C1 - Introduction to Distilling (Distilling Theory) View larger

C1 - Introduction to Distilling (Distilling Theory)

New product

Obtain a Theoretical overview of Distilling in a simple one day course (best combined with a Workshop over two days)

More details

R 2,000.00

  • CENTURION: 29 MARCH 2019
  • CENTURION: 17 MAY 2019
  • CENTURION: 5 JULY 2019
  • CENTURION: 30 AUGUST 2019
  • CENTURION: 11 OCTOBER 2019
  • CENTURION: 22 NOVEMBER 2019

A day of theoretical study to prepare yourself fully for the interesting world of craft distilling

Course contents:

• DISTILLING OVERVIEW
   o History of Distilling
   o Alcoholic beverages, feedstock and method examples
   o Types of stills
   o Legalities – South Africa
   o Safety during distilling
   o Responsible drinking and health benefits
   o Three distillation recipes
• GRAIN CONVERSION OVERVIEW
   o The conversion from starch to sugar
   o Conversion
   o Equipment used
   o Easier processing
• FRUIT/SUGAR BASED FERMENTATIONS
   o Overview of the fermentation process
   o Sugars (fermentable and non-fermentable)
   o White and Brown sugar differences
   o Enzyme influences
   o Congeners
   o Raw materials for fermentation
   o Fruits and sugar content
   o Measuring sugar content in a mash
   o Sugar calculations
   o Other equipment
   o Enzyme use
   o Yeasts
   o Amounts of Yeast to use
   o Fermentation phases
   o Easy fermentations
   o Intermediate fermentations
   o Difficult fermentations
• DISTILLING
   o Difference between heat and temperature
   o Boiling temperatures
   o Phase diagram overview
   o Internal reflux
   o Different stills and reflux ratios
   o Boiling rate and effects
   o Taking cuts
   o Still choking and foaming control
   o Boiling temperature during batch distilling
   o The distilling process in summary
   o Distilling step-by-step on a reflux still
   o Other distilling methods
   o Stillage
• ENHANCEMENT
   o Legal considerations
   o Liquor examples
   o Filtering
   o Wood maturation
   o Infusions
   o Dilution
   o Sweetening
   o Blending and mixing
   o Using flavourings and commercial essences
   o Other additives
   o Making your own flavourings
• What to do after this course?

RECEIPT OF YOUR PAYMENT WILL CONFIRM YOUR SEAT RESERVATION FOR THE COURSE.

Please note our terms and conditions for training when cancelling a course. 

Course fee includes:

• Course material (printed and bound course)
• Refreshments during course (tea, coffee, cool drink, bottled water)
• Lunch Platters (Please inform us of any dietary requirements)

Times:

• Starts at 08:00 until approximately 17:00 with lunch at 12h00.

View the training calendar for the Distilling Theory Courses.

Venue:

• Distillique Offices in Centurion (View Map) and Cape Town (View map) at Koelenhof



No customer reviews for the moment.

Write a review

C1 - Introduction to Distilling (Distilling Theory)

C1 - Introduction to Distilling (Distilling Theory)

Obtain a Theoretical overview of Distilling in a simple one day course (best combined with a Workshop over two days)

Write a review

Related Products