Articles by RAHW Members

Grapes, Fruit and Other Sources for Wine

• Making Wine from Flowers
• An Analysis of Finger Lakes Grapes-Sugar and TA Levels 2001-2009
• An Analysis of Finger Lakes Grapes-Sugar and TA Levels 2010

General Winemaking

• The Importance of Sanitation
• What is Bocksin?
• Malolactic Fermentation—An Introduction to MLF

Chemistry of Winemaking

• Rethinking Our Approach to Calculating Potential Alcohol
• Adding Sugar to Wine to Boost PA and Achieve Stability
• Determining ABV and Residual Sugar
• Acids in Wine Part 1: What acids are, how they work and which ones we should care about
• How to Reduce Acid In Juices Using Calcium Carbonate

Corks and Bottling

• How to Determine Free SO2 at Bottling
• What You Need to Know About Corks, Part 1
• What You Need to Know About Corks, Part 2
• Choosing Your Wine Bottles

Tools, Tables and Guides

• Estimating ABV and Residual Sugar in 3 Easy Steps
• 6 Steps to Reducing Acid In Juices Using Calcium Carbonate

Miscellaneous

• Recipes Using Wine Lees
• Make Your Own Carboy Holders

Winemaking Terms Defined (Glossary)

In the vineyard:

• Wine Grapes
• Grapevines and their Fruit
• Life Cycle of a Grape
• Vineyard Management

In the cellar:

• Winemaking Equipment
• Chemicals and Additives
• Fermentation Terms
• Bottles and Bottling

In the tasting room:

• Types of Wine
• Wine Labels
• Attending a Wine Tasting
• Describing a Wine’s Taste