Fermentation is the conversion of sugars into alcohol. In this business, alcohol = money. The success of your finished product relies on the efficiency of the fermentation process. Moonshine University is proud to present this class in conjunction with Wilderness Trail Distillery and Ferm Solutions.

• Are you converting all your available sugars?
• Are your yeast happy in the environment you’ve created for them?
• Is bacteria winning the war in your fermentation tank?
• Do your yeast grow lethargic and die off before the job is done?
• Are you getting the optimal yield from every set?

Take your product to the next level with this in-depth examination of the fermentation process with one of the country’s leading specialists, Dr. Pat Heist of Ferm Solutions and Wilderness Trail Distillery.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

March 5 and 6, 2018 | Register Now
October 1 and 2, 2018 | Register Now

Structure

Day 1:

• Fermentation overview
• Feedstock (sources of sugar) and associated factors
• Milling and how it relates to fermentation
• Cooking and conversion
• Sweet mash versus sour mash
• Saccharification
• Microbiology of yeast and methods for propagation
• Fermentation ingredients and limiting factors
• Biochemistry of fermentation (how yeast makes ethanol)
• Monitoring fermentation (testing methods)
• Equipment
• Sanitation

Day 2:

• Cultivation and consistency of yeast
• Outside variables effecting the fermentation
• Bacterial fermentation
• Infections of fermentation
• Troubleshooting the fermentation
• Lab specs and micro of the fermentation

Learning Outcomes

• Observation of the three stages of the yeast cycle (respiration, fermentation, sedimentation)
• Pitch their own fermentation to observe later during the course
• Observing and lab specs on a known fermentation started previous to course
• Yeast counting, viability and budding observations
• Troubleshooting/diagnosing known contaminated fermentations

“If you have too much sugars left over after fermentation, it’s like payin’ too much for breakfast: You got ripped off.” -Dr. Pat Heist, Chief Scientific Officer at Ferm Solutions, Wilderness Trail Distillery, Esteemed Faculty Member at Moonshine University, Bio-Chem Humorist and Speaker of Truths

Tuition: $1,995 USD

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

 View all Moonshine University Courses here.

Learn about all aspects of the brandy making process, including equipment selection, raw material selection, sourcing, processing, fermentation, and distillation.  A wide array of aging and maturation techniques are covered. Proper sensory analysis techniques as well as in-depth discussions about the world’s various brandy traditions and techniques will give students the tools necessary to best approach making a world-class brandy distillate.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

Complete Course Syllabus

Stucture

• Introduction to Brandy
  • What is Brandy?
  • Brandy-styles and TTB definitions
  • Brandy sales trends
• General Production Principles
  • Raw Materials
    • Harvest conditions
    • Harvest fruit handling
    • Crush pad equipment
    • Fruit processing and must preparation
  • Fermentation
    • Chemical parameters
    • Yeast and yeast selection
    • Fermenter considerations
    • Fermentation protocols
    • Sur-lie
  • Distillation
    • Principles and overview
    • Distillation equipment
    • Distillation styles
    • Basic distillation protocol
  • Maturation and post distillation flavor adjustment
    • Maturation principles
    • Container considerations
    • Cooperage
  • Finishing and Processing
    • Blending
    • Proofing
    • Color adjustment
  • Sensory Analysis
  • Brandy Styles and Traditions In-depth
    • German/Austrian Eau de vie
    • American brandy
      • Column still
      • Craft brandys
      • Applejack
    • French
      • Cognac
      • Calvados
      • Armagnac
      • Marc
    • Italian Grappa
    • South America
      • Peruvian Pisco
      • Chilean “Pisco”
      • Singani

Course Objectives

To provide students with the background knowledge necessary to distill quality brandy, using quality source materials and equipment.

Tuition: $1,995.00 USD

Tuition Includes:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception, evening following first day of class
• Transportation between the Brown Hotel and Moonshine University

Complete Course Syllabus

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Hard Truth Distilling Co. of Nashville, Indiana is excited to present the inaugural Midwest Distillers Fest — an immersive craft spirits tasting experience anticipated to be the largest and most unique event of its kind in the entire Midwest.

