W5 - High Brix Raw Material Manual - PAST STUDENTS ONLY

R 230.00

R 230.00
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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 53 page manual, building on the knowledge obtained in the C1 - Introduction to Distilling Course, covers the following topics:

1 MODULE 1: RUM (HIGH BRIX FERMENTATIONS)

1.1 Differences between Light, Dark and Spiced Rum

1.2 Rum Classification Categories

1.3 The History of Rum and Sugar

1.4 Regional Differences in Rum

1.5 Grades of Rum

1.6 Rum Methodology

1.7 Sugar Source Preparation

1.8 Dunder

1.9 Clarification Techniques

1.10 Fermentation Requirements

1.11 Rum Enhancement Techniques

1.12 Traditional Enhancement on Rum

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