I bottled the ginger beer. It is still sitting out, and I am waiting for bubbles to reappear before I stick it in the fridge.
As I was forwarding the link to the recipe, I noticed that in my haste to share this with you, I made a mistake: I added 1 cup of sugar, not water. That should be water, of course, and preferably filtered water, because the chlorine in unfiltered tap water will weaken (or even kill) the natural yeasts that will make your bug ferment.
This might be nothing to others in the world, but to me, that’s cooooold.