Add flavor ingredients of your choice. I love spruce boughs/ginger and lowbush cranberries/spruce pitch. But the possibilities are endless.Try to leave a little bit of headroom (about 1 inch)
Let sit at room temperature for one to two weeks, burp (open to let the excess gas out) periodically. Usually I start out needing to do it 2 times a day for 5 to 7 days, and tapering off to every other day as the fermentation slows.
After fermentation has slowed leave closed until ready to use, storing in the refrigerator or cool room.