Soaked apples with currant and cherry leaves

So, to begin with, we take autumn or winter dense apples, wash them and soak them. The bottom of the tub, in which the apples will be soaked, is lined with a layer of cherry and black currant leaves.
Then, on top of the leaves, we put several rows of apples up with stems. A layer of cherry or black currant leaves is placed on top of the fruit. Then again several rows of apples. Thus, we fill the entire tub, the top layer is cherry and black currant leaves.
After that, pour the fruit with specially prepared wort.
Cooking wort. To do this, we dilute rye flour in warm boiled water, salt, add sugar, mix well, let it settle. After that, we put the tub with apples in a cold place, cover it with a wooden circle, and put the load on top. In the first few days, fruits absorb a lot of moisture, which is why it is necessary to periodically add new wort to the tub. From time to time you need to remove the foam.
After 1 month, apples can be eaten.