I have made this recipe several times with great success using a chest cooler. To honor my Grandma's Sicilian heritage, I actually mash the fruit by stepping on it with clean feet, right in the cooler. My feet are always smooth and soft afterwards, due to the fruit acid, and I actually make a muscadine facial mask with skins, honey and yogurt which really perks up the complection.

I made several jars of this wine this year, albeit scaled to the quantity of grapes I actually had from my vine (much less than 8 qts). I re-used old glass jars, sterilizing them first with boiling water of course (be sure to acclimate the jar by pouring in some very hot but not boiling water first) and covered with a small plastic bag secured by a rubber band. Whenever the bag filled with air, which was frequently at first and less frequently as time went on, I opened it up and stirred. We poured into new jars, let sit another month or so, until the bag stopped filling basically, then strained again through cheesecloth into jars that we sealed and kept in the refrigerator. I've had a glass or two every week or two and there's still a bit left, but it's great!

This is "THE BOMB" recipe. I have used Muscadines, blueberries, mixes of both. And now making Muscadine, blueberries, and strawberries. I put mine in a stainless steel crab pot with a beach towel and heavy lid over the top. Used steel cut oats and potatoes. No fancy ingredients, equipment, and I don't strain it! Mine takes about 38 days but oooo so good, and tight.

Moved to NC last summer and we harvested 35 lb. from one mature grapevine! You can only make so much jelly so I put 17 lbs. in the freezer and finally found this recipe. Will try and report back results. Everyone's comments are very helpful. Love knowing the recipe's history! Salut!

This is the second year I make this wine. I had a quart of blackberries, so I added that to the muscadines; it was fabulous! Has anyone used this recipe for mulberries, and if so what was the result?

Can this be distilled?

I have made 3 batches with this recipe. The first year I had a ABV of 23%. VERY strong. Tasted great though. Last year I made 2 batches. I cut the sugar by 2#'s and it was not as strong. Tasted great still. Last batch I put in white oak kegs to age. Made a very nice Port.

I had never heard of a Muscadine til I moved to Marion county TN. Scuppernong! What a funny sounding name. I am anxious to try this recipe as soon as they come on here.

Why do you add the potato and the steel cut oatmeal? I have never even heard of it.

What kind of YEAST??

This is my first year of making wine - have a 4 gallon batch of Muscadine on second ferment now. This recipe I have GOT TO TRY!!! My question is, are any of y'all corking this? I would bottle and let sit on counter, covered for a day or two, then cork. Must I refrigerate? Patti, I suspect you have a screwtop or cork since you buried some bottles!! Love the hints and feedback from you all and sharing your experience.

I made this recipe and produced delicious wine that had the color and taste of Sherry.

Very easy to make although I cut the sugar content in half. I made it with black grapes and it is perfect for me. Beautiful dark red wine! A little alcohol but not overbearing and sweet. I tried it with muscadines but it turned out bitter. I'd recommend removing the hulls after a couple weeks and not letting them stay the entire 28 days. I believe this made mine bitter.

What kind of container should I use?