C10 - Comprehensive Distilling Manual - PAST STUDENTS ONLY

R 1,850.00

"The Only Constant is Change".

   

This is as true with Distillique's Training as it is with everything else in the world. We continuously adapt, upgrade, expand and add to the information we share during our Training. Even more so now with our Online Courses.

  

Many of our students that have done Training with us in the past has requested access to the new and updated manuals. As is our habit, when the Client asks, we deliver.

   


R 1,850.00
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PLEASE NOTE: This Manual is only available for purchase for Students that have already completed the course. With your order, in the comment section, you need to provide a reference of your previous training by way of the previous order number for confirmation purposes. Due to issues regarding Liability, Intellectual Property Protection and Responsibility, Manuals are not for sale to Individuals who have not completed Training with us.

This 714 page manual, divided into 3 volumes, covers the following topics:

1 INTRODUCTION

1.1 Main Alcoholic Beverage Groups

1.2 Distilled Spirit Groups

1.3 Scope of Course

2 MODULE 1: DISTILLING OVERVIEW

2.1 Short History of Distilling

2.2 Alcoholic Beverages, Feedstock and Method Examples

2.3 Geographical Naming Differences

2.4 Legalities – South Africa

2.5 Safety during Distilling

2.6 Responsible Drinking and Health Benefits

3 MODULE 2: FERMENTATION

3.1 Biochemistry background

3.2 Carbohydrates and Sugars (Fermentable and Non-Fermentable)

3.3 Sugar Differences

3.4 Enzyme Influences

3.5 The Conversion Process – From Starch to Sugar

3.6 Congeners

3.7 Raw Materials for Fermentation

3.8 Cleaning and Crushing of the Raw Materials for the Craft & Home Distiller

3.9 Raw Materials and Sugar content

3.10 Measuring Sugar and Alcohol Content in a Mash

3.11 Other Measurements in Fermentations

3.12 Water for Fermentation Purposes

3.13 Overview of The Fermentation Process

3.14 Yeast Stressors – Managing and Avoiding Fermentation Problems

3.15 Selecting and Using Yeast

3.16 Fermentation Monitoring and Precautions

3.17 Fermentation Problems

3.18 Fermenting vessels

3.19 Steps in Making a Successful Fermentation

3.20 Fermentation Theory Summary

3.21 Yeast Choices

3.22 Amount of Yeast to Use

3.23 Fermentation Phases

3.24 Basic Sugar Wash Recipe

4 MODULE 3: DISTILLING

4.1 Distilling Overview

4.2 Distillate Products

4.3 The Role of Copper during Distilling

4.4 Introduction to Distilling Physics

4.5 Boiling Temperatures

4.6 Phase Diagram Overview

4.7 Water – Alcohol Affinities

4.8 Types of Stills

4.9 Internal Reflux

4.10 Adjustable Reflux (Reflux Control)

4.11 Advanced Distillation Methods

4.12 Reduction in Distillate Strength

4.13 Heads, Hearts, Tails and other Fractions

4.14 Boiling Rate and Effects

4.15 Still Choking and Foaming Control

4.16 Distilling Records

4.17 Disposing of Distillation Wastes

4.18 Washing and Maintaining your Still

4.19 The Distilling Process

4.20 Distilling as an Art

4.21 Step-by-Step Distilling with an Adjustable Reflux Still

4.22 Step-by-Step Distilling with a Partial Fractionating Column Still

5 MODULE 5: SPIRIT ENHANCEMENT

5.1 Legal Considerations

5.2 Examples

5.3 Blending and Mixing

5.4 Types of Enhancement

5.5 Enhancement by Removal

