The 2016 Distillation Basics Workshop, May 18 - 19, 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
Proofing
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.
