Homemade Muscadine Wine

After homemade cherry wine, muscadine and blackberry are a tie for second. On the heels of bottling the blackberry wine we started two months ago, it's time to start the muscadine. When Dale and Amanda were married last year, I fixed little gift bags of goodies for the rehearsal dinner that represented our side of the family to our soon to be new members. One of the items that went in the bag was the specially labeled bottles of sweet muscadine wine we prepared. Let's just say it went over VERY WELL!
INGREDIENTS:

• 1 quart of crushed fruit per gallon of wine 
• 1 pack yeast
• 3 lbs. sugar per gallon of wine
• water

ADDITIONAL ITEMS NEEDED:

• Pillow case
• 5 gallon bucket
• 3 gallon wine jug
• Airlock

We use our food processor to "crush the fruit. We use a four cup measuring glass to put the batches in until we get a level quart. Line a 5 gallon bucket with a pillowcase. Pour 12 cups (3 quarts) of fruit inside the pillowcase to make 3 gallons of wine.
Pour in 9 pounds of sugar into the bucket.Pour pack of yeast on top of sugar. With a wooden spoon, blend well. Fill the bucket half full with warm water. Stir again. Twist the pillow case closed. Cover the top of the bucket. Andy uses a wire to tighten the cloth over the top to keep ants out.
Every day, for five days, uncover and stir with a wooden spoon. On the next day, squeeze the juice out of the pillowcase filled with the crushed fruit and remove. Using a funnel, pour the liquid into a 3 gallon jug. Fill up with water to three gallons. 

Seal off with an airlock. 


Let it ferment for 6-8 weeks. When it quits bubbling, it's ready to bottle.

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