Approximately a half cup of chopped up ginger
2 cups water
2 cups sugar
Put these in a pan just until they boil. Allow to cool. It has to be cool enough to not kill the yeast.
When cool I put my little strainer in my funnel and put both on top of a two liter bottle and strained the mixture into the bottle. Add 1/8 tsp. yeast and 1/2 tsp. cream of tartar. Fill the bottle up with water until you are about 2 inches from the top.
Leave in a warm place and after several hours squeeze the bottle (about every 8 hours), it should be soft enough to squeeze if it is not (after a day or 2) open the cap to let off the pressure.
Now all I have to do is wait!
Here are the blogs where I got the recipes from: