Mash or grind the chokeberry fruits. Pour the mixture into a container and leave it to ferment 3-4 days.
Set aside the resulting juice and top off the mash with water in an amount equal to twice the amount of juice.
After 24 hours set aside the second load of juice and mix it with the first. Add 22 lb (10 kg) of sugar for every 2.5 gal (10 l) of liquid. Allow to ferment again about 2-3 weeks at a temperature of about 77°F (25°C).
Following fermentation, clear the wine. Pour it into bottles, close them and store in a cool, dark area.