First make a ginger bug: You start by putting two table spoons sugar (any kind of sugar is fine, honey, brown sugar, white sugar, etc) And two tablespoons of chopped up fresh ginger root in a jar or jug with two cups of water. Everyday you feed the ginger bug two teaspoons sugar and two teaspoons chopped ginger root. If you keep this in a jug with an airlock, cool, if you have it in a jar with a lid you best burp that thing a few times a day or else she will blow up! If it starts smelling like yeast/bread dough you are doing it right. Once she is nice and bubbly you move onto making your ginger infusion base.
Step two: I like to make a gallon of this at a time for pop, beer, champagne or wine regardless its a nice amount for the time and effort put in. So I start with boiling two quarts of water on the stovetop. To this I will add anywhere between four tablespoons to half a cup of grated ginger, depending on how spicy you want your final product. If you are making this as a pop for children, err on the side of mild to start. Then remove it from the heat and let it steep for a few hours. Taste it, it won’t have any sugar yet, but if you can taste the ginger kick at a bit more than the amount you like, put it back on the stove bring it to a boil again and then turn it down and add 1 3/4 sugar for a pop, 2 lbs of sugar for an alcoholic drink. Stir the sugar in and add enough cold water to make nearly one gallon. Check the temperature, when it is room temperature, add 1/2 cup of your ginger bug. Then strain off the ginger bits. If you want to make pop skip to the last step. If you want something alcoholic continue through the next few steps.
Third: Pour all of this into a one gallon carboy with a fitted rubber cork and an airlock. For beer leave it in a warmish spot in your house for two weeks. For champagne, 1 month. Then skip to the final step. If you want a dry wine, go onto the next steps.
Four: After a month, pour your liquid carefully off of the sediments at the bottom into bowl or something. Then rinse out those sediments, and pour the liquid back in. About one month later hopefully the bubbling will be slowing down. If it is still pretty bubbly, repeat step four monthly until it stops bubbling.
Final step: Bottling your brew. For all bubbly drinks, pop, beer, champagne, you must have tops and containers that can contain pressure without blowing up. Plastic pop bottles with new screw top lids, heavy glass bail top bottles or champagne bottles with corks and cage wire tops. I find heavy glass bail top bottles the most reusable long term. Use at least one small plastic pop bottle among whatever you are choosing in order to check the pressure. Pour your brew into the bottles using a funnel, do not pour in sediment from the bottom of the carboy (for alcoholic drinks) Each day squeeze the plastic pop bottle, when it is hard and doesn’t give anymore, refrigerate all your bottles. Its done!
For the dry wine you can just bottle it in whatever, its not going to burst on you because fermentation has stopped. You could use old bottles and jars with screw tops or go all out and get a corker and wine bottles.