This event will take place Saturday, Oct. 6, from 1-5 p.m. on the beautiful grounds of Hard Truth Hills in Brown County, Indiana — a world-class destination featuring 325 acres of wooded hills, hiking trails and more. Hard Truth Hills is home to the award-winning Hard Truth Distilling Co., a brand new Big Woods restaurant, the Hard Truth Hills Welcome Center, and multiple bars and cocktail lounges.

The Midwest Distillers Festival will feature 25-30 craft distilleries from across Indiana and the Midwest offering more than 100 different spirits available to sip and sample straight or to enjoy as part of a craft cocktail.

Admission to the event includes 20 tasting tickets. Each ticket is worth one sample of any available spirit or you can opt to redeem four tasting tickets for any full-sized craft cocktails offered during the event. In addition, every attendee will receive one free Hard Truth Distilling cocktail at Hard Truth’s signature cocktail bar during the event.

The Midwest Distillers Festival will also feature live music, food for purchase from local food partners, games, and more. A complimentary refreshment station featuring non-alcoholic drinks will be available to all attendees during the event.

Attendees are encouraged to stay after the festival to dine at the on-site restaurant, enjoy more outdoor music until 9:00 p.m., and even tour the property and the trails on their own.

Got Questions? We’ve Got Answers 
Call 812-720-4840 | Email: Info@MidwestDistillersFest.com

Participating Distilleries from Indiana, Kentucky, Ohio, Michigan and Iowa

Got Questions? We’ve Got Answers 
Call 812-720-4840 | Email: Info@MidwestDistillersFest.com

The Moonshine University 6 Day Distiller Course provides a complete overview of the craft of distilling and the beverage alcohol industry through comprehensive technical training and business management education. Over 40 industry experts are brought together to provide an intensive, practical, hands-on learning experience that combines technical training and business management education for start-ups, industry professionals, and those looking for careers in the distilling industry.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

This course is designed and taught by distillery operators, industry insiders, and world-renowned master distillers, it exposes attendees to the realities of the day-to-day operations from laying the first brick to getting finished product on the shelves. The technical aspects of distillate production are only the beginning. Challenges and opportunities from equipment selection to distribution channels to financial considerations are also explored.

Who should attend Moonshine University?

• Entrepreneurs interested in opening their own distillery or launching their own brand.
• Industry professionals who are looking to gain a better overall understanding of the craft, science and trade of beverage alcohol.
• Those looking for careers in the distilling industry.
• Distillery owners/operators who want to specialize or improve in a certain area of their business.

6 Day Distiller Course

Complete Course Syllabus | Check Here All Dates

• January 15, 2018 | Register Now
• April 23, 2018 | Register Now
• July 22, 2018 | Register Now
• October 21, 2018 | Register Now

Sunday – So You Want to Build a Distillery

This half-day class, starting at 1pm, offers aspiring distillers the opportunity to learn from an experienced distillery construction team.

• Key Steps and Timeline
• Financial Considerations
• Construction / Renovation
• Incetives and Government Support

Monday – The Fundamentals

• Distilling 101
• Breakout Session: Distilling
• Distilling 102
• Breakout Session: Laboratory
• Nuts and Bolts Networking Reception

Tuesday – Rum Production

• TTB Licensing and Compliance
• Rum
• Rum Mash Bill Calculation
• SOP/COLA – Formulation and label approval process.

Wednesday – Whiskey Production

• Production Process
• Distillery
• Lunch with a Legend – Entertaining as well as insightful, our legends never disappoint. Past speakers include Jimmy Russell, Master Distiller at Wild Turkey, Bill Samuels, Jr., and Greg Davis from Maker’s Mark.
• Oak 101
• Aging and Mingling
• Proofing and Finishing
• On and Off Premises Marketing
• Networking Reception and Dinner – Cocktails and dinner will provide another excellent opportunity for attendees, presenters and honored guests to enjoy informal conversation and build valuable relationships.

Thursday – Vodka and Gin Production

• Artisan Distiller Panel
• Vodka
• Gin
• Vodka and Gin Sensory Evaluation
• Distribution
• Vendome Copper and Brass Works Tour – A field trip to tour the largest distilling equipment manufacturer in the United States.

