Combine filtered water, organic brown sugar, peeled and grated organic ginger, and cloves in a stockpot and bring to a boil. It's important to use brown sugar, the molasses content gives a wonderful flavor to the end result.

Once boiling, turn off the heat, cover, and let steep for at least 2 hours. This will make a ginger tea, with a strong ginger flavor.

After steeping, check the temperature. It should be somewhat warm but not hot. Add the ginger bug liquid. Stir well.

Strain all of the liquid out into a large bowl or pitcher. Squeeze out all the liquid and ginger juice you can from the strained ginger.

Add the lime juice through a sieve and stir well.

Pour this mixture into a large sealable glass jar and/or glass bottle, seal, and allow to ferment at room temperature for a couple of days. After day 2, open and release pressure so it doesn't explode, then reseal for another day if desired.

After 2 or 3 days, open the bottle and see how the fermentation is going. If it opens with a “pop” and fizzes, it's ready to continue fermenting in the refrigerator. If not, leave it for another day and check on it the following day. It should be ready by day 3 or 4. Don't forget about it! You don't want the bottles to explode. Make sure to burp at least once a day.

Refrigerate, well sealed, in the refrigerator for 1 week to allow the carbonation to continue.

Enjoy!