Place the grated ginger into a pot with the first measure of water and bring to the boil. Simmer for 8 - 10 minutes with the lid off until the ginger is softened.

Remove the pot from the heat and add the raw sugar, stirring to dissolve.

Measure out the remaining 4 litres of water into a large bucket or large wide mouthed glass vessel. Add the ginger and sugar mixture and mix it in to cool it down.

Once mixed, add the ginger beer bug and mix well again. If using lemons, clean them, cut them in half, squeeze the juice in and then put the juiced halves in too.

Sit the lid on the top of the bucket or vessel without sealing it. Place the bucket into a warm part of the house out of direct sunlight.

You will keep the bucket here for 2-3 days, stirring at least once every day before replacing the lid.

When you begin to see little bubbles around the edge of the bucket or through the glass, take a bit of ginger beer out and taste it.

Drain the ginger beer into another large bucket or pot with a colander and cheesecloth placed over the top. Squeeze the cheesecloth out well.

Using a funnel, pour the ginger beer into clean plastic or glass bottles, ensuring you leave a decent amount of room at the top of each bottle to give the bubbles room to expand. Secure lids tightly.

Now that your ginger beer is bottled, put it back into a warm place.

The next day release a little bit of pressure by gently opening the lid of each bottle. Taste one of the bottles. If it has ample fizz and tastes like ginger beer, it is ready. If not, give it one more day.

Once ready, place into the refrigerator and consume within 7 - 10 days.