|Nutritional Guidelines (per serving)|
|Servings: 1 gallon (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wine is made with big Scuppernong or muscadine grapes which are American grapes found in the Southeastern states. Scuppernong grapes are also commonly used in jams and jellies. These thick-skinned grapes can be used to make white wine.
This recipe relies on the natural yeasts that are found on the skins of the grapes. The grape flavor is strong, which is why it is diluted with water. Sugar must then be added in order for the yeast to have enough sugar to ferment. Vodka is added after the initial fermentation period. This makes for a potent and very drinkable wine that gets even more potent over time.
If you have some Scuppernong or muscadine grapes growing in your yard, you may try this homemade wine and enjoy it over the holidays with your family.
- 4 quarts grapes (Scuppernong or muscadine)
- 1 quart boiling water
- 2 1/4 cups sugar
- 3/4 cup vodka
Stem and wash the grapes; drain well.
In a large stoneware crock or bowl, mash grapes well, but try not to break open the seeds.
Pour boiling water over the mashed grapes.
Cover the container with a double thickness of cheesecloth and leave in a cool, dark place for 24 hours.
On the second day add the sugar, replace the cheesecloth covering, and leave for another 24 hours.
The next day (day 3), strain out pulp, seeds, and skins, extracting as much juice as possible. Cover with fresh cheesecloth and leave for three days longer (days 4, 5, and 6).
On day seven, add the vodka and cover tightly with a heavy lid or plate with a brick or two to hold it down. Leave for two days.
Bottle in sterile, thoroughly dry containers. Store the bottles in a cool, dark place for two to three months before using.
You may see sediment in the bottles. If you'd rather not have the sediment, decant the wine before serving.
The Scuppernong grape (Vitis rotundifolia) is the state fruit of North Carolina and it is native to the Southeastern states. It is named for the Scuppernong River in North Carolina and was reported by the explorers Giovanni de Verrazano and Sir Walter Raleigh in the 16th century. A 400-year-old Scuppernong vine growing on Roanoke Island, North Carolina, may be the oldest surviving cultivated grapevine. North Carolina the top wine producing state through the 19th century due to this grape. Making Scuppernong wine is traditional for many families in the states where these grapes originated.
Scuppernong a type of muscadine grape. The vines are sensitive to temperatures below zero F, so they only grow where the temperatures are not extreme in winter. The thick skins give them a natural resistance to diseases and pests.