C10

Distillique's comprehensive distilling course online. Learn how to make Brandy, Whisky, Moonshine, Gin, Vodka, Tequila, Liqueurs and much more. Now available online.

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Course curriculum

1. Introduction to Distillique, SACDI and RealCraft
1. Please Read First
2. Presentation Slides to Download - Distilling Principles, History, Legalities and Safety
3. Basic Principles of Distilling
4. A Short History of Distilling
5. Alcoholic Beverages, Feedstock and Method Examples
6. Distilling Legalities for Home Distillers
7. Safety During Distillation
8. Responsible Drinking
1. Presentation Slides to Download - Fermentation Overview
2. Fermentable and Non-Fermentable Sugars
3. Enzymes
4. Congeners
5. Fermentation Components
6. Sugar Measurements and Calculations
7. Yeast and Yeast Requirements
8. Successful and Failed Fermentations
1. Presentation Slides to Download - Distillation Overview
2. What is Distillation?
3. Distillation Physics - Boiling Temperatures
4. Distillation Physics - Phase Diagram
5. Development of Still Types
6. The Role of Copper in Stills
7. Distillation Physics - Reflux Angles
8. Heads, Hearts, Tails and Other Fractions
9. Effect of Boiling Rate on Fractions
10. Fractional and Precision Distillation
1. Presentation Slides to Download - Spirit Enhancement Overview
2. What is Spirit Enhancement?
3. Spirit Enhancement by Removal
4. Spirit Enhancement by Addition
5. Spirit Enhancement by Transformation
1. Presentation Slides to Download - Fruit Based Spirits Overview
2. Introduction to Fruit Based Spirits
3. Difference between Brandy and Mampoer in South Africa
4. History of Brandy and Mampoer in South Africa
5. Regional differences in Fruit Based Spirits
6. Cultural Distillers Guild in South Africa
7. Fruit Based Spirit Methodology
1. Presentation Slides to Download - Unique Aspects of Fruit Based Fermentations
2. Fruit selection and Preparation
3. Open and Closed Fermentations
4. Fermentation Management
5. Clarification Techniques
6. Introduction to Practicals: Fruit Based Spirits
  FREE PREVIEW
7. PRACTICAL DEMO: Juicing Soft Fruit (Plums)
8. PRACTICAL DEMO: Juicing Citrus (Clementines)
9. PRACTICAL DEMO: Working with Juice (Apples)
10. PRACTICAL DEMO: Apple Fermentation Process
11. PRACTICAL DEMO: Making an Apple Fermentation
12. PRACTICAL DEMO: Pasteurizing Oranges
13. PRACTICAL DEMO: Pectolyase Treatment on Oranges
14. PRACTICAL DEMO: Making an Orange Fermentation
15. PRACTICAL DEMO: Chemical Sterilization on Plums
16. PRACTICAL DEMO: Making a Plum Fermentation
17. PRACTICAL DEMO: Maintaining Fermentation Temperature
18. PRACTICAL DEMO: Fruit Based Fermentation Activity
1. Presentation Slides to Download - Fractional Distillation Overview
2. A Quick Recap on Distillation
3. Fractional Distillation and Prescision distilling
4. PRACTICAL DEMO: Still Cleaning and Maintenance
5. PRACTICAL DEMO: Additional Items needed during Distillation
6. PRACTICAL DEMO: Sealing a Still
7. PRACTICAL DEMO: Using a 13lt Round Still - Assembly and Variations
8. PRACTICAL DEMO: Completed Fermentations
9. PRACTICAL DEMO: Siphoning Apple Fermentation
  FREE PREVIEW
10. PRACTICAL DEMO: Siphoning Clementine Fermentation
11. PRACTICAL DEMO: Clarification Step 1 - Kieselsol
12. PRACTICAL DEMO: Clarification Step 2 - Chitosan
13. PRACTICAL DEMO: Siphoning Clementine Fermentation after Clarification
14. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Filling the Still
15. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Tracking the Heat
16. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Taking off Heads
17. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Evaluating Heads
18. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Hearts and Starting Tails
19. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Evaluating the Tails
20. PRACTICAL DEMO: 1st Fruit Distillation - Apple - Blending the Tails
21. PRACTICAL DEMO: 2nd Fruit Distillation - Clementine - Filling the Still
