{"title":"Online Courses","description":"","products":[{"product_id":"c1-online-introduction-to-distilling-distilling-theory","title":"C1 - ONLINE - Introduction to Distilling (Distilling Theory)","description":"\u003cp style=\"text-align: left;\"\u003eThis course is now online and available from our Internet learning platform.\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual (i.e. more than 700 pages on C10) to your physical address, it costs us quite a bit more.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"text-align: left;\"\u003eOnce we receive your payment, a printed course manual will be couriered to you with a voucher number (local in South Africa) and a link where you can start your online training.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThis course will allow you to understand and become familiar with the basics of distilling, learn the terminology used, learn about different types of stills, and much more.\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eSpirit Production Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAlcoholic Beverages, Feedstocks and Method Examples\u003c\/li\u003e\n\u003cli\u003eThe Role of Geographical Naming Differences\u003c\/li\u003e\n\u003cli\u003eLegislation for Home Distilling\u003c\/li\u003e\n\u003cli\u003eLegislation for Commercial Distilling\u003c\/li\u003e\n\u003cli\u003eSafety during Distilling\u003c\/li\u003e\n\u003cli\u003eResponsible Drinking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermentable and Non-Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eStarch Conversion\u003c\/li\u003e\n\u003cli\u003eTypes and Roles of Enzymes in Distillation Fermentations\u003c\/li\u003e\n\u003cli\u003eCongener Formation and Control\u003c\/li\u003e\n\u003cli\u003eFermentation Components\u003c\/li\u003e\n\u003cli\u003eSugar Measurements and Sugar Calculations\u003c\/li\u003e\n\u003cli\u003eYeast and Yeast Requirements\u003c\/li\u003e\n\u003cli\u003eSuccessful and Failed Fermentations - Troubleshooting and Fixing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhat is Distillation?\u003c\/li\u003e\n\u003cli\u003eDistillation Physics\u003c\/li\u003e\n\u003cli\u003eUse of the Phase Diagram during Distillation\u003c\/li\u003e\n\u003cli\u003eDevelopment of Still Types\u003c\/li\u003e\n\u003cli\u003eThe Role of Copper in Stills\u003c\/li\u003e\n\u003cli\u003eHeads, Hearts, Tails and other Fractions\u003c\/li\u003e\n\u003cli\u003eEffect of Boiling Rate on Fractions\u003c\/li\u003e\n\u003cli\u003eFractional Distillation or Precision Distillation\u003c\/li\u003e\n\u003cli\u003eSpirit Enhancement\u003c\/li\u003e\n\u003cli\u003eSimple Enhancement Techniques\u003c\/li\u003e\n\u003cli\u003eEnhancement by Removal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEnhancement Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEnhancement by Addition\u003c\/li\u003e\n\u003cli\u003eEnhancement by Removal\u003c\/li\u003e\n\u003cli\u003eEnhancement by Transformation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eCourse Fees include:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePrinted course manual couriered to you\u003c\/li\u003e\n\u003cli\u003eDownloadable presentation slides)\u003c\/li\u003e\n\u003cli\u003eAccess to the learning platform with access to the full set of training videos for 3 months \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eYou would require:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979873214712,"sku":"66","price":1400.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979873247480,"sku":"67","price":4530.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/c1-online-introduction-to-distilling-distilling-theory-499.jpg?v=1710156258"},{"product_id":"c10-online-comprehensive-distilling-course","title":"C10 - ONLINE Comprehensive Distilling Course","description":"\u003cp\u003eThis course is now online and available form our Internet learning platform. The course fee includes a 6-month access period, after 6 months, the student will no longer have access to the course videos. \u003c\/p\u003e\n\u003ctable border=\"3\" style=\"width: 100%; height: 124.25px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 124.25px;\"\u003e\n\u003ctd style=\"width: 98.1818%; height: 124.25px;\"\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eShipping you the printed course manual (i.e. more than 700 pages on C10) to your physical address costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use the International Student variant when ordering the course.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp\u003eOnce we receive your payment, a printed course manual will be couriered to you with a voucher number (local in South Africa) and a link where you can start your online training.\u003c\/p\u003e\n\u003cp\u003eThis course will allow you to understand and become familiar with the basics of distilling, learn the terminology used, the different types of stills, and much more.\u003c\/p\u003e\n\u003cp\u003eWhile this course is a lot of fun, it is a course for serious distillers.\u003c\/p\u003e\n\u003cp\u003eWe combine and expand the content of \u003cstrong\u003emore than 5 distinct courses\u003c\/strong\u003e and many practical demonstration videos into one\u003cstrong\u003e \u003c\/strong\u003ecourse. This is supported by \u003cstrong\u003e3 colour textbooks \u003c\/strong\u003e(totalling over 700 pages of worthwhile information) as well as additional notes, cheat sheets, flow diagrams and more.\u003c\/p\u003e\n\u003cp\u003eAt the end of the course, you may select (as part of the course fees) to write a 2-hour exam to earn your \"Comprehensive Distilling Course\" certificate (Required Mark to Pass: 70% minimum).\u003c\/p\u003e\n\u003cp\u003eAfter your exam has been marked and verified, you can collect the certificate from our store or have it sent via courier (at the client's cost).\u003c\/p\u003e\n\u003cp\u003eDuring the course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional Distillation - Selecting Desired and Undesired Aromas and Tastes during Distillation\u003c\/li\u003e\n\u003cli\u003eStarch Conversion - Conversion of Unfermentable Carbohydrates into Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eSteam Infusion - Creation of Flavored Spirits through the process of Steam Distillation or Vapor Infusion\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using Your Sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eSpirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with High Brix Content Raw Materials (Molasses and Honey)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCourse Contents\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003eFermentation, Distillation and Spirit Enhancement Theory\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Production Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-pm-slice=\"1 1 []\"\u003eShort History of Distillation\u003c\/li\u003e\n\u003cli\u003eAlcoholic Beverages, Feedstocks and Method Examples\u003c\/li\u003e\n\u003cli\u003eThe Role of Geographical Naming Differences\u003c\/li\u003e\n\u003cli\u003eLegislation for Home Distilling\u003c\/li\u003e\n\u003cli\u003eLegislation for Commercial Distilling\u003c\/li\u003e\n\u003cli\u003eSafety during Distilling\u003c\/li\u003e\n\u003cli\u003eResponsible Drinking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermentable and Non-Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eStarch Conversion\u003c\/li\u003e\n\u003cli\u003eTypes and Roles of Enzymes in Distillation Fermentations\u003c\/li\u003e\n\u003cli\u003eCongener Formation and Control\u003c\/li\u003e\n\u003cli\u003eFermentation Components\u003c\/li\u003e\n\u003cli\u003eSugar Measurements and Sugar Calculations\u003c\/li\u003e\n\u003cli\u003eYeast and Yeast Requirements\u003c\/li\u003e\n\u003cli\u003eSuccessful and Failed Fermentations - Trouble Shooting and Fixing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhat is Distillation?