FIELD: food industry. SUBSTANCE: invention relates to production of weak alcoholic drink based on fruit-berry juice. Method involves preparing 1-16% must with addition of sugar and water. Milk whey and/or curd clot permeate are added as the source of nitrogen nutrition for yeast in the amount 10-30% of juice volume up to concentration of amine nitrogen in wort 15-40 mg/100 cm3. Fermentation is carried out with beer yeast at beginning pH 4.0-5.5 and temperature 10-14 C. Invention allows diminishing the content of by- -side and secondary fermentation products in drink and to improve its organoleptic indices. EFFECT: improved preparing method. 2 ex
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