Distillation: History and Applications
This class, taken at the Southwest Missouri State
University-Mountain Grove and the Mid-America Viticulture and Enology Centerconsists of a series of lectures. Each topic will be discussed in 45 minute sessions, covered over two days. Sensory evaluation sessions will be intermixed with the lectures. Class sizes are limited. Schedule to be determined.

Class topics include:
History of Distillation
Distillation products being marketed around the world
Distillery start-up considerations
Raw material considerations
Mashing and fermentation considerations
Distilling process
Various distilling techniques
Aging spirits
Completion of the distillates
Sensory component of producing quality distillates
Sanitation: Cleaning and Maintenance
Common problems encountered
Legal issues
Analysis consideration

Distillery Processing Lab

Requirement: distillery 101.

Students will work in the distillery processing fruit, running analysis in the lab, and distilling previously fermented mash. They will put into practice the sanitation information and sensory evaluation techniques required of a good distiller and discussed in distillery 101.

This class will be four days in length and limited to 6 students. Classes will be taken at the Southwest Missouri State University-Mountain Grove and the Mid-America Viticulture and Enology
Center.

Tuition fee: to be determined.

We have set the date for our next Distillery 101 Workshop for November 17th and 18th, 2005. This class will be hosted by the Mogollon Brewing Company of Flagstaff, AZ. We will be joined by one of Arnold Holstein's expert engineers, a professor of Viticulture & Enology and a legal professional. Please check back for additional information regarding the class.

A comment made by a previous attendee: "I just wanted to take a few moments to let you know how much I enjoyed the workshop last week in Mountain Grove. I thought the material was excellent and the instruction was certainly worth the effort and resources. Anyone looking into the opportunity of establishing a distillery should take workshop 101.I must admit that I was somewhat apprehensive before the class began, as to whether the information offered would be of significant value to me. Others in class shared with me the same concerns, but like me they quickly found that the class was for real, and a serious educational opportunity was there for the taking. The staff at SMSU Mid America Viticulture and Enology center were very good and certainly experts in their field. I look forward to hearing from you on the next offering of the 102 class.
With Best Regards,
Jim Jenkins