Distillers College - Building and Running a Distillery
Course Schedule
Day 1 - Friday 
8:00 - 8:30 AM          Coffee
8:30 - 9:15                  Welcome, introductions, history of distilling and our story.
9:15 - 10:00                 Business Plan and Business Model
Break
10:15 - 11:00               Regulatory - State and Federal - DSP or Wholesaler
11:00 - 11:45               Spirits - What to make -  How to decide - What it takes.
11:45 - 12:15                Fermentation - Substrates, Grain, Potato, Fruit, Other
Lunch - Provided
1:00 - 1:45  PM           Equipment - What, where, source, and cost.
1:45 - 2:30                    Raw Products/Additives- Yeast - Enzymes
Break
2:45 - 3:30                    Mashing in, yeast and Fermentation basics
3:30 - 4:15                    Cooling, pH, automation, testing.
4:15 - 4:45                    Q & A - Review
4:45 - 5:45                    Consultations


Day 2 - Saturday
8:00 - 8:30 AM          Coffee
8:30 - 9:15                   Distillation basics - pot still vs column still                  
9:15 - 10:00                 Stacking the column, reflux, batch vs continuous
Break
10:15 - 11:00               Heads, hearts, tails and cuts.
11:00 - 11:45               Pot stills and modified pot stills.
11:45 - 12:15               Vodka, whiskey, rum, gin, liqueurs.
Lunch  - Provided
1:00 - 1:45  PM           Economics - calculating costs & setting prices
1:45 - 2:30                    Proofing and Polishing
Break
2:45 - 3:30                    Bottles, Labels, and Branding/Marketing
3:30 - 4:15                    Basics of Distribution
4:15 - 4:45                    Q & A - Review
4:45 - 5:45                    Consultations

6:00 - 9:00                    Cocktails & Dinner  -  Provided


Day 3 - Sunday
8:00 - 8:30 AM          Coffee
8:30 - 10:00                 Hands On -  Mashing,- Conversion, pH and Temps
10:00 - 11:00               Hands On - Transfers - Running the Still
Break
11:15 - 12:00               Lecture - Bonds and Insurance
12:00 - 12:30               Hands On Distilling - Heads - making the cut 
Lunch Provided
1:15 - 2:00                   Hands On Distilling - Hearts and Tails
2:00 - 2:30                   Legalities - Structure, Contracts, Distributors.
2:30 - 3:00                   Distribution & Marketing, Control & 3 Tier
Break
3:15 - 4:30                   Tasting & Judging - How to sample & Judge Spirits                   
4:30 - 5:00                   Competition - Win a Gold Medal
5:00 - 5:45                    Q & A/ Consultations