22. PRACTICAL DEMO: 2nd Fruit Distillation - Clementine - Taking off Heads
23. PRACTICAL DEMO: 2nd Fruit Distillation - Clementine - Evaluating the Hearts
24. PRACTICAL DEMO: 2nd Fruit Distillation - Clementine - Measuring the First Heart Fraction
25. PRACTICAL DEMO: 2nd Fruit Distillation - Clementine - Measuring the Second Heart Fraction
26. PRACTICAL DEMO: 2nd Fruit Distillation - Clementine - Wrapping up the Hearts Fractions
27. PRACTICAL DEMO: Emptying and Cleaning the Still
1. Presentation Slides to Download - Spirit Enhancement in Fruit Based Spirits
2. Spirit Enhancement Techniques relevant to Brandy and Mampoer in South Africa
3. PRACTICAL DEMO: Spirit Enhancement on Fruit Based Spirit
1. Presentation Slides to Download - Grain Based Spirits
2. Introduction to Grain Based Spirits
3. Differences between Grain Based Spirits
4. History of Whisk(e)y
5. Regional Differences in Whisk(e)y
6. Grain Based Spirit Methodology
7. Innovating with Whisk(e)y
1. Presentation Slides to Download - Unique Aspects of Grain Based Fermentations
2. Sterilization
3. Grain Bill and Milling
4. Malting and Enzyme sources
5. Starch Extraction, Conversion and Steeping
6. Sparging
7. PRACTICAL DEMO: Grain Based Fermentation Clarification
8. PRACTICAL DEMO: Grain Based Fermentation Practical Equipment
9. PRACTICAL DEMO: Water for the Starch Conversion
10. PRACTICAL DEMO: Sterilizing the Equipment
11. PRACTICAL DEMO: Grain Bill
12. PRACTICAL DEMO: Adding the Grain
13. PRACTICAL DEMO: Gelatinization
14. PRACTICAL DEMO: Cool Down after Gelatinization
15. PRACTICAL DEMO: First Conversion
16. PRACTICAL DEMO: End of First Conversion
17. PRACTICAL DEMO: Second Conversion
18. PRACTICAL DEMO: End of Second Conversion and Blowdown
19. PRACTICAL DEMO: Removing the Solids
20. PRACTICAL DEMO: Spent Grain and Straining
21. PRACTICAL DEMO: Making a Grain Fermentation
22. PRACTICAL DEMO: Controlling Fermentation Temperature
23. PRACTICAL DEMO: Starch Conversion using Malted Barley
1. Presentation Slides to Download - Multiple Distillation Overview
2. A Quick Recap on Distillation
3. The Impact of Multiple Distillations
4. PRACTICAL DEMO: Still Cleaning and Maintenance
5. PRACTICAL DEMO: Additional Items needed during Distillation
6. PRACTICAL DEMO: Sealing a Still
7. PRACTICAL DEMO: Using a 13lt Round Still - Assembly and Variations
8. PRACTICAL DEMO: Siphoning off Distillers Beer
9. PRACTICAL DEMO: Measuring the Sugar Content of Completed Fermentation
10. PRACTICAL DEMO: Filling and Sealing the Still
11. PRACTICAL DEMO: Tracking the Heat
12. PRACTICAL DEMO: Taking off Heads
13. PRACTICAL DEMO: Evaluating the Heads and First Hearts
14. PRACTICAL DEMO: Evaluating the Second Hearts Fraction
15. PRACTICAL DEMO: Evaluating the rest of the Hearts Fractions
16. PRACTICAL DEMO: Evaluating the Tails
1. Presentation Slides to Download - Vodka Distilling or High Reflux Distillation
2. Still Types used for Vodka Production
3. Different Still Configurations
4. Using Multiple Stills in a Commercial Distillery
5. Reflux Modes in a Fractional Reflux Column Still
6. PRACTICAL: High Reflux Distillation with 13lt Round Still
1. Presentation Slides to Download - Spirit Enhancement in Grain Based Spirits
2. Spirit Enhancement Techniques Relevant to Whisk(e)y, Moonshine and Vodka in South Africa
3. PRACTICAL DEMO: Spirit Enhancement in Whisky, Moonshine and Vodka
1. Presentation Slides to Download - Infused Spirits Introduction
2. Introduction to Infused Spirits
1. Presentation Slides to Download - Gin Overview
2. The History of Gin
3. Drinking Gin
4. Garnishing Gin
1. Presentation Slides to Download - Gin Production
2. The Gin Production Process
3. Feedstock
4. Base Spirits
5. Botanicals
6. Ginning Method
7. Flavouring Runs
8. Sweetening Method
9. Maturation Method
1. Presentation Slides to Download - Naming a Gin
2. Naming a Gin based on Production Process
1. Presentation Slides to Download - Creating a Gin Flavour Profile
2. Communicating a Flavour Profile
