Viburnum tincture on alcohol

The recipe for cooking viburnum on alcohol is extremely simple and very similar to the recipe for vodka with viburnum. It's just that alcohol diluted with water is used instead of ready-made vodka.
The main difficulty is to properly dilute the alcohol.
In order for the alcohol to approximately correspond to the strength of vodka, we proceed from the proportion: for every 200 ml of alcohol, we take 280 ml of water. Attention: it is important to add water to alcohol, and not vice versa.
Viburnum berries are sorted, washed and dried.
We take a two-liter container and put our viburnum there.
Then put a tablespoon of honey and pour it all with the resulting alcohol solution.
A tightly closed container should be stored in a dark place at room temperature for two weeks.
The finished drink turns out to be pleasantly sweet and tastes like ordinary mead.

Note that the strength of the finished drink will not match the strength of vodka: it is a tincture on berries, and berries will definitely give juice, the amount of which may vary depending on the juiciness of berries, so the strength of the drink will be below 40 degrees.