Scuppernong Wine
Ingredients
- Scuppernongs
- sugar
- Campden tablets
- yeast
Wash fruit and mash to a pulp leaving the seeds and rind in the mashed mixture. For each gallon of the mashed pulp, add 2 to 2 1/2 pounds of sugar. Before adding any yeast or sugar, crush two Campden tablets per gallon and let sit for 24 hours. Take 1/3 of the sugar to be used and boil for one minute in three pints of water. Let cool and add to the pulp. Add yeast to the mixture and let sit for seven days. At the end of the seven days, strain the seeds and rinds from the juice. Boil 1/3 of sugar in one pint of water for one minute. When cool, add to mixture and let sit for seven more days. The remaining 1/3 of sugar may now be boiled for one minute. Let cool and add to mixture. Let it sit until fermentation has ceased. When fermentation has stopped, add clarifier and let sit for two weeks. When all the sediment goes to the bottom, take a flexible tube or hose and siphon off the clean wine from the top into bottles and seal with a cork.
