For a dry, lighter wine, for every pound of muscadines, use half that many pounds of sugar, and 25 fluid ounces of water. After 4or 5 days in primary fermenter, strain out pulp. During secondary ferment, rack in 3 weeks and again in 3 months. If you want it totally dry, let it ferment until it stops. If it stops well in advance of above schedule, it’s probably stalled and will start again after a while in slightly warmer environs.

Good to know jim! Maybe I’ll fool around and try making some when I retire. Too bad I don’t have my Grandfather around to pick his brains. Thanks for the feedback.

Meant to say “…than a traditional muscadine wine.”

Sue – The wine can be as sweet or dry as you want. I’ve made some very delicious muscadine wine without even a hint of sweetness, and much lighter on the palate than a . You just have to add the right amount of water and ferment all the natural sugars out of it.

…and the muscadines taste great. My Grandfather had a huge arbor of them and made great (but very sweet) wine from them.

It grows very slowly, at least compared to foreign invaders like Wisteria or Kudzu. It won’t choke out and kill the trees. Whether or not a particular vine produces fruit is dependent on the proximity of male and female vines/flowers, the details of which I don’t know.

Muscadine. Very much a native.