\u003c\/li\u003e\n\u003cli\u003eDistillation Physics\u003c\/li\u003e\n\u003cli\u003eUse of the Phase Diagram during Distillation\u003c\/li\u003e\n\u003cli\u003eDevelopment of Still Types\u003c\/li\u003e\n\u003cli\u003eThe Role of Copper in Stills\u003c\/li\u003e\n\u003cli\u003eHeads, Hearts, Tails and other Fractions\u003c\/li\u003e\n\u003cli\u003eEffect of Boiling Rate on Fractions\u003c\/li\u003e\n\u003cli\u003eFractional Distillation or Precision Distillation\u003c\/li\u003e\n\u003cli\u003eSpirit Enhancement\u003c\/li\u003e\n\u003cli\u003eSimple Enhancement Techniques\u003c\/li\u003e\n\u003cli\u003eEnhancement by Removal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEnhancement by Addition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEnhancement by Transformation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFruit Based Spirits\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrandy and Mampoer (Eau de Vie) Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eLegislation regarding Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eDiscussion on the future of Brandy and Mampoer in South Africa\u003c\/li\u003e\n\u003cli\u003eHistory of Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eRegional Differences of Fruit-Based Spirits\u003c\/li\u003e\n\u003cli\u003eThe Cultural Distillers Guild\u003c\/li\u003e\n\u003cli\u003eBrandy and Mampoer Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of Fruit-Based Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit Selection and Preparation\u003c\/li\u003e\n\u003cli\u003eOpen vs Closed Fermentations\u003c\/li\u003e\n\u003cli\u003eFermentation Management\u003c\/li\u003e\n\u003cli\u003eClarification Techniques\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Fruit Based Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFractional Distillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional or Precision Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Fruit Based Fermentation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis of Heads and Tails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Brandy and Mampoer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Brandy and Mampoer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003eStarch Based Spirits\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhisk(e)y, Moonshine and Vodka Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eA History of Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa\u003c\/li\u003e\n\u003cli\u003eWhisk(e)y and Moonshine Methodology\u003c\/li\u003e\n\u003cli\u003eInnovating with Whisk(e)y in South Africa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Doing a Starch Conversion\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of Starch Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrain Bill and Milling\u003c\/li\u003e\n\u003cli\u003eStarch Extraction, Conversion and Steeping\u003c\/li\u003e\n\u003cli\u003eMalting and Enzyme Sources\u003c\/li\u003e\n\u003cli\u003eSterilization\u003c\/li\u003e\n\u003cli\u003eSparging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Grain Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVodka Distilling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStill, Types Used for Vodka Production\u003c\/li\u003e\n\u003cli\u003eDifferent Still Configurations in Commercial Distilleries\u003c\/li\u003e\n\u003cli\u003eUsing Multiple Stills in a Commercial Distillery\u003c\/li\u003e\n\u003cli\u003eStripping Runs vs Spirit Runs vs Rectifying Runs vs Infusion Runs\u003c\/li\u003e\n\u003cli\u003eReflux Modes in Fractional Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Grain Based Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Whisk(e)y, Moonshine and Vodka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003eGin and Botanicals\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGin Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA History of Gin\u003c\/li\u003e\n\u003cli\u003eGarnishing of Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGin Production\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGin Production Process\u003c\/li\u003e\n\u003cli\u003eFeedstock for Gin\u003c\/li\u003e\n\u003cli\u003eBase Spirits for Gin\u003c\/li\u003e\n\u003cli\u003eBotanicals for Gin\u003c\/li\u003e\n\u003cli\u003eGinning Methods\u003c\/li\u003e\n\u003cli\u003eFlavoring Runs\u003c\/li\u003e\n\u003cli\u003eSweetening Methods and Levels\u003c\/li\u003e\n\u003cli\u003eMaturation Methods\u003c\/li\u003e\n\u003cli\u003eNaming a Gin\u003c\/li\u003e\n\u003cli\u003eCategorization and Naming Based on Production Processes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCreating a Gin Flavour Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCommunicating a Flavour Profile\u003c\/li\u003e\n\u003cli\u003eA Classification Methodology for Gin\u003c\/li\u003e\n\u003cli\u003eTasting and Classifying Gin According to the Methodology\u003c\/li\u003e\n\u003cli\u003eSensory Analysis and Tasting\u003c\/li\u003e\n\u003cli\u003eUtilisation of the Classification Methodology for Market Research and Product Development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis and Tasting of 6 or more Gins\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreating and Using a Flavor Library\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaking Infusions\u003c\/li\u003e\n\u003cli\u003eBlending Flavours\u003c\/li\u003e\n\u003cli\u003eCreating a Single-Shot Recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Botanical Infusion through Steam Infusion and\/or Infused Distillation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Dilution of Spirits\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Blending of Infused Spirit Compounds\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Application of Obscuration Techniques to Gin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Gin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHigh Brix Content Raw Materials\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLight, Dark and Spiced Rum Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifferences between Light, Dark and Spiced Rum\u003c\/li\u003e\n\u003cli\u003eA History of Rum\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Rum\u003c\/li\u003e\n\u003cli\u003eRum Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of High Brix Content Raw Material Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSugar Source Selection\u003c\/li\u003e\n\u003cli\u003eSugar Source Calculation\u003c\/li\u003e\n\u003cli\u003eSugar Source Preparation\u003c\/li\u003e\n\u003cli\u003eHigh Brix Content Raw Material Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Molasses Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistilling a High Brix Content Raw Material Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsing Anti-Foaming Agent\u003c\/li\u003e\n\u003cli\u003eApplying Fractional Distillation to Non-Fruit Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Molasses Fermentation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis of Heads and Tails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Rum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to White, Gold, Dark and Spiced Rum\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCourse Fees include:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePrinted course manual couriered to you (South African students only)\u003c\/li\u003e\n\u003cli\u003eDownloadable presentation slides\u003c\/li\u003e\n\u003cli\u003eAccess to the learning platform with access to the full set of training videos for 6 months. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eYou would require:\u003c\/h3\u003e\n\u003cul style=\"font-size: 11px; font-weight: 400;\"\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind, and replay a video to ensure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-size: 11px; font-weight: 400;\"\u003eUnfortunately, none of the online courses can be cancelled after a voucher number or link has been emailed to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: -10px; top: 879.75px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979878883576,"sku":"84","price":5800.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979878916344,"sku":"85","price":8975.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/c10-online-comprehensive-distilling-course-830.jpg?v=1710156271"},{"product_id":"b1-online-craft-distillery-business-planning-workshop","title":"B1 - ONLINE Craft Distillery Business Planning Workshop","description":"\u003cp\u003eThis complete Online and Interactive Workshop will allow you to gain the knowledge you need to compile your own Craft Distillery Business Plan and Cash-flow Budget, determine the Breakeven and ROI (return on investment) targets for your Craft Distillery, as well as the funding requirements for your Craft Distillery.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bolder;\"\u003ePLEASE NOTE: The \u003ca href=\"\/products\/c1-online-introduction-to-distilling-distilling-theory\" title=\"C1 - introduction to distilling course\"\u003eC1 - Introduction to Distilling Course\u003c\/a\u003e, or any other Distillation Course done in the past, is recommended for attendance to this course.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual (i.e. more than 700 pages on C10) to your physical address costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use \u003cem\u003e\u003ca href=\"https:\/\/distillique-training-academy.thinkific.com\/collections\" title=\"This link\"\u003e\u003cstrong\u003ethis link\u003c\/strong\u003e \u003c\/a\u003eto order\u003c\/em\u003e the course on the international platform and to pay through PayPal.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIntroduction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction to Distillique, SACDI and RealCraft\u003c\/li\u003e\n\u003cli\u003eWhat is Craft Spirits?