{"title":"Post Distillation","description":"\u003cp\u003e\u003cspan style=\"color: #580505;\"\u003eAfter the distillation process is complete, the journey of crafting exceptional spirits continues with our comprehensive selection of post-distillation equipment. From bottling to spirit enhancement and ageing, Distillique offers everything you need to perfect your craft and create spirits of unparalleled quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #ec9808;\"\u003eBottling Equipment: \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #580505;\"\u003eEnsure your spirits are presented in style with our range of bottling equipment. From bottle rinsers to fillers, corks, and labels, we have everything you need to package your creations professionally and attractively.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #580505;\"\u003e\u003cspan style=\"color: #ec9808;\"\u003eSpirit Enhancements:\u003c\/span\u003e \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #580505;\"\u003eTake your spirits to the next level with our range of enhancement equipment. Whether you're looking to infuse additional flavors or refine the character of your spirits, our tools and accessories make it easy to experiment and innovate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #580505;\"\u003e\u003cspan style=\"color: #ec9808;\"\u003eAgeing Equipment:\u003c\/span\u003e \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #580505;\"\u003eUnlock the depth and complexity of flavour with our oak barrels for ageing spirits. Crafted from the finest oak, our barrels impart rich, nuanced flavours to your spirits, enhancing their character and creating a truly exceptional drinking experience.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"dap-di-ammonium-phosphate-100g","title":"DAP (Di-ammonium phosphate)","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Description: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDi-ammonium phosphate is an inorganic form of nitrogen that rapidly releases nitrogen in a mash for yeast growth. Many mashes are low on nitrogen and a major cause for stuck fermentations. Adding DAP to mashes allows vigorous yeast activity and faster fermentations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd one gram of DAP for every liter of wash.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e25kg bulk will be on backorder. 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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":3800.0,"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":"alcohol-meter-10-20-abv-laboratory-quality","title":"Alcohol meter: Laboratory Grade","description":"\u003cp\u003eLaboratory grade alcohol meter measuring in increments of 0.1%.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTerms and conditions:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDistillique maintains a \u003c\/span\u003e\u003cstrong\u003epolicy of non-refund or replacement\u003c\/strong\u003e\u003cspan\u003e for items damaged during the shipping process. Each glass item undergoes thorough inspection at our warehouse prior to dispatch. Consequently, Distillique disclaims responsibility in the event that the client receives the item in a damaged condition. Should you wish to have glass items shipped, please be advised that a\u003c\/span\u003e\u003cstrong\u003edditional packaging charges will be applicable.\u003c\/strong\u003e\u003cspan\u003e To accommodate this, kindly \u003c\/span\u003e\u003cstrong\u003eadd the \"packaging fee\" for each glass item in your order\u003c\/strong\u003e\u003cspan\u003e, as these specialized packaging materials are not incorporated into our standard product pricing. If you have any trouble adding this charge to our order, please send an email to sales@distillique.co.za to amend your invoice. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOpening the alcohol meter container \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDo not pull the two parts of the plastic box apart by using both your hands. The chances of breaking the meter will be very good.\u003c\/li\u003e\n\u003cli\u003eRather nudge the outer plastic box slowly with your thumb to prevent any misalignment of the two parts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eUse the right hydrometer for the right job.\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHydrometers are in effect instruments that measure the density of liquids. Inside each hydrometer is a scale that indicates what the meter reads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAn SG hydrometer measures the relative density of a liquid\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ecompared to that of pure water at a specific temperature. (This temperature is called the calibration temperature.) How to correct reading at other temperatures is shown later.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG (Specific Gravity)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an indication how the density of a liquid differs from that of pure water. Pure water measures an SG of 1.000 while an alcohol and water mixture will read below 1.000 (i.e. 0.993) and a sugar\/water solution\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Guy-Lussac hydrometer measures % alcohol by volume\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand we call it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ean alcohol meter.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAn alcohol meter will measure the amount of alcohol (ethanol) mixed with water and give a % alcohol reading.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImportant: An alcohol meter (hydrometer) cannot give a correct reading when we want to measure a liquid that contains alcohol, water AND sugar.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThe alcohol is less dense than water and the sugar is more dense than water and they sort of cancel each other out with non-applicable readings as a result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMany other density related scales are used in various industries\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esuch as Degree Brix, Balling, Plato, etc. to give indication of, for example, the weight of sugar dissolved in water (i.e. Brix and Ballin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; font-size: 0.875rem;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eHandle hydrometers with care - they are fragile instruments.\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eHydrometers are very fragile glass instruments with lead\/steel ballast balls at the bottom to allow it to float upright in a liquid. Even a slight bump of glass against glass at the bottom of a hydrometer will crack it and render the hydrometer useless\u003c\/li\u003e\n\u003cli\u003e.It is important to get into the habit of inserting a hydrometer into a measuring cylinder so that the bottom does not crack.\u003c\/li\u003e\n\u003cli\u003eTake a measuring cylinder that is suitable to use (big\/tall enough but not too big) with the specific hydrometer\u003c\/li\u003e\n\u003cli\u003eNow tilt the measuring cylinder horizontal and slowly slide the hydrometer into the measuring cylinder until it just touches the bottom of the cylinder.\u003c\/li\u003e\n\u003cli\u003eNow tilt the cylinder upright and start filling it with liquid until the hydrometer floats.\u003c\/li\u003e\n\u003cli\u003eA reading can now be taken on the hydrometer at the level of the liquid.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; font-size: 0.875rem;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eTemperature corrections:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAll good hydrometers indicate the temperature at which they are calibrated to give accurate readings. Most hydrometers from Distillique are calibrated at 20 degree C.\u003c\/p\u003e\n\u003cp\u003eIf we use a hydrometer in liquid with a temperature other than the calibrated temperature, a correction should be made on the reading. The following table provide (simplified) correction factors to use:\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cimg data-original=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/7\/assets\/Correction20factors20temperature.jpg?v=1625102697\" height=\"464\" width=\"385\" alt=\"Alcohol meter 80-90% abv Laboratory quality\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/10\/assets\/correction20factors20temperature.jpg\" data-mce-selected=\"1\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003eExamples to use this table:\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eFor alcohol and density scaled hydrometers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003eSay you measure the % alcohol in a water\/alcohol mix which has a temperature of 37 degrees C and the reading on the meter indicates 43%. To correct it we do the following:\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eReading(corrected) = Reading(uncorrected) x Correction factor.