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1. Tag: The theory
14:00-18:00
- The "cordials": Basic rules and prescriptions
- General and practical about alcohol
- Alcohol degree measurement
- Basic rules for mash, fermentation
- Yeast addition
- pH-value
- Fermenting starter
- Conventional and high-grade mash
- Mash, prescriptions for mashs
- Filter, fruit wine
- Distilling procedure
- Distilling technik and theorie
- Announce-free available and home made building systems
- Professional small stills
- Distillation with simple means
- Systems of industrial scale
- Degustation of noble schnappses
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2. Tag: The practice - You distill by yourself
09:00-app. 11:30
common lunch (optional)
12:30-app. 16:00
- Each participant distills with an own still the whole day
- Production of a spirit (e.g. raspberry spirit)
- Distill a fruit wine
- Distill a high-grade mash
- Distill a fruity cordial
- Distill a bitter cordial (herbs)
- Seasonally also rare specialities are available
- Botteling and labeling
- Degustation of noble schnappses
- Award of a distilling certificate at the time of successful termination
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Included items
- Seminar documents: script
- 1 small bottle of self distilled schnapps
- Individuell adhesive labels and corks
- Coffee, refreshments
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