\u003c\/li\u003e\n\u003cli\u003eBenefits of SACDI Membership\u003c\/li\u003e\n\u003cli\u003eBenefits of RealCraft Membership\u003c\/li\u003e\n\u003cli\u003eUnpacking the B1 - Craft Distilling Business Course\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNational Liquor Products Act\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNational Liquor Act Regulations and Designations\u003c\/li\u003e\n\u003cli\u003eGrape Spirit, Brandy, Husk Spirit and Related Categories\u003c\/li\u003e\n\u003cli\u003eWhisky, Malt Whisky and Blended Whisky Categories\u003c\/li\u003e\n\u003cli\u003eCane, Rum, Gin and Vodka Categories\u003c\/li\u003e\n\u003cli\u003eUnspecified Spirit and Mixed Spirit Categories\u003c\/li\u003e\n\u003cli\u003eGrape and Spirit Liquors\u003c\/li\u003e\n\u003cli\u003eAddition of, Removal of, and Restricted Substances\u003c\/li\u003e\n\u003cli\u003eLabels and Labelling Requirements\u003c\/li\u003e\n\u003cli\u003eKeeping of Records and Sample Analysis\u003c\/li\u003e\n\u003cli\u003eTable 3,4,5 of the National Liquor Products Act\u003c\/li\u003e\n\u003cli\u003eTable 6 of the National Liquor Products Act\u003c\/li\u003e\n\u003cli\u003eTable 7 to 13 of the National Liquor Products Act\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNational Liquor Act\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNational Liquor Act and Definitions within the Act\u003c\/li\u003e\n\u003cli\u003eNational Liquor Policy\u003c\/li\u003e\n\u003cli\u003eRegistration as Manufacturer and Distributor\u003c\/li\u003e\n\u003cli\u003eCompliance with the National Liquor Act\u003c\/li\u003e\n\u003cli\u003eOffences and Penalties within the National Liquor Act\u003c\/li\u003e\n\u003cli\u003eNational Liquor Policy Council\u003c\/li\u003e\n\u003cli\u003eRegulations and Notices\u003c\/li\u003e\n\u003cli\u003eGeneral Provisions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSARS External Reference Guide to the Spirits Industry (NEW SECTION)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction to SARS Spirit Policy\u003c\/li\u003e\n\u003cli\u003eBroad Overview of the SARS Spirit Policy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDepartment of Agriculture (NEW SECTION)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLiquor License Certificate Application\u003c\/li\u003e\n\u003cli\u003eA-Number Application\u003c\/li\u003e\n\u003cli\u003eLabel Approval Process and Health Warning\u003c\/li\u003e\n\u003cli\u003eProduct Approval Process\u003c\/li\u003e\n\u003cli\u003eExport Approval Process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoadmap to a Craft Distillery (EXPANDED SECTION)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRequirements during Product Development\u003c\/li\u003e\n\u003cli\u003eIdentifying the Right Location (Zoning, Business Rights, Size, Peripherals)\u003c\/li\u003e\n\u003cli\u003eLicense Application Process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003e\u003cem\u003eMicro Liquor Manufacturing License\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eProvincial Distribution License\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eNational Distribution License\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eOn-premises Consumption License\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eOff-Premises Consumption License\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cul\u003e\n\u003cli\u003eInspections (Building, Health and Safety, Fire and Police)\u003c\/li\u003e\n\u003cli\u003eFinancial Feasibility Study\u003c\/li\u003e\n\u003cli\u003eBranding and Marketing\u003c\/li\u003e\n\u003cli\u003eProject Planning\u003c\/li\u003e\n\u003cli\u003eTimelines and Procedures\u003c\/li\u003e\n\u003cli\u003eMarket Research\u003c\/li\u003e\n\u003cli\u003e20 Step Plan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistillery Design (EXPANDED SECTION)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction to Distillery Design\u003c\/li\u003e\n\u003cli\u003eUse of Multiple Stills in a Commercial Distillery\u003c\/li\u003e\n\u003cli\u003eSpace Factors in Distillery Design\u003c\/li\u003e\n\u003cli\u003eDistillery Flow\u003c\/li\u003e\n\u003cli\u003eDistillery Areas\u003c\/li\u003e\n\u003cli\u003ePractical Factors in Distillery Design\u003c\/li\u003e\n\u003cli\u003eDistillery Equipment\u003c\/li\u003e\n\u003cli\u003eDistillery Infrastructure\u003c\/li\u003e\n\u003cli\u003eIncome Factors in Distillery Design\u003c\/li\u003e\n\u003cli\u003ePeripheral Income Streams\u003c\/li\u003e\n\u003cli\u003eSpace Utilization\u003c\/li\u003e\n\u003cli\u003eMarketing Factors in Distillery Design\u003c\/li\u003e\n\u003cli\u003eLocation\u003c\/li\u003e\n\u003cli\u003eAmbience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMaking a Success in Craft Spirits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistillery Purpose and Philosophy\u003c\/li\u003e\n\u003cli\u003eCharacteristics of Highly Successful Craft Distilleries\u003c\/li\u003e\n\u003cli\u003ePersonal Requirements to be a Successful Craft Distiller\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFinancial Analysis (EXPANDED SECTION)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction to Cash Flow Analysis\u003c\/li\u003e\n\u003cli\u003e2 000 Bottle per month Gin Production Facility (working from purchased Neutral)\u003c\/li\u003e\n\u003cli\u003e1 500 Bottle per month Rum Distillery (working from Molasses)\u003c\/li\u003e\n\u003cli\u003e2 000 Bottle per month Vodka and Gin Distillery (working from Grain)\u003c\/li\u003e\n\u003cli\u003e4 04,000ttle per month Rum, Vodka, Gin and Whisky Distillery (working from Molasses and Grain)\u003c\/li\u003e\n\u003cli\u003e8,000 Bottle per month Rum, Vodka, Gin and Whisky Distillery (Phased approach - 4 Phases)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCraft Distillery Business Plan Template\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTarget Market Differentiation\u003c\/li\u003e\n\u003cli\u003eMarket Research Strategies\u003c\/li\u003e\n\u003cli\u003eBrand and Brand Identity\u003c\/li\u003e\n\u003cli\u003eThe Importance of \"Story\"\u003c\/li\u003e\n\u003cli\u003eMarketing Strategies\u003c\/li\u003e\n\u003cli\u003eRoute to Market\u003c\/li\u003e\n\u003cli\u003eBrand Assets\u003c\/li\u003e\n\u003cli\u003eFestivals and Events\u003c\/li\u003e\n\u003cli\u003eSupply Chain\u003c\/li\u003e\n\u003cli\u003eCapacity Management (Labour, Equipment and Energy)\u003c\/li\u003e\n\u003cli\u003eLegislative Adherence\u003c\/li\u003e\n\u003cli\u003eRecord Keeping\u003c\/li\u003e\n\u003cli\u003eRisk Management\u003c\/li\u003e\n\u003cli\u003eDistillery Engineering\u003c\/li\u003e\n\u003cli\u003eDistillery Operations\u003c\/li\u003e\n\u003cli\u003eProcurement\u003c\/li\u003e\n\u003cli\u003eManagement and Governance\u003c\/li\u003e\n\u003cli\u003eFinancial Planning\u003c\/li\u003e\n\u003cli\u003eAnd much much more ...\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRECEIPT OF YOUR PAYMENT WILL CONFIRM YOUR ENROLLMENT FOR THE COURSE\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eCourse Fees include:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003ePrinted course manual couriered to you \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eDownloadable presentation slides\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eAccess to the learning platform with access to the full set of training videos for 6 months.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eYou would require:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eGood Internet connection\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003ePen and paper to take your notes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12.87px;\"\u003ePlease Note:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 12.87px;\"\u003eUnfortunately, none of the online courses can be cancelled after a voucher number or link has been emailed to you.\u003c\/span\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979945894136,"sku":"502","price":6800.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979945926904,"sku":"503","price":9970.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/b1-online-craft-distillery-business-planning-workshop-374.jpg?v=1710156020"},{"product_id":"w1-online-fruit-based-spirits-brandy-mampoer-etc","title":"W1 - ONLINE Fruit based Spirits (Brandy - Mampoer - Etc)","description":"\u003cp\u003eThis online course will enable you to utilise Fruit as a Raw Material for either your final Product (in the case of a Brandy or Eau de Vie Style Product) or for your base spirit (in the case of a contemporary Gin).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: The \u003ca title=\"C1 - introduction to distilling course\" href=\"\/products\/c1-online-introduction-to-distilling-distilling-theory\"\u003eC1 - Introduction to Distilling Course\u003c\/a\u003e, or any other Distillation Course done in the past, is a prerequisite for attendance to this course.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual to your physical address costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use \u003cem\u003e\u003ca href=\"https:\/\/distillique-training-academy.thinkific.com\/collections\" title=\"This link\"\u003e\u003cstrong\u003ethis link\u003c\/strong\u003e \u003c\/a\u003eto order\u003c\/em\u003e the course on the international platform and to pay through PayPal.