Cherry fruit wine with bay leaf and cloves

We take out the seeds from the cherries and crush the berries.
To the resulting berry puree, add water in a ratio of 1:1, and then bay leaf, cloves and sugar to your taste.
The resulting mixture is boiled on fire, periodically removing the resulting foam.
When the boiled mixture cools down, it is put under the press.
Squeezed berries are diluted with water and put under the press again.
All the juices obtained as a result of pressing are mixed and poured into a prepared container (most often a glass bottle or a large jar is used).
After four days, the wine is clarified with egg white and bottled.
The wine is finally ready in two weeks.
It is not necessary to prepare such wine in large quantities, because it has a very short shelf life.