How old was your Oh My! before it started fruiting? Thanks.
3 Likes
I got a few fruit the 2nd year. Just enough to do a sample test. As most muscadines do the output is larger as they get older.
4 Likes
@Fishsauce.. if your muscadine vines makes it up to the trellis wire… and then fills that trellis wire in both directions the first season.
They will try to fruit the second season.
I was told to remove most of the small fruit clusters in that second season and only leave a few (to get a taste)… But let the vine to mature more that second season.
Then in the third season you can let them fruit as they wish.. and should get a pretty good crop in year 3.
in that second season when you leave just a few fruit clusters.. leave them in the crown area.. on a young vine the fruit clusters are most likely to mature and fill out well in the crown.
TNHunter
4 Likes
Thank you for the tips Trev.
2 Likes
I trimmed my muscadine yesterday. It had flowers so early this year but I feel like the grapes are only just really getting going on development…
I found one sneaky bigger set… probably go back and remove all but them.
2 Likes
Of course I use the steam juicer method. I even go 30 minutes beyond that recommended by the manual to make sure that I get the everlasting tiniest drop of juice from the Scuppernong/Carlos grapes. Probably adding to the tartness. No sugar pectin. 
Guess I’ll just have to purchase more Red-Hots.
1 Like
Razzmatazz started this spring.
Oh Yes… started this spring.
Oh My… regrowing this season after a nasty split last winter.
TNHunter
8 Likes
Anyone here have experience with cooking muscadine wine into jelly? If so, how did it turn out?
Why would you want to do this? Wine has all the sugar converted to alcohol, which you then evaporate upon cooking it down, have to add sugar back then. Does not make sense to me. I am planning to make yelly from juice next week, following one of the recipes from Bill Ison’s book (great little book, with a lot of recipes)
3 Likes
First time my supreme muscadine has fruited and boy are they good. Most of the muscadines I’ve had in the past are wild ones.
6 Likes
Why would I want cook muscadine wine into jelly?
Experimental. Lots of different methods to cooking jelly. No single method necessarily right or wrong as long as the desired set is there.
I few years ago I got into a discussion in this forum about cooking jelly with a poster. Our methods were completely opposite. He used the old method of cooking the juice plus sugar down some 50 minutes enough so there would be a natural jell without using any packaged pectin. My method was to bring a mixture of juice and packaged pectin to a boil and then adding sugar and bring it to a full boil for one minute.
As I see it there is advantages and disadvantages to each method. His advantage was maybe that was the simplest way to do it and that was the way it was always done. His disadvantage maybe is that he was cooking the fruit flavor out of the jelly. My advantage is that it takes less time. The disadvantage is that the packaged pectin is added expense.
I’ve seen some comments on google with folks having success with cooking wine into jelly. Others have reported weak set as could be expected. Maybe great tasting sauce.
I sometimes make a batch of muscadine syrup to pour on pancakes and waffles. It is a jelly recipe but only use half as much pectin. IMO, this i one of the best ways to enjoy muscadines.
4 Likes
I love muscadine juice it tastes great! At least from the variety i have, lane, hall, and triumph. I mix purple and black when juicing so it’s a nicer color. The bronze juice alone looks bad but tastes great
4 Likes
When do raccoons and opossums raid your muscadines. They raid one or two days before you plan to pick.
3 Likes
That’s my experience also. My bronze Oh My seedless is easy to make a cobbler with but I have added a few blueberries just to make it look better. Oh Yes seedless should improve the eye appeal.
2 Likes
Would hot pepper spray work?
I haven’t ever tried the pepper spray so I don’t know if it would work.
