and less fermented(aka less alcohol)
Once carbonated enough pop them in the fridge to chill
Enjoy by itself or as a mixer, keeps for a month :)