Fruit Brandy Distillation Workshop - MO
The 2015 Fruit Brandy Distillation Workshop, March 4-5, is designed for those considering or already involved in craft distillation. This workshop will be led by Dr. Karl Wilker, Research Professor and MSU Winery and Distillery Manager, and is limited to 8 participants to provide a personalized learning experience. Lecture and demonstration will be conducted in the distillery at Mountain Grove during the two day training session. Those attending will receive a booklet that covers the lecture information where notes can be taken for future referencing. Lunch and refreshments during breaks are provided each day.
Topics covered include:
- Basics of the distillation process and equipment
- Demonstrations will be carried out with a Bavarian Holstein column still with reflux
- Basics of materials used to make distilled products with emphasis on distilled grape spirits, grappa, eau de vies, and fruit brandies and infusions
- Using sensory evaluation to determine when to make cuts between the heads, hearts and tails during the distillation process
- Aging requirements
- Tasting of distilled fruit brandies and other products
The Missouri State University Winery is a commercially licensed winemaking and distillation facility located at the State Fruit Experiment Station in Mountain Grove. The workshop is offered by the MSU Darr School of Agriculture directed by Dr. Anson Elliott.
The distillation program has produced brandies and liqueurs from grape (Grapeshine, Grappa and neutral spirits), apple, peach, blueberry blackberry and raspberry. More recently vanilla spirits and rum are being developed.Contact name: Marilyn Odneal
Admission price: $400.00
Lodging info: http://mtngrv.missouristate.edu/visitors/
Download registration info: Download registration info
Location: Missouri State Univeristy - Mountain Grove Campus, Moutain Grove , MO 65711