Re: the header "a tiny backyard one grape only vineyard"

My first experience with growing grapes dates back several years ago and begun with a tour on the third saturday of september (some miles and dikes away from my place) which every year takes place, it is the farmers public day in Holland. (showing selling/business/related articles)
By visiting a small gardener with horticulture, I was blown out of my mind and realised that his side hobby had grown totally out of control (800 !!! grape varieties in his greenhouse and 500 in his vineyard www.agthuysen-wijnbouw.nl ) there is no one else within the Netherlands
(17 million people) who has achieved this or even come close to his level of practical research knowledge, Fred Lorsheijd is also the author of several books (only available in dutch)


Now back to my backyard-vineyard which consists only out of the variety rondo, regent, sirius, pollux, seyve blanc and boskoops glorie. Why these relatively unknown species.
Easily answered, building on the still young experience of others and advised with the correct wild American SO4 grape parent root and grafted with the 6 species (half) strongly growing on dominant river/sea clay. Mixed with lava/sand this planthole is only for the first 3 years, by then the grape roots will have reached waterlevel and go without further nurture.
Also these 6 are resistant against diseases and need no chemicals, furthermore the total amount of light/sunexposure 800 hours and more will sufice, while others for instance wellknown merlot/cabernet sauvignon needs more then 1500 hours to become ripe and be balanced beteen acid/sweet taste.
So these 6 grapes provide me with about 20 quart of grape juice (40 pints stored in the freezer)
Howcome you freeze the juice without let it become wine? Because this way of processing seems to be the most obvious, unless there are some difficulties to overcome! Yes in a wet climate the bad bacteria prevail the desired.
What to do with the buckets of grapes, lets ask grandma immi and as always she has a solution
she says if you have no access to a yeast culture then boil the grapes and mash through a sieve.
With the frozen in sterile juice you can do later what ever you like, so said so done.
Now we have our own non alcoholic beverage and still we stick to this delicious drink.
Of course when you are prepared before processing the grapes, there are some very good
yeast cultures available (bourgogne, bordeaux, champagne, riesling type and much more.)
If you consider the grape juice to be your medicine than search for a variety with a high level of
"resvatrol" this has a hearth healty benefit to give to some older family members.