http://allrecipes.com/recipe/110656/ginger-sekanjabin/Screw the prep work on the ginger; wash it and use the blender, adding vinegar to keep it liquid enough to continue blending. Use 2-3 cups of sugar and boil the water to get the sugar dissolved, then dump the vinegar/ginger sludge into the pot. Simmer for a while, then scoop out the biggest chunks, and process through one of those resuable coffee filters.
I store it in empty 20 ounce water bottles; add to cold water to taste. High energy and really refreshing for a summer ride drink. It can be addictive, though; I've been known to buy out all the ginger in HEB and use a 3 gallon stock pot to make enough for a campout.