Anonymous wrote:The key is how the grapes are picked. Machine-picked grapes will always tend to contain more heat-unstable proteins, and thus go off faster. I pay extra for hand-harvested grapes.

Secondly, please remember that each grape is only as fresh as the grape next to it. If you keep them together, you are asking for trouble.

After my grapes are shipped to me I hand separate them, bathe them in a little mineral water, and then place each in an individual container of bubble-wrap in the lowest shelf of my wine cooler. 6 degrees centigrade is perfect.

I attribute much of my rude good health to my refusal to compromise on the quality and freshness of my produce. The way I see it, I can't afford not to have the best.

Excuse me, but do you have any Grey Poupon?

Anonymous wrote:

Anonymous wrote:The key is how the grapes are picked. Machine-picked grapes will always tend to contain more heat-unstable proteins, and thus go off faster. I pay extra for hand-harvested grapes.

Secondly, please remember that each grape is only as fresh as the grape next to it. If you keep them together, you are asking for trouble.

After my grapes are shipped to me I hand separate them, bathe them in a little mineral water, and then place each in an individual container of bubble-wrap in the lowest shelf of my wine cooler. 6 degrees centigrade is perfect.

I attribute much of my rude good health to my refusal to compromise on the quality and freshness of my produce. The way I see it, I can't afford not to have the best.

You must be the person with your own tea farm and peasant farmers too.

Surely you could hire someone to maintain your grapes?

Unfortunately for legal reasons I am forbidden from entering into labor contracts in the State of California.

Anonymous wrote:The key is how the grapes are picked. Machine-picked grapes will always tend to contain more heat-unstable proteins, and thus go off faster. I pay extra for hand-harvested grapes.

Secondly, please remember that each grape is only as fresh as the grape next to it. If you keep them together, you are asking for trouble.

After my grapes are shipped to me I hand separate them, bathe them in a little mineral water, and then place each in an individual container of bubble-wrap in the lowest shelf of my wine cooler. 6 degrees centigrade is perfect.

I attribute much of my rude good health to my refusal to compromise on the quality and freshness of my produce. The way I see it, I can't afford not to have the best.

You must be the person with your own tea farm and peasant farmers too.

Surely you could hire someone to maintain your grapes?

The key is how the grapes are picked. Machine-picked grapes will always tend to contain more heat-unstable proteins, and thus go off faster. I pay extra for hand-harvested grapes.

Secondly, please remember that each grape is only as fresh as the grape next to it. If you keep them together, you are asking for trouble.

After my grapes are shipped to me I hand separate them, bathe them in a little mineral water, and then place each in an individual container of bubble-wrap in the lowest shelf of my wine cooler. 6 degrees centigrade is perfect.

I attribute much of my rude good health to my refusal to compromise on the quality and freshness of my produce. The way I see it, I can't afford not to have the best.

I find that when I leave the grapes on the stem and in the bunch that they age faster. Also, when they sit in too much moisture. So when I bring grapes home, I wash them, take them off the stem and put a sheet of paper towel inside a tupperware bowl and then dump all of the grapes there. I shake the collander and then toss in slightly damp. The little bit of water that is left that gets into the paper towel is the perfect amount of moisture to keep the grapes from drying out, but not enough to encourage the mold. And when I go to get some, I give the bowl a quick toss, to move the grapes around so that the same skin edges are not left touching each other (those points of contact are where the mold spores will settle). The grapes last long enough for us to finish them.

Anonymous wrote:Great question. You can always wash and freeze them. Just like fruit candy. Yum!

This! Once grapes start looking questionable, I pull them off the stems and freeze them. Makes a nice alternative to a bowl of ice cream. Although I still eat ice cream.

We had the same issue, until one day I happened to put the bag of grapes in the fridge instead of sitting them on the counter. Now they last at least a week longer.

I love those produce bags. Make sure the grapes are dry before you put them in.

I clip the bunch into smaller bunches, put them into tuperwares and open, then wash, as needed. Unlike some others, I think my grapes age more quickly if I wash them right away (could just be in my head). Certainly, removing a grape from the stem will bring a quick demise.

Leave them our where your kids will see them and they won't last long enough to mold.

I can only tell you what I do--bring home grapes, wash immediately, put in bowl lined with paper towel, directly into refrigerator (no cover). They last a week to 10 days.

Oh, and if I have time, I use scissors to cut the stems/vines into serving size amounts before they go in the bowl.

Great question. You can always wash and freeze them. Just like fruit candy. Yum!

I'm sick of throwing out 1/2 a bag of grapes because they start getting moldy. Any tricks on preventing mold? I know they sell special fruit bags designed to do this but I don't know if they're just a racket... Any tips / tricks?