HenriettaPizzaNolan
Raising Layers and Meat Birds in the City
Yum! I like the cherry juice idea. I usually did plain, ginger, basil (I think it was basil... or did I do mint?), or sometimes add some fruit.Yup!
I bottle every other Thursday, and brew the next day. I do 2 1/2 ish gallons every other week.
When I bottle, I add 1/4 cup montmorency cherry juice. I let the bottles sit at room temperature (secondary ferment) until Monday, and then they go in the fridge.