C1 - Introduction to Distilling (Distilling Theory) - 9 October 2021

R 1,200.00

R 1,200.00
Terms & conditions

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Course Contents

Spirit Production Overview

  • Alcoholic Beverages, Feedstocks and Method Examples
  • The Role of Geographical Naming Differences
  • Legislation for Home Distilling
  • Legislation for Commercial Distilling
  • Safety during Distilling
  • Responsible Drinking

Fermentation Overview

  • Fermentable and Non-Fermentable Sugars
  • Starch Conversion
  • Types and Roles of Enzymes in Distillation Fermentations
  • Congener Formation and Control
  • Fermentation Components
  • Sugar Measurements and Sugar Calculations
  • Yeast and Yeast Requirements
  • Successful and Failed Fermentations - Trouble Shooting and Fixing

Distillation Overview

  • What is Distillation?
  • Distillation Physics
  • Use of the Phase Diagram during Distillation
  • Development of Still Types
  • The Role of Copper in Stills
  • Heads, Hearts, Tails and other Fractions
  • Effect of Boiling Rate on Fractions
  • Fractional Distillation or Precision Distillation
  • Spirit Enhancement
  • Simple Enhancement Techniques
  • Enhancement by Removal

Enhancement Overview

  • Enhancement by Addition
  • Enhancement by Removal
  • Enhancement by Transformation

Course Fees include:

  • Printed course manual 
  • Snacks and refreshments
  • Pen and paper

You would require:

  • To arrive no later then 07:45.

Please Note:

Course runs from 08:-00 - 17:00 at Distillique training facility.

Unit 12E Coachman's crescent business park

26 Jakaranda street, Hennopspark, Centurion, 0157

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