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The recipe recommended freezing them first. That helps break down that tough skin and the grapes are much easier to mash. I use a large slotted spoon to squash them, but obviously I'm working with small volumes, usually around 1 gallon of grapes which is what I get from the vines during a good year.

I think it has been more luck than skill. I use a recipe I found years ago on a web site; it is simple and the resulting product is pretty tasty. Muscadine grapes are the only grapes that do well in Florida and a lot of Florida wineries use them. Their products are better than mine, but mine...

I used to make a batch of wine from muscadine grapes each year. The crop this year is poor as was last year's, so no wine will be made this year.