5.6 Enhancement by Addition

5.7 Enhancement by Transformation

ADDENDUM A – ACCURATE WATER / ETHANOL PHASE DIAGRAM

ADDENDUM B – ACTIVATED CARBON FILTRATION

6 MODULE 6: BRANDY AND MAMPOER (FRUIT FERMENTATIONS & FRACTIONAL DISTILLATION)

6.1 What is Brandy and Mampoer?

6.2 Fruit Fermentations

6.3 Fruit Distillations

6.4 Case Study – A Namibian Success Story

7 MODULE 7: WHISK(E)Y, MOONSHINE AND VODKA (STARCH CONVERSION & HIGH REFLUX DISTILLATION)

7.1 The Difference between Whisk(e)y and Moonshine

7.2 A Short History of Moonshine and Whisk(e)y

7.3 Whisky Definitions from different Countries

7.4 Moonshine and Whisk(e)y Methodology

7.5 Innovating with Whisk(e)y - Choices in making our Product

7.6 The Starch Conversion Process

7.7 Gelatinization

7.8 Enzymes used during Starch Conversion

7.9 The Starch Conversion Process

7.10 Post Starch Conversion

7.11 Malting and Enzyme Sources

7.12 What is Malt?

7.13 Sterilization

7.14 Starch Fermentation Peculiarities

7.15 Starch Fermentation Distillation

7.16 Barrel Aging of Whisk(e)y and Bourbon

7.17 The Importance of Water Quality in Whisk(e)y – Fact or Fiction

7.18 A Short History of Vodka

8 MODULE 8: GIN AND BOTANICALS (STEAM INFUSION)

8.1 The History of Gin

8.2 The Process to Make Gin

8.3 Creating a Flavour Profile

8.4 Tasting Gin

8.5 Building up a Flavour Library

9 MODULE 9: RUM (HIGH SUGAR FERMENTATIONS)

9.1 Differences between Light, Dark and Spiced Rum

9.2 Rum Classification Categories

9.3 The History of Rum and Sugar

9.4 Regional Differences in Rum

9.5 Grades of Rum

9.6 Rum Methodology

9.7 Sugar Source Preparation

9.8 Dunder

9.9 Clarification Techniques

9.10 Fermentation Requirements

9.11 Rum Enhancement Techniques

9.12 Traditional Enhancement on Rum

10 MODULE 10: TEQUILA AND MEZCAL

10.1 Early History

10.2 Recent History

10.3 Production

10.4 Fermentation

10.5 Organoleptic Compounds

10.6 Characteristics

10.7 Aging

10.8 Threats to Agave Production

10.9 "Tequila worm" Misconception

10.10 Storage Conditions

10.11 Tequilas of Various styles

10.12 Serving

10.13 Mezcal

11 MODULE 11: LIQUEURS AND INFUSIONS

11.1 Equipment

11.2 Working with On-Line Recipes

11.3 Ingredients

11.4 Liqueur Making Techniques & Skills

11.5 Invert Sugar

12 MODULE 12: ESSENTIAL OIL DISTILLATION

12.1 Water Distillation

12.2 Steam Distillation

12.3 Steam Injection

12.4 Expression

12.5 Soxhlet Extraction

13 MODULE 13: BLENDING AND SPIRIT EVALUATION

13.1 Definitions

13.2 Blending Overview

13.3 The more Modern Approach to Blending and Mixing

13.4 Enjoying and Examining Specific Spirits

14 MODULE 14: BEYOND HOME DISTILLING

14.1 Business Opportunities

14.2 Home Distilled Alcohol Costs

15 MODULE 15: GOING COMMERCIAL

15.1 What is a Craft / Artisanal / Boutique Distillery?

15.2 TEN secrets for running a successful Craft Distillery

15.3 Advanced Concepts and Specific Craft Information

15.4 Distillery Planning and Design

15.5 Branding, Marketing and Brand Development

16 CERTIFICATE EXAMINATION

ADDENDUM A – MORE INFORMATION ON MEAD

ADDENDUM B – ACCURATE WATER / ETHANOL PHASE DIAGRAM

ADDENDUM C – ACTIVATED CARBON FILTRATION

ADDENDUM D – COMMERCIAL PRODUCT DILUTION

ADDENDUM E – MIXING TABLE FOR HIGH PERCENTAGE DISTILLATES

ADDENDUM F – TEMPERATURE CORRECTION TABLE FOR 20 DEGREE CELSIUS ALCOHOLMETERS

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