It should be ready to drink on Halloween night, and if stays as strong as it is now, we'll all be seeing things that aren't there. Someone suggested that perhaps I could bottle it as "Gourment Rubbing Alcohol".
So, I picked the muscadines and scuppernogs all by my little self, 4 pounds in all. The recipes I looked at online suggested that I squish each and every grape by hand . Naturally, I rejected that idea. I washed them and put then in a big stainless steel pot, and tried to squish them with a potato masher. No luck. Meat tenderizer. No luck. Damn. These aren't grapes, they've got skins like leather! I ended up putting on some latex gloves (the texture was disgusting, hence the gloves) and squishing the damn things one at a time. Ooohhh, that made me mad.
I added 4 pounds of sugar to the 4 pounds of muscadines and scuppernogs, 1 envelope of active dry yeast, and a couple of quarts of spring water. The directions said to stir the pot (I'm so good at that) once a day for 7 days, and otherwise leave alone. After about two days, you could smell the fermenting fruit and the ensuing alcohol content throughout the house. Whew-wee! After 7 days, I strained the mess through cheesecloth and put it in a big clear jug, where it will stay until Halloween. I think the time length is 6 weeks, but my brain has been befuddled by the fumes! I did stick my finger in it to taste it, and it's really strong. I'm a little afraid of drinking it when the time comes!