You will need
- - 2 kg of fresh berries ;
- - pure water;
- - 3 kg of sugar;
- - yeast.
Put the berries in a bucket or tub. The dishes should be plastic, ceramic, wooden, but not metal, otherwise the taste and color of the drink will deteriorate. For wine , cherry , red currant, mountain ash , raspberry , gooseberry. Pour water into the dish so that it covers the berries a little.
After a couple of days with your hands flex the fruits so that they lose their temper more juice. Leave the resulting mass in this state for another day. Then strain and squeeze the remaining thick from the berries.
Pour the resulting juice into a 5 liter bottle. Add granulated sugar. For fast fermentation, you can also sprinkle some dry yeast. Mix well. If your juice is very thick, dilute it with water.
Put a rubber glove on the bottle and place it in the sun. When the glove is inflated, the mash can be transferred to a dark, cool place to slightly slow down the fermentation process and let the wine brew. This procedure usually takes one and a half to two weeks.
When the glove “falls”, the mash needs to be filtered. After that, try the future wine to taste. Is there enough sugar and fortress in it? If the drink turned out to be sour, you need to add sugar to it, put on a rubber glove again and wait until the juice ferments again.
Then pour the wine into a large enameled pan and set it on a slow fire. Bring to a boil and remove from heat. Cool and bottle. You can add a small amount of alcohol or vodka to the finished wine to give it more strength, or you can leave it as it is.
Put the bottles in a cool, dark place, such as a closet or cellar. There, the wine should be infused for a week. After that, the drink is ready to drink. It will be a great addition to any holiday feast.