Homemade rowan wine from chokeberry

The wine from the chokeberry is very useful, although the berry itself is not liked by everyone as food, the wine from it turns out excellent. Wine production, of course, cannot be called a culinary recipe, since it is a long process and requires patience.
The rowan fruits are washed, crushed, add a glass of sugar, put at a temperature of 20 degrees. for fermentation (it is better to separate the juice). After the pulp ferments, the juice is squeezed through the canvas, drained into a separate container and measured. The remains of the pulp are filled with water, we take 50% of the volume of squeezed juice. Heat up to 60 degrees. stirring, and squeeze through the canvas again. Mix with the juice that was pressed for the first time,
we fill up half of the sugar, pour it into cans for ¾ of the volume, put a water shutter or put on a medical glove. After 5-7 days, add the rest of the sugar. After 20-30 days, fermentation will stop, the wine will lighten and the sediment will fall. We remove the wine from the sediment, pour it into jars, cover it with nylon lids and keep it at room temperature for a month. Then we remove it from the sediment again, pour it into bottles, close it with corks. Everyone, treat the guests.