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDuring the course you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional Distillation - Selecting Desired and Undesired Aroma and Tastes during Distillation\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using Your Sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eSpirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrandy and Mampoer (Eau de Vie) Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eLegislation regarding Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eDiscussion on the future of Brandy and Mampoer in South Africa\u003c\/li\u003e\n\u003cli\u003eHistory of Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eRegional Differences of FFruit-BasedSpirits\u003c\/li\u003e\n\u003cli\u003eThe Cultural Distillers Guild\u003c\/li\u003e\n\u003cli\u003eBrandy and Mampoer Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of FFruit-BasedFermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit Selection and Preparation\u003c\/li\u003e\n\u003cli\u003eOpen vs Closed Fermentations\u003c\/li\u003e\n\u003cli\u003eFermentation Management\u003c\/li\u003e\n\u003cli\u003eClarification Techniques\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Fruit Based Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFractional Distillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional or Precision Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Fruit Based Fermentation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis of Heads and Tails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Brandy and Mampoer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Brandy and Mampoer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003eCourse Fees include:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCourse Material in printed format couriered to you.\u003c\/li\u003e\n\u003cli\u003eAccess to our video-based online training platform for 90 days\u003c\/li\u003e\n\u003cli\u003eAccess to the discussion forums (with each lesson where applicable) to share information with other course attendees\u003c\/li\u003e\n\u003cli\u003eAccess to download the presentation slides for each lesson (where applicable)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce we receive your payment, you will receive an email with an online training link to start your course.\u003c\/p\u003e\n\u003ch3\u003eYou would require:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnfortunately, none of the online courses can be cancelled after a voucher number or link has been emailed to you.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979941175544,"sku":"539","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979941208312,"sku":"540","price":2720.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w1-online-fruit-based-spirits-brandy-mampoer-834.jpg?v=1710156275"},{"product_id":"w2-online-grain-based-spirits-course-whiskey-moonshine-bourbon-vodka","title":"W2 - ONLINE Grain Based Spirits Course (Whisk(e)y - Moonshine - Bourbon - Vodka)","description":"\u003cp\u003eThis online Practical Workshop will enable you to utilise any Grain as a Raw Material for either your final Product (in the case of a Whisk(e)y, Moonshine or even Vodka Style Product) or for your base spirit (in the case of a classic or contemporary Gin). The course comprises several videos with a total duration is approximately 13,5 hours. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bolder;\"\u003ePLEASE NOTE: The \u003ca href=\"\/products\/c1-online-introduction-to-distilling-distilling-theory\" title=\"C1 - ONLINE - Introduction to Distilling (Distilling Theory)\"\u003eC1 - Introduction to Distilling Course\u003c\/a\u003e, or any other Distillation Course done in the past, is a prerequisite for attendance to this course.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual to your physical address costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use \u003cem\u003e\u003ca href=\"https:\/\/distillique-training-academy.thinkific.com\/collections\" title=\"This link\"\u003e\u003cstrong\u003ethis link\u003c\/strong\u003e \u003c\/a\u003eto order\u003c\/em\u003e the course on the international platform and to pay through PayPal.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners inside South Africa and Namibia:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDuring the Course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStarch Conversion - Conversion of Unfermentable Carbohydrates into Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using Your Sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eSpirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with Starch Based Raw Materials (Grain and Potatoes)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhisk(e)y, Moonshine and Vodka Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eA History of Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa\u003c\/li\u003e\n\u003cli\u003eWhisk(e)y and Moonshine Methodology\u003c\/li\u003e\n\u003cli\u003eInnovating with Whisk(e)y in South Africa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of Starch Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrain Bill and Milling\u003c\/li\u003e\n\u003cli\u003eStarch Extraction, Conversion and Steeping\u003c\/li\u003e\n\u003cli\u003eMalting and Enzyme Sources\u003c\/li\u003e\n\u003cli\u003eSterilization\u003c\/li\u003e\n\u003cli\u003eSparging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhisky Distilling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStill, Types Used for Whisky Production\u003c\/li\u003e\n\u003cli\u003eDifferent Still Configurations in Commercial Distilleries\u003c\/li\u003e\n\u003cli\u003eUsing Multiple Stills in a Commercial Distillery\u003c\/li\u003e\n\u003cli\u003eStripping Runs vs Spirit Runs vs Rectifying Runs\u003c\/li\u003e\n\u003cli\u003eReflux Modes in Fractional Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Whisk(e)y, Moonshine and Vodka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCourse Fees include:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCourse Material in printed format couriered to you (in South Africa).\u003c\/li\u003e\n\u003cli\u003eAccess to our video-based online training platform for 90 days\u003c\/li\u003e\n\u003cli\u003eAccess to the discussion forums (with each lesson where applicable) to share information with other course attendees\u003c\/li\u003e\n\u003cli\u003eAccess to download the presentation slides for each lesson (where applicable)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce we receive your payment, you will receive an email with an online training link to start your course.\u003c\/p\u003e\n\u003ch3\u003eYou would require:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnfortunately, none of the online courses can be cancelled after a voucher number or link has been emailed to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979902148856,"sku":"599","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979902181624,"sku":"600","price":3080.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w2-online-grain-based-spirits-course-whisk-e-y-moonshine-bourbon-vodka-545.jpg?v=1710156509"},{"product_id":"w4-online-infused-spirits-course-gin-and-botanicals-spiced-rum","title":"W4 - ONLINE Infused Spirits Course (Gin and Botanicals, Spiced Rum)","description":"\u003cp\u003eThis online course covers everything you need to know to work with Botanicals and do infusions. You will learn to make Gin - the most common Spirit Category where these techniques are used, but the same techniques may also be applied to Spiced Rum, Liqueurs, Spirit Aperitifs and other Infused Spirits.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #7a7a7a; font-family: 'Noto Sans', sans-serif; font-size: 15px; background-color: #f1f1f1;\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003ePLEASE NOTE: The focus of the course is Gin - the techniques may however be applied elsewhere.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual to your physical address costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use \u003cem\u003e\u003ca href=\"https:\/\/distillique-training-academy.thinkific.com\/collections\" title=\"This link\"\u003e\u003cstrong\u003ethis link\u003c\/strong\u003e \u003c\/a\u003eto order\u003c\/em\u003e the course on the international platform and to pay through PayPal.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp\u003eDuring the course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteam Infusion - Creation of Flavored Spirits through the process of Steam Distillation or Vapor Infusion\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using Your Sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eSpirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGin Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA History of Gin\u003c\/li\u003e\n\u003cli\u003eGarnishing of Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGin Production\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGin Production Process\u003c\/li\u003e\n\u003cli\u003eFeedstock for Gin\u003c\/li\u003e\n\u003cli\u003eBase Spirits for Gin\u003c\/li\u003e\n\u003cli\u003eBotanicals for Gin\u003c\/li\u003e\n\u003cli\u003eGinning Methods\u003c\/li\u003e\n\u003cli\u003eFlavoring Runs\u003c\/li\u003e\n\u003cli\u003eSweetening Methods and Levels\u003c\/li\u003e\n\u003cli\u003eMaturation Methods\u003c\/li\u003e\n\u003cli\u003eNaming a Gin\u003c\/li\u003e\n\u003cli\u003eCategorization and Naming Based on Production Processes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCreating a Gin Flavour Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCommunicating a Flavour Profile\u003c\/li\u003e\n\u003cli\u003eA Classification Methodology for Gin\u003c\/li\u003e\n\u003cli\u003eTasting and Classifying Gin According to the Methodology\u003c\/li\u003e\n\u003cli\u003eSensory Analysis and Tasting\u003c\/li\u003e\n\u003cli\u003eUtilisation of the Classification Methodology for Market Research and Product Development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCreating and Using a Flavor Library\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaking Infusions\u003c\/li\u003e\n\u003cli\u003eBlending Flavours\u003c\/li\u003e\n\u003cli\u003eCreating a Single-Shot Recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Gin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Fees include:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCourse Material in printed format couriered to you.