This is a variety of grape that grows wild where I live. Extremely sour and not very palatable right off the vine. But very edible and delicious in jellies, juices, and wines. The mustang grape ripens towards the end of July and we have a big row of them on our fence bordering the farm to market road which goes in front of our place. Texas heat makes it difficult to get motivated for picking. It is best to go out early in the morning. Once harvested, I wash them and squeeze the seed sack out of the hull. The dark hull is where all the flavor is. I pre-measure my batches and then seal the hulls in bags with my vacuum sealer. After that they go to the freezer where they are ready for cooking at a moment's notice.