Homemade cherry wine made from pitted cherries

The recipe is quite complicated, but the result will please you.
First wash the berries, remove the stems from them, squeeze out the bones, while preserving the precious juice. Put the pulp of the berries in a container, preferably glass bottles for wine.
Boil water and pour over the cherries. Tie the bottles with gauze (necks) and leave for 4 days in a dark place at 18-27C.
When the first signs of fermentation appear in the wort (it will be foam and a characteristic smell, there will also be a hiss, etc.), the wine preparation should be filtered through a double layer of gauze. Add lemon juice of 2 lemons to the wine, sugar, mix.
Now pour the wort back into the bottles, put a special water seal on top. If there is no such thing, then a rubber glove with a hole on one finger. And keep 3-4 weeks in a warm 18-15C in the dark. Every day, the wort should be mixed if possible. This will prevent the appearance of acetic zones, and the wine will come out more delicious.
When the wine stops fermenting (it will become light at the same time, there will be sediment at the bottom of the vessel). Strain the wine through cheesecloth and bottle it, corking it. Remove the bottles in a dark room, store at 10-16C for up to several years. It is better to drink it in half a year. Cherry wine will have a strength of 11-13%, it is very tasty.