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Scuppernong Wine

A wine made from scuppernong grapes, boiled water, and crushed sugar, aged for six weeks.

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. Wash and mash the scuppernong grapes.

  2. Add 1 pint of boiling water to every gallon of grapes.

  3. Strain the mixture through a coarse cloth the next morning.

  4. Dissolve 3 pounds of crushed sugar in the juice.

Ferment and bottle

  1. Transfer the mixture to a demi-john and cover the top with a cloth.

  2. Let it sit undisturbed for six weeks without shaking.

  3. Bottle and cork the wine as soon as it is ready.

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

Scuppernong grapes
Supply the juice and natural sugars that yeast ferments into wine.
Crushed sugar
Adds sweetness and feeds fermentation, raising the alcohol content of the wine.

The step that matters

Let it sit undisturbed for six weeks without shaking. Fermentation leaves yeast and solids suspended in the liquid. Shaking stirs them back up and can cloud the wine, while a long quiet rest lets them settle so the wine clears.

“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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