\u003c\/li\u003e\n\u003cli\u003eAccess to our video-based online training platform for 90 days\u003c\/li\u003e\n\u003cli\u003eAccess to the discussion forums (with each lesson where applicable) to share information with other course attendees\u003c\/li\u003e\n\u003cli\u003eAccess to download the presentation slides for each lesson (where applicable)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce we receive your payment, you will receive an email with an online training link to start your course.\u003c\/p\u003e\n\u003ch3\u003eYou would require:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979909947640,"sku":"764","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979909980408,"sku":"765","price":2720.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w4-online-infused-spirits-course-gin-and-botanicals-spiced-rum-721.jpg?v=1710156514"},{"product_id":"w5-online-high-brix-raw-material-course-light-gold-dark-spiced-rum","title":"W5 - ONLINE High Brix Raw Material Course (Light - Gold - Dark - Spiced Rum)","description":"\u003cp\u003eThis online course will enable you to utilise and High Brix Content Raw Material for either your final Product (in the case of a Rum Style Product) or for your base spirit (in the case of a contemporary Gin).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bolder;\"\u003ePLEASE NOTE: The \u003ca href=\"\/products\/c1-online-introduction-to-distilling-distilling-theory\" title=\"C1 - ONLINE - Introduction To Distilling (Distilling Theory)\"\u003eC1 - Introduction to Distilling Course\u003c\/a\u003e, or any other Distillation Course done in the past, is a prerequisite for attendance to this course.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual to your physical address, costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use \u003cem\u003e\u003ca href=\"https:\/\/distillique-training-academy.thinkific.com\/collections\" title=\"This link\"\u003e\u003cstrong\u003ethis link\u003c\/strong\u003e \u003c\/a\u003eto order\u003c\/em\u003e the course on the international platform and to pay through PayPal.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDuring the course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional Distillation - Selecting Desired and Undesired Aroma's and Tastes during Distillation\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using your sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with High Brix Content Raw Materials (Molasses and Honey)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eLight, Dark, and Spiced Rum Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifferences between Light, Dark, and Spiced Rum\u003c\/li\u003e\n\u003cli\u003eA History of Rum\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Rum\u003c\/li\u003e\n\u003cli\u003eRum Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of High Brix Content Raw Material Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSugar Source Selection\u003c\/li\u003e\n\u003cli\u003eSugar Source Calculation\u003c\/li\u003e\n\u003cli\u003eSugar Source Preparation\u003c\/li\u003e\n\u003cli\u003eHigh Brix Content Raw Material Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistilling a High Brix Content Raw Material Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsing Anti Foaming Agent\u003c\/li\u003e\n\u003cli\u003eApplying Fractional Distillation to Non-Fruit Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Rum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to White, Gold, Dark and Spiced Rum\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Fees include:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCourse Material in printed format couriered to you.\u003c\/li\u003e\n\u003cli\u003eAccess to our video-based online training platform for 90 days\u003c\/li\u003e\n\u003cli\u003eAccess to the discussion forums (with each lesson where applicable) to share information with other course attendees\u003c\/li\u003e\n\u003cli\u003eAccess to download the presentation slides for each lesson (where applicable)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce we received your payment, you will receive an email with an online training link to start your course.\u003c\/p\u003e\n\u003ch3\u003eYou would require:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your own notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnfortunately, none of the online courses can be canceled after a voucher number or link has been emailed to you.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979929084152,"sku":"765","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979929116920,"sku":"766","price":2720.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w5-online-high-brix-raw-material-course-light-gold-dark-spiced-rum-191.jpg?v=1710156517"},{"product_id":"w12-online-fruit-wine-making-practical-workshop","title":"W12 - ONLINE Fruit Wine Making Practical Workshop","description":"\u003cp\u003eOur 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.\u003c\/p\u003e\n\u003cp\u003ePLEASE NOTE: Distillers making Mampoer and Brandy will also benefit from this course in order to improve on their Fruit Fermentations.\u003c\/p\u003e\n\u003ctable border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch3\u003e\u003cstrong\u003eLearners from outside South Africa:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTo ship your printed course manual to your physical address costs us quite a bit more.\u003c\/p\u003e\n\u003cp\u003ePlease use \u003cem\u003e\u003ca title=\"This link\" href=\"https:\/\/distillique-training-academy.thinkific.com\/collections\"\u003e\u003cstrong\u003ethis link\u003c\/strong\u003e \u003c\/a\u003eto order\u003c\/em\u003e the course on the international platform and to pay through PayPal.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003eIntroduction\u003c\/h2\u003e\n\u003ch2\u003eWine production \u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe History of Wine\u003c\/li\u003e\n\u003cli\u003eWine Production - Overview\u003c\/li\u003e\n\u003cli\u003ePreparation before starting your fruit wine\u003c\/li\u003e\n\u003cli\u003eLegalities regarding alcohol production\u003c\/li\u003e\n\u003cli\u003eDifferent Styles of Wine\u003c\/li\u003e\n\u003cli\u003eRaw-material Selection\u003c\/li\u003e\n\u003cli\u003eWhite and other Fruit Wine Production Processes\u003c\/li\u003e\n\u003cli\u003eRed Wine Production Process\u003c\/li\u003e\n\u003cli\u003eThe Wine Production Process\u003c\/li\u003e\n\u003cli\u003eImportance of Cleaning and Sterilization during Wine Production\u003c\/li\u003e\n\u003cli\u003eHarvesting and Sorting\u003c\/li\u003e\n\u003cli\u003eRipeness Monitoring Tests\u003c\/li\u003e\n\u003cli\u003eCrush and Destem\/Mill\u003c\/li\u003e\n\u003cli\u003eChemical Analysis\u003c\/li\u003e\n\u003cli\u003eAdditions\/Adjustments\u003cspan style=\"white-space: pre;\"\u003e to wine\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eYeast Inoculation\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eFermentation overview\u003c\/li\u003e\n\u003cli\u003eFermentation Safety\u003c\/li\u003e\n\u003cli\u003eFruit processing and Fermentation Vessels\u003c\/li\u003e\n\u003cli\u003eFermentation Conditions\u003c\/li\u003e\n\u003cli\u003eFermentation Monitoring\u003c\/li\u003e\n\u003cli\u003eAeration during Fermentation\u003c\/li\u003e\n\u003cli\u003ePunch Downs\u003c\/li\u003e\n\u003cli\u003ePressing\u003c\/li\u003e\n\u003cli\u003eRacking\u003c\/li\u003e\n\u003cli\u003eMalolactic Fermentation\u003c\/li\u003e\n\u003cli\u003eWine Enhancement\u003c\/li\u003e\n\u003cli\u003eAnalysis and Additions\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eClarification and Stabilization\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBottling\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCider Production Overview\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSouth-African Legalities\u003c\/li\u003e\n\u003cli\u003eAlcoholic Fruit Beverage and Cider Production Process\u003c\/li\u003e\n\u003cli\u003eAnalysis\u003c\/li\u003e\n\u003cli\u003eCarbonation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFortified Wine - Overview\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePort\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSherry\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJeripigo\u003c\/li\u003e\n\u003cli\u003eFortified Apple and Pear Beverages\u003c\/li\u003e\n\u003cli\u003eAlcohol addition Calculation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMead Production - Overview\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDifferent Types of Mead\u003c\/li\u003e\n\u003cli\u003eDetermining the Quality and Balance of Wine\u003c\/li\u003e\n\u003cli\u003eDid you achieve your planned wine style?