Friday – Branding, Sales and Marketing

• Case Study: Route to Market
• Packaging and Closures
• Closing Remarks and Diplomas

Tuition: $6,250

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking dinner/reception Monday and Wednesday evening
• Exclusive private tour of 1 -2 local distillery-related facilities
• Transportation between the Brown Hotel and Moonshine University

Complete Course Syllabus | Check Here for All Dates

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

INSTRUCTORS: Randy Allender, Luis Ayala, Matt Baugher, Steve Beam, Kristin Carlton, Larry Coomes, Greg Davis, Glenn Glaser, Lang Guenther, Dr. Pat Heist, Joe Heron, Paul Johnson, Pete Kamer, Jeff LaHue, Stacy Lauter, Robert Lehrman, Stephen Lukinovich, Dan Matauch, Jim McCoy, Paul McLaughlin, Chris Morris, Cash Moter, Andrew Mueller, Sid Mundkur, Tom Niekamp, Sherman Owen, Joy Perrine, Scott Reid, Rusty Riley, Don Rodgers, Jimmy Russell, Bill Samuels, Jr., Scott Schiller, Mike Sherman, Rob Sherman, Clay Smith, Peggy Noe Stevens, Kris Tatum, Carson Taylor, Paul Tomaszewski, Mary Beth Williams, Chris Zaborowski, Sara Zborovski, as well as Moonshine University and Flavorman instructors.

You asked for it, and we’ve delivered: Three days in the distillery with Pete and Randy. This three-day advanced course is for distillers who understand the basics and are looking for in-depth instruction on day-to-day craft-distillery operations. Led by two industry veterans with over 50 years of combined operations experience, attendees will examine the entire production process from start to finish. Equipment selection, maintenance and troubleshooting, best practices for distillate production, product development and evaluation techniques, post-distillation processing, blending and bottling, sanitation and safety will all be covered in detail.

This class is not for beginners. As such, the pre-requisite for attendance is Moonshine University’s 5 or 6 Day Distiller Course or proof of attendees’ valid DSP.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

• February 5 to 7, 2018 | Register Now
• June 13 to 15, 2018 | Register Now
• November 5 to 7, 2018 | Register Now

Course Overview

You asked for it, and we’ve delivered: Three days in the distillery with Pete and Randy. This three-day advanced course is for distillers who understand the basics and are looking for in-depth instruction on day-to-day craft-distillery operations. Led by two industry veterans with over 50 years of combined operations experience, attendees will examine the entire production process from start to finish. Equipment selection, maintenance and troubleshooting, best practices for distillate production, product development and evaluation techniques, post-distillation processing, blending and bottling, sanitation and safety will all be covered in detail.

Class size will be limited to 10 attendees to ensure ample opportunity for hands-on learning.

Structure

• Classroom Instruction
• Hands-on training in distillery

Course Objectives

To provide professional distillers with the day-to-day, technical training and practice of distillery and equipment operations.

Learning Outcomes

• Students will gain a technical working knowledge of distilling equipment, including boiler, chiller, cooker, fermentation tanks, pumps, and still.
• Students will know how to perform maintenance checks and safety protocols on equipment.
• Students will learn to troubleshoot issues throughout the production process, including milling, cooking, fermentation, and finishing.
• Students will learn technical aspects and best practices for processing and finishing goods, including filtration, barreling, proofing, blending, and bottling.

Tuition: $5,145 USD

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Wednesday evening
• Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Oak. Aging. Maturation. Warehousing.

You asked for it, we got it!

Over the last few years the number one request from our students has been a workshop about oak, aging, and warehousing.  And now we have it! We’ve partnered with our friends at Independent Stave Company to put together a class that gives every attendee access to a library of samples and information that you won’t find anywhere else.

May 10 and 11, 2018 | Register Now
November 8 and 9, 2018 | Register Now

Course Overview

In this class you will explore samples that showcase the differences and interplay of aging variables. You’ll also receive the GC testing data for all of them. And you’ll have class time with an expert on warehouse management and flavor mapping.

This workshop class size will be limited to 20 attendees to ensure ample opportunity for hands-on learning.

Structure

Classroom Instruction

• Warehousing
• Logistics
• Flavor development
• Product Consistency

Data Analysis

• Entry proof
• Toast & char profiles
• Bottle soaks
• Wood species
• Gas Chromatography

Course Objectives

To examine and analyze the effects the barrel has on the distillate within it, and be able to use the findings in the student’s own distillery.

Tuition: $2,495 USD

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception, evening following first day of class
• Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.