Making ginjinha

For my personal record, today is the day I bottled up some ginja berries (sour cherry, it seems) to make some ginjinha.

Each berry was opened and checked for wurms (found quite a lot), then placed on the bottle, with some sugar and cinammon sticks. After a night's rest, I'll fill it up with alcohol and put a cork on it.

In a year or so, it should be good to drink.

It's the first time I do this, let's hope it comes out ok.