Making Wine, Beer, & Spirits

This is an IEAC Accredited Course to help you learn and understand the process of making Wine, Beer, & Spirits through the Brewing and Fermentation Process.

Craft beverage production has experienced a renaissance, and enthusiasts worldwide are discovering the joy of creating their own artisan wine, beer, and spirits from home or as a rural micro-business. This in-depth foundation course guides you through every stage of the process; from selecting ingredients and equipment to mastering fermentation, distillation, and flavour development; empowering you to create beverages with confidence, creativity, and professional understanding.

Fermentation is the biochemical process through which yeast converts sugars into alcohol, carbon dioxide, and various flavour compounds. Although wine, beer, and spirits all rely on this same fundamental process, each beverage uses different raw materials, yeast strains, temperatures, and production methods. These differences create the distinct characteristics associated with each category of alcoholic drink.

There is a final assessment that can be undertaken at any time, day or night; and you will be awarded a coveted: IEAC (International Education Accreditation Council) Certificate, which will have your name on it, including full course details.

THE LESSONS IN THIS COURSE COVER THE FOLLOWING:

Lesson 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

Lesson 2: THE SCIENCE: CHEMICAL & MICROBIOLOGICAL PROCESSES

•  Understanding the Science
• Fermentation
• Glycolysis
• Carbohydrates
• a) Monosaccharides
• c) Polysaccharides
• Microbiology
• Yeasts
• Enzymes
• Effect of Temperature
• Effect of pH
• Spoilage

Lesson 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

Lesson 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

Lesson 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

Lesson 6: MEAD

• Making Mead
• Preparing to Make Mead
• Ingredients
• Making the Mead
• Examples of Different Types of Mead

Lesson 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

Lesson 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

Lesson 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

Lesson 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

HOW OUR COURSES WORK:

•    Enrol any time of day or night.
•    Start studying immediately or later (as you wish).
•    Upon enrolment, you will receive an email containing your “Username” and “Password”
•    Help desk – Contact us via email: info@homestudy.co.uk or call: + 44 (0) 1227 789 649
•    There are automated self-assessment tests at the end of each lesson.
•    At the end of the whole course, you are presented with an automated examination.
•    Gain a 60% pass and receive an: IEAC (International Education Accreditation Council) Certificate.