C10 - ONLINE Comprehensive Distilling Course

This course is now online and available form our Internet learning platform. The course fee includes a 6-month access period, after 6 months, the student will no longer have access to the course videos. Learners from outside South Africa: Shipping you the course manual (i.e. more than 700 pages on C10) to your physical address costs us quite a bit more. Please use the International Student variant when ordering the course. Once we receive your payment, a course manual will be couriered to you with a voucher number (local in South Africa) and a link where you can start your online training. 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. At the end of the course, you may select (as part of the course fees) to write a 2-hour exam to earn your "Comprehensive Distilling Course" certificate (Required Mark to Pass: 70% minimum). 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 Flavored Spirits through the process of Steam Distillation or Vapor 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 Whisk(e)y, 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 6 or more Gins Creating and Using a Flavor 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: Physically couriered course material (South African students only) Downloadable presentation slides Access to the learning platform with access to the full set of training videos for 6 months. 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 notes You can pause, rewind, and replay a video to ensure you do not miss an important part. Please Note: Unfortunately, none of the online courses can be cancelled after a voucher number or link has been emailed to you.