C1 - Introduction to Distilling (Distilling Theory) View larger

C1 - Introduction to Distilling (Distilling Theory)

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

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R 1,700.00 tax incl.

  • Centurion 2 Feb 2018
  • Cape Town 23 Feb 2018
  • Centurion 23 Mar 2018
  • Cape Town 6 Apr 2018
  • Centurion 11 May 2018
  • Cape Town 22 June 2018
  • Centurion 6 Jul 2018
  • Centurion 3 Aug 2018
  • Cape Town 17 Aug 2018
  • Cape Town 26 Oct 2018
  • Centurion 2 Nov 2018
  • Cape Town 7 Dec 2018

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 confrm 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 09h00 until approximately 16h00 with lunch at 12h00.

View the training calendar for the Distilling Theory Courses.

Venue:

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



QuantityDiscountYou Save
2 15% Up to R 510.00
3 20% Up to R 1,020.00
4 25% Up to R 1,700.00

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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

C1 - Introduction to Distilling (Distilling Theory) <p style="text-align:center;">A day of theoretical study to prepare yourself fully for the interesting world of craft distilling</p> <p>Course contents:</p> <p>• Distilling overview<br />   o History of Distilling<br />   o Alcoholic beverages, feedstock and method examples<br />   o Types of stills<br />   o Legalities – South Africa<br />   o Safety during distilling<br />   o Responsible drinking and health benefits<br />   o Three distillation recipes<br />• Grain Conversion overview<br />   o The conversion from starch to sugar<br />   o Conversion<br />   o Equipment used<br />   o Easier processing<br />• Fruit/Sugar based fermentations<br />   o Overview of the fermentation process<br />   o Sugars (fermentable and non-fermentable)<br />   o White and Brown sugar differences<br />   o Enzyme influences<br />   o Congeners<br />   o Raw materials for fermentation<br />   o Fruits and sugar content<br />   o Measuring sugar content in a mash<br />   o Sugar calculations<br />   o Other equipment<br />   o Enzyme use<br />   o Yeasts<br />   o Amounts of Yeast to use<br />   o Fermentation phases<br />   o Easy fermentations<br />   o Intermediate fermentations<br />   o Difficult fermentations<br />• Distilling<br />   o Difference between heat and temperature<br />   o Boiling temperatures<br />   o Phase diagram overview<br />   o Internal reflux<br />   o Different stills and reflux ratios<br />   o Boiling rate and effects<br />   o Taking cuts<br />   o Still choking and foaming control<br />   o Boiling temperature during batch distilling<br />   o The distilling process in summary<br />   o Distilling step-by-step on a reflux still<br />   o Other distilling methods<br />   o Stillage<br />• Enhancement<br />   o Legal considerations<br />   o Liquor examples<br />   o Filtering<br />   o Wood maturation<br />   o Infusions<br />   o Dilution<br />   o Sweetening<br />   o Blending and mixing<br />   o Using flavourings and commercial essences<br />   o Other additives<br />   o Making your own flavourings<br />• What to do after this course?</p> <p style="text-align:center;"></p> <p>Receipt of your payment will confrm your seat reservation for the course. Please note our <a href="http://distillique.co.za/distilling_shop/content/3-terms-and-conditions-of-use">terms and conditions </a>for training when cancelling a course. </p> <p></p> <p>Course fee includes:</p> <p>• Course material (printed and bound course)<br />• Refreshments during course (tea, coffee, cool drink, bottled water)<br />• Lunch Platters (Please inform us of any dietary requirements)</p> <p style="text-align:center;"></p> <p>Times:</p> <p>• Starts at 09h00 until approximately 16h00 with lunch at 12h00.</p> <p style="text-align:center;"></p> <p>View the <a href="http://distillique.co.za/distilling_shop/index.php?fc=module&amp;module=psblog&amp;controller=posts&amp;post=87">training calendar</a> for the Distilling Theory Courses.</p> <p style="text-align:center;"></p> <p>Venue:</p> <p style="text-align:center;"></p> <p>• Distillique Offices in Centurion (<a href="http://distillique.co.za/distilling_shop/content/6-map-to-distillique">View Map</a>) and Cape Town</p> <table style="margin-left:auto;margin-right:auto;"><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%20accommodation_1.png" alt="" width="400" height="151" /></a></td> </tr></tbody></table><p style="text-align:center;"><br /><br /></p>
R 1,478.26

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