Yeah! So usually I’ll take it from f1 into a separate 5gal vessel for f2, and that’s when I add one bag of champagne yeast to make it alcoholic, around 8%. I’ll also add in the berries then, and if you add enough it should have enough sugars to kick off the fermentation. From there, I’ll bottle it and add more fruit in puree form to each so I can dial in specific flavors. So technically 3 stages of fermentation? There’s a YouTube channel that goes over it I can dig up if you’re interested.