Homemade raspberry wine

Raspberries are a delicious and healthy berry, there are a lot of culinary recipes from it, and food and drink, but probably there is no drink better and tastier than raspberry wine. For the first time I had to try homemade raspberry wine ten years ago at a friend's dacha, now I make this drink every season and treat guests with it.
We sort out the raspberries, not mine, as the yeast on the surface of the berries will be washed away. We crush, squeeze the juice through the matter, pour water into the juice and fill half of the desired sugar. This solution is called wort. We pour the wort into a container with a narrow neck for ¾ of the volume and put it under the water gate.
After 6-7 days, add the remaining sugar. Fermentation will last a month or a little more at room temperature.
After the end of fermentation, we remove the wine from the sediment and store it for another 20 days at room temperature in an additional poured dish (this process is called quiet fermentation). Then we remove it from the sediment again and pour homemade raspberry wine into bottles. It turns out the wine is light crimson, but the taste will be unforgettable. Treat the guests, they will definitely appreciate your talent.