SCUPERNONG WINE
I received this recipe from RandyD in the Baking Circle 1/7/09. This takes me back to my years in North Carolina many decades ago! Randy says, " I have made this recipe and it is outstanding. You may also want to note this, it has somewhere between 4 to 7 times the antioxidant power of red wine. It is potent with a flavor between grape juice and red wine. Those that don't like red wine will usually like this because it is not as dry."

4 quarts Scuppernong or Muscadine grapes
1 quart boiling water
2 1/4 cups sugar
3/4 cup vodka

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.

Copyright 2009 DandyD, Shaboom's Kitchen, All Rights Reserved