This week we fermented for nine days since it’s been a little cooler lately. The big batch we flavored with 1/3 cup blackberry puree (thanks Rindon!) and just a tad of lemon juice (we used 6 clams of blackberries and 1 whole lemon for 10 bottles) along with the usual 1/2 tbsp of sugar for the fizz. The small batch (and one bottle from the big batch) got 1 tsp of sugar for our plain house buch, everyone’s favorite.