Peel ginger root, cut into 1/2-inch cubes, and crush with a hammer. Add crushed ginger, cloves, and cinnamon stick to two liters of water in a large saucepan. Simmer for 30 minutes. Gradually add sugar and stir until completely dissolved, then pour it all into a large, wide-mouthed container. Add remaining ingredients, starter last. Shake well, cap tightly, and allow to rest for 24 to 48 hours. After a day or two of fermentation, the raisins will have risen to the surface and be surrounded by a light froth of bubbles. (If not, shake again and let sit another day.) Shake well and then strain into clean plastic bottles. IMPORTANT: Use only bottles which have held carbonated beverages. Others will not withstand the pressure that will develop. Cap tightly and allow to rest for at least 24 hours before moving to icebox or refrigerator. Consume within five weeks (three weeks if unrefrigerated).