W12 - ONLINE Fruit Wine Making Practical Workshop

Our W12 Online course focuses on the production process of Wine and Cider, with some information on the making of Mead and Fortified Wine as well. Some important topics include Raw Material Selection, different Production Processes, everything you need to know in order to make a successful Fermentation, as well as various Wine Enhancing Methods.

PLEASE NOTE: Distillers making Mampoer and Brandy will also benefit from this course in order to improve on their Fruit Fermentations.

Learners from outside South Africa: To ship you printed course manual (i.e. more than 700 pages on C10) to your physical address, it costs us quite a bit more. Please use this link for ordering the course on the international platform and to pay through PayPal.

Learners inside South Africa and Namibia:

Course Contents

Introduction

The History of Wine

Wine Production - Overview

Preparation before starting your fruit wine

Legalities regarding alcohol production

Style of Wine

Raw-material Selection

Sugar Content

Fruit Availability

Variety/Cultivars

Ease of Fruit Processing

White and other Fruit Wine Production Processes

Red Wine production Process

The Wine Production Process

Importance of Cleaning and Sterilization during Wine Production

Harvesting and Sorting

Ripeness Monitoring Tests

Taste, Firmness, and Visual Tests

Sugar Content Test

Iodine Test

Crush and Destem/Mill

Analysis

Measuring the Sugar Content

Measuring the pH

Measuring the Temperature

Determining how much Alcohol is currently in your Fermentation

Additions/Adjustments

Adjusting the Sugar

Adjusting the pH

Adjusting the Temperature

Adjusting the Sodium Metabisulphite Concentration

24 hour resting period

Inoculation

Yeast strain Selection

Dosages

Fermentation

Fermentation Safety

Fruit processing and Fermentation Vessels

Fermentation Conditions

Fermentation Monitoring

Aeration during Fermentation

Punch Downs

Pressing

Racking

Malolactic Fermentation

Enhancement

Oak Ageing

Adding Tannin

Blending

Analysis and Additions

Clarification and Stabilization

Clarification

Stabilization

Racking

Bottling

Cider Production Overview

South-African Legalities

Alcoholic Fruit Beverage and Cider Production Process

Analysis

Carbonation

Forced Carbonation

Dry Bottle carbonated Wine/Cider by Yeast

Sweet bottle carbonated Wine/Cider

Fortified Wine - Overview

Port

Sherry

Jeripigo

Fortified Apple and Pear Beverages

Alcohol addition Calculation

Mead Production - Overview

Types of Mead

Dry Mead

Metheglin

Melomel

Braggot

Determining the Quality and Balance of your Wine

Did you achieve your planned wine style?

Are there any wine faults present?

Oxidation

Volatile Acidity

Brettanomyces

Cork Taint

Does your wine smell and taste good?

Course Fees include:

Course Material in printed format couriered to you

Access to our video based online training platform for 90 days

Access to the discussion forums (with each lesson where applicable) to share information with other course attendees

Access to download the presentation slides for each lesson (where applicable)

Once we received your payment, you will received an email with an online training link to start your course

You would require:

Good Internet connection

Preferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)

Pen and paper to take your own notes

You can pause, rewind and replay a video to make sure you do not miss an important part

Please Note:

Unfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.