Homemade Honeysuckle wine

Preparation of honeysuckle wine according to this recipe is possible even for novice winemakers.
We sort out the honeysuckle and thoroughly wash it.
Then it needs to be crushed. This can be done both with a blender and using a meat grinder.
The resulting mass is filled with 100 grams of sugar and put in an enameled container for 3 days in a warm place.
Berry puree should be squeezed out as soon as the fermentation process begins.
The resulting juice is poured into a bottle or jar.
The squeezed berries are filled with water and left again for 3 days in a warm place.
Squeeze out the resulting juice again and mix it with the first juice.
Add sugar at the rate of 0.2 kg per liter of juice.
After mixing the juice with sugar, we close the container with a water gate and leave it in a warm darkened place.
When the fermentation process begins to wane, we again pour sugar at the rate of 0.2 kg per liter of juice and leave it.
When the fermentation process is finally completed, the wine is bottled and stored in a cool place, away from sunlight.
The wine is finally ready when it is completely lightened.