\u003c\/li\u003e\n\u003cli\u003eWine faults \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCourse Fees include:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCourse Material in printed format couriered to you\u003c\/li\u003e\n\u003cli\u003eAccess to our video-based online training platform for 90 days\u003c\/li\u003e\n\u003cli\u003eAccess to the discussion forums (with each lesson where applicable) to share information with other course attendees\u003c\/li\u003e\n\u003cli\u003eAccess to download the presentation slides for each lesson (where applicable)\u003c\/li\u003e\n\u003cli\u003eOnce we receive your payment, you will receive an email with an online training link to start your course\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eYou would require:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your own notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12pt;\"\u003eAccess Period: \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eStudents have access to Online Course Material for 3 months.\u003c\/p\u003e\n\u003ch2\u003ePlease Note:\u003c\/h2\u003e\n\u003cp\u003eUnfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979888779512,"sku":"769","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979888812280,"sku":"770","price":2540.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w12-online-fruit-wine-making-practical-workshop-911.jpg?v=1710156275"},{"product_id":"y1-online-yeast-and-fermentation-foundation-course","title":"Y1 - ONLINE - Yeast and Fermentation Foundation Course","description":"\u003cp\u003eThis course is now online and available form our Internet learning platform.\u003c\/p\u003e\n\u003cp\u003eOnce we receive your payment, a printed course manual will be couriered to you with a voucher number (local in South Africa) and a link where you can start your online training.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0px; margin-bottom: 1rem; font-size: .9375rem; color: #7a7a7a;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"margin-top: 0px; margin-bottom: .5rem; font-family: inherit; line-height: 1.1; color: inherit; font-size: 1.25rem;\"\u003e\u003cspan style=\"color: #f5a623;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #f5a623;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eThe History of Yeast\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eEarly Use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eResearch\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Biology and Biochemistry Discoveries\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eTimeline\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eYeast Biology\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Classification\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Cell Anatomy\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Genetics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eReproduction\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Metabolism\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eEnzymes\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eFermentation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Growth Phases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFermentation Biochemistry\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaw Materials Used for Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFermenters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFermentation Safety\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFactors Influencing Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMalolactic Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMonitoring Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eAromas and Flavours\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eCongeners \/ Secondary Metabolites\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eCongener Promoters\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eYeast Strains\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChoosing the Right Strain\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGeneral Recommendations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWild Yeast\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eYeast Handling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAvoid Contamination\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRehydration\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Harvesting\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Storage\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDocumenting and Labelling\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eTroubleshooting Stuck Fermentations\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eConfirmation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFactors to Consider and how to Resolve them\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #9b9b9b;\"\u003eAppendices\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuck Fermentation Cause and Effect Summary\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIdentifying Contaminant\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Strain Characteristics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eYeast Glossary\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCourse Fees include:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePrinted course manual couriered to you\u003c\/li\u003e\n\u003cli\u003eDownloadable presentation slides\u003c\/li\u003e\n\u003cli\u003eAccess to the learning platform with access to the full set of training videos for 3 months.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eYou would require:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGood Internet connection\u003c\/li\u003e\n\u003cli\u003ePreferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)\u003c\/li\u003e\n\u003cli\u003ePen and paper to take your own notes\u003c\/li\u003e\n\u003cli\u003eYou can pause, rewind and replay a video to make sure you do not miss an important part.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12pt;\"\u003eAccess Period: \u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStudents have access to Online Course Material for 3 months.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePlease Note:\u003c\/h2\u003e\n\u003cp\u003eUnfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul style=\"margin-bottom: 1rem; margin-top: 0px; list-style: none; padding-left: 0px;\"\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979913748728,"sku":"1138","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979913781496,"sku":"1139","price":2720.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/y1-online-yeast-and-fermentation-foundation-course-682.jpg?v=1710156504"},{"product_id":"y2-wild-yeast-cultivation-training-yeast-lab-work","title":"Y2 - Wild Yeast Cultivation Training (Yeast Lab Work)","description":"\u003cp\u003e\u003cstrong\u003e\"Add\" product to basket to see price.\u003c\/strong\u003e (You can always delete it again)\u003c\/p\u003e\n \u003cp\u003eThere is a very good reason why there are hundreds of different yeast strains commercially available (and an unknown quantity of wild yeast strains!)\u003c\/p\u003e\n \u003cp\u003eBroaden your knowledge with Distillique's Yeast training courses.\u003c\/p\u003e\n \u003cp\u003eThis course allows you to start cultivating (capturing, isolating and propagating) your own yeast. Suitable for craft brewers and distillers alike.\u003c\/p\u003e\n \u003ch3\u003eMaster Principle:\u003c\/h3\u003e\n \u003cp style=\"text-align: left;\"\u003e• Yeast capturing, selection, propagation and applicable techniques.\u003c\/p\u003e\n \u003ch3\u003eCourse contents:\u003c\/h3\u003e\n \u003cul\u003e\n \u003cli\u003eIntroduction\u003c\/li\u003e\n \u003cli\u003eSafety precautions.\u003c\/li\u003e\n \u003cli\u003eHygiene\n \u003cul\u003e\n \u003cli\u003eSterilisation\u003c\/li\u003e\n \u003cli\u003eAseptic technique\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/li\u003e\n \u003cli\u003eSelection\n \u003cul\u003e\n \u003cli\u003eCapturing wild yeast\u003c\/li\u003e\n \u003cli\u003eIdentifying and isolating strains\u003c\/li\u003e\n \u003cli\u003eAgar plate use\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/li\u003e\n \u003cli\u003ePropagation\n \u003cul\u003e\n \u003cli\u003eSlant preparation and use\u003c\/li\u003e\n \u003cli\u003eMaking a starter\u003c\/li\u003e\n \u003cli\u003ePropagating in stages\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/li\u003e\n \u003cli\u003eYeast quality tests\n \u003cul\u003e\n \u003cli\u003eViability tests\u003c\/li\u003e\n \u003cli\u003eVitality tests\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/li\u003e\n \u003cli\u003eLab setup\n \u003cul\u003e\n \u003cli\u003eWhat every lab needs\u003c\/li\u003e\n \u003cli\u003eHow set up your own yeast lab\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003eReceipt of your payment will confirm your seat reservation for the course. Please note our \u003ca href=\"\/pages\/terms-and-conditions-of-use\" title=\"Terms and conditions\"\u003eterms and conditions \u003c\/a\u003efor training when cancelling a course.