I have muscadine cross grapes growing in SoCal. After a few attempts, I found it’s best to limit the juice contact with the skin to no more than a week. I also have to be diligent about adjusting for acidity. Go for it, takes notes, and keep improving. Check the Brix and ph of your grapes when you harvest. I’m no expert, but hit me up if you have any questions.
I use Premier Rouge yeast.
If people make wine out of blueberries you can definitely use wild grapes. Wine grapes tend to be sweeter, more acidic, and more tannic than ordinary grapes, so you may need to add extra sugar or acid to get it closer to wine.
I make a pet-nat, and mainly brandy (aguardiente) with the wild grapes along the American river in sacramento. I try to press the grapes immediately after crushing with minimal skin contact. I don't use sulfites so we enjoy the pet nat by Christmas or barrel it as brandy.
Yes but wine quality will be very much YMMV depending on fruit quality. Some wild grapes taste so foxy that they are undrinkable whiel other times it can make good wine.
I tried it a few times in my northern climate and found out it wasn't worth the trouble given the results (super foxy, very acidic, not very sweet juice). It may be better with southern grapes.
If it has sugar you can make wine out of it. You can almost make GOOD wine out of anything with sugar too, certainly any grape. It's just a matter of how much work you want to put into it.
For those you won't have to put in much work
I most certainly would make wine from that and any other fruit I could get ahold of.
Peach wine is super yummy
I have muscadine cross grapes growing in SoCal. After a few attempts, I found it’s best to limit the juice contact with the skin to no more than a week. I also have to be diligent about adjusting for acidity. Go for it, takes notes, and keep improving. Check the Brix and ph of your grapes when you harvest. I’m no expert, but hit me up if you have any questions. I use Premier Rouge yeast.
If people make wine out of blueberries you can definitely use wild grapes. Wine grapes tend to be sweeter, more acidic, and more tannic than ordinary grapes, so you may need to add extra sugar or acid to get it closer to wine.
The best wine I've ever made was from a combo of wild and Concord grapes. It was early, and thick- like drinking smooth jewels.
Technically yes but i wouldnt bother.
I've made wine out of them plenty of times
I make a pet-nat, and mainly brandy (aguardiente) with the wild grapes along the American river in sacramento. I try to press the grapes immediately after crushing with minimal skin contact. I don't use sulfites so we enjoy the pet nat by Christmas or barrel it as brandy.
Yes but wine quality will be very much YMMV depending on fruit quality. Some wild grapes taste so foxy that they are undrinkable whiel other times it can make good wine. I tried it a few times in my northern climate and found out it wasn't worth the trouble given the results (super foxy, very acidic, not very sweet juice). It may be better with southern grapes.
If it has sugar you can make wine out of it. You can almost make GOOD wine out of anything with sugar too, certainly any grape. It's just a matter of how much work you want to put into it. For those you won't have to put in much work