Homemade cherry plum wine

Cherry plum is one of the relatives of the usual plum, but the wine from cherry plum surpasses plum wine in its taste qualities.
Cherry plum fruits most often easily give off juice and have a small amount of pulp.
Thoroughly washed berries are weighed and put in a specially prepared container for fermentation.
Water is also added there at the rate of half a liter per kilogram of berries. Diluted yeast is also added (about 3% of the total volume).
The mixture is shaken and closed with a water shutter.
For fermentation, the future cherry plum wine is left in a darkened place with a temperature of 20 to 25 degrees.
The fermentation time is approximately about 10 weeks.
At the end of the fermentation process, the container is transferred to a cool place. Due to a decrease in temperature, a yeast precipitate falls out and the wine is clarified.
The finished cherry plum wine is filtered and bottled.
As you can see, the recipe for making wine is nothing complicated.
It is believed that the best plum wine is obtained after six years of aging.