3. A Classification Methodology for Gin
4. Tasting and Classifying Gin According to the Methodology - Part 1
5. Tasting and Classifying Gin According to the Methodology - Part 2
1. Presentation Slides to Download - Creating and Using a Flavour Library
2. Making Infusions
3. Blending Flavours
4. Creating a Single Short Gin Recipe
5. PRACTICAL DEMO: Still Cleaning
6. PRACTICAL DEMO: Sealing a Still
7. PRACTICAL DEMO: 13lt Still Configurations
8. PRACTICAL DEMO: Equipment needed for Gin Infusion
9. PRACTICAL DEMO: Direct Infusion
10. PRACTICAL DEMO: Vapour Infusion Botanicals
11. PRACTICAL DEMO: Filling and Sealing the Still
12. PRACTICAL DEMO: Colour Changing Gin, pH Adjustment in Gin and the First Infused Spirit
13. PRACTICAL DEMO: Finishing the Infusion Run
14. PRACTICAL DEMO: Louching Effect and Rectifying the Louching Effect
15. PRACTICAL DEMO: Filtering and Straining Direct Infusions
16. PRACTICAL DEMO: Starting the Blending Process
17. PRACTICAL DEMO: Ending the Blending Process, Wooding and Obscuration
1. Presentation Slides to Download - Spirit Enhancement in Gin
2. Spirit Enhancement Techniques Relevant to Gin
1. Developing your Brand and Marketing your Gin
1. Presentation Slides to Download - High Brix Raw Material Spirits Introduction
2. Introduction to High Brix Raw Material Spirits
1. Presentation Slides to Download - Light, Gold, Dark and Spiced Rum Overview
2. Difference between Light, Gold, Dark and Spiced Rum
3. Rum Classifications
4. History of Rum
5. Regional Differences in Rum
6. Rum Methodology
1. Presentation Slides to Download - Unique Aspects of Molasses Based Fermentation
2. Sugar Source Selection
3. Sugar Source Calculation
4. Sugar Source Preparation
5. Molasses Fermentation
6. Dunder
7. Clarification Techniques
8. PRACTICAL DEMO: Equipment used During Fermentation Practicals
9. PRACTICAL DEMO: Sterilization of Fermentation Equipment
10. PRACTICAL DEMO: Sugar Cane Crusher and Sugar Cane Juice Sterilization
11. PRACTICAL DEMO: Measuring Sugar in Sugar Cane Juice
12. PRACTICAL DEMO: pH Adjustment in Sugar Cane Juice Fermentation
13. PRACTICAL DEMO: Making a Sugar Cane Juice Fermentation
14. PRACTICAL DEMO: Heating Water, Molasses Calculation and Diluting Molasses
15. PRACTICAL DEMO: Checking Molasses Fermentation Sugar Content and Adjusting pH
16. PRACTICAL DEMO: Making a Molasses Fermentation
17. PRACTICAL DEMO: Temperature Regulation in Small Fermentations
18. PRACTICAL DEMO: Fermentation Activity
1. Presentation Slides to Download - Fractional Distillation Overview
2. Quick Distillation Overview
3. Fractional Distillation or Precision Distillation
4. PRACTICAL DEMO: Cleaning Your Still
5. PRACTICAL DEMO: Additional Items Needed during Distillation
6. PRACTICAL DEMO: Sealing a Still
7. PRACTICAL DEMO: 13lt Still Assembly and Variations
8. PRACTICAL DEMO: Siphoning off the Molasses Fermentation
9. PRACTICAL DEMO: Adding Anti-Foaming Agent
10. PRACTICAL DEMO: Filling the Still and Starting the Distillation Process
11. PRACTICAL DEMO: Tracking the Heat and Prepping for the Heads Fractions
12. PRACTICAL DEMO: Taking off the first Heads Fractions
13. PRACTICAL DEMO: Taking off the first Hearts Fractions and Analyzing the Heads
14. PRACTICAL DEMO: Taking off the Second Hearts Fraction
15. PRACTICAL DEMO: Taking off the First Tails Fractions
16. PRACTICAL DEMO: Finishing off the Tails Fractions and Analyzing the Tails
17. PRACTICAL DEMO: Selecting Tails Fractions and Blending with Hearts
18. PRACTICAL DEMO: Dilution to ABV% and Calculating Recovery Rate
1. Presentation Slides to Download - Spirit Enhancement in Light, Gold, Dark and Spiced Rum
2. Spirit Enhancement in Light, Gold, Dark and Spiced Rum in South Africa
3. PRACTICAL DEMO: Spirit Enhancement in White and Gold Rum
4. PRACTICAL DEMO: Spirit Enhancement in Dark Rum
1. C10 Comprehensive Distilling is done ... What next?
1. Introduction to the C10 - Comprehensive Distilling Exam
2. C10 - Comprehensive Distilling Exam
3. You're done!

