How Do I Store Grapes After Harvest?

Fresh homegrown grapes can be stored for two to four weeks in good condition with the right approach, significantly extending the pleasure of a home harvest. Unlike apples or pears, grapes do not continue to ripen in storage — they simply maintain quality or decline — so only harvest bunches that are fully ripe and in perfect condition for storage. Damaged, cracked, or botrytis-affected berries should be used immediately or removed before storage begins.

Refrigerator storage — the most practical method

The simplest and most effective storage for most home growers is the refrigerator. Place whole, unwashed bunches in a perforated plastic bag or a container with ventilation holes in the coldest part of the fridge (the salad drawer works well). Do not wash grapes before storage — the bloom (natural white waxy coating) on grape skins protects them from moisture loss and fungal infection. Wash only immediately before eating. Stored this way, healthy bunches keep well for two to four weeks.

Cool cellar or outbuilding storage

A cool, well-ventilated cellar, garage, or outbuilding at 0–5°C provides good storage conditions if a large quantity needs storing. Hang bunches by their stems from a wooden rack, or lay them in a single layer on slatted wooden trays lined with paper. Ensure the space is clean, dark, and has good air movement — stagnant air encourages botrytis. Check every few days and remove any berries showing the first signs of mould.

The traditional vine stalk storage method

A traditional method for storing grapes for several months involves cutting bunches with a long length of cane attached, inserting the cane end in a bottle of water with a small amount of charcoal to keep it fresh. The bunch hangs freely in a cool, dark, dry room. This method works surprisingly well — well-selected bunches stored this way can last two to three months with attention and regular berry removal. It requires careful monitoring to remove any deteriorating berries before they infect the rest.

Freezing grapes

Washed, dried individual grapes freeze well and are a delicious alternative to ice cubes in drinks. Freeze in a single layer on a tray until firm, then transfer to sealed bags. Frozen grapes do not thaw gracefully — the texture becomes soft and mushy — but as a frozen snack or as an ingredient in smoothies and juices they work perfectly. Freezing is ideal for varieties with strong flavour that are abundant in good years.

Processing the surplus

For a large harvest that exceeds fresh consumption and refrigerator storage capacity, juice extraction, wine making, grape jelly, or drying to raisins (in warm, dry conditions) are the best processing options. Juicing is simplest — press through a muslin cloth, heat to 70°C for 20 minutes to pasteurise, and bottle in sterilised glass for refrigerator storage of several weeks.