Missouri State University - Mountain Grove

Fruit Brandy Distillation Workshop

Wednesday, March 5, 2014    All Day - Begin 8:00am

Missouri State University Winery and Distillery
Darr School of Agriculture
Mountain Grove Campus

Fruit Processing Lab

Learn hands-on distillation of fermented fruit must into brandy using a batch column still with reflux. A short lecture and orientation will be followed by the group distilling fermented grape must into grappa.

A one hour lecture in the morning will be followed by a hands-on demonstration of a batch distillation of neutral grape spirits using a 250 L still with a 3 plate column. Theory and practical aspects of distillation will be covered during the lecture and throughout the distillation process (limited group size to allow for adequate chances for interaction).

You must be at least 21 years old to attend this workshop.

Due to the hands-on nature of this workshop, attendance is limited to 12 participants. Preregistration is required.New Still

Registration fee $125 includes lunch and support materials. Registration form.

Dr. Karl Wilker
Associate Professor of Enology and MSU Winery/Distillery Manager, featuring grappa (grape), peach, apple and raspberry brandy, Mountain Grove, Mo.

C. J. Odneal Jr.
Cellar Technician, Mountain Grove, Mo.

Marilyn Odneal
Horticulture and Enology Outreach Mountain Grove, Mo.

Contact: Pam Mayer, Workshop Facilitator at PMayer@MissouriState.edu or (417) 547-7533.

Missouri State University
Winery and Distillery
Darr School of Agriculture
Mountain Grove Campus
9740 Red Spring Road
Mountain Grove, MO 65711-2999
417-547-7500