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Hi everyone! Rockwell Rutter here from Distillery University; I wanted to let everyone know about our new 3-day Workshop at 3 Howls Distillery in Seattle, WA (June 7-9) This Workshop allows you to actually take control of a professional-grade reflux still and produce your own batch of spirits under the supervision of award-winning distillers. We'll also have lots of classroom time to learn from various experts and get all your questions answered. All students also receive a FREE Lifetime Membership to our online classes (currently at over 47 hours of content and a $499 value). Also, everyone is entered to win a free 3 gallon reflux still (the same type we use during the Workshop). We announce the winner on Sunday, just let us know where to ship it! If you're looking to get ACTUAL hands-on experience, this is the Workshop for you. We'll have a mash already made up for you, so all you have to focus on is getting your spirits to come out just right. After your spirits run is complete, you'll then be shown how to blend with distilled water in order to get the strength and flavor profile you're looking for. From there, you'll bottle your finished spirit and take it home with you! We'll also run the bottling line and a few other hands-on activities. Topics to be covered in the hands-on portion of the class are: Mashing Grain choice Temperatures Fermentation Choosing the base product Yeast choice Vessel choice Distillation Making the cuts Temperature choice Equipment design/performance Still performance For the classroom portion of the Workshop, industry expert Todd Buckley covers: Welcome to the Beverage Alcohol Industry History of Distilling in America Regulation Highlights to Distill in the US The Competitive Landscape of Spirits in the US Introduction to Biology: Fermentation Grains, Fruits and Yeast Yeast Strains Introduction to Chemistry: Alcohol Ethanol, Methanol, Isopropanol Organic Acids Ethylene and Ethyl Ether Esters Filtration Vodka distillation Properly Using a Hydrometer Substrate Choices Achieving 190 proof Bottling Brandy Distillation Fruit Choices Achieving 160 proof Filtration Proofing Botanicals Blending for Gin Botanical Choices Maceration, Decoction and Infusion Brewing Skill for Whiskey Distillation and Aging Substrate Choices Fermentation Distillation Techniques Aging Introduction to Physics: Distillation Heating, Reflux and Condensation Still Design Weight, Volume and Temperature If you have any other questions, please don't hesitate to contact me any time by phone or email. Also, here is a link to the informational page on our website, where you can view pricing and registration info (https://distilleryuniversity.com/hands-on-workshop/). Have a great day! Rockwell Rutter (509) 999-1244 firstname.lastname@example.org