my grandfather passed over 40 years ago and was ..old..use to make before all chemical stuff...the best wine and jelly or perserves ..does anyone know how they did it before going to the store and buying all the chem stuff...nat. ways the way our fathers did before ....
i found my answer in an old survival book..no chems..no aterations,,no ansers worked

well you need to use only sound grapes (none already broken open) still on a bit of the vine & mash them in a colander then put them in a cheesecloth bag to squeeze the juice out, don't let air get to the fermenting juice until it's done, then put in STERILIZED bottles (this is very important!) and leave for at least a few months before drinking. There are lots of books and sites for this.
As for jelly, if you boil the juice in a copper pot for a good long time you don't need to use Sure-Jell, but I've never thought of Sure-Jell as a "chemical".

oh i love musciadine jelly!!! its soo good...my grandman used to make it... great on homemade biscuits!!mmmmm..... and a beautiful jelly also.... here are a couple of recipes.... alot of the recipes use pectin instead of sure-gel and the like:

Pectin (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and in Wal-mart, grocery stores, etc. It usually goes for about $2.00 to $2.50 per box.See here for more information about how to choose the type of pectin to use.


http://www.countrymom.com/canning/muscadine-jelly.html
www.pickyourown.org/muscadinejelly.htm
http://www.grapestomper.com/recmscadn.html
http://www.postfamilie.com/muscadines.htm