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e= 43 x 0.949 (from the table above at 37 degrees C)\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e= 40.8\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003eThat implies that the correct % alcohol at 37 Degree C is 40.8 %abv.\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eFor density measurements\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ewe use it exactly in the same manner.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; font-size: 0.875rem;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eOther notes on the use of hydrometers:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul style=\"font-size: 0.875rem;\"\u003e\n\u003cli\u003eIf your hydrometer was laying flat and exposed to high temperatures (i.e. in the sun on the dashboard of your car), the wax that keeps the ballast balls in place might have melted and allow the balls to fall around in your hydrometer. To correct this, put the hydrometer vertical and heat again\u003cspan\u003e \u003c\/span\u003every slowly\u003cspan\u003e \u003c\/span\u003eto allow the wax to melt again and fix the ballast balls.\u003c\/li\u003e\n\u003cli\u003eClean your hydrometer with room temperature water and a sterilizer such as Iodophor. NEVER pour boiling water over it to sterilize it. It WILL crack and leave your hydrometer useless.\u003c\/li\u003e\n\u003cli\u003eStore your hydrometer upright to prevent it from rolling and falling off flat \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"0-10%","offer_id":44589622984952,"sku":"102","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"10-20%","offer_id":44589623017720,"sku":"103","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"20-30%","offer_id":44589623050488,"sku":"104","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"30-40%","offer_id":44589623083256,"sku":"105","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"40-50%","offer_id":44589623116024,"sku":"106","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"50-60%","offer_id":44589623148792,"sku":"107","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"60-70%","offer_id":44589623181560,"sku":"108","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"70-80%","offer_id":44589623214328,"sku":"109","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"80-90%","offer_id":44589623247096,"sku":"110","price":445.0,"currency_code":"ZAR","in_stock":true},{"title":"90-100%","offer_id":44589623279864,"sku":"111","price":445.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/alcohol-meter-10-20-abv-laboratory-quality-512.jpg?v=1631798600"},{"product_id":"sg-hydrometer-triple-scale-sg-brix-alcohol-potential","title":"SG Hydrometer Triple Scale SG - Brix - Alcohol Potential","description":"\u003ch4\u003e\u003cstrong\u003ePlease note glass items will not be covered by courier services, and is solely up to the client to accept responsibility should these items get damaged in transit. Distillique will not re-fund nor replace items broken during shipping.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis is the\u003cstrong\u003e first hydrometer to give you all three scales on ONE instrument.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn extremely useful hydrometer for creating wines, fruit mashes, beer wort.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRange and scales:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecific Gravity: \u003c\/strong\u003e0.990 to 1.160\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin-left: 40px;\"\u003eThs scale measures the density of a liquid (i.e. a sugar wash, beer wort or fruit wine mash) in relation to water. An SG of 1.000 indicates the liquid t be exactly as dense as water. An SG of 0.990 indicates that the liquid is less dense than water (i.e. a very dry wine) and an SG of greater than one (i.e. 1.160) indicates that the liquid is heavier than water (i.e. it has a lot of sugar in it)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalling\/Brix:\u003c\/strong\u003e 0 to 35% sugar by weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin-left: 40px;\"\u003eThe Balling scale expresses the percentage of sugar, on a weight basis (i.e. 10 gram of sugar per liter of water) in watery liquid such as we found in beer worts, fruit mashes and sugar washes. It is also called a saccharometer as it measures the sugar content.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotential alcohol \u003c\/strong\u003eby volume: 0-22%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin-left: 40px;\"\u003eThis scale gives us a reading of the \u003cstrong\u003epotential alcohol \u003c\/strong\u003ein a fruit mash, sugar wash or beer wort as % alcohol by volume. If we first take a reading of, for example, a sugar wash and it shows an alcohol potential of 18%, that means we will achieve 18% alcohol if we ferment the wash completely dry. We can also use this scale to calculate the amount of alcohol in a mash at any time. If we started off with an alcohol potential of, say 18%, and we measure our mash a few days later and find the alcohol potential reading at 7%, we then know that the mash then contains an alcohol percentage of 11% (18% - 7%)\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eOn a mash\/wash that has completed fermentation (and contains the max amount of alcohol for that mash) the % alcohol potential will show 0% (as it cannot produce any MORE alcohol than what it already contains)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuy also a 100ml measuring cylinder with your hydrometer\u003c\/strong\u003e to use the minimum amount of liquid to test the SG, Balling or Alcohol potential of your fruit mashes, sugar washes or beer worts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532232798375,"sku":"112","price":60.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/sg-hydrometer-triple-scale-brix-alcohol-potential-148.jpg?v=1728588073"},{"product_id":"measuring-cylinder-plastic-100-ml","title":"Measuring Cylinder: Plastic","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Description: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis ethanol-resistant poly-propylene measuring cylinder can be used to measure small amounts of liquids. \u003c\/p\u003e\n\u003cp\u003eAvailable in 100ml, 250ml, 500ml, 1000ml and 2000ml volumes. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Specifications: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e100ml:\u003c\/span\u003e Measures in 1ml increments starting from 10ml. \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e250ml:\u003c\/span\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003eMeasures in 5 ml increments starting from 25ml \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e500ml:\u003c\/span\u003e \u003c\/span\u003eMeasures in 5ml increments starting from 50ml \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e1000ml\u003c\/span\u003e: Measures in 10ml increments starting from 100ml \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e2000ml: \u003c\/span\u003eMeasures in 20ml increments starting from 200ml \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTerms and conditions: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease see our \u003ca href=\"https:\/\/distillique.co.za\/pages\/terms-and-conditions-of-use\"\u003eterms and conditions. \u003c\/a\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"100ml","offer_id":44604291809528,"sku":"115","price":47.0,"currency_code":"ZAR","in_stock":false},{"title":"250ml","offer_id":44604291842296,"sku":"116","price":57.5,"currency_code":"ZAR","in_stock":true},{"title":"500ml","offer_id":44604339060984,"sku":null,"price":102.5,"currency_code":"ZAR","in_stock":false},{"title":"1000ml","offer_id":44604339093752,"sku":null,"price":345.0,"currency_code":"ZAR","in_stock":false},{"title":"2000ml","offer_id":44604339126520,"sku":null,"price":398.