Preparation:Prepare sugar syrup (from 2.5 L of warm water and 2 kg of sugar) and leave it to cool down. Wash the cherries thoroughly and pit them. Place the fruit so prepared in a fermentation container fitted with an airlock and add the previously prepared sugar syrup. Add Pektoenzym, half the nutrient portion and winemaking yeast. Leave everything to ferment in pulp for 2 weeks. After that time, press the cherries to drain them – it requires a press or a strong hand. After pressing the young wine, transfer it to a demijohn, add the next portion of nutrient and leave it for another week. After that week, add the last portion of sugar syrup (made from 1 L of water and 1 kg of sugar). Leave it for another 4 weeks – after that time sediment will accumulate on the bottom of the demijohn. Siphon the wine, remove the sediment and then pour the wine back to the demijohn and leave it for further fermentation and fining. It is also a good moment for optional adjustment of taste (sweetening or acidifying).