BDF-117
This course introduces entry-level skills in craft distilling. Emphasis is placed on distillate production on small scale equipment, sanitation, cereal, molasses and fruit fermentations and how to purify ferments via distillation. Upon completion, students should be able to demonstrate how to produce small batches of distillate and be able to extrapolate concepts to larger production.
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Prerequisite:
None
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Corequisite:
None
| Class Hours | 1 |
|---|---|
| Lab Hours | 3 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 2 |