Cherry wine with pits
Description
The drink is quick and easy to prepare. 1. First, prepare the berries. Wash them thoroughly, remove the stems, and place them into a bowl or bucket. 2. Put on medical or rubber gloves and crush the cherries by hand, making sure each one bursts open. 3. Slightly warm the water and pour it over the crushed berries. Add sugar and mix all the ingredients well. Cover the container with a lid and leave it at room temperature. The next day, fermentation will begin, and bubbles will appear on the surface. Let the cherry mixture ferment for about 4–5 days, stirring several times daily with a wooden spoon. 4. Use a sieve or colander to carefully remove the cherries that have floated to the surface. Then leave the liquid to ferment for another five days. 5. Now carefully siphon off the cherry must, avoiding the sediment. Pour the must into glass bottles or jugs and move them to a cellar. The cellar temperature should be 10–12 degrees Celsius. 6. Let the wine ferment in the cellar for about two weeks. After that, seal the bottles tightly to completely stop fermentation. Serve chilled.