1 quart mashed fruit
3 quarts water
6 cups sugar
Dissolve sugar in water put mashed fruit in with water and sprinkle yeast on top. Do not stir till the next day then stir every day for a week. Strain off liquid and place in a container with an air lock of some type for 6 weeks to allow fermentation to complete itself. Strain off again and bottle; cap lightly for 3 days to allow for any more fermentation to cease. Cap and store in a cool place. This recipe works with muscadines, blackberries, even apples.....makes a good tasting old fashion type wine with less alcohol than the vodka mixture.
The recipe for the one gallon jug will actually make three quarts unless after initial fermentation...when racked off to the air lock...you add the additional liquid to make the full gallon. What we used to do was use a 3 1/2 gallon pickle jug for initial fermentation and put a little extra liquid in it and rack to three one gallon jugs with air locks for final fermentation.
Makes 1 gallon of muscadine wine.