C10 - ONLINE Comprehensive Distilling Course (Copy)

This 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.

While this course is a lot of fun, it is a course for serious distillers.

We combine and expand the content of more than 5 distinct courses and many practical demonstration videos into one course. This is supported by 3 colour textbooks (totalling over 700 pages of worthwhile information) as well as additional notes, cheat sheets, flow diagrams and more.

After 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).

During the course, you will cover in-depth the following Master Principles, both in theory and practice:

• Fractional Distillation - Selecting Desired and Undesired Aromas and Tastes during Distillation
• Starch Conversion - Conversion of Unfermentable Carbohydrates into Fermentable Sugars
• Steam Infusion - Creation of Flavoured Spirits through the process of Steam Distillation or Vapour Infusion
• Sensory Analysis - Training and Using Your Sense of Taste and Smell
• Spirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes
• Dilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with High Brix Content Raw Materials (Molasses and Honey)

Course Contents

Fermentation, Distillation and Spirit Enhancement Theory

Spirit Production Overview

• Short History of Distillation
• 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 by Addition

• Enhancement by Transformation

Fruit Based Spirits

Brandy and Mampoer (Eau de Vie) Overview

• Difference between Brandy and Mampoer
• Legislation regarding Brandy and Mampoer
• Discussion on the future of Brandy and Mampoer in South Africa
• History of Brandy and Mampoer
• Regional Differences of Fruit-Based Spirits
• The Cultural Distillers Guild
• Brandy and Mampoer Methodology

Unique Aspects of Fruit-Based Fermentations

• Fruit Selection and Preparation
• Open vs Closed Fermentations
• Fermentation Management
• Clarification Techniques

PRACTICAL - Making a Fruit Based Fermentation

Fractional Distillation Overview

• Fractional or Precision Distillation

PRACTICAL - Distilling a Fruit Based Fermentation

PRACTICAL - Sensory Analysis of Heads and Tails

Spirit Enhancement in Brandy and Mampoer

• Techniques Relevant to Brandy and Mampoer

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

Starch-Based Spirits

Whisk(e)y, Moonshine and Vodka Overview

• Difference between Whisk(e)y, Moonshine and Vodka
• A History of Whisk(e)y, Moonshine and Vodka
• Regional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa
• Whisk(e)y and Moonshine Methodology
• Innovating with Whisk(e)y in South Africa

PRACTICAL - Doing a Starch Conversion

Unique Aspects of Starch Fermentations

• Grain Bill and Milling
• Starch Extraction, Conversion and Steeping
• Malting and Enzyme Sources
• Sterilization
• Sparging

PRACTICAL - Making a Grain Fermentation

Vodka Distilling

• Still, Types Used for Vodka Production
• Different Still Configurations in Commercial Distilleries
• Using Multiple Stills in a Commercial Distillery
• Stripping Runs vs Spirit Runs vs Rectifying Runs vs Infusion Runs
• Reflux Modes in Fractional Distillation

PRACTICAL - Distilling a Grain Based Fermentation

Spirit Enhancement in Whiskey, Moonshine and Vodka

• Techniques Relevant to Whisk(e)y, Moonshine and Vodka

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

Gin and Botanicals

Gin Overview

• A History of Gin
• Garnishing of Gin

Gin Production

• Gin Production Process
• Feedstock for Gin
• Base Spirits for Gin
• Botanicals for Gin
• Ginning Methods
• Flavoring Runs
• Sweetening Methods and Levels
• Maturation Methods
• Naming a Gin
• Categorization and Naming Based on Production Processes

Creating a Gin Flavour Profile

• Communicating a Flavour Profile
• A Classification Methodology for Gin
• Tasting and Classifying Gin According to the Methodology
• Sensory Analysis and Tasting
• Utilisation of the Classification Methodology for Market Research and Product Development

PRACTICAL - Sensory Analysis and Tasting of different gins

Creating and Using a Flavour Library

• Making Infusions
• Blending Flavours
• Creating a Single-Shot Recipe

PRACTICAL - Botanical Infusion through Steam Infusion and/or Infused Distillation

PRACTICAL - Dilution of Spirits

PRACTICAL - Blending of Infused Spirit Compounds

PRACTICAL - Application of Obscuration Techniques to Gin

Spirit Enhancement in Gin

• Techniques Relevant to Gin

High Brix Content Raw Materials

Light, Dark and Spiced Rum Overview

• Differences between Light, Dark and Spiced Rum
• A History of Rum
• Regional Differences in Rum
• Rum Methodology

Unique Aspects of High Brix Content Raw Material Fermentations

• Sugar Source Selection
• Sugar Source Calculation
• Sugar Source Preparation
• High Brix Content Raw Material Fermentations

PRACTICAL - Making a Molasses Fermentation

Distilling a High Brix Content Raw Material Fermentation

• Using Anti-Foaming Agent
• Applying Fractional Distillation to Non-Fruit Fermentations

PRACTICAL - Distilling a Molasses Fermentation

PRACTICAL - Sensory Analysis of Heads and Tails

Spirit Enhancement in Rum

• Techniques Relevant to White, Gold, Dark and Spiced Rum

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

Course Fees include:

• Course material
• The use of training equipment (to be used during training)
• Coffee, Tea, Cold drinks 
• Light Lunch
  

Course Duration:

The course runs over five days, with a different spirit category covered each day. On the final day (Friday), a three-hour exam will take place. Students must achieve a score of 70% or higher to pass, and results will be communicated the following week.

All students are required to arrive by 8:00 a.m. The course will begin promptly at 8:15 a.m. and conclude around 3:00 p.m., though end times may vary.

If you attend from far and would like some accommodation, do contact the Three Olives Guest House. We can recommend them!

Bookings, Confirmations, and Cancellations 

Please note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment. 

In the case that the minimum required seating is not filled within 14 days of the scheduled course date, Distillique will reschedule the course to another date.

Distillique Classroom Training - Terms and Conditions

Cancellation Fees: Distillique will not assume any responsibility for, and shall not be liable for, cancellation fees related to other services, such as travel and accommodation, incurred by the customer in connection with the course.

Photographic Consent: The customer agrees that any photos taken during the course may be used by Distillique for promotional and marketing purposes. If the customer prefers not to be included in photos, they should inform the course facilitator in advance.

Liability for Injuries: Distillique is not liable for any injuries that may occur on the premises during the training. Attendees are responsible for their own safety, and any injuries sustained are not the responsibility of Distillique.

Assumption of Risk: Attendance at this course and the application of knowledge acquired during the course are entirely at the attendee's own risk. Distillique assumes no liability for the use or misuse of the information provided.

By enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.

 Accommodation: 

If you are traveling from locations beyond Pretoria and are seeking accommodations for an overnight stay, we highly recommend the Three Olives Guest House, which is located about 4km from our training facility.  For booking inquiries, kindly reach out to bookings@threeolives.co.za or contact Karin directly at karin@threeolives.co.za.

Contact us: 

For more training-related information, contact training@distilllique.co.za