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/measuring-cylinder-plastic-100ml-801.jpg?v=1714819708"},{"product_id":"alcohol-meter-0-60-abv","title":"Alcohol meter: 0-60% abv","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTerms and conditions:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDistillique maintains a \u003c\/span\u003e\u003cstrong\u003epolicy of non-refund or replacement\u003c\/strong\u003e\u003cspan\u003e for items damaged during the shipping process. Each glass item undergoes thorough inspection at our warehouse prior to dispatch. Consequently, Distillique disclaims responsibility in the event that the client receives the item in a damaged condition. Should you wish to have glass items shipped, please be advised that a\u003c\/span\u003e\u003cstrong\u003edditional packaging charges will be applicable.\u003c\/strong\u003e\u003cspan\u003e To accommodate this, kindly \u003c\/span\u003e\u003cstrong\u003eadd the \"packaging fee\" for each glass item in your order\u003c\/strong\u003e\u003cspan\u003e, as these specialized packaging materials are not incorporated into our standard product pricing. If you have any trouble adding this charge to our order, please send an email to sales@distillique.co.za to amend your invoice. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOpening the alcohol meter container \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDo not pull the two parts of the plastic box apart by using both your hands. The chances of breaking the meter will be very good.\u003c\/li\u003e\n\u003cli\u003eRather nudge the outer plastic box slowly with your thumb to prevent any misalignment of the two parts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eUse the right hydrometer for the right job.\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHydrometers are in effect instruments that measure the density of liquids. Inside each hydrometer is a scale that indicates what the meter reads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAn SG hydrometer measures the relative density of a liquid\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ecompared to that of pure water at a specific temperature. (This temperature is called the calibration temperature.) How to correct reading at other temperatures is shown later.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG (Specific Gravity)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an indication how the density of a liquid differs from that of pure water. Pure water measures an SG of 1.000 while an alcohol and water mixture will read below 1.000 (i.e. 0.993) and a sugar\/water solution\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Guy-Lussac hydrometer measures % alcohol by volume\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand we call it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ean alcohol meter.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAn alcohol meter will measure the amount of alcohol (ethanol) mixed with water and give a % alcohol reading.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImportant: An alcohol meter (hydrometer) cannot give a correct reading when we want to measure a liquid that contains alcohol, water AND sugar.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThe alcohol is less dense than water and the sugar is more dense than water and they sort of cancel each other out with non-applicable readings as a result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMany other density related scales are used in various industries\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esuch as Degree Brix, Balling, Plato, etc. to give indication of, for example, the weight of sugar dissolved in water (i.e. Brix and Ballin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\n\u003cspan style=\"text-decoration: underline; font-size: 0.875rem;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eHandle hydrometers with care - they are fragile instruments.\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHydrometers are very fragile glass instruments with lead\/steel ballast balls at the bottom to allow it to float upright in a liquid. Even a slight bump of glass against glass at the bottom of a hydrometer will crack it and render the hydrometer useless\u003c\/li\u003e\n\u003cli\u003e.It is important to get into the habit of inserting a hydrometer into a measuring cylinder so that the bottom does not crack.\u003c\/li\u003e\n\u003cli\u003eTake a measuring cylinder that is suitable to use (big\/tall enough but not too big) with the specific hydrometer\u003c\/li\u003e\n\u003cli\u003eNow tilt the measuring cylinder horizontal and slowly slide the hydrometer into the measuring cylinder until it just touches the bottom of the cylinder.\u003c\/li\u003e\n\u003cli\u003eNow tilt the cylinder upright and start filling it with liquid until the hydrometer floats.\u003c\/li\u003e\n\u003cli\u003eA reading can now be taken on the hydrometer at the level of the liquid.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; font-size: 0.875rem;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eTemperature corrections:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAll good hydrometers indicate the temperature at which they are calibrated to give accurate readings. Most hydrometers from Distillique are calibrated at 20 degree C.\u003c\/p\u003e\n\u003cp\u003eIf we use a hydrometer in liquid with a temperature other than the calibrated temperature, a correction should be made on the reading. The following table provide (simplified) correction factors to use:\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/10\/assets\/correction20factors20temperature.jpg\" alt=\"Alcohol meter 80-90% abv Laboratory quality\" width=\"385\" height=\"464\" data-original=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/7\/assets\/Correction20factors20temperature.jpg?v=1625102697\" data-mce-selected=\"1\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003eExamples to use this table:\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eFor alcohol and density scaled hydrometers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003eSay you measure the % alcohol in a water\/alcohol mix which has a temperature of 37 degrees C and the reading on the meter indicates 43%. To correct it we do the following:\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eReading(corrected) = Reading(uncorrected) x Correction factor.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e= 43 x 0.949 (from the table above at 37 degrees C)\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e= 40.8\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003eThat implies that the correct % alcohol at 37 Degree C is 40.8 %abv.\u003c\/p\u003e\n\u003cp style=\"margin-left: 40px;\" data-mce-style=\"margin-left: 40px;\"\u003e\u003cstrong\u003eFor density measurements\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ewe use it exactly in the same manner.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"text-decoration: underline; font-size: 0.875rem;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eOther notes on the use of hydrometers:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul style=\"font-size: 0.875rem;\"\u003e\n\u003cli\u003eIf your hydrometer was laying flat and exposed to high temperatures (i.e. in the sun on the dashboard of your car), the wax that keeps the ballast balls in place might have melted and allow the balls to fall around in your hydrometer. To correct this, put the hydrometer vertical and heat again\u003cspan\u003e \u003c\/span\u003every slowly\u003cspan\u003e \u003c\/span\u003eto allow the wax to melt again and fix the ballast balls.\u003c\/li\u003e\n\u003cli\u003eClean your hydrometer with room temperature water and a sterilizer such as Iodophor. NEVER pour boiling water over it to sterilize it. It WILL crack and leave your hydrometer useless.\u003c\/li\u003e\n\u003cli\u003eStore your hydrometer upright to prevent it from rolling and falling off the table\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532236107943,"sku":"126","price":60.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/alcohol-meter-0-60-abv-543.jpg?v=1632904350"},{"product_id":"fermentation-bucket-25l","title":"Fermentation Bucket: 25L","description":"\u003cp\u003eFood grade white plastic bucket (25 Litre) with carry handle and lid - ideal for 20L fermentations\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct description:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis buckets lid comes with a pre-drilled center hole in lid to fit the \u003ca href=\"\/products\/fermentation-lock-with-bung-bubbler-or-airlock?_pos=1\u0026amp;_sid=30b260839\u0026amp;_ss=r\" title=\"Distillique - fermentation lock with bung (bubbler\"\u003efermentation lock with silicone bung\u003c\/a\u003e (fermentation lock not included). If you would like to purchase one without a hole - please contact by sending an email to sales@distillique.co.za to make this special arrangement. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWash and sterilize bucket before use. \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532237287591,"sku":"268","price":60.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/fermentation-bucket-25l-819.jpg?v=1684138331"},{"product_id":"yeast-malt-whisky-from-barley-100g","title":"Yeast: Malt Whisky from Barley (100g)","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA naturally pure culture of the yeast, Saccharomyces cerevisiae especially selected for malt whisky. \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRecommended for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis strain is recommended for use in the production of malt whisky by fermentation of wort made from malted barley.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDosage: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eFor fermentations smaller than 100L: 1 gram per 1L fermentation\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor fermentations larger than 100L: 60 grams per 100L fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eMin temperature: 20 C\u003c\/li\u003e\n\u003cli\u003eMax Temperature: 33 C \u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: 15 % v\/v\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRehydration: \u003c\/strong\u003eIn order to restore the dried yeast to its fully active viable state, it is necessary to rehydrate the yeast as rapidly as possible by adding the yeast to 10 times it's mass of water at 36 deg C. Add yeast to water and stir well. After 15min add 10 % of the rehydration volume worth of prepared washed and mix well. Allow to sit for 5 min before adding the mixture to the large fermentation tank.  \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532240760999,"sku":"324","price":105.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/yeast-malt-whisky-from-barley-100g-131.jpg?v=1631798669"},{"product_id":"diy-home-fruit-wine-kit","title":"Xperimental Wine Kit","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Description: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMaking your wine at home could not be easier! Turn all your favorite fruit into wine - right at home. It is Easy, great fun and delicious!\u003c\/p\u003e\n\u003cp\u003eThis kit contains all the equipment and consumables to turn your favorite fruit into wine. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKit contents: \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Fermentation bottle with cap and;\u003c\/li\u003e\n\u003cli\u003e1 x fermentation lock (air bubbler)\u003c\/li\u003e\n\u003cli\u003e1 x silicone bung\u003c\/li\u003e\n\u003cli\u003e4 x re-usable corks\u003c\/li\u003e\n\u003cli\u003e1 x mash filtering cloth\u003c\/li\u003e\n\u003cli\u003e8 x wine bottle capsules\u003c\/li\u003e\n\u003cli\u003e1 x syphoning tube\u003c\/li\u003e\n\u003cli\u003eWine making acid mix\u003c\/li\u003e\n\u003cli\u003eSterilizer\u003c\/li\u003e\n\u003cli\u003ePectolase enzymes\u003c\/li\u003e\n\u003cli\u003eTannin\u003c\/li\u003e\n\u003cli\u003eWine stabilizer\u003c\/li\u003e\n\u003cli\u003eFrench oak chips\u003c\/li\u003e\n\u003cli\u003eMeasuring spoon\u003c\/li\u003e\n\u003cli\u003eFruit wine yeast\u003c\/li\u003e\n\u003cli\u003eYeast nutrients\u003c\/li\u003e\n\u003cli\u003eInstruction manual: How to make your own fruit wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhat you will need: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eThis kit does not include any fruit. Refer to the recipes in the Instruction  Manual for a comprehensive list of essential fruits needed to make your first fermentation. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eYou might also like: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA \u003ca title=\"Distillique - diy wine making kit - consumable replacement\" href=\"\/products\/diy-wine-making-kit-ingredients-replacement-pack-for-20l?_pos=2\u0026amp;_sid=3292fd9e3\u0026amp;_ss=r\"\u003econsumable replacement pack\u003c\/a\u003e is available to purchase from our store to make another 20L of wine \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEach consumable in this kit is also sold in larger packaging sizes, \u003cspan\u003eand they can be purchased individually from our store.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532241416359,"sku":"344","price":297.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/distillique.co.za.png?v=1739191586"},{"product_id":"bentonite-clarit","title":"Bentonite Clarit","description":"\u003cp\u003eOne packet of Bentonite is suitable to clear about 130L fruit wine\/ mash.\u003c\/p\u003e\n \u003cp\u003eBentonite is perhaps the most common fining agent used in the wine industry to clear wine. It is a 100% natural product made from volcanic ash (mined in the Drakensberg) and has been used for literally hundreds of years and still is the fining agent of choice of top quality wines.\u003c\/p\u003e\n \u003cdiv\u003eYou shouldn't just add bentonite directly to your wine or must. Instead, you should hydrate it first. This can be a bit tricky; if you don't do it correctly, you'll just end up with water and a glob of \"mud.\"\u003c\/div\u003e\n \u003cdiv\u003e \u003c\/div\u003e\n \u003cdiv\u003eDecide on your dosage rate. A good dosage rate is between 0,8 - 1 gram per liter of wine\/mash. The maximum dosage rate is 1,3 grams per liter and should only be applied to sugar washes \/ fermentations intended for neutral spirit production (otherwise it will strip all the aroma and flavor compounds). Dissolve bentonite in 10 times its weight of water at 50 degree C (1o ml of water for every 1 gram of bentonite), and very slowly, while stirring the water with a fork or a whisk, pour the bentonite into the water.\u003c\/div\u003e\n \u003cdiv\u003e \u003c\/div\u003e\n \u003cdiv\u003eLet stand for 24 hours in a sealed container so that it can hydrate, then add this \"slurry\" to the wine while stirring.\u003c\/div\u003e\n \u003cdiv\u003e \u003c\/div\u003e\n \u003cdiv\u003eBentonite may be added to any type of fermented beverage in order to clarify it. It may seems weird to add clay to clear wine, but don't worry - with the use of bentonite, you'll in fact be ensuring less particulate matter in your finished wine!\u003c\/div\u003e\n \u003cdiv\u003e \u003c\/div\u003e\n \u003cdiv\u003eNow let the wine stand for a week or two and rack it (decant) without disturbing the sediment.\u003c\/div\u003e\n \u003cdiv\u003e\u003c\/div\u003e\n \u003cdiv\u003e\u003cspan style=\"text-decoration:underline;\"\u003eTIP: \u003c\/span\u003e\u003c\/div\u003e\n \u003cdiv\u003eIn order to clarify your product in the most effective way possible, add the bentonite during fermentation. The carbon dioxide bubbles will ensure a continues mixing effect which will give you even better results. \u003c\/div\u003e","brand":"distillique","offers":[{"title":"100 gram","offer_id":40532242104487,"sku":"363-1","price":25.0,"currency_code":"ZAR","in_stock":true},{"title":"1 kg","offer_id":40532242137255,"sku":"363-2","price":160.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/bentonite-clarit-357.jpg?v=1669641256"},{"product_id":"diy-wine-making-kit-ingredients-replacement-pack-for-20l","title":"DIY Wine making kit - Consumable replacement pack (for 20L)","description":"\u003cp\u003eThis pack is a replacement pack for the \u003ca href=\"\/products\/diy-home-fruit-wine-kit\" title=\"Distillique - DIY Home fruit wine kit\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\"DIY home fruit wine making kit.\"\u003c\/span\u003e\u003c\/a\u003e ingredients.\u003c\/p\u003e\n\u003cp\u003eIt contains enough ingredients to make at least 20Liters of fruit wine for bottling and drinking purposes. \u003c\/p\u003e\n\u003cp\u003eThe replacement pack contains:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWine making acid mix\u003c\/li\u003e\n\u003cli\u003eSterilizer\u003c\/li\u003e\n\u003cli\u003ePectolase enzymes\u003c\/li\u003e\n\u003cli\u003eTannin\u003c\/li\u003e\n\u003cli\u003eWine stabilizer\u003c\/li\u003e\n\u003cli\u003eFrench oak chips\u003c\/li\u003e\n\u003cli\u003eFruit wine yeast\u003c\/li\u003e\n\u003cli\u003eYeast nutrients\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532242366631,"sku":"369","price":142.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/diy-wine-making-kit-consumable-replacement-pack-for-20l-450.jpg?v=1700648939"},{"product_id":"french-oak-chips-med","title":"French Oak Chips: Medium roast","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuperior medium roasted French Oak Chips for wine, spirits and sauces. Infuse Oak chips in wine or distilled spirits for flavour and colour.