Assorted strawberry wine

We cook syrup from water and sugar, not forgetting to remove the foam. Cool the syrup.
1.5 kg of any soft berries in any proportions are crushed until smooth and placed in a 5L balloon. Berries, of course, you need to wash and remove the stems before that. Pour the syrup over the berries without filling the entire balloon. That is, it should be filled in at 4/5. This is necessary for fermentation. Stir the mixture well.
Now tie the neck of the balloon with gauze. And place the balloon in a dark place at 16-18C. Three times a day, the mixture must be stirred with a wooden spatula or spoon. So mold will not appear on the surface.
When a week has passed, the mixture should be filtered through cheesecloth. And drain the juice into bottles to continue fermentation. Close the bottles with corks, preferably made of cork wood. In the center of such a plug, make a hole and pass a rubber tube through it. Everything should be tight, without letting in air. The end of the tube is immersed in a container with water. For 3L cans there are special lids with a water outlet, you can use them.
After another week (or less), sediment will appear at the bottom of the bottles, the wine itself will become transparent. At this time, pour the wine into other bottles, seal and leave in a dark place for 2 months.