It seemed like every weekend was rained out and we would see 3 -5 days of no sun. My muscadines ripened early and I was worried they wouldn’t come out right for the wine. I am still in the fermenting process (that will be another post of trial and error), but the color looks greats.
My scuppernong on the other hand did great and had amazing sweet flavor. I made a jelly out of the ones that I didn’t eat by popping the insides in my mouth. My daughter of 2 had a great time picking and eating them, which gave her the runs each time we were out there picking she ate some many. It is a priceless memory of having your own grape vines to share in the process of harvesting and putting up with your family.
I read a great article in Our State magazine about the history of the Mother Vine located in Manto on the Outer Banks of NC, which is about 3 hours from me.
The Muscadine By Katie Saintsing Photography by Lissa Gotwals
We might well speak of the great state of North Carolina, because it is surely that. But we’re making a motion to swap that “great’ for “grape,” because isn’t it about time the muscadine got its due? The Outer Banks’ Mother Vine has been around for more than 400 years, after all, and elsewhere in the state, artists and booksellers have turned to grapevines and their fruit for inspiration. The South’s famed scuppernong grape was named for a river here in North Carolina. We already knew these sweet, substantial fruits make good wine. And as it turns out, they make a great pie, too – skins (surprise!) and all. Or so we’ve heard through the – well, you know.
This was my first time making homemade wine. What a great experience, watching over the weeks the wine fermenting and draining each week. I had my brother-in-law walking me through the process, he had been doing this for some time. It took longer then normal for there not to be any yeast left at the top of the jug. We are contributing it to adding frozen grapes with fresh picked. I had picked about 3 gals over time was freezing them. I did not allow them to dethaw completely before mashing and adding the yeast.