\u003c\/p\u003e\n\u003cp\u003eMedium toasted French oak chips are by far the most preferred grade of toasting amongst home distillers. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOaking instructions: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTwo ways of getting the most of your wood chips:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eInfuse a few chips (i.e. 1-2g per litre spirits) in your spirits until it develops your preferred level of \"woodiness\". Then strain the chips and bottle your spirits.\u003c\/li\u003e\n\u003cli\u003eFill a bottle about 3\/4 full with strong neutral spirits (i.e at 80% abv). Infuse for a few weeks in a warm area (but not direct sunlight). Thereafter use this \"wood extract\" to \"instantly mature\" your spirits.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFactors influencing the time of oaking required: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere is no \"right or wrong\" quantities of chips or specific periods to infuse the wood chips.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eThe higher the temperature - the quicker the extraction of the woody aromas.\u003c\/li\u003e\n\u003cli\u003eThe stronger the alcohol - the quicker\u003c\/li\u003e\n\u003cli\u003eThe more chips you use - the quicker\u003c\/li\u003e\n\u003cli\u003eThe smaller the wood chips - the quicker\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFirst use the colour as a guide and then on regular intervals, nose and taste the product until you've reached your preferred level of \"woodiness\"\u003c\/p\u003e","brand":"distillique","offers":[{"title":"20g","offer_id":44624374595832,"sku":"371","price":20.0,"currency_code":"ZAR","in_stock":false},{"title":"100g","offer_id":44624374628600,"sku":"372","price":55.0,"currency_code":"ZAR","in_stock":false},{"title":"500g","offer_id":44624374661368,"sku":"373","price":185.0,"currency_code":"ZAR","in_stock":false},{"title":"1000g","offer_id":44624374694136,"sku":"374","price":235.0,"currency_code":"ZAR","in_stock":false},{"title":"5kg","offer_id":44624374726904,"sku":"375","price":825.0,"currency_code":"ZAR","in_stock":false},{"title":"10kg","offer_id":45317543952632,"sku":null,"price":2660.0,"currency_code":"ZAR","in_stock":true},{"title":"100kg","offer_id":45317834342648,"sku":null,"price":24500.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/french-oak-chips-20g-superior-medium-roast-278.jpg?v=1684156572"},{"product_id":"enzyme-pectolase-pectolyase-mix-for-200-to-400kg-fruit","title":"Pectolique (formerly known as Pectolase) – 50g","description":"\u003cp\u003eThis 50g granular \u003cstrong data-start=\"284\" data-end=\"298\"\u003ePectolique\u003c\/strong\u003e enzyme mix (previously called \u003cem data-start=\"329\" data-end=\"340\"\u003ePectolase\u003c\/em\u003e) is suitable for treating \u003cstrong data-start=\"367\" data-end=\"389\"\u003e200–400kg of fruit\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat it does: \u003c\/h4\u003e\n\u003cp\u003ePectolique breaks down pectin and proto-pectin naturally present in fruit, helping to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIncrease juice yield from fruit. \u003c\/li\u003e\n\u003cli\u003eEnhance fermentable sugar content.\u003c\/li\u003e\n\u003cli\u003eImprove clarity and color extraction in your final product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote: \u003c\/strong\u003eUsing pectic enzymes may also increase methanol production during fermentation.\u003c\/p\u003e\n\u003ch4\u003eHow to use:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMash fruit with the minimum amount of water and heat to 10–50°C. \u003c\/li\u003e\n\u003cli\u003eSprinkle Pectolique evenly over the mash and stir well.\u003c\/li\u003e\n\u003cli\u003eAllow to rest for 2 hours at 10–50°C. If you cannot maintain this temperature, allow a longer treatment time (e.g., 4 hours at 25°C).\u003c\/li\u003e\n\u003cli\u003eAdd water and sugar (if required) for fermentation only after Pectolique treatment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDosage guidelines:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eLow-pectin fruit (e.g., white grapes): 1g per 8kg fruit. \u003c\/li\u003e\n\u003cli\u003eHigh-pectin fruit (e.g., marulas, citrus): 1g per 4kg fruit.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532243382439,"sku":"377","price":72.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/enzyme-pectolase-pectolyase-mix-for-200-to-400kg-fruit-919.jpg?v=1683812745"},{"product_id":"insulation-for-54mm-column-900mm","title":"Insulation for 54mm column (900mm)","description":"\u003cp\u003eUse the insolation to reduce energy requirements and improve the performance of your column still.\u003c\/p\u003e\n \u003cp\u003eInsolation for the secondary column (4500mm) of the reflux still.\u003c\/p\u003e\n \u003cp\u003eInner diameter 54mm (to fit over 54mm diameter column)\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532243972263,"sku":"385","price":92.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/insulation-for-54mm-column-900mm-402.jpg?v=1631798693"},{"product_id":"acid-mix-for-fruit-wine-100g","title":"Acid mix for fruit wine (100g)","description":"\u003cp\u003eAcid mix for fruit wine containing Malic, Citric and Tartaric acid. Acids give wines their characteristic crisp, slightly tart taste. Alcohol, sugars, minerals, and other components moderate the sourness of acids and give wines balance. Acids naturally occur in fruits. Riper fruits will generally have a lower acid concentration whereas unripe fruit has a high acid concentration. \u003c\/p\u003e\n \u003cp\u003eThe acid mix can be used prior to fermentation to adjust the pH (adding more acid will decrease the pH concentration) or after alcoholic fermentation to adjust the acidity in your final product.\u003c\/p\u003e\n \u003cp\u003eIdeal pH values for fruit wines : 3,2 -3,8 \u003c\/p\u003e","brand":"distillique","offers":[{"title":"100g","offer_id":47610673266936,"sku":"479","price":47.5,"currency_code":"ZAR","in_stock":true},{"title":"5kg","offer_id":47610673299704,"sku":"480","price":3550.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/acid-mix-for-fruit-wine-100g-852.jpg?v=1663683379"},{"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":"sodium-metabisulfite-100g","title":"Sodium metabisulfite","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Description: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSodium metabisulfite or potassium metabisulfite is used as a sterilizing agent in wines to kill off all bacteria and yeast present in wines.\u003c\/p\u003e\n\u003cp\u003eCampden tablets are compressed sodium metabisulfite, and each tablet contains 0.4g of sodium\/potassium metabisulfite. We sell it in non-tablet form because you have to break Campden tablets and crush them before use anyway.\u003c\/p\u003e\n\u003cp\u003eAdd the sodium metabisulfite according to the recipe (see hereunder) and then let the wine air for at least 24 hours before bottling. This would allow the wine to be stabilized and prevent further fermentation.\u003c\/p\u003e\n\u003cp\u003eSodium metabisulfite is often used together with potassium sorbate for long-term preservation of not only wines but also other foods\/juices.\u003c\/p\u003e\n\u003cp\u003eSodium metabisulfite releases sulfur dioxide when dissolved in a liquid. They are added in small doses directly to fresh juices 24 hours before adding yeast. This is to destroy any wild molds and bacteria that may have been on the fruit. It is also used in stronger doses with water as an equipment sanitizer. You can use it to sanitize fermenting vessels, hydrometers, wine bottles, hoses, or any other glasses, metal, plastic, or wood that comes into contact with your wine. One gram of metabisulfite will impart approximately 60 parts per million of sulfur dioxide (SO2) to each liter of wine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDosage: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo Purify Juice:\u003c\/strong\u003e Add 0.2 g of metabisulfite per liter of juice. Pre-dissolve it in a small quantity of water before adding to the juice. Allow the juice to ventilate in an open container for 24 hours before adding yeast. For over-ripe and potentially moldy fruits, double the dosage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo Sanitize Equipment:\u003c\/strong\u003e All equipment should be cleaned with soapy water first, and then add 16g metabisulfite per liter of water. Also, add 3g of Citric Acid. Next, you will want to sanitize your fermentation vessel by putting in 40 to 70mm of this solution in the bottom of the vessel. Seal the vessel air-tight for 60 minutes to allow the fumes from the solution to permeate the inside walls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAt Bottling Time:\u003c\/strong\u003e Add 0.2 grams per liter of wine to preserve its color and flavor and prevent oxidation. It is also recommended at this time to add \u003ca title=\"Potassium sorbate\" href=\"\/products\/potassium-sorbate\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePotassium Sorbate\u003c\/span\u003e\u003c\/a\u003e to eliminate re-fermentation. Bottle immediately after adding.