Making Fermented Drinks

Course CodeSGF2
Fee CodeSG
Duration (approx)20 hours
QualificationCertificate of Completion

Learn to Make a wide variety of Fermented Drinks

  • Wine
  • Beer
  • Spirits
  • Mead
  • Cider
  • Low alcohol Drinks
  • Keifir and Kambucha

Lesson Structure

There are 10 lessons in this course:

  1. HISTORY, SCOPE AND NATURE OF ALCOHOLIC DRINKS
    • A Brief History
    • Trends in Beverage Consumption
    • Alcohol & Health
    • Global Wine Production
    • Global Wine Consumption
    • Global Beer Production
    • Global Beer Consumption
    • Good Quality Water
  2. THE SCIENCE: CHEMICAL and MICROBIOGOLICAL PROCESSES
    • Understanding the Science
    • Fermentation
    • Glycolysis
    • Carbohydrates
    • a) Monosaccharides
    • c) Polysaccharides
    • Microbiology
    • Yeasts
    • Enzymes
    • Effect of Temperature
    • Effect of pH
    • Spoilage
  3. PROBIOTIC DRINKS
    • The Benefits of Probiotics
    • Kefir
    • Making Kefir
    • Variations
    • Other Uses for Kefir
    • Reducing Alcohol Content
    • Storage and Reuse
    • Long Term Storage
    • To Feed the Kefir Culture
    • Kombucha
    • Making Kambucha step by step
    • Beet Kvass
  4. BREWING BEERS
    • What Can Be Brewed?
    • Water: The Essential Ingredient
    • The Water Profile
    • Example of a Commercial Brewing Process
    • Brewing Using Different Methods
    • Open Brewing/Fermentation
    • Closed Brewing
    • Fermentation Temperatures
    • Spontaneous Brewing
    • Barrel Aging
    • Old Brewing Techniques
    • Double Dropping/Dropping System
    • Cleansing System
    • Skimming System
    • The Yorkshire Square Brewing Method
    • Using Hops in Brewing
  5. BREWING CIDERS
    • Traditional Cider
    • Fruit Ciders
    • Apple and Pear Fruits
    • Making Apple or Pear Cider
    • Equipment - What You Will Need
    • The Wild Yeast Method
    • Heat Treated Method
  6. MEAD
    • Making Mead
    • Preparing to Make Mead
    • Ingredients
    • Making the Mead
    • Examples of Different Types of Mead
  7. WINE
    • What Is Involved In Winemaking?
    • An Overview of Some Winemaking Terms
    • An Overview of Winemaking Processes
    • The Importance of Yeast
    • The Fermentation Process in Detail
    • Containers
    • Sweetness
    • Malolactic Fermentation
    • Red and White Winemaking
    • A Winemaking Method for Some Wines
    • Preparing to Ferment
    • Types of Wine
    • Red Wines
    • White Wines
    • Rosé Wine
    • Sparkling Wine
    • Fortified Wines
    • A Glossary of Terms for Wine Making
  8. SPIRITS AND FORTIFIED WINES
    • Distillation
    • Spirits
    • Spirit Groups
    • Brandy
    • Whisky
    • Gin
    • Rum
    • Vodka
    • Tequila
    • Liqueurs
    • Liqueur Groups
    • Aperitifs
    • Sherry
    • Vermouth
    • Port
    • Gin Making – A Simple Approach
  9. NO OR LOW ALCOHOL BREWED DRINKS
    • Brief History of Non-alcoholic Drinks
    • Reasons to Choose Low or No-Alcohol Drinks
    • Alcohol Content
    • How to Remove Alcohol after Brewing
    • Beers
    • Wine
  10. OTHER VARIATIONS ON BREWED DRINKS: GETTING INVENTIVE
    • Mixed Drinks & Cocktails
    • Mixed Drinks
    • Cocktails
    • Making Mixed Drinks & Cocktails
    • The Art of Brewing
    • Ingredients
    • Equipment
    • Getting Inspiration from Around the World
    • Final Assessment

Who is this Course for?

  • Amateurs wanting to learn more about brewing or wine making
  • People who work in related enterprises, looking to expand their knowledge of making fermented drinks (wine, beer, spirits etc).
  • Business operators considering starting a brewery, winery, distillery or other such operation
  • Horticulturists, agriculturists, hospitality staff or anyone else with a desire or need to better understand fermented drinks

 





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