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Scuppernong Wine

A homemade wine made by fermenting mashed grapes with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Scuppernong Wine

Ingredients

Directions

Prepare the juice

  1. Pour boiling water over the mashed grapes and let stand for 24 to 36 hours.

  2. Squeeze the grapes through a cloth and re-strain the juice.

  3. Add 3 lbs. of granulated sugar for each gallon of juice.

Ferment and bottle

  1. Stir the sugar from the bottom each morning until fermentation is complete.

  2. Strain the juice until clear, then bottle it.

  3. Store the bottles in a dark, cool place for 3 to 4 weeks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grapes
Provide the juice and natural sugars that ferment into wine.
Granulated sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide.

The step that matters

Stir the sugar from the bottom each morning until fermentation is complete.. Sugar settles to the bottom of the juice, so stirring keeps it dispersed and available to the yeast. Uneven sugar can stall fermentation or leave the wine unevenly sweet.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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