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Our dominant wild species here is Vitis riparia, the "River Bank" Grape. Smaller fruit, but no "foxy" flavor.
Not any different than using Concords or other domesticated grapes (Vitis labrusca cultivars, V. vinifera or their hybrids). And, of course, the Fox Grape IS V. labrusca, just the original wild species.
The only thing I have to watch out for in making jelly or just juice to drink from Concord and other V. labrusca varieties, or the wild ones, for that matter, is that they produce enormous amounts of tartaric acid crystals a couple of days after juicing. So, I always put the extracted juice into a pitcher and let it sit in the fridge for about 48 hours -- I usually have about half an inch of crystals on the bottom of a 3 quart rubbermade pitcher.
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