Muscadine Wine

Ingredients

• muscadines
• 1/2 bulk boiling water
• 3 pounds white rock-candy

Instructions

1. Wash dead-ripe muscadines and pop them one by one out of the skins.
2. Throw away the skins after squeezing all juice from them — if the pulp stood with them, their burning, musky taste would ruin it.
3. Cover the pulp with half its bulk of boiling water.
4. Let stand a day and night, then strain.
5. Add to each gallon of juice three pounds of white rock-candy.
6. Stir every day until the candy dissolves.
7. Cover with cloth until it is through fermenting.
8. Back off, bottle immediately, and seal, or tie down the corks.