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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)


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

View the training calendar for the Distilling Theory Courses.


• 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

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