FIELD: wine production. SUBSTANCE: fruits or berries are placed into tank, water and sugar are added into it. Quantity of mentioned above components is 20-50, 20-60 and 20-30 % respectively. Said mixture is fermented within 20-40 days at 20-25 C, no yeast being added. Simultaneously juice is removed, fermented juice is placed in sealed tank and allowed to stand there within 16-20 days. Liquid fraction is removed of precipitate. Then precipitate is pressed to prepare the second fraction. Into thus prepared product 5-10 % ethyl alcohol is added. EFFECT: improves efficiency of the method. 4 cl
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