It was a delightful surprise to discover wild grape vines growing through the brushline on the back of my property (I grew up in the woods and never thought there’d be foraging opportunities in town - especially with all the gross lawn grass/turf covering my acre). I made a batch of wild grape jelly early in the season; the grapes were probably quite tart, but there was a lot of sugar in the jelly. Surprisingly, the birds didn’t swoop in and strip all the ripe fruit away when it was finally at its peak, so I decided to look into whether it was possible to make an easy “wine” with wild grapes.
These are North American Wild Grapes (likely Vitis labrusca or Vitis raparia)
Method/Recipe I used was from this forum post on homebrewtalk. It’s single container fermentation; no fancy equipment, no added yeast. (I’ve been thinking of it as Peasant Style.)
Day 1 
After cleaned and put in jars; just a quick rinse - don’t want to lose the yeast on the skins; recipe says put a couple tablespoons of honey - I had some local honey so this is 100% local wine!
Week 1 or 2 I can’t remember 
. The grapes just breakdown naturally and ferment. I was afraid of pressure building and cracking the glass, so I “burped” the jars a couple of times like you would with other fermentation in sealed containers.)
Week 4! I did bring to Canadian Thanksgiving to have my family sample some around Week 3 and it was still a little grape-juice-like. But now it is definitely wine! I guess peak would be around Halloween… And then I might have some wild grape wine vinegar to cook with, because this is yielding much more than I thought it would!
I’m not a wine connoisseur, but I think it’s similar to a cab sav… And honestly, it’s as good as any wine I’ve had.
TL;DR This was my first fermentation experiment, and it was so easy and turned out great! Don’t be intimidated by fermentation!