About this course

$495.00
236 lessons
65.5 hours of video content

Reviews

Never too old to learn!

Hubert Mostert

I am impressed with the amount and level of detail of the course. The videos successfully overcame the “pandemic”. Good quality - thank you Distillique!

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C10 - Distilling Course Review

Caci Kendall

Absolutely AMAZING! Cannot find any better course out there!

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philip berghaus

HI HAve just finished the c10 course i really enjoyed it i learnt a lot and will now try to distill have waited for this for a long time thank you for ...

HI HAve just finished the c10 course i really enjoyed it i learnt a lot and will now try to distill have waited for this for a long time thank you for a great course imay have to order stuff from you hope it will be okay thanks again philip berghaus israel

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really Informative

Werner Leppan

full of really good information and a few amusing anecdotes

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Introduction to Distillique, SACDI and RealCraft

Distilling Principles, History, Legalities and Safety

Fermentation Overview

Distillation Overview

Spirit Enhancement Overview

Fruit based spirits Overview

Unique Aspects of Fruit Based Fermentations

Fractional Distillation Overview

Spirit Enhancement in Fruit Based Spirits

Grain Based Spirits - Overview

Unique Aspects of Grain Based Fermentations

Multiple Distillation Overview

Vodka Distilling or High Reflux Distillation

Spirit Enhancement in Grain Based Spirits

Infused Spirits Introduction

Gin Overview

Gin Production

Naming a Gin

Creating a Gin Flavour Profile

Creating and Using a Flavour Library

Spirit Enhancement in Gin

Brand Development and Marketing in Gin

High Brix Raw Material Spirits Introduction

Light, Gold, Dark and Spiced Rum Overview

Unique Aspects of a Molasses Based Fermentation

Fractional Distillation Overview

Spirit Enhancement in Light, Gold, Dark and Spiced Rum

Conclusion of C10 Comprehensive Distilling

Online Examination for Certification

About this course