Recipe was great last year, I used local muscadines from here in Monroe, Ga. I use a balloon over the top of the bottle, secured tightly with a rubber band, Keeps alcoholic varmints and suicidal bugs from drinking my vine juice.

Puttin' up muscadines tonight in the old wine crock and in 28 days ... we'll see. Giving the recipe 5 stars because it is easy. I'll report back on taste.

Never made wine before, trying it now. Just wondering, will the cloudiness go away? And where can I get bottles and corks? Any help greatly appreciated.

My first batch will be ready in 1 week. I found glass 2 gallon canisters at Walmart for $9.97 each and they work great for me. Just cover with a cloth and rubber band it to keep small bugs from checking in. Tasted the wine today and it is potent! More when I have my finished product.

Has anyone made this recipe with muscadine juice? Had 10 gallons of the grape smashed and strained and now have 3 gallons of juice? Did I screw up by straining the grapes????

If you only cover the fermenting wine with cloth, would this not cause the wine to turn to vinegar because of the air getting in the container? I tried making wine a few years ago... had all the equipment the book called for...followed the directions..but ended up with vinegar! Yuck... Obviously I didn't do something correct then, lol...I don't know exactly what I did wrong and am afraid of doing it again. :)

I am a little over a week away from my scuppernong wine being finished. Stirred it this morning, and it has a wonderful fruity smell. Can smell the alcohol as well. When it is finished and I bottle it, do I need to cork it or let it vent some more, and do I need to refrigerate it or room temp? Thanks

I'm making this wine today and am super excited to see how it turns out. Although I am not using true Muscadine or Scuppernong grapes (I live in WA State) I think this recipe is adaptable to many varieties. Will be fermenting in a 5 gallon water jug with a rubber glove on top to allow the gasses to expand. Thank you Jim (Alabama) for the explanation on why potato and steel cut oats are used ... had been scratching my head about that one. All the tips and comments have been very helpful and I will be reporting back in 28 days!! Cheers :)

Bottled the wine up on Sept. 30... I cannot keep it because of people trying it and wanting it... First time I ever made it and it turned out GREAT!!... I have people that tried it and wanted more.. WeeDah, Don't worry about sealing it, because it won't last that long... lol.. Also, I didn't strain it other than the hulls and seeds... The heart doctor always told me its the sediment in the bottom of the wine that is good for you... I just shake it up and pour..

After wine has made, ready to bottle, do I seal it when it is bottled?

Mine turned out great! I was wondering if you could adapt this recipe to any other fruit?

I just completed making this wine as instructed. I used the same big black pot I use to process jars in a hot water bath when preserving. After 28 days I siphoned (racked) off into 2 1 gallon jars with air locks to let settle. I don't think the air locks were necessary because the wine didn't look active anymore. This helped to clear up the cloudness some but it still ended up looking close to apple cider. I liked Heaths suggestion "shake it up and poor". After a couple weeks I siphoned off a few bottles with corks and the remaining in mason jars. It shouldn't matter what you bottle it in because it is so good you want keep it long. This recipe was much better than another recipe I just completed that I received from a true vintner.
Lara Smith I expect you can adapt this recipe. Try it an let us know. Maybe Patti will let us know how her pears turned out.
Cindy I don't know why people want reply to comments. I assume they haven't returned to this site.
Susan all i did was placed a towel over my pot, put the lid on and placed a ream of paper to hold it down. I opened about every other day to stir. Normally the cause of making vinegar instead of wine is due to something not completely sanitized.
Patti how did the 3 gallons of juice turn out?
Mary Jane we may be neighbors. My Monroe, GA muscadines/scuppernongs did great this year.
I appreciate everyone's comments. I hope to read more.

Thanks Mark! I strained mine several times to cut the sediment. The last time I used coffee filters, and stored mine in Mason jars as well...

Brita water pitcher filters gets rid of a lot of the sediment just before bottling. We use a .45 micron filter when we finish our wines.

Love this recipe! It will not last long and you will be sampling it from about day 21 to 28. The cloudy part of the wine just reminds me of it being an old fashioned wine. Drink responsibly now.....this wine has a punch to it!

I followed the recipe but found the wine was very sweet --- This was my first time -- I purchased a bottle of Muscadine wine in Statesboro Ga and it wasn't as sweet. What did I do wrong?