Gather ripe muscadines, removing stems, leaves, and damaged fruit
Wash the grapes thoroughly
Crush the muscadines to release the juice
Place the crushed fruit in a sanitized fermentation vessel
Add sugar if needed to reach desired sweetness and alcohol potential
Add water if the must is too thick or overly sweet
Add wine yeast
Add yeast nutrient if desired
Cover the vessel with an airlock
Ferment the mixture at a cool, stable temperature
Stir or punch down the fruit cap daily during primary fermentation
Strain out the solids after primary fermentation slows
Transfer the liquid to a clean secondary vessel
Fit with an airlock and continue fermenting until clear
Rack the wine off sediment as needed
Taste and adjust sweetness if desired
Bottle the wine in sanitized bottles
Store bottles in a cool, dark place
Age the wine before drinking