Harvest grapes only after they are fully ripe. The sugar content of grapes does not increase after they are picked. Often grapes have good size and color one week before the sugar content is sufficiently high. After the sugar content has peaked, quality deteriorates rapidly.

Yields depend on the cultivar, the weather, the vigor of the vine, and your management. By the third year, you can expect each vine to produce 5 to 10 pounds of fruit.

Grapes harvested in the best condition will store longest. Handle clusters with care and remove any discolored, injured, or undesirable berries. Cool them as soon as they are picked. Storing them in a refrigerator with the temperature set around 35 degrees F is preferable to a cellar or other cool place where temperatures fluctuate. Wrap grapes loosely in plastic material to prevent excessive moisture loss.

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