Are you in the San Antonio area? I watched the Texas Persimmon video and now this...everything you show looks like this area. Wile I'm only 1:54 in here, THANK YOU for the seed difference on the grapes! I picked a stem with a small bunch of grapes off a fenceline when out on my walks. Once I got back, I discovered that there are two types of grapes around here and I wasn't sure which one I got. Thanks to your seed ID, I know I did get the mustang type.
This video was great! I have no experience with jelly or jam or canning at all but I used this recipe and another and got jelly out of it! I ended up with about 5.5 cups of juice before putting it in the fridge and 3.3 after straining it into a pot (I forgot about it for a week and it seemed fine). Mixed that with 1.3 pouches of liquid pectin (0.6 of a box) and then brought to a boil. Then I added 4.6 cups of sugar and stirred untill it was all dissolved. Then let it boil for a bit and then did the test in the video and poured the mixture into heated jars. Then added the lids and I set everything on a shelf to set. I highly doubt it's shelf stable but it's probably just fine to keep in a fridge. I hope this helps and thx again for the picking and cooking tips!!!
A neighbor invited me over yesterday to pick wine grapes with her from her yard. We picked about 30lbs of grapes. I then taught her how to do water bath preservation and we made 12 (1/2) pints of grape jelly for her and her family. I took home about 12lbs of grapes 🍇 for myself, but I’m perplexed on what do with them. I so wish they were the regular sweet grapes because these tart grapes made my mouth itchy and when I got home and washed my load of grapes my hands began to itch as well. I’m going to try your fermenting method with a small batch and test to see if it will get rid of the issue for me. It’s a shame if it doesn’t after being blessed with free organic grapes.
@harmonyhomeandgarden what a wonderful relationship you have with your neighbor! Itchy grapes are a little annoying because they take a little more time than ready-to-eat grapes. Although the time the juice spend in the fridge is more of a settling/crystal development rather than a fermenting process. It's still just straight-up grape juice after the waiting period in the fridge. Just not itchy anymore. I hope it works for your grapes!
@@GoodEnoughandStuff Yes, I am glad to have gotten to know her and her family. We are building a really great relationship. Thank you for more clarity. This helps. I’m going to share your video with a friend who I’m sharing some of the grapes with just in case she has the same allergic reaction when she handles her batch. I have never had this experience with grapes but I haven’t dealt much with wine grapes either. I will give you an update next week.
Hi @@GoodEnoughandStuff I am writing to give you an update. I followed your instructions and it worked perfectly. I made a couple jars of grape jelly with the juice and my hands and mouth did not itch after making and consuming the jelly. I made a video that I may post to my RUclips channel and I will make sure to shout you out and link to your channel. I may just make canned grape juice with the rest of the grapes in my freezer. I didn’t save the tartaric acid crystal this time, but will for the rest. Thanks!!
Great Video Just found out while cutting my yard .I have mustang grapes growing in the back of my yard..Great to have a video to help with what I should do with them .
Oh I thought I might be allergic to the grapes good to know the itching was normal 😅 I didn’t get itchy until I was plucking the punches as I didn’t know I could leave them on the stems 😂 i was worried I’d get an itchy throat from eating the jam I made….I’ve been eating it in small quantities anyways. 😅
Mustang grapes are really high in tartaric acid and can make your mouth(and whatever skin the juice touches) feel pretty itchy if you eat them raw. That's why I let the juice sit in the fridge for a few days. The tartaric acid crystallizes and settles at the bottom and then you can strain it with cheesecloth. But I think different people have different levels of tolerance to the acidity so some people might not have to let it sit. We have experienced the uncomfortable itchiness so we let it sit. But your kitchen your rules :)
Hello, I harvested and fermented the grapes around June, but I had not researched which wild grapes are edible? After tasting it, my tongue was burning, and today, August 14, I threw it away, and after watching many videos, I still didn't understand whether it was edible or not. I went for a walk today and looked at the leaves, I think they were edible. (I just checked the seeds in my trashcan they are not moon shaped, they are regular. But how can we drink the juice when it burns the tongue?)
I don't know much about the fermenting process but I have made just regular grape juice from our wild mustang grapes and it didn't burn because I let the juice sit in the fridge for a few days and then strained it through a cheesecloth. There are a lot of different kinds of wild grapes out there. Do you know what kind of grapes you picked?
I'm planning to try this for the first time after coming across some vines. Your video is a great resource for a newbie like me. Thank you and cheers!
