Scuppernong Wine
A homemade scuppernong wine recipe that utilizes backyard grapes, requiring nine days for fermentation and two to three months for aging.
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Instructions
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Begin heating water to a boil.
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Stem, wash, and drain the grapes.
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In a large crock or bowl, mash the grapes well without breaking the seeds.
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Pour the boiling water over the mashed grapes.
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Cover the container with a double layer of cheesecloth and let it sit in a cool, dark place for 24 hours.
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On the second day, add the sugar, then re-cover and allow to sit for another 24 hours.
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On day three, strain out all pulp, seeds, and skins, extracting as much juice as possible.
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Cover the juice with fresh cheesecloth and leave it for three additional days.
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On day seven, add the vodka, then cover tightly with a heavy lid or weighted plate and leave for two more days.
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Bottle the wine in sterile, dry containers and store in a cool, dark place for two to three months before serving.