I have read that most of the wild grapes are very acidic. I moved back to Ohio in early December, and noticed a decent population of wild grapes growing on the banks of the Black River, ~1/4 mile from where I live. One plant in particular was still holding on to grapes, and probably still is. I tasted the over-ripe pruney berries, and there was very little acidity. They were sweet, flavorful, and stained my fingers worse than blackberries.
I am interested in possibly making hybrids, or just turning them into vinegar. Even if the project proves unsuccessful, there are worse ways to spend time and resources. At the very least, I may have a rootstock that is perfectly adaped to my climate and location.
There are also wild blackberries growing on the same river bank, but that is a topic for another thread.
The grape with attached fruit was by the side of a road, with a dead raccoon right next to it. Presumably, the raccoon died in pursuit of the late-hanging fruit. I am calling it ‘Black River Coon’s Bane’, until that name gets me cancelled.
Vitis rotundifolia is the very wild form of muscadine we have here. We have two forms. One that makes small clusters. And the other that makes more spread groups of 5-6 grapes. They are very sweet and are moderately high acid with a great tang factor. Both are small, moderate thick skinned and black. I periodically start cuttings for folks.
There are over a dozen domesticated versions. I prefer these wild ones. No fuss and disease resistant where it really counts. The only bad part is hurricane season can drop fruit as will hard drought.
Our neighboring farm has Scuppernongs that are super golden sugary treats on two large trellises. Their 92 year old dad tends them although nobody there eats them. Dad gets tickled when we pick them. Makes his day.
Two falls ago we had a bumper crop of V. riparia down at the Sturgeon River. I got enough in a couple hours, ( two banana boxes heaped full), to make several gallons of jelly. They make a much better jelly than Concord in my opinion. So much flavor.
Are muscadines compatible with river grapes? That might make an interesting hybrid. I am just outside the range of the hardiest muscadines.
I’m not sure how cold hardy they would be. But Riverbank and Muscadines have been hybridized to many types.
I snapped a photo yesterday. I find it interesting that it is the only vine in the area that showed some evidence of fruit. I was not here for Spring, so I can not tell if frost was a factor. It seems that this vine somehow resisted whatever killed the other flowers.
Still a few berries hanging.
I can’t tell from the photo, but these may be a different species of grape that should be in your area, Vitis aestivalis var. bicolor. The bicolor grapes are later to ripen and do tend to hang much longer and lose acidity much more than riparia. They also can make good cold hardy hybrids, especially when crossed with low acid table grapes.
All grapes lose acidity the longer they hang, the grape is essentially titrating itself with potassium. The trouble is critters don’t have discerning taste so they’ll eat them early. And wild grapes can be male or female, that may explain why your vine is the only one with fruit.
I’d net or protect that vine once the grapes start to change color and see what it gives you next year.