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"100g","offer_id":44615699169528,"sku":"504","price":30.0,"currency_code":"ZAR","in_stock":true},{"title":"1kg","offer_id":44615699202296,"sku":"505","price":190.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/sodium-metabisulfite-373.jpg?v=1714906589"},{"product_id":"coppabend-100g","title":"Coppabend (100g)","description":"\u003cp\u003eCoppabend is an AMAZING re-usable \"tool\" to bend small diameter copper tubing (up to 22mm) into very small diameter coils without kinks or collapsing the copper tube.\u003c\/p\u003e\n \u003cp\u003eThe \"tool\" consists of 100g Coppabend crystals that is used as follows:\u003c\/p\u003e\n \u003cp\u003e1. Clean the copper tubing on the inside to eliminate dust and dirt. It can be rinsed with a good detergent..\u003c\/p\u003e\n \u003cp\u003e2. Heat and melt the Coppabend in a plastic\/glass jug that is suspended in hot (more than 70 degree C) water. (i.e. like in a bain marie). Also heat the copper tube to about 70C.\u003c\/p\u003e\n \u003cp\u003e3. Hold the copper tubing at an angle (i.e. 30 degree from horisontal) and pour the molted Coppabend into the tubing. Do not pour the coppabend vertically into the tube as air bubbles may then be trapped inside the tube.On small diameter tubes it is easier to fill the tube with suction)\u003c\/p\u003e\n \u003cp\u003e4. Fill the copper tube with liquid Coppabend and then plug or crimp the open end of the tube as well. \u003c\/p\u003e\n \u003cp\u003e5. Leave the tube to allow the coppabend to set fully and return to room temperature. This may take some time. (i.e. for diameters of more than 12mm let it set overnight)\u003c\/p\u003e\n \u003cp\u003e6. Perform bending around a suitably diameter mandrel - slowly and smoothly.\u003c\/p\u003e\n \u003cp\u003e7. Unplug or uncrimp both ends of the bent copper tube and heat the tube with a hot air gun or hot water (hotter than 70 degree C) to melt the coppabend.\u003c\/p\u003e\n \u003cp\u003e8. Drain the coppbend into a suitable container for re-use.\u003c\/p\u003e\n \u003cp\u003e10. Rinse the empty tube with water to clean out any coppabend residue. Coppabend is water soluble and will leave a clear finish.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003e100g of Coppabend will liquify into approximately 100ml. This is enough to fill the following lengths of copper tubing:\u003c\/strong\u003e\u003c\/p\u003e\n \u003ctable border=\"1\" cellspacing=\"3\" cellpadding=\"3\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd\u003ePipe Outside diameter\u003c\/td\u003e\n \u003ctd\u003e6mm \u003c\/td\u003e\n \u003ctd\u003e8mm \u003c\/td\u003e\n \u003ctd\u003e12mm \u003c\/td\u003e\n \u003ctd\u003e22mm \u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eApproximate length of pipe to fill\u003c\/p\u003e\n \u003cp\u003ewith 100g Coppabend\u003c\/p\u003e\n \u003c\/td\u003e\n \u003ctd\u003e4.4m\u003c\/td\u003e\n \u003ctd\u003e2.8m\u003c\/td\u003e\n \u003ctd\u003e1.7m\u003c\/td\u003e\n \u003ctd\u003e0.3m\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003cp\u003e\u003cstrong\u003eAlthough Coppabend may seems expensive, remember that is actually more versatile than a mechanical bender and can be re-used over and over again. We use it in our own workshop!\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCOPPABEND is a safe to use, synthetic resin product\u003c\/strong\u003e when the following precautions are implemented.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e1. FIRST AID MEASURES\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e Inhalation:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp style=\"margin-left:40px;\"\u003eIf problems with breathing occur, remove from exposure, keep warm and\u003cbr\u003e rest.\u003cbr\u003e If breathing problems continue seek medical attention.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003e Skin contact:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp style=\"margin-left:40px;\"\u003eWash the affected area with plenty of water.\u003cbr\u003e Wash or remove any contaminated clothing.\u003cbr\u003e If soreness or redness persists seek medical attention.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003e Eye contact:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp style=\"margin-left:40px;\"\u003eImmediately wash the eye with plenty of water for at least ten minutes\u003cbr\u003e holding the eye open.\u003cbr\u003e If soreness Of redness persists seek medical attention.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003e Ingestion:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp style=\"margin-left:40px;\"\u003eWash out mouth with water and give sips of cold water or milk.\u003cbr\u003e DO NOT induce vomiting due to the risk of aspiration.\u003cbr\u003e Seek medical advice.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003e2. FIRE FIGHTING MEASURES\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp style=\"margin-left:40px;\"\u003eCoppabend is not classed as flammable but is combustible.\u003cbr\u003e Coppabend is a stable product. Burning can produce carbon monoxide and\/or carbon dioxide\u003cbr\u003e Flash point: \u0026gt; 160 Degree C\u003cbr\u003e Auto ignition temperature: \u0026gt; 300 degree C\u003cbr\u003e Fire fighting: Extinguish fires with water spray, foam, dry chemical or\u003cbr\u003e carbon dioxide. Keep containers cool with water spray .\u003cbr\u003e Fire fighters should wear self-contained breathing apparatus\u003cbr\u003e for large fires.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003e3. OTHER:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp style=\"margin-left:40px;\"\u003eStore COPPABEND away from strong oxidizing agents.\u003cbr\u003e It is not considered a hazard due to non-volatile nature.\u003cbr\u003e Low hazard, but may cause slight irritation on prolonged or repeated\u003cbr\u003e contact.\u003cbr\u003e Low toxicity but may cause sickness if large amounts were ingested.\u003cbr\u003e Bio-degradable.\u003cbr\u003e Unlikely to bio-accumulate.\u003cbr\u003e Will have a high chemical oxygen demand on any water course\/sewer.\u003cbr\u003e Detailed aquatic toxicity information not yet available\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532248952999,"sku":"538","price":77.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/coppabend-100g-902.jpg?v=1631798740"},{"product_id":"hose-6mm-id-clear-thin-walled-per-metre","title":"Hose: 6mm ID clear thin walled per metre","description":"\u003ch1\u003ePlastic hose\u003c\/h1\u003e\n \u003cp\u003ePlastic hose fits tight around 6mm copper tubing. Ideal for cooling water.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532250165415,"sku":"540","price":5.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/hose-6mm-id-clear-thin-walled-per-metre-315.jpg?v=1631798746"},{"product_id":"hose-12mm-id-clear-thin-walled-per-metre","title":"Hose: 12mm ID clear thin walled per metre","description":"\u003cp\u003ePlastic hose. Great for cooling water.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532250296487,"sku":"541","price":9.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/hose-12mm-id-clear-thin-walled-per-metre-128.jpg?v=1631798749"},{"product_id":"refractometer-0-32bx-with-atc","title":"Refractometer 0-32Bx with ATC","description":"\u003cp\u003eHandheld refractometer to EASILY and QUICKLY determine 0-32Bx sugar content (in Brix or SG) of fruit or a mash with only 1 drop of liquid.\u003c\/p\u003e\n\u003cp\u003eFor example: Pick a peach from the tree, squeeze a drop of juice from it and measure the sugar content. Easy, quick, affordable!