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WILD GRAPE JUICE - Identification (Look Alikes) & Processing

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Rating: 4.0; Vote: 1

Remember when I used to make videos like this? A reminder that we are all a work in progress. Wild grapes are in season beginning in the fall - late September and early October. To identify wild grapes look for tall vines which hook onto nearby shrubs and trees with the help of tendrils. This is one of the main identifying features of the wild grape. Wild gapes vines often grow very high often reaching 60-80 feet in height. Grape leaves are large, alternate, simple, and deciduous. The leaves are three-lobed and heart-shaped and resemble those of the maple tree. However, during harvest, leaves are not always present so other features must be used to identify the plant. When ripe, the grapes turn a dark purple and form clusters much like store-bought grapes only they are very much smaller and more seedy. Be careful not to confuse wild grapes with another climber, the Virginia creeper - which is toxic. I once made this mistake, but thankfully I was able to spit out the offending fruit quickly before it did too much damage. The Virginia creeper contains raphides which are microscopic needle-shapes crystal of calcium oxalate. Not only do these produce an awful reaction if swallowed, these can even be harmful to the skin of certain people. The The toxic Virginia creeper, unlike a wild grape has a bright orange or red stem and also holds a cluster of berries, but these are not arranged in the same way as a wild grape. The Virginia creeper also has five leaflets unlike the single leaflet of the wild grape. A second look-alike is the Canadian Moonseed. However, while the Canadian Moonseed has only a single crescent shaped seed (hence the name - moonseed, the wild grape has 2-4 seeds. Therefore, to avoid misidentifying wild grapes, be sure to look for tall vines, having characteristic tendrils which are often forked, containing 2 or 4 seeds, with single three lobed-leaves resembling that of a maple tree. Once the three species have been identified, they are not easily confused - but please do your homework first and proceed cautiously. Picking can go quickly when they are located in abundance, as is often the case. Don't bother picking individual grapes, instead just pull off the entire cluster. Careful not to pile them too high on top of one another or you will crush them and they will begin to ferment. Grapes store well in the refrigerator for a few days. Grapes make an excellent juice, wine or jelly. After washing, simply crush the entire lot, stem and all, with a potato masher in a large pot. Add a little water to help dilute the mixture and a little bit of heat to soften the grapes during this process. Careful not to boil them or some of the nutrients will be destroyed by the heat. To remove the seeds and stems, push the lot through a jelly bag, or thinly woven cloth. The edible parts will squish through leaving the stems, seeds and skins behind. After straining, the dark purple grape juice can be consumed straight, but makes for a potent drink. To improve the flavour, add some water and sugar or mix with apple juice. However, I prefer it's strong and slightly sour taste all by itself. Some varieties of grape might leave you with a sore mouth and throat which is caused by the high levels of tartrate. Even contact with the skin can cause irritation from these small gritty crystals. Tartrate is found in all grapes, but is higher in riverside grapes. To remove this from your resulting juice, simply let the mixture sit in the refrigerator for a few days and let the tartrate settle to the bottom. Then simply pour off the good juice which will make up the upper 2/3. It is well advised that one does not consume or process the juice any further, such as making whine or jelly, until this separation process has happened, or the results will be less than desirable. To make jelly mix in 6 1/2 cups of sugar to 5 cups of undiluted juice as well as a package of pectin and boil. Wine is made equally as easy with sugar, yeast and 5-8 weeks of fermentation. While grapes can make a decent trailside snack, although their seediness makes them less than enjoyable. Therefore, it is recommended that they, instead, be processed down as described here runechuckie: We have really nice but sour riverbank grapes all over Massachusetts: ) very easy to identify if you know what to look for. I'm glad you made this video and were as detailed as you were & all info was accurate: ) awesome content keep it up!
Date: 2021-05-17

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Comments and reviews: 9

Amy
Do you know what kind of vine that has leaves look like wild grapes but each of the fruits are in different collors: one is brown, one is lighg blue, one is light purple on one clutter? The fruits are also round like grape fruits but they are more scattered from one another, about one inch apart, not close together in a bunch like as in grape fruits.
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joy
Hi ya WB! Awesome, I need all the information on identifying wild edibles! I bought myself a dehydrator for Christmas and am going to be one crazy dehydrating fool come spring and so forth. I-m trying to learn other wild edibles on top of what I already know. I can-t help but love Holden, he-s a sweetheart, and an honest taste tester to boot! Thank u
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Frank
i have found muscadines in the wild while deer hunting in the fall i cant recall ever finding wild grapes i have suppernong muscadines the gold ones and the black fr polination they dont need a lot of tlc and they are loaded each year also they are immuned to most grape problems
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BL
Wooded Beardsman, Chris, Doctor, You really need to get Woodobo on Amazon! The blend is delicious!
RE Woodobo: My wife put it on a vegetable blend and fell in love with it!
We're planning to do a trip using what you have taught(So. we'll see how that comes out.
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Skeet
Wild grapes are awesome. Its good for a person to know whwt is edible and not edible in the wild when the time comes if you need it for survival in the wild plus its hood to know all this in general too just in case if you want to forage for wild edibles.
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Some
Our ancestors in America found that persimons also had the right yeast to ferment wine or even to be used to bake bread. People from Austria use either grape or persimmon yeast in old times to make bread.
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RaD
I could never find blue berries but I find rasberrys and straw berries but could you do a crawfish boil and build a shelter that would be crayfish sorry I'll shutup lol
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playerslayer91
Down in florida, we also get the wild muscadine grapes which are a lot bigger. In late july-october, I harvest pounds and pounds of wild grapes.
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Aron
Hi do you know how I can tell the difference between male grape vine and female great vine among the wild grapes (before I can see any fruit?
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