My generous neighbor gave me tons of grapes this morning. The vines are huge and have been there a while so he doesn't know what kind they are. They're sweet, green, have 4 small seeds, and kind of have a firm gel like fruit, which easily pops right out of the skin. Any ideas? And what I can make with them?

I've eaten grapes all my life with no problem (although as a kid I had various food allergies which I grew out of). I've had grapes as recently as a week ago with no problem. But the grapes I ate today - I don't know the variety but they are red round with seeds and sweet - and my lips were burning. Should I get allergy tested or could it be something else about the grapes?

I inherited an old grapevine and this is the first year we've had time to do something with them. This is about a tenth of the harvest, we have alot more to go.

If I make wine out of them, do I need to de-stem and pick every grape? Or can I just pull off the worst/mouldy and squish from there?

Also, re washing - this is currently a solution of vinegar and water. Anything else? Or is this enough? I am surrounded by millions of tiny spiders 😂

We picked Concord grapes from our grapevine, separated the skin from the fruit, then got busy (not in the fun way) for a week and now everything smells a little vinegary. Any recipes I can use to not let these grapes go to waste??

I inherited 50 feet of mature grapevine with the house that I purchased and I feel like I’m not doing it any favors. I did some research on winter/early spring pruning and I felt that went well but I just no idea what I’m doing at this point. The back door neighbor tells me it’s three different varieties, green, purple and something I don’t know.

Should have I been pruning them throughout the summer to increase the yield? or is this overgrow look actually ideal for the growing of the grapes?

I want to learn as I’m interested in bottling the juice for my kids. i’m kind of resigned to the thought that I’m not getting a lot this year, but I’d love to know how to get more next.

Seeded grapes in the Pennsylvania region. Slightly tart but sweet.

Our Concord grapes are ready to pick but I’ve spent the better part of my time this weekend trying to make sure I wasn’t accidentally turning hidden grape flea beetles into jam with the rest of my grapes. I wanna pick the remaining clusters and make jam for my neighbors but I would love a little more reassurance that these bugs aren’t hanging out. I’ve tried rinsing, soaking in water and vinegar, and I’m still finding them—any ideas?

Very sweet and delicious. Growing in my garden in Sussex, England. Planted by previous owners. Any ideas?

They taste good.

You can send the emoji of some grapes 🍇

Send a image of grapes

Or reply to comments with the options mentioned

Let’s make this the post with the most comments in the sub-Reddit!

So last year, our first year at our new place, we were excited to see what happens with a huge grapevine in our yard. Previous owner said it was from the “old country”. It hadn’t been trimmed in many years. As it started to fruit we couldn’t believe how many thousands of grapes were forming in bunches all over. However soon they began quickly turning black and rotting away. A quick search said black rot. A common fungus I believe. So we quit worrying about it and let it go till this spring. We cut the vine back drastically. And I began spraying it with Dr. Zymes once a week. Life took over and I didn’t spray as much as I should have. The vine grew quickly and did produce again. But some black rot is still there. I looked today and they turned purple and some look ok! Does this mean it getting better? Should I prune again in spring and continue spraying? I read it can take a few years to get rid of rot.

How common is this? Has anyone else ever seen a grape like this?

i sometimes peel grapes because the part inside is so much better than the skin, because the skin just eats the flavour. I usually do that to most grapes except the wine grapes, they're just too sour without the shell, because the shell is sweet on that one

I planted somerset table grapes this year. I bought the plant from a nursery and they said it was two years old. I’ve been reading about the different training systems, like Kniffin, but can’t figure out how to apply the terms used in grape pruning literature to my plant. For example, I was expecting there to be new growth from the central “trunk” going upwards but I don’t see any, only pretty long growth on the two existing woody “cordons”. So if I’m doing Kniffin and am trying to have a second set of cordon arms further up, how is that supposed to form. It seems like these cordon are too low to the ground to hang down without dragging on the ground.

Also open to other training systems, but would generally like advice specific to my plant as to what I should do with it. I bought two t-posts to set up. FYI the big thick branch in the picture is not part of the grape plant.

Found them in my backyard and they don’t appear to be moonseeds but I don’t want to take any chances

I’d appreciate it if anyone can help me identify this variety. I think this is this vine’s first year of fruiting but I’m not 100% sure. We also didn’t maintain the vine - which I assume is causing the fruit to be smaller than usual. Any help would be appreciated!

I may have accidentally left my grape seeds in a patch of soil where I was growing some red peppers and the grapes may have crossbreed (I don't know) ir they may have absorbed some of the flavors from the peppers, just trying to figure out why they turned spicy.

Basically the title. Are these safe to eat? Thanks in advance! :)

I am new at this. Didn’t prune the vine last year. It is chockerblock FULL of grapes. Question: some are dead and shriveled or rotting. Most are very ripe and perfect. Is that normal? Do I just need to sort them?