\u003c\/p\u003e\n\u003cp\u003eThe Brix Balling or Plato scales are the same up to 4 decimal digits and gives an indicating of the sugar content in water as a percentage per weight. I.e. a reading of 10 degrees Brix, indicates that there is 1 kilogram of sugar in 10 liters of liquid. (10%)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct description:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis refractomer also includes automatic temperature adjustment doing away with the need to do temperature corrections.\u003c\/li\u003e\n\u003cli\u003eIt measures in Brix Balling Plato measurement as well in SG scales.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlease note that the refractometer is not ideal to use during fermentation as the alcohol in the mash will influence the optical density and therefore give an incorrect reading. \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532250558631,"sku":"542","price":372.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/refractometer-0-32bx-with-atc-319.jpg?v=1631798752"},{"product_id":"fermentation-lock-with-bung-bubbler-or-airlock","title":"Fermentation lock with Bung (Bubbler or Airlock)","description":"\u003cp\u003eIt is ideal for fermentations up to 50L.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct description:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEach Fermentation Lock consists out of the lock and a bung to seal the lock into the fermentation lid, and a cover cap to keep out insect or contamination.\u003c\/li\u003e\n\u003cli\u003eRobust, strong, transparent.\u003c\/li\u003e\n\u003cli\u003eDrill a 14mm hole size in fermentation bucket lid to ensure a tight fit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor fermentations larger than 50L, consider using our \u003ca href=\"\/products\/large-fermentation-lock-with-bung?_pos=1\u0026amp;_sid=e65fffe59\u0026amp;_ss=r\" title=\"Distillique - large fermentation lock with bung (bubbler\"\u003eLarge fermentation lock. \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532255342759,"sku":"565","price":17.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/fermentation-lock-with-bung-bubbler-or-airlock-328.jpg?v=1683881305"},{"product_id":"2-inch-90-degree-bend","title":"Bend: 90 degree Stainless Steel","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Description: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e90 Degree bend stainless steel. The bend comes with ferrules on either side. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Specification: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"224\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"109\"\u003eFerrule Size \u003c\/td\u003e\n\u003ctd width=\"115\"\u003eOutside Diameter \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1.5 inch \u003c\/td\u003e\n\u003ctd\u003e50.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 inch \u003c\/td\u003e\n\u003ctd\u003e64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3 inch \u003c\/td\u003e\n\u003ctd\u003e91\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4 inch \u003c\/td\u003e\n\u003ctd\u003e119\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eYou might also like: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/distillique.co.za\/products\/1-5-inch-stainless-steel-tri-clamp?_pos=1\u0026amp;_sid=3f5717a7d\u0026amp;_ss=r\u0026amp;variant=44603432993016\"\u003eTri-clamp: Stainless steel \u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/distillique.co.za\/products\/1-5-inch-silicone-seal-for-sanitary-fitting?_pos=1\u0026amp;_sid=4f90a147e\u0026amp;_ss=r\u0026amp;variant=44603313684728\"\u003eSeal: Silicone for sanitary fittings\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"1.5 inch","offer_id":44923760509176,"sku":"589","price":170.0,"currency_code":"ZAR","in_stock":true},{"title":"2 inch","offer_id":44923760541944,"sku":"590","price":160.0,"currency_code":"ZAR","in_stock":true},{"title":"3 inch","offer_id":44923760574712,"sku":"591","price":262.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/bend-2-inch-90-degree-stainless-steel-489.jpg?v=1648738098"},{"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":"main-reflux-condenser-4-inch","title":"Main Reflux Condenser: 4 Inch","description":"\u003cp\u003eStainless steel main reflux condenser - 4 inch (160 mm in length)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis main reflux condenser has the ability to remove about 3.5-4kW of heat from steam\/vapor \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHas 1\/2 inch threaded coolant inlet and coolant outlet.\u003c\/p\u003e\n\u003cp\u003eApart from using it in the \"normal\" position as a main reflux condenser, it may also be used as a spirit condenser in a stripping still. The following image shows 2 x main reflux condensers used in a stripping still with 7.5kW heating elements.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/t\/7\/assets\/Stripping_still_200L_267x315.jpg?v=1625103295\" alt=\"200L Stripping Still with 2 main reflux condensers\" width=\"267\" height=\"315\"\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532260847783,"sku":"606","price":797.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/main-reflux-condenser-4-inch-334.jpg?v=1684143149"},{"product_id":"wine-bottle-corker-manual","title":"Wine bottle corker (manual)","description":"\u003cp\u003eCorker to cork all standard sized wine bottels - manually operated with large leverage to cork bottles easily.\u003c\/p\u003e\n\u003cp\u003eHeavy duty, robust. Folds flat for transport.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUser steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eLift handle of corker (otherwise the bottle support will not drop to fit a bottle)\u003c\/li\u003e\n\u003cli\u003eInsert bottle\u003c\/li\u003e\n\u003cli\u003eInsert cork (natural or natural micro-composite cork works well. We have not tested it on hard synthetic corks)\u003c\/li\u003e\n\u003cli\u003ePush down on lever\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e...and Voila! your bottle is corked.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532263141543,"sku":"616","price":1973.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/wine-bottle-corker-manual-754.jpg?v=1631798819"},{"product_id":"starch-indicator","title":"Starch Indicator","description":"\u003cp\u003eStarch indicator is used to indicate whether or not a successful starch conversion has taken place. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eInstructions: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace a small amount of your sample onto a white surface\u003c\/li\u003e\n\u003cli\u003ePlace a few drops of the indicator on top of the sample \u003c\/li\u003e\n\u003cli\u003eNote if any colour changes have occured\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eResults: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePositive\u003c\/strong\u003e starch test (starches are present): The indicator will change from a light brown colour to a blue\/black colour \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNegative\u003c\/strong\u003e starch tests (no starches are present): The indicator will remain a light brown colour. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532268581031,"sku":"653","price":47.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/starch-indicator-423.jpg?v=1684218736"},{"product_id":"horizontal-thermometer","title":"Thermometer: Horizontal","description":"\u003cp\u003eHorizontal thermometer for boiler and thermowells. (Straight connector)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eProduct specification: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 inch BSP male fitting.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532271759527,"sku":"722","price":345.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/thermometer-horizontal-583.jpg?v=1705319598"},{"product_id":"thermometer-frame-1-5inch","title":"Thermometer frame 1.5inch","description":"\u003cp\u003eThermometer frame for thermometers on boilers 1.5inch\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532272185511,"sku":"723","price":215.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/thermometer-frame-1-5inch-771.jpg?v=1631798883"},{"product_id":"thermometer-frame-2-inch","title":"Ferrule: 2 inch - 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We recommend a thorough assessment every other month to assess the condition of the seal and promptly address any signs of wear or damage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShall silicone be out of stock we may supply EPDM (black seal)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Specifications:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"177\" style=\"height: 136px; width: 272px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 19px;\"\u003e\u003cstrong\u003eSilicone Seal Size \u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 19px;\"\u003e\u003cstrong\u003eOutside Diameter \u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 22px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 22px;\"\u003e1,5 inch \u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 22px;\"\u003e50.