\u003c\/p\u003e\n \u003ch3\u003eCourse fee includes:\u003c\/h3\u003e\n \u003cul\u003e\n \u003cli\u003eCourse material\u003c\/li\u003e\n \u003cli\u003eConsumables used during the course\u003c\/li\u003e\n \u003cli\u003eUse of laboratory equipment during the course\u003c\/li\u003e\n \u003cli\u003eRefreshments during course (tea, coffee, cool drink, bottled water)\u003c\/li\u003e\n \u003cli\u003eLight lunch (Please inform us of any special dietary requirements)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch3\u003eTime:\u003c\/h3\u003e\n \u003cp style=\"padding-left: 30px;\"\u003eStarts at 09h00 until approximately 16h00 with lunch at 12h00\u003c\/p\u003e\n \u003ch3\u003eTraining schedule\/dates:\u003c\/h3\u003e\n \u003cp style=\"padding-left: 30px;\"\u003eView the \u003ca href=\"\/pages\/training-calendar-2020\" title=\"Training calendar\"\u003etraining calendar\u003c\/a\u003e for all training courses.\u003c\/p\u003e\n \u003ch3\u003eVenue:\u003c\/h3\u003e\n \u003cp style=\"padding-left: 30px;\"\u003eDistillique Offices in Centurion\u003c\/p\u003e\n \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/17\/assets\/luxury20accommodation.jpg\" alt=\"Y2 - Wild Yeast Cultivation Training (Yeast Lab Work)\" width=\"504\" height=\"164\" data-original=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/7\/assets\/Luxury20accommodation.png?v=1625102644\"\u003e\u003cbr\u003e\u003cbr\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":42324424163576,"sku":"1139","price":1600.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/y2-wild-yeast-cultivation-training-yeast-lab-work-799.jpg?v=1710156523"},{"product_id":"e1-online-extraction-methods-and-essential-oils","title":"E1 - ONLINE Extraction Methods and Essential Oils","description":"\u003cp\u003e\u003cspan style=\"font-size: 10pt;\"\u003eLearn how to extract essential oils (and other compounds) from botanical and other organic material to make essential oils, gin essences, flavour, natural dyes, and aroma compounds - in the comfort of your own home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10pt;\"\u003eYou could use the same techniques to extract cannabis oil if it is legal in your country!\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 29.8214%; height: 29px;\" border=\"3\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 100%; height: 19.5938px;\"\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12pt;\"\u003eMaster Principle:\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10pt;\"\u003e Flavour and aroma extraction methods \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12pt;\"\u003eCourse Contents:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e1.\u003cspan\u003e \u003c\/span\u003eThe History of Extracts and Essential Oils\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e2.\u003cspan\u003e \u003c\/span\u003eEssential oil production - Overview\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e2.1\u003cspan\u003e \u003c\/span\u003eSafety\u003cbr\u003e2.2\u003cspan\u003e \u003c\/span\u003eLegalities\u003cbr\u003e2.3\u003cspan\u003e \u003c\/span\u003eBiological origin of essential oils\u003cbr\u003e2.4\u003cspan\u003e \u003c\/span\u003eFactors influencing essential oil yield\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e3.\u003cspan\u003e \u003c\/span\u003eExtraction Introduction\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e3.1\u003cspan\u003e \u003c\/span\u003eSelecting an Extraction Method for a particular Essential Oil\u003cbr\u003e3.2\u003cspan\u003e \u003c\/span\u003eTemperature and other influences on Essential Oils\u003cbr\u003e3.3\u003cspan\u003e \u003c\/span\u003eTerminologies\u003cbr\u003e3.4\u003cspan\u003e \u003c\/span\u003eSolvent selection\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e4.\u003cspan\u003e \u003c\/span\u003eExtraction Methods\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e4.1\u003cspan\u003e \u003c\/span\u003eEnfleurage\u003cbr\u003e4.2\u003cspan\u003e \u003c\/span\u003eExpression\u003cbr\u003e4.3\u003cspan\u003e \u003c\/span\u003eInfusion\u003cbr\u003e4.4\u003cspan\u003e \u003c\/span\u003eDistillation\u003cbr\u003e4.5\u003cspan\u003e \u003c\/span\u003eVacuum distillation\u003cbr\u003e4.6\u003cspan\u003e \u003c\/span\u003eFactors Influencing the Essential Oil Yield\u003cbr\u003e4.7\u003cspan\u003e \u003c\/span\u003eSoxhlet Extraction\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e5.\u003cspan\u003e \u003c\/span\u003eStorage of Essential Oils\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e6.\u003cspan\u003e \u003c\/span\u003eTesting of Essential Oils\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e6.1\u003cspan\u003e \u003c\/span\u003eHalphen’s Test\u003cbr\u003e6.2\u003cspan\u003e \u003c\/span\u003eBaudouin’s Test\u003cbr\u003e6.3\u003cspan\u003e \u003c\/span\u003eThin-layer chromatography\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e7.\u003cspan\u003e \u003c\/span\u003eAroma and Flavour Combinations\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e7.1\u003cspan\u003e \u003c\/span\u003eSenses, Aromas, and Mood\u003cbr\u003e7.2\u003cspan\u003e \u003c\/span\u003eSensory Combinations\u003cbr\u003e7.3\u003cspan\u003e \u003c\/span\u003eBlending Essential Oils\u003cbr\u003e7.4\u003cspan\u003e \u003c\/span\u003eFor the aromatherapist – use cell phone technology.\u003cbr\u003e7.5\u003cspan\u003e \u003c\/span\u003ePractical Recipe Development\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e8.\u003cspan\u003e \u003c\/span\u003eEssential Oil Uses\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e8.1\u003cspan\u003e \u003c\/span\u003ePerfume\u003cbr\u003e8.2\u003cspan\u003e \u003c\/span\u003eMassage Oil\u003cbr\u003e8.3\u003cspan\u003e \u003c\/span\u003eSoap\u003cbr\u003e8.4\u003cspan\u003e \u003c\/span\u003eIncense\u003cbr\u003e8.5\u003cspan\u003e \u003c\/span\u003eE-Liquid\u003cbr\u003e8.6\u003cspan\u003e \u003c\/span\u003eToothpaste\u003cbr\u003e8.7\u003cspan\u003e \u003c\/span\u003eAir freshener\u003cbr\u003e8.8\u003cspan\u003e \u003c\/span\u003eTinctures\u003cbr\u003e8.9\u003cspan\u003e \u003c\/span\u003eBitters\u003cbr\u003e8.10\u003cspan\u003e F\u003c\/span\u003elavouring\u003cbr\u003e8.11\u003cspan\u003e \u003c\/span\u003eMedical Applications\u003cspan lang=\"en-gb\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan lang=\"en-gb\"\u003e9.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-gb\"\u003eCannabis\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan lang=\"en-gb\"\u003e9.1\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-gb\"\u003eFixed Vegetable Oil Extractions\u003c\/span\u003e\u003cbr\u003e\u003cspan lang=\"en-gb\"\u003e9.2\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-gb\"\u003eEssential Oil Extraction\u003c\/span\u003e\u003cbr\u003e9.3\u003cspan\u003e \u003c\/span\u003eCannabinoid Extraction\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cstrong\u003e**UPON RECEIPT OF YOUR PAYMENT YOU WILL RECEIVE YOUR LOGIN DETAILS AND YOUR MANUAL WILL BE DISPATCHED**\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eCourse Fee Includes:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 10pt;\"\u003eCourse material\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 10pt;\"\u003eCourier Cost (in South Africa - Students outside South Africa will be invoiced according to location\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 10pt;\"\u003e3-month access period, after 3 months, the student will no longer have access to the course videos. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12pt;\"\u003eTime:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eCourse consists out of pre-recorded videos and can be viewed at your own convenience, in your own time and at your own pace.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 12pt;\"\u003eAccess Period: \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eStudents have access to Online Course Material for 3 months.\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"South African Students","offer_id":45979883897080,"sku":"1140","price":1500.0,"currency_code":"ZAR","in_stock":true},{"title":"International Students","offer_id":45979883929848,"sku":"1141","price":2720.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/e1-online-extraction-methods-and-essential-oils-888.jpg?v=1710156248"},{"product_id":"w21-multi-column-still-operations-training","title":"W21 - Multi Column Still Operations Training","description":"\u003cp\u003eA fun day learning how to distil with a multi-column still to get the most from the multi-columns.\u003c\/p\u003e\n \u003cp\u003eMaster Principle:\u003c\/p\u003e\n \u003cp\u003eSetting multi-column controls for various spirits and adjusting reflux and ABV for various aromatic levels.