Making the Mixture

• Wash your scuppernongs and mash them until they become pulpy. Do not remove the rind or the seeds from the mash. Then, add two crushed Campden tablets. Campden tablets are handy for the do-it-yourself vintner, as they kill unwanted natural yeasts and bacteria in the wine mixture. Let the mash sit for 24 hours before continuing.
  
  

Sugar and Yeast

• For every one gallon of wine you make, you will need 2 1/2 lbs. of sugar to combat the grapes' natural acidity. Take a third of your final sugar amount, boil it in water, wait for it to cool and add it to the grape mash you made before. Then add yeast and let the mixture sit for seven days.
  
  

Straining and Repeating

• After your wine mix has finished sitting, run it through a colander to remove the seeds and rinds. Boil another third of the final sugar amount and add it to the mixture once it has cooled. You will now have to let it sit for another week.
  
  

Finishing the Wine

• Boil the last third of the sugar and add it to the wine as you did before. Again, leave the wine alone for several days until the fermentation stops. When fermentation is over, add a clarifier like bentonite to the wine to draw out any extra yeast or protein particles that remained. Bottle your wine and enjoy.