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 19px;\"\u003e2 inch \u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 19px;\"\u003e64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 19px;\"\u003e3 inch \u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 19px;\"\u003e91\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 19px;\"\u003e4 inch \u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 19px;\"\u003e119\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 19px;\"\u003e6 inch \u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 19px;\"\u003e167\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 122.281px; height: 19px;\"\u003e8 inch \u003c\/td\u003e\n\u003ctd style=\"width: 133.719px; height: 19px;\"\u003e216\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTerms and conditions: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease see our \u003ca href=\"https:\/\/distillique.co.za\/pages\/terms-and-conditions-of-use\"\u003eterms and conditions. \u003c\/a\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"3\/4 inch","offer_id":44603313684728,"sku":"737","price":17.5,"currency_code":"ZAR","in_stock":true},{"title":"1.5 inch","offer_id":44603313717496,"sku":"738","price":17.5,"currency_code":"ZAR","in_stock":true},{"title":"2 inch","offer_id":44603313750264,"sku":"739","price":22.5,"currency_code":"ZAR","in_stock":false},{"title":"2.5 inch","offer_id":44603313783032,"sku":"740","price":39.0,"currency_code":"ZAR","in_stock":false},{"title":"3 inch","offer_id":44603313815800,"sku":"741","price":40.0,"currency_code":"ZAR","in_stock":true},{"title":"4 inch","offer_id":44603313848568,"sku":"742","price":42.5,"currency_code":"ZAR","in_stock":true},{"title":"6 inch","offer_id":44603313881336,"sku":"743","price":82.5,"currency_code":"ZAR","in_stock":true},{"title":"8 inch","offer_id":44603331510520,"sku":null,"price":97.5,"currency_code":"ZAR","in_stock":true},{"title":"1.5 inch CIP","offer_id":44962058371320,"sku":null,"price":40.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/seal-1-5-inch-silicone-for-sanitary-fitting-837.jpg?v=1684159011"},{"product_id":"1-5-inch-stainless-steel-ferrule-21-5-long","title":"Ferrule: Stainless Steel","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eExpertly crafted from high-quality stainless steel, Ferrules are the perfect choice for welding onto extension pipes or boilers to connect to tri-clover fitting. Available in a variety of sizes, including 3\/4 inch, 1.5 inch, 2 inch, 2.5 inch, 3 inch, 4 inch, 6 inch, and 8 inch. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Specification: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"476\" width=\"476\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/Ferrule_sizeing.png?v=1710938059\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTerms and conditions: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease see our \u003ca href=\"https:\/\/distillique.co.za\/pages\/terms-and-conditions-of-use\"\u003eterms and conditions. \u003c\/a\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"3\/4 inch","offer_id":44605610328312,"sku":"745","price":25.0,"currency_code":"ZAR","in_stock":true},{"title":"1.5 inch","offer_id":44605610361080,"sku":"746","price":57.5,"currency_code":"ZAR","in_stock":true},{"title":"2 inch","offer_id":44605610393848,"sku":"747","price":60.0,"currency_code":"ZAR","in_stock":true},{"title":"2.5 inch","offer_id":44605610426616,"sku":"748","price":62.5,"currency_code":"ZAR","in_stock":true},{"title":"3 inch","offer_id":44605610459384,"sku":"749","price":70.0,"currency_code":"ZAR","in_stock":true},{"title":"4 inch","offer_id":44605630808312,"sku":null,"price":97.5,"currency_code":"ZAR","in_stock":true},{"title":"6 inch","offer_id":44605630841080,"sku":null,"price":197.5,"currency_code":"ZAR","in_stock":true},{"title":"8 inch","offer_id":44605630873848,"sku":null,"price":247.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/ferrule-1-5-inch-21-5mm-long-stainless-steel-568.jpg?v=1683885928"},{"product_id":"pressure-gauge-1-5-inch","title":"Pressure gauge 1.5 inch","description":"\u003cp\u003ePressure gauge 1.5 inch sanitary fitting adapter.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532279263399,"sku":"748","price":450.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/pressure-gauge-1-5-inch-876.jpg?v=1631798929"},{"product_id":"2-inch-ferrule-to-1-2-threaded-male-fitting","title":"Ferrule: 2 inch to 1\/2 inch threaded Male fitting Stainless Steel","description":"\u003cp\u003e2 inch ferrule to 1\/2 inch threaded male fitting stainless steel\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532279689383,"sku":"749","price":117.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/ferrule-2-inch-to-12-threaded-male-fitting-stainless-steel-246.jpg?v=1700205881"},{"product_id":"2-inch-ferrule-to-1-threaded-male-fitting","title":"Ferrule: 2 inch to 1 inch threaded Male fitting Stainless Steel","description":"\u003cp\u003e2 inch ferrule to 1 inch threaded male fitting stainless steel\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532280213671,"sku":"750","price":77.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/ferrule-2-inch-to-1-threaded-male-fitting-stainless-steel-854.jpg?v=1700205869"},{"product_id":"reducer-8-3-inch-with-thermowell","title":"Reducer: 8 - 3 inch (with thermowell)","description":"\u003cp\u003eReducer: 8 - 3 inch (with thermowell)\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532282802343,"sku":"753","price":1275.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/reducer-8-3-inch-with-thermowell-618.jpg?v=1649061256"},{"product_id":"8-inch-main-condenser-400mm","title":"8 inch main condenser (400mm)","description":"\u003cp\u003e8 inch condenser x 400mm with 2 x 15 mm water inlets and 2 x 15mm water outlets.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532283392167,"sku":"754","price":5250.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/products\/8-inch-main-condenser-400mm-367.jpg?v=1631798946"},{"product_id":"3-inch-spirit-condenser-600-mm","title":"Spirit Condenser:  3 inch  (500 mm long)","description":"\u003cp\u003e3 inch long condenser 500mm (8 inner tubes)\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532285882535,"sku":"757","price":997.5,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/spirit-condenser-3-inch-500-mm-long-706.jpg?v=1685533961"},{"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":2720.0,"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":"3-way-ball-valve-22mm","title":"2-way ball valve (15mm)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eProduct Description:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 3 - way ball valve 1\/2 inch , to screw on to large distilling parrot for the seperation of heads , hearts and tails.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProduct Specification:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 way ball valve \u003c\/li\u003e\n\u003cli\u003e1\/2 inch \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTerms and conditions: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease refer to \u003ca href=\"https:\/\/distillique.co.za\/pages\/terms-and-conditions-of-use\"\u003eour terms and conditions \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532291256487,"sku":"771","price":750.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/2-way-ball-valve-15mm-679.jpg?v=1691140084"},{"product_id":"heating-element-s-s-adapter-2-inch-with-1-inch-thread","title":"Heating Element Adaptor: 2 inch with 1 inch thread","description":"\u003cp\u003e4.5kw heating element for heating up your distilled liquid through the bottom of the boiler. To fit 50l,100l,200l,300l,400l,500l,600l,700l boiler.\u003c\/p\u003e\n \u003cp\u003e1 inch thread for element.\u003c\/p\u003e","brand":"distillique","offers":[{"title":"Default Title","offer_id":40532291682471,"sku":"781","price":181.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/heating-element-adaptor-2-inch-with-1-thread-779.jpg?v=1728590528"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/collections\/post-distillation.webp?v=1722489016","url":"https:\/\/distillique.co.za\/collections\/post-distillation.oembed?page=8","provider":"Distillique","version":"1.0","type":"link"}