\u003c\/p\u003e\n \u003cp\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWorkshop contents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIntroduction\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eWelcoming and Introduction of Participants\u003c\/li\u003e\n \u003cli\u003eWorkshop programme and structure\u003c\/li\u003e\n \u003cli\u003eScope of this workshop\u003c\/li\u003e\n \u003cli\u003eDistilling safety\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe anatomy of a multi-column still\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDistilling methods\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eSelecting vapour paths\u003c\/li\u003e\n \u003cli\u003eImpact of number of plates on distillation\u003c\/li\u003e\n \u003cli\u003eContinuous releasing\u003c\/li\u003e\n \u003cul\u003e\n \u003cli\u003eAromatic spirits\u003c\/li\u003e\n \u003cli\u003eNeutral spirits\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTemperature and abv interpretations\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eBoiler temperatures\u003c\/li\u003e\n \u003cli\u003eVapour temperatures\u003c\/li\u003e\n \u003cli\u003eCoolant temperatures\u003c\/li\u003e\n \u003cli\u003eTemperature differentials B-V\u003c\/li\u003e\n \u003cli\u003eTemperatures and percentage abv relationships\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eInput variables and their impacts\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eCoolant water flow - main\/reflux condenser (dephlegmator)\u003c\/li\u003e\n \u003cli\u003eCoolant water flow - spirit condenser\u003c\/li\u003e\n \u003cli\u003eHeat input\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePractical distillation on multi-column still\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eParticipation\u003c\/li\u003e\n \u003cli\u003eFilling a still\u003c\/li\u003e\n \u003cli\u003eSetting up a still column and coolant flow\u003c\/li\u003e\n \u003cli\u003eStarting up and bringing to boil\u003c\/li\u003e\n \u003cli\u003eAdjustment when boiling starts\u003c\/li\u003e\n \u003cli\u003eEqualising\/stabilizing your column\u003c\/li\u003e\n \u003cli\u003eThe heads\u003c\/li\u003e\n \u003cli\u003eStepped distilling\u003c\/li\u003e\n \u003cli\u003eContinuous release distilling\u003c\/li\u003e\n \u003cli\u003eWorking with CIP (Clean-in-place) features of multi-column stills\u003c\/li\u003e\n \u003cli\u003eShutting down and precautions\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eConclusions, Q\u0026amp;A and discussions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003eReceipt of your payment will confirm your seat reservation for the course. Please note our \u003ca href=\"\/pages\/terms-and-conditions-of-use\" title=\"Terms and conditions\"\u003eterms and conditions \u003c\/a\u003efor training when cancelling a course.\u003c\/p\u003e\n \u003cp\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCourse Fee Includes:\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003e• Nosing\/Tasting of different products from same raw materials\u003cbr\u003e• Use of multi-column still during distillation\u003cbr\u003e• Refreshments during the course (tea, coffee, cool drink, bottled water)\u003cbr\u003e• Light Lunch (Please inform us of any dietary requirements)\u003c\/p\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTimes:\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003e• Starts at 08:00 until approximately 17:00 with lunch at 12h00.\u003c\/p\u003e\n \u003cp\u003eView the \u003ca href=\"\/pages\/training-calendar-2020\" title=\"Training calendar\"\u003etraining calendar\u003c\/a\u003e for all training courses.\u003c\/p\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eVenue:\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003e• Distillique Offices in Centurion (\u003ca href=\"https:\/\/g.page\/Distillique?share\" title=\"View map\"\u003eView Map\u003c\/a\u003e)\u003c\/p\u003e\n \u003cp\u003e\u003cimg height=\"164\" width=\"504\" alt=\"W21 - Multi Column Still Operations Training\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/7\/assets\/Luxury20accommodation.png?v=1625102644\"\u003e\u003c\/p\u003e\n \u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532487405735,"sku":"1253","price":2480.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w21-multi-column-still-operations-training-103.jpg?v=1710156500"},{"product_id":"w22-vacuum-distilling-training","title":"W22 - Vacuum Distilling Training","description":"\u003cp\u003eA learning experience on how to distil with a vacuum fractionating or short path still.\u003c\/p\u003e\n \u003cp\u003eMaster Principle:\u003c\/p\u003e\n \u003cp\u003ePreserving delicate temperature-sensitive aromatics and perform precision batch distillation.\u003c\/p\u003e\n \u003cp\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWorkshop contents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIntroduction\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eWelcoming and Introduction of Participants\u003c\/li\u003e\n \u003cli\u003eWorkshop programme and structure\u003c\/li\u003e\n \u003cli\u003eScope of this workshop\u003c\/li\u003e\n \u003cli\u003eDistilling safety - and especially for vacuum stills\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe anatomy of a vacuum still and the purpose of each component\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTemperature control (only possible in vacuum distillations)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eBath and boiler temperatures and control of boiling rate\u003c\/li\u003e\n \u003cli\u003eVapour temperatures\u003c\/li\u003e\n \u003cli\u003eCoolant temperatures\u003c\/li\u003e\n \u003cli\u003ePurpose if using the agitator\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDifferent ways of specifying vacuum and pressure, absolute and relative vacuums\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eInput variables and their impacts\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eCoolant water flow - main\/reflux condenser (dephlegmator) (on fractionating stills)\u003c\/li\u003e\n \u003cli\u003eCoolant water flow - spirit condenser\u003c\/li\u003e\n \u003cli\u003eCold-trap cooling importance and heat input control\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePractical distillation on a vacuum still (small experimental still and larger vacuum still)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eParticipation\u003c\/li\u003e\n \u003cli\u003eFilling a still\u003c\/li\u003e\n \u003cli\u003eSetting up a vacuum still and coolant flows\u003c\/li\u003e\n \u003cli\u003eStarting heat and vacuum to bring to boil\u003c\/li\u003e\n \u003cli\u003eAdjustment when boiling starts\u003c\/li\u003e\n \u003cli\u003eEqualising\/stabilizing your column\u003c\/li\u003e\n \u003cli\u003eThe heads and fraction collecting and withdrawing\u003c\/li\u003e\n \u003cli\u003eVolume calculations for receivers\u003c\/li\u003e\n \u003cli\u003eOpening vacuum stills and shutting down procedures\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eConclusions, Q\u0026amp;A and discussions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003eReceipt of your payment will confirm your seat reservation for the course. Please note our \u003ca href=\"\/pages\/terms-and-conditions-of-use\" title=\"Terms and conditions\" data-mce-href=\"\/pages\/terms-and-conditions-of-use\"\u003eterms and conditions \u003c\/a\u003efor training when cancelling a course.\u003c\/p\u003e\n \u003cp\u003ePre-requisites: Theoretical distilling and phase diagram knowledge\/exposure\/appreciation.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCourse Fee Includes:\u003c\/span\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eSlideshow handouts\u003c\/li\u003e\n \u003cli\u003eUse of vacuum stills during distillation\u003c\/li\u003e\n \u003cli\u003eRefreshments during the course (tea, coffee, cool drink, bottled water)\u003c\/li\u003e\n \u003cli\u003eLight Lunch (Please inform us of any dietary requirements)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTimes:\u003c\/span\u003e\u003cbr\u003ePresented on request only with a minimum of 6 participants (maximum of 10 participants)\u003c\/p\u003e\n \u003cp\u003e• Starts at 08:00 until approximately 15:00 with lunch at 12h00.\u003c\/p\u003e\n \u003cp\u003eView the \u003ca href=\"\/pages\/training-calendar-2020\" title=\"Training calendar\" data-mce-href=\"\/pages\/training-calendar-2020\"\u003etraining calendar\u003c\/a\u003e for all training courses.\u003c\/p\u003e\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eVenue:\u003c\/span\u003e\u003c\/p\u003e\n \u003cp\u003e• Distillique Offices in Centurion (\u003ca href=\"https:\/\/g.page\/Distillique?share\" title=\"View map\" data-mce-href=\"https:\/\/g.page\/Distillique?share\"\u003eView Map\u003c\/a\u003e)\u003c\/p\u003e\n \u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/7\/assets\/Luxury20accommodation.png?v=1625102644\" alt=\"W22 - Vacuum Distilling Training\" width=\"504\" height=\"164\"\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532488388775,"sku":"1254","price":3200.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w22-vacuum-distilling-training-908.jpg?v=1710156491"},{"product_id":"online-course-extension-per-month","title":"Online course extension (Per Month)","description":"\u003cp\u003eThis product is to be purchased if you need an extended period of time to complete one of your online training courses.\u003c\/p\u003e\n\u003cp\u003ePrice is charged per month.\u003c\/p\u003e\n\u003cp\u003ePLEASE NOTE: This extension is only available to Online Course participants, and cannot be utilized to access Online Training Material by In-House Training Students, as the courses are different in many way.\u003c\/p\u003e\n\u003cp\u003ePLEASE NOTE: Extensions can only be purchased within one month of the course expiry date. If an Online Course is not completed in the prescribed time period, and if the student does not purchase and extension within three months, the student's registration will lapse, and the course will have to be purchased again.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532688863399,"sku":"1574","price":195.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/online-course-extension-per-month-219.jpg?v=1631800497"}],"url":"https:\/\/distillique.co.za\/collections\/online-courses.oembed","provider":"Distillique","version":"1.0","type":"link"}