4 quarts Scuppernong or Muscadine grapes
Stem and wash the grapes; drain well. In a large stoneware crock or bowl, mash grapes well. Pour boiling water over the mashed grapes. Cover the container with a double thickness of cheesecloth and leave in a cool, dark place for 24 hours.
On the second day add the sugar, replace the cheesecloth covering, and leave for another 24 hours.
Next day, strain out pulp, seeds, and skins, extracting as much juice as possible. Cover with fresh cheesecloth and leave for 3 days longer (days 4,5, and 6).
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 2 days.
Bottle in sterile, thoroughly dry containers. Store in a cool, dark place for 2 to 3 months before using.