You can make grape jelly with them. My grandmother used to do that with wild grapes that were on the bitter side, and I loved it.

If you do not have time, you can use extract the juice and freeze that, or you can freeze the pulp. I got rid of the grape vine that came with my current house so that I could make room for orchid cactus plants. Here's where my grape vine used to be:

I don't think I have a "before" photo, but I can go across the street to the Centinela Adobe this time of year and pick grapes that they have on their grounds. Theirs are sweet, however, and can be eaten by themselves.

I had problems with possums eating my grapes, which is another reason I got rid of my vine. Plus it made very few grapes and was only good for the leaves, which I never got around to using, although I love stuffed grape leaves. I can get grape leaves across the street, if I need those as well! Do you use the leaves from your vine?

When I had tons of passion fruit (which possums also love) in Venice, I bought a Juiceman juicer to extract the juice, as passion fruits have lots of seeds also. I made sorbet with the juice that I extracted, but I froze it until I was ready to use it.

I did find some before photos:

I forgot about stuffed grape leaves! I'll have to see if they work for concord grapes. They are so seedy, and the skins are so tough, that I think juicing them and going from there may be my best option.

There's another type of grape growing that are smaller as well with different leaves. I'll have to do an image search to see if I can identify them.

It is best to use fairly young grape leaves for stuffed leaves - after July most of them are too old, but you may still have some that are tender enough. It is more of a texture thing than flavor for me.

I make wine, but if yours are bitter, they won't work. Wine grapes are killer sweet. The yeast feeds on all that sugar in them. I made apple wine this year with our overabundance of apples, but to those, sugar must be added. Got a good ferment on them though.

Several years ago, or more, we made wine from very tart wild grapes and it was delicious. Of course, we were inexperienced and didn't know what we were doing. It was a bear to get all the tiny seeds out, but we managed to do it, added sugar to the juice to the sweetness we liked, then put a balloon on each of the two wine bottles and waited. We had some that Thanksgiving and my SIL who was from a very wealthy family had fits over it. Said it was the best wine she'd ever tasted and could she have some in a little Styrofoam (wild) cup to take to her grandmother who would love it. Never tried it again. We had tons of wild grapes at the home we had then, but shortly after we moved to a much, much bigger place eighty five mile away and we get none. We have more than our share of wild grape vines and leaves, but never any fruit. Someone told us that a year or two before we bought this place, a blight or something hit the grapes in the area and they never came back. Must be true. We've been here thirty years and never got grapes from the wild grapevines plus the domesticated grapes I've tried to raise never did anything.