C1 - Introduction to Distilling Manual - PAST STUDENTS ONLY

R 870.00

"The Only Constant is Change".

   

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R 870.00
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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 349 page manual 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

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