Around here They are all Over(They are listed as Noxis weed=(invasive)) Or how ever you spell it
They taste TArt, but last year I picked early, and the BAtch came out Great.
I heard after first frost They get sweeter.
You might have another verity, around here they are loaded, but The birds do eat alot of them ----- Pruning them might help.
Sorry I didn't answer your question, but If you look here their is a recipe for vitis riparia, but I used More.
10 lbs Riverside Grapes
1-1/2 to 2 lbs finely granulated sugar
water to top up (about 1-1/2 qts)
1 tsp pectic enzyme
1 crushed Campden Tablets
1 tsp yeast nutrient
Montrachet wine yeast ---- I Think I used yeast to drop Malic acid It was recomended for wild grapes(Or maybe I used the other yeast second since to many sufites)
I was mentioning it,and This is what Some one Emailed me.
They did have an exceptional tasting wine that was very dark in color that sold at a much higher price than their other offerings. Turns out it was a "Vitis Riparia native to South Dakota and handpicked on the Rosebud Sioux Indian Reservation". I have some Scottish blood in me and I almost never spend more than $30 on a bottle of wine. I did this time though and I'm still looking for the right occasion to open the bottle! http://www.buffalorunwinery.com/history.html