W12 - ONLINE Fruit Wine Making Practical Workshop
Our W12 Online course focuses on the production process of Wine and Cider, with some information on the making of Mead and Fortified Wine as well. Some important topics include Raw Material Selection, different Production Processes, everything you need to know in order to make a successful Fermentation, as well as various Wine Enhancing Methods.
PLEASE NOTE: Distillers making Mampoer and Brandy will also benefit from this course in order to improve on their Fruit Fermentations.
Learners from outside South Africa:To ship you printed course manual (i.e. more than 700 pages on C10) to your physical address, it costs us quite a bit more. Please use this link for ordering the course on the international platform and to pay through PayPal. |
Learners inside South Africa and Namibia:
Course ContentsIntroduction
The History of Wine
Wine Production - Overview
Preparation before starting your fruit wine
Legalities regarding alcohol production
Style of Wine
Raw-material Selection
Sugar Content
Fruit Availability
Variety/Cultivars
Ease of Fruit Processing
White and other Fruit Wine Production Processes
Red Wine production Process
The Wine Production Process
Importance of Cleaning and Sterilization during Wine Production
Harvesting and Sorting
Ripeness Monitoring Tests
Taste, Firmness, and Visual Tests
Sugar Content Test
Iodine Test
Crush and Destem/Mill
Analysis
Measuring the Sugar Content
Measuring the pH
Measuring the Temperature
Determining how much Alcohol is currently in your Fermentation
Additions/Adjustments
Adjusting the Sugar
Adjusting the pH
Adjusting the Temperature
Adjusting the Sodium Metabisulphite Concentration
24 hour resting period
Inoculation
Yeast strain Selection
Dosages
Fermentation
Fermentation Safety
Fruit processing and Fermentation Vessels
Fermentation Conditions
Fermentation Monitoring
Aeration during Fermentation
Punch Downs
Pressing
Racking
Malolactic Fermentation
Enhancement
Oak Ageing
Adding Tannin
Blending
Analysis and Additions
Clarification and Stabilization
Clarification
Stabilization
Racking
Bottling
Cider Production Overview
South-African Legalities
Alcoholic Fruit Beverage and Cider Production Process
Analysis
Carbonation
Forced Carbonation
Dry Bottle carbonated Wine/Cider by Yeast
Sweet bottle carbonated Wine/Cider
Fortified Wine - Overview
Port
Sherry
Jeripigo
Fortified Apple and Pear Beverages
Alcohol addition Calculation
Mead Production - Overview
Types of Mead
Dry Mead
Metheglin
Melomel
Braggot
Determining the Quality and Balance of your Wine
Did you achieve your planned wine style?
Are there any wine faults present?
Oxidation
Volatile Acidity
Brettanomyces
Cork Taint
Does your wine smell and taste good?
Course Fees include:
Course Material in printed format couriered to you
Access to our video based online training platform for 90 days
Access to the discussion forums (with each lesson where applicable) to share information with other course attendees
Access to download the presentation slides for each lesson (where applicable)
Once we received your payment, you will received an email with an online training link to start your course
You would require:
Good Internet connection
Preferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)
Pen and paper to take your own notes
You can pause, rewind and replay a video to make sure you do not miss an important part
Please Note:
Unfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.
