If you are in Washington state and like some of the large Asian varieties, you probably want something like Everest seedless which has a similar labrusca/vinifera genetic background and is closely related to some of the popular Japanese and Korean table grapes. Everest would be much better adapted to the climate of Washington state than muscadines are. As far as I know, muscadines are not widely grown in Asia, and certainly the seedless muscadines have not been.
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I love Muscadine flavors. Wayyy better than table grape imo. I also love them as plants. But the seeds are awful. Acrid. Freeing the seeds with your tongue and spitting them out is too much work to eat them in the large quantities that I would like. And it’s a deal breaker for 90% of the people who I would like to share the fruit with.
If these seedless varieties maintain even 80% of their muscadine flavor profile… they’re worth it for me.
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Have you tasted grapes such as Muscat of Alexandria, Moscato Bianco, Muscat Ottonel, Shine Muscat, Black Muscat or NY Muscat.? Maybe Jupiter at full ripeness although it may not be a true muscat. They are yummy at full ripeness. Would like to have that taste in muscadines. But don’t ask me for a description of the muscat flavor. 
My guess is that the black Oh Yes will be a much sweeter than the bronze Oh My. That is based on the fact that my black muscadines (Cowart) are sweeter than my bronze muscadines (scuppernong).
Does the Oh My and Oh Yes muscadines list the parents anywhere?
Here is my OhYes. I decided to air layer one of the two vertical branches. I did not girdle the plant, the branch is young and I feel just being in the dark moist dirt filled environment should get those nodes to making some roots. I did dust the area with some Indole-3-butyric acid. I designed and printed the air layering capsule, the ones available really didn’t fit what I needed, the closest one was designed so thinly it was rather fragile and would not be able to maintain moisture. I wanted to put them in the ground, but it looks like a couple days of stormy weather are coming, I will get them in next week.
This is the 2 year OhMy I received, I was hoping it had a strong leader branch but it does not. It has a bunch of shorts, I guess I will have to pick a winner, but I think I am going to air layer the rest, or this one I might just plant deep since it is a lot of little uprights and the best leader has ben cut and is at a 90 degree angle.
Open to suggestions or ideas with figuring out this ohmy.
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Avoid planting it under unfavorable conditions. I like temporarily planting in a pot in the shade until the weather has cooled and moisture is available.
I once kept a pecan tree that had just a bare tap root that had absolutely no feeder roots attached in a pot for a full year before permanently planting . It did fine but I’m certain that it would have died if I had immediately permanently planted it. Be patient
It would be okay to do some pruning before permanently planting with the end goal of having a single trunk. Just don’t get carried away but at the same time not fearing pruning away unnecessary lower branching… Your main goal for the first year is forming the trunk and development of the roots.
Oh and it would not hurt to sprinkle a little Sevin dust on the vine while planting to discourage the cut worms.
I just found leafcutter evidence on my green beans, when the weather dries up everybody that can is getting treated. Some things I don’t bother treating as the plants seem to do just fine with a little damage, but these guys are brutal to my newest crop.
This is the typical advertisement BS that does not tell you much other than that it is sweet. With regard to juice/ wine and jam, most Muscardine varieties suffer already from being too sweet, relative to the acid present. You really want to know the Brix: Total acidity ratio (which is too high for most varieties, to make good wine, juice or jam from). For fresh eating, it comes down to individual taste preferences. For my taste, the selection for higher and higher sweetness has resulted in less balanced and bland fruit, e.g, I am not a fan of Darlene, which is too sweet/ not acidic enough for my taste. So, in my mind, what is needed are more varieties with higher acid and more aromatic flavors. I still like the old varieties like Ison and Fry (slightly under ripe, when it has more acid), and prefer them over newer super sweet varieties. End of rant.
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It’s true across fruit in general that there tends to be a focus on sweetness and the reduction of acidity, to the point many fruits lean towards a flat taste. That said, that’s because that’s what the majority of consumers want. In taste testing panels, on average, other things being equal, fruit with very low acidity tends to beat out fruit with an acidic snap to it. Like you, I tend to prefer my fruit with some acidity to it. The majority does not though. Is what it is.
I never heard anyone complain about too sweet and not enough acid until I joined this forum. Grocery store fruit by comparison is so bland, almost everything I have had home grown has been better. I am fine with seeds, however I honestly give more away than I will ever consume so having something easy to give away is also important to me, oh and my kids eating the fruit also. They will tear through way more than myself.
We all have our reasons for our selections, this place is great to find out how to research that selection and make it actually come to fruition.
I enjoy tartness… along with some sweeness.
70/30 sweet/tart… to… 30/70 sweet/tart … I am ok with.
But there are some very delicious fruit that just really dont have any tartness… but they have very high flavor and complementing sweetness…
Figs and Persimmons for example… nothing really tart about them but I rightfully declare them as my best tasting fruits.
Very high flavor… little to no tartness… nice level of sweetness.
Now in things like berries, apples… I want all 3… a good balance of tart and sweet… and some good flavor too.
I hope this Oh Yes… has a decent amount of all 3.
Oh my has been out several years now… and I am happy with how they taste… and especially happy you can simply eat the whole berry… (no spitting tuf skins or seeds). Makes the processing of them so much easier and fresh eating so much more enjoyable.
I hope they have improved on the flavor a bit with Oh Yes over Oh my and since Oh Yes is a black dime… where Oh My is (white, green, yellow)… that makes me think it may just taste a little better too.
We will find out for sure in a couple of years.
TNHunter
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I steam juice muscadine (because they make too many to eat all) and the juice is great, doesn’t need any sugar added. Lane is excellent for juice imo
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A batch of red wine from Nobel and Ison muscardines, in secondary fermentation. I use a cider press for crushing the grapes and for pressing off the skins and seeds.
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Is anyone growing this muscadine out west, or would you recommend it? I’m in inland california, and I’m unsure if investing in this vine is a poor decision when we lack humidity and there are so many other grape vines that do spectacularly here.
Put in a Razzmatazz last season. Hopefully ill have a stronger experienced based opinion of it by September of this year.
Oh Yes!™ Seedless Black Muscadine is completely new to the market. People who got the chance to plant it already likely won’t have fruit until this year at the earliest, or more likely the 2027 growing season.
When I started this thread back in September I was hoping someone had insider information about the development of the cultivar and how well it works from Gurneys, but so far no one has any info. Some people on this forum have gotten insider information about cultivars before their release, particularly those who own nurseries and are in the trade professionally.
There are other cultivars of seedless muscadine that are Gurneys exclusives like Oh My and Razzmatazz that have been on the market for a long time and many people should be able to give you feedback on those. Isons sells Fry seedless muscadine too. If you are interested in seeded versions, there are plenty of cultivars and a lot of experience on this forum with those. I suggest you check out this thread.
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if youre still looking to do this im in, how many people do we need ? looking for the oh yes.
Also itd be my first time growing grapes, is it a thing where you need to control the growth of the vine to get good fruit, or if you just give it a fence its good to go
I hadn’t heard interest from anyone else, so I didn’t contact the company yet, but I’d still be interested if we can get a few folks. The website made it sound like the minimum wholesale order would only be 10/variety, but I don’t know if you get the full discount at that qty or not. I’ll send a message to the wholesale guy at Wow farms and get some details together.
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As far as controlling the vine, muscadines tend to be good growers. Most folks prune them mercilessly to keep em in check, but I think it’s more “taming the beast” than maintaining a fine balance to get fruit. I have been a bit lazy managing mine and still have had good fruit. Just don’t plant them too close to anything you don’t want them to climb.