CHERRY LIQUID
Pour the spirit into a gander filled with very ripe cherries, to add 1/3 water, Stopper, pour paraffin over the cork. Place the ridge tile in the sun, where it should stand until late fall. If you decant the tincture, we do it carefully, so that the tinctures do not become cloudy, then pour sugar on the remaining fruit (crystal) counting for each liter of tincture, or rather, pre-poured fluid, 0,5 kg of sugar. We put the ridge tile in warmth and shake it frequently. When the sugar is completely dissolved, pour the syrup with the tincture. In this way, we get a very strong tincture, almost a liqueur. For a weaker tincture, for each liter of spirit poured with cherries, we cook the syrup from 0,5 kg of sugar and 0,5 l of water and pour the tincture into this hot syrup. After it has cooled down completely, it can be bottled. However, wanting to have a truly delicious tincture, it's best to keep it on the fruit all year round.