Muscadine Wine

Ingredients

• muscadines
• 0.5 bulk boiling water
• 3 pounds white rock-candy

Instructions

1. Wash dead-ripe muscadines and pop them one by one out of their skins. Discard the skins after squeezing all juice from them—keeping the pulp with the skins would impart a burning, musky taste that ruins the wine. Cover the pulp with half its bulk of boiling water. Let stand a day and night, then strain.
2. Add to each gallon of juice three pounds of white rock-candy. Stir every day until the candy dissolves. Cover with cloth until it is through fermenting. Back off, bottle immediately, and seal or tie down the corks.
3. The finished wine in perfection should be pale pink, very clear, and possess a peculiar but indescribably delicious flavor.