W20 - Plate Column Operations View larger

W20 - Plate Column Operations

Learn how to distil with a partial fractioning still (as used by most craft distillers) in one simple course!

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R 2,200.00 tax incl.

A fun day learning how to distil with a partial fractioning still (as used by most craft distillers) in one simple course!

Master Principle:

• Reflux and ABV Control – Controlling the strength of spirits

Workshop contents:

• Introduction
  o Welcoming and Introduction of Participants
  o Workshop programme and structure
  o Scope of this workshop
  o Distilling safety
• What is craft distilling?
• Fractions in fermented beverages
• Vapour pressure and boiling points of fractions
• Water. ethanol phase diagram review
• The "Tape Extraction" analogy
• Effect of heat input rate on fraction composition
• Heat control vs temperature monitoring
• Still types used in craft distilling:
  o Alembic stills
  o Adjustable reflux column still (LMS)
  o Partial fractionating columns (CMS)
• The partial fractionating still anatomy
• Distilling methods
  o Stepped distilling (compression/releasing)
  o Impact of number of plates on distillation
  o Continuous releasing
      Aromatic spirits
      Neutral spirits
• Temperature and abv interpretations
  o Boiler temperatures
  o Vapour temperatures
  o Coolant temperatures
  o Temperature differentials B-V
  o Temperatures and percentage abv relationships
• Input variables and their impacts
  o Coolant water flow - main/reflux condenser (dephlegmator)
  o Coolant water flow - spirit condenser
  o Heat input
• Product development method
  o Record keeping
  o Fractionating
  o Fractional sensory evaluation
     Nosing
     Tasting
     Feeling
     Visual
  o Blending and dilution
• Practical distillation on partial fractionating still
  o Participation
  o Filling a still
  o Setting up a still column and coolant flow
  o Starting up and bringing to boil
  o Adjustment when boiling starts
  o Equalising/stabilizing your column
  o The heads
  o Stepped distilling
  o Continuous release distilling
  o Catching the tails
  o Shutting down and precautions
• Conclusions, Q&A and discussions

Receipt of your payment will confrm your seat reservation for the course. Please note our terms and conditions for training when cancelling a course. 


Course Fee Includes:

• Course material (laminated summary in flow diagram format)
• Tastings
• Use of copper still during distillation
• Refreshments during course (tea, coffee, cool drink, bottled water)
• Lunch Platters (Please inform us of any dietary requirements)

Times:

• Starts at 09h00 until approximately 16h00 with lunch at 12h00.

View the training calendar for the Plate Column Operations workshops.

Venue:

• Distillique Offices in Centurion (View Map)



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W20 - Plate Column Operations

W20 - Plate Column Operations

Learn how to distil with a partial fractioning still (as used by most craft distillers) in one simple course!

Write a review

W20 - Plate Column Operations <p>A fun day learning how to distil with a partial fractioning still (as used by most craft distillers) in one simple course!</p> <p>Master Principle:</p> <p>&bull; Reflux and ABV Control &ndash; Controlling the strength of spirits</p> <p>Workshop contents:</p> <p>&bull; Introduction<br />&nbsp; o Welcoming and Introduction of Participants<br />&nbsp; o Workshop programme and structure<br />&nbsp; o Scope of this workshop<br />&nbsp; o Distilling safety <br />&bull; What is craft distilling?<br />&bull; Fractions in fermented beverages<br />&bull; Vapour pressure and boiling points of fractions<br />&bull; Water. ethanol phase diagram review<br />&bull; The "Tape Extraction" analogy<br />&bull; Effect of heat input rate on fraction composition<br />&bull; Heat control vs temperature monitoring <br />&bull; Still types used in craft distilling:<br />&nbsp; o Alembic stills<br />&nbsp; o Adjustable reflux column still (LMS)<br />&nbsp; o Partial fractionating columns (CMS)<br />&bull; The partial fractionating still anatomy<br />&bull; Distilling methods<br />&nbsp; o Stepped distilling (compression/releasing)<br />&nbsp; o Impact of number of plates on distillation<br />&nbsp; o Continuous releasing<br />&nbsp; &nbsp; &nbsp; Aromatic spirits<br />&nbsp; &nbsp; &nbsp; Neutral spirits<br />&bull; Temperature and abv interpretations<br />&nbsp; o Boiler temperatures<br />&nbsp; o Vapour temperatures<br />&nbsp; o Coolant temperatures<br />&nbsp; o Temperature differentials B-V<br />&nbsp; o Temperatures and percentage abv relationships<br />&bull; Input variables and their impacts<br />&nbsp; o Coolant water flow - main/reflux condenser (dephlegmator)<br />&nbsp; o Coolant water flow - spirit condenser<br />&nbsp; o Heat input<br />&bull; Product development method<br />&nbsp; o Record keeping<br />&nbsp; o Fractionating<br />&nbsp; o Fractional sensory evaluation<br />&nbsp; &nbsp;  Nosing<br />&nbsp; &nbsp;  Tasting<br />&nbsp; &nbsp;  Feeling<br />&nbsp; &nbsp;  Visual<br />&nbsp; o Blending and dilution<br />&bull; Practical distillation on partial fractionating still<br />&nbsp; o Participation <br />&nbsp; o Filling a still<br />&nbsp; o Setting up a still column and coolant flow<br />&nbsp; o Starting up and bringing to boil<br />&nbsp; o Adjustment when boiling starts<br />&nbsp; o Equalising/stabilizing your column<br />&nbsp; o The heads<br />&nbsp; o Stepped distilling<br />&nbsp; o Continuous release distilling<br />&nbsp; o Catching the tails<br />&nbsp; o Shutting down and precautions<br />&bull; Conclusions, Q&A and discussions</p> <p>Receipt of your payment will confrm your seat reservation for the course. Please note our&nbsp;<a href="http://distillique.co.za/distilling_shop/content/3-terms-and-conditions-of-use">terms and conditions&nbsp;</a>for training when cancelling a course.&nbsp;</p> <p><br />Course Fee Includes:</p> <p>&bull; Course material (laminated summary in flow diagram format)<br />&bull; Tastings<br />&bull; Use of copper still during distillation<br />&bull; Refreshments during course (tea, coffee, cool drink, bottled water)<br />&bull; Lunch Platters (Please inform us of any dietary requirements)</p> <p>Times:</p> <p>&bull; Starts at 09h00 until approximately 16h00 with lunch at 12h00.</p> <p>View the <a href="http://distillique.co.za/distilling_shop/index.php?fc=module&module=psblog&controller=posts&post=87">training calendar</a>&nbsp;for the Plate Column Operations&nbsp;workshops.</p> <p>Venue:</p> <p>&bull; Distillique Offices in Centurion (<a href="http://distillique.co.za/distilling_shop/content/6-map-to-distillique">View Map</a>)</p> <table style="margin-left: auto; margin-right: auto;" border="0"> <tbody> <tr> <td style="text-align: center;"><a href="http://threeolives.co.za/" target="_blank"><img src="http://distillique.co.za/distilling_shop/img/cms/Luxury accommodation_1.png" alt="" width="400" height="151" /></a><br /><br /></td> </tr> </tbody> </table>
R 1,913.04

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