I've got four grape vines in the back yard, three of which are purportedly "Riesling" types, and one is an unknown dark grape that tastes really good but doesn't produce enough to make wine. The green (bear with me ... I'm color-blind) grapes often produced a couple of bushels, and I've been trying to figure out what to do with 'em aside from picking and consuming them on the spot. Last year I tried to figure out how to create a useable grape jam without adding sugar. After all, they use concentrated grape juice to sweeten lots of things, now that corn syrup is a valuable commodity used for fuel production, so it's probably sweet enough. I boiled down about a gallon of grapes, after running them through a food mill to remove the seeds without removing all of the skins, and wound up with barely a pint of jam, which, BTW, was gone in a week. I still have some of those grapes in the freezer, since I didn't have time to process all of 'em, but I'm still hopeful I can find a way to use the seeded grapes for no-sugar-added jam or jelly.

Do any of you guys have experience with this?

Maybe the wine production would be a better idea. That wouldn't apply to the raspberries (Himbeeren), currants, (Johannesbeeren) and gooseberries (Stachelbeeren), that are growing in the back yard as well, though. I have too many other uses for the raspberries as they're pretty good on ice cream, as are the currants. My grandmother used to make a really decent torte with the gooseberries, too, but I'd guess one can make wine with nearly any sweet fruit.

RE