Here is what I will be following.
For a 1 gal. batch. use the following recipe:
Depending on the variety of muscadines you will need 8-9#'s/gal. Wild muscadines take less since they are stronger in flavor. Freeze them as they are gathered until you have enough for your batch. Freezing breaks down the cell walls and makes juice extraction easier. Thaw (I usually do this in a bucket of water for a quick thaw) and mash then add to a primary container. Add 1#-1.5#'s sugar, you're shooting for a S.G. of 1.085. Add 1/4gal. water, one crushed and dissolved campden tablet, one tsp. yeast nutrient, 3 drops liquid pectic enzyme or 1/8 tsp. dry. Stir and allow to sit for 24hrs before pitching yeast. Any good wine yeast will work. I used a pkt. of RC 212 on my last batch and it worked well. One pkt. is good for a 1-5 gal. batch. After fermentation has begun stir mixture twice daily. Check S.G. on 3rd day and check regularly thereafter. When S.G. reaches 1.010 rack and strain the must into a secondary container fitted with an air lock. Rack in a month or until wine has cleared and add 1 crushed and dissolved campden/gal. Bottle in 3-4 months.
I just froze about 40-42lbs of muscadines yesterday and plan on starting next week. The part I was refering to as far as adding water is in the above paragraph. I plan on making 5 gallons by multiplying the recipe by 5.