Cherry wine with pits

We sort the berries, but not mine, in order to preserve the "wild yeast" necessary for fermentation. We send the cherries to enameled or plastic dishes and knead each berry with clean hands. We fill 40% (of the required amount) of sugar and pour water, mix, tighten with gauze and send it to a dark warm place for 72-96 hours. Every 8 hours we mix the cherry wort with a clean wooden spatula.

Filter the wort through cheesecloth, squeeze out the cake and select 1/4 of the seeds, throw the rest away. The resulting liquid is sent to a fermentation container, add the washed bones and 20% sugar (previously dissolved in a small part of the resulting liquid). We close the container with a water seal and put it in a warm dark place until the end of fermentation (25-60 days).

5 days after the start of fermentation, add another 20% sugar, having previously dissolved it in a small amount of future wine. We try the wine, if the taste is too bitter, then we extract the bones.

6 days after adding sugar, filter the wort, if it was not done earlier, and add the last part of the sugar.

At the end of fermentation, we drain the wine from the sediment, taste, add sugar or vodka / alcohol if desired.

We pour the new wine into a bottle and close it with a water seal for the first 10 days, then just a lid. To mature the wine, we put the bottle in a cool (up to 16 degrees) place for 6-12 months, periodically drain the wine from the sediment. If the sediment does not appear within 30 days, the wine is ready.

We pour the finished cherry wine into a glass container and store it in a cool place. It is stored for 4-5 years, and the fortress has 10-12%.