C1 - Introduction to Distilling (Distilling Theory)
Obtain a complete Theoretical Overview of Fermentation, Distillation and Spirit Enhancement during a one day Theoretical Class.
We don't ask for a credit card number - you pay us from your own bank account.
We use only well known couriers with tracking numbers to deliver your order to your doorstep.
This day of theoretical study will prepare yourself fully for entry into the interesting world of craft distilling
This course will allow you to understand and be familiar with the basics of distilling, know the terminology that it used, learn about different types of stills and much more.
Spirit Production Overview
- Alcoholic Beverages, Feedstocks and Method Examples
- The Role of Geographical Naming Differences
- Legislation for Home Distilling
- Legislation for Commercial Distilling
- Safety during Distilling
- Responsible Drinking
- Fermentable and Non-Fermentable Sugars
- Starch Conversion
- Types and Roles of Enzymes in Distillation Fermentations
- Congener Formation and Control
- Fermentation Components
- Sugar Measurements and Sugar Calculations
- Yeast and Yeast Requirements
- Successful and Failed Fermentations - Trouble Shooting and Fixing
- What is Distillation?
- Distillation Physics
- Use of the Phase Diagram during Distillation
- Development of Still Types
- The Role of Copper in Stills
- Heads, Hearts, Tails and other Fractions
- Effect of Boiling Rate on Fractions
- Fractional Distillation or Precision Distillation
- Spirit Enhancement
- Simple Enhancement Techniques
- Enhancement by Removal
Enhancement by Addition
- Enhancement by Transformation
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 Fees include:
- Course Material
- All practical supplies of Raw Material, Consumables, use of Equipment, etc.
- Refreshments during course (tea, coffee, soft-drinks, water)
- Lunch (Please inform us of any dietary requirements)
- Starting time 7:30 for 08:00 until approximately 17:00 every day with lunch between 12:00 and 13:00
As this course is presented during the normal work week - please be aware of traffic on the way to the Training Facility and allow accordingly in your travelling time.
View the training calendar for all training courses.
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