Are you in the San Antonio area? I watched the Texas Persimmon video and now this...everything you show looks like this area. Wile I'm only 1:54 in here, THANK YOU for the seed difference on the grapes! I picked a stem with a small bunch of grapes off a fenceline when out on my walks. Once I got back, I discovered that there are two types of grapes around here and I wasn't sure which one I got. Thanks to your seed ID, I know I did get the mustang type.
This video was great! I have no experience with jelly or jam or canning at all but I used this recipe and another and got jelly out of it! I ended up with about 5.5 cups of juice before putting it in the fridge and 3.3 after straining it into a pot (I forgot about it for a week and it seemed fine). Mixed that with 1.3 pouches of liquid pectin (0.6 of a box) and then brought to a boil. Then I added 4.6 cups of sugar and stirred untill it was all dissolved. Then let it boil for a bit and then did the test in the video and poured the mixture into heated jars. Then added the lids and I set everything on a shelf to set. I highly doubt it's shelf stable but it's probably just fine to keep in a fridge. I hope this helps and thx again for the picking and cooking tips!!!
A neighbor invited me over yesterday to pick wine grapes with her from her yard. We picked about 30lbs of grapes. I then taught her how to do water bath preservation and we made 12 (1/2) pints of grape jelly for her and her family.
I took home about 12lbs of grapes 🍇 for myself, but I’m perplexed on what do with them. I so wish they were the regular sweet grapes because these tart grapes made my mouth itchy and when I got home and washed my load of grapes my hands began to itch as well.
I’m going to try your fermenting method with a small batch and test to see if it will get rid of the issue for me. It’s a shame if it doesn’t after being blessed with free organic grapes.
@harmonyhomeandgarden what a wonderful relationship you have with your neighbor! Itchy grapes are a little annoying because they take a little more time than ready-to-eat grapes. Although the time the juice spend in the fridge is more of a settling/crystal development rather than a fermenting process. It's still just straight-up grape juice after the waiting period in the fridge. Just not itchy anymore. I hope it works for your grapes!
@@GoodEnoughandStuff Yes, I am glad to have gotten to know her and her family. We are building a really great relationship. Thank you for more clarity. This helps. I’m going to share your video with a friend who I’m sharing some of the grapes with just in case she has the same allergic reaction when she handles her batch. I have never had this experience with grapes but I haven’t dealt much with wine grapes either. I will give you an update next week.
Hi @@GoodEnoughandStuff I am writing to give you an update. I followed your instructions and it worked perfectly. I made a couple jars of grape jelly with the juice and my hands and mouth did not itch after making and consuming the jelly. I made a video that I may post to my RUclips channel and I will make sure to shout you out and link to your channel. I may just make canned grape juice with the rest of the grapes in my freezer. I didn’t save the tartaric acid crystal this time, but will for the rest. Thanks!!
Glad you got your itching under control. Last year when we did grapes I didn't know that about tataric acid and my hands were messed up for 3 weeks. 😅
Great Video
Just found out while cutting my yard .I have mustang grapes growing in the back of my yard..Great to have a video to help with what I should do with them .
Thank you for this amazing video. I just found some mustang grapes near my home and I can't wait to try this! Subscribed!
Oh I thought I might be allergic to the grapes good to know the itching was normal 😅 I didn’t get itchy until I was plucking the punches as I didn’t know I could leave them on the stems 😂 i was worried I’d get an itchy throat from eating the jam I made….I’ve been eating it in small quantities anyways. 😅
Can I skip refrigerating it for 2 to 3 days?
Mustang grapes are really high in tartaric acid and can make your mouth(and whatever skin the juice touches) feel pretty itchy if you eat them raw. That's why I let the juice sit in the fridge for a few days. The tartaric acid crystallizes and settles at the bottom and then you can strain it with cheesecloth. But I think different people have different levels of tolerance to the acidity so some people might not have to let it sit. We have experienced the uncomfortable itchiness so we let it sit. But your kitchen your rules :)
Hello, I harvested and fermented the grapes around June, but I had not researched which wild grapes are edible? After tasting it, my tongue was burning, and today, August 14, I threw it away, and after watching many videos, I still didn't understand whether it was edible or not. I went for a walk today and looked at the leaves, I think they were edible. (I just checked the seeds in my trashcan they are not moon shaped, they are regular. But how can we drink the juice when it burns the tongue?)
I don't know much about the fermenting process but I have made just regular grape juice from our wild mustang grapes and it didn't burn because I let the juice sit in the fridge for a few days and then strained it through a cheesecloth. There are a lot of different kinds of wild grapes out there. Do you know what kind of grapes you picked?
I use scissors to cut off the bunches. No dye at all, that way! Cute video.
Great idea!
They also make an amazing wine. But NEVER pick them in the rain!
All the deer get the wild grapes before we do...
That stinks!