Homemade cherry wine

We wash the cherries, clean them from the pits, and then put them in a bottle. We cover the neck of the bottle with a piece of gauze cloth and keep the container in the sun. Fermentation will develop by itself. By the sixth week of outdoor downtime, we pour the fermented juice into a new, clean bottle, and leave it in the refrigerator.

Cherry berries remaining after that, pour vodka. We close the bottle, this time, for real, with a lid. We leave the liqueur to ripen for a couple of months in a quiet corner. As soon as the deadline expires, we mix the fermented juice with the liqueur, and we get homemade cherry wine, or rather, only its preparation. To keep up and turn into a full-fledged homemade cherry wine, the alcoholic mixture will need at least six months of storage in a dark and dry place.