Homemade wine from chokeberry

According to the recipe, washing berries is not required. Therefore, we immediately begin to crush the mountain ash. It's best to do this with a pusher, but I use a blender. Crush the berry should be carefully, so that the kitchen is not washed from the juice for a week.
When all the rowan berries are crushed, fill them with three glasses of sugar and mix the resulting mixture thoroughly.
The resulting puree is left to ferment in a warm place for about a week, stirring occasionally.
Next, you will have a difficult process of squeezing berries. It is best to do this with a press, but you can also do it manually. True, manual work will take you a lot of time.
The juice is filtered through a sieve or colander and poured into a bottle or jar, closed with a water shutter.
And pour a glass of sugar into the squeezed berries and add a liter of water to get additional juice and leave it again for a week in a warm place, stirring occasionally.
The finished juice is filtered through a sieve and poured into our bottle.
We leave the fermentation tank in a darkened warm place.
When the fermentation process is fully completed, the wine should be bottled and stored in a dark, cool place.
By the way, these ingredients make about three liters of homemade wine from chernoplodka.