Take the strawberries and cherries.

Of cherries mandatory to remove the bones

Put berries in blender add a glass of water from the total volume and half the amount of sugar, not much whip and pour into the jar. Make the yeast. Yeast pre-razrezaem in a glass of water with a spoon of sugar, water needs to be in the range of temperatures that are indicated on the yeast.

In a jar pour also the remaining water. Cover jar with several layers of gauze and put on a 1-3 day fermentation in a warm place.

Very quickly you will see that fermentation has started, on the future of wine will rise "cap", you'll see air bubbles and the characteristic hiss. The future of wine under the gauze need to shake 1 time a day.

After 2-3 days the future filtered the wine through a fine sieve+gauze, pour into jar, add remaining sugar half (i.e., 250 g) and put under water seal in a dark place. After 4-5 days, make the remaining sugar.

Wine is actively celebrated for 14 days. When the hydraulic lock had stopped bubbling, and the bottom fell out of the sediment, the wine should be poured into a clean container and again under the water trap in a dark place, I did it 3 times. In the process, try the wine, if it's for you dry - add sugar, if too thick, then water. In 27 days, in my case, a young semi-sweet wine strength of about 15 degrees is ready! Very good flavor - strawberry and cherry to hear a great, tasty and natural! Then bottle or used, or sent to the maturation, or fixed alcohol, or sent to carbonation - who, like that!