C1 - Introduction to Distilling (Distilling Theory) - 9 October 2021
R 1,200.00
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Course Contents
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
Fermentation Overview
- 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
Distillation Overview
- 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 Overview
- Enhancement by Addition
- Enhancement by Removal
- Enhancement by Transformation
Course Fees include:
- Printed course manual
- Snacks and refreshments
- Pen and paper
You would require:
- To arrive no later then 07:45.
Please Note:
Course runs from 08:-00 - 17:00 at Distillique training facility.
Unit 12E Coachman's crescent business park
26 Jakaranda street, Hennopspark, Centurion, 0157
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