Scuppernong Wine

1. Gather the ingredients.

2. Stem and wash the grapes; drain well.

3. In a large stoneware crock or bowl, mash grapes well, but try not to break open the seeds.

4. Pour boiling water over the mashed grapes.

5. Cover the container with a double thickness of cheesecloth and leave in a cool, dark place for 24 hours.

6. On the second day add the sugar, replace the cheesecloth covering, and leave for another 24 hours.

7. 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).

8. 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.

9. Bottle in sterile, thoroughly dry containers. Store the bottles in a cool, dark place for two to three months before using.

10. Enjoy!

About the Scuppernong Grape

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 is 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.