Homemade cherry seedless wine

We warm up the water to 26-29 degrees Celsius. Pour sugar (1 kg) into it, mix until completely dissolved.

We peel the cherry from the seeds (you can't wash the cherry before that!), put it in a glass container and pour sweet syrup. To prevent midges from getting into the wort during fermentation, we tie the neck of the container with gauze. We leave the container in a warm dark place (room temperature) and already on the first day we notice signs of fermentation - the mass foams, hisses. We mix the wort a couple of times a day.

After a week, we filter the wort through gauze, squeeze out the cake and throw it away.
Add another 1 kg of sugar, shake the juice to help the sugar crystals dissolve. Pour the juice into a fermentation tank, about 3/4 of the total volume, so that there is room for the reactions that occur. We close the container with a water seal (you can use a rubber medical glove by making a small puncture in one of the fingers with a needle). We leave it to wander in a warm room for 5 days.

After this time, we remove the shutter, drain a little liquid, heat it over low heat and dissolve 500 grams of sugar in it. After that, we pour it back into the main container, mix it and install the hydraulic seal.

The above procedure with sugar is carried out again after 5 days.

We are waiting for the end of fermentation (1-2 months), the water seal will stop bubbling (the glove will fall off). We drain the wine without affecting the sediment, and pour it into glass bottles, which we seal and transfer to a cool dark place for ripening (in the cellar, for example).

Beautiful transparent wine is ready!