C10 - Comprehensive Distilling Manual - PAST STUDENTS ONLY
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
