We held our two-day Distillation Basics Workshop yesterday and today. The first day of the workshop, the participants learned the basics of distillation from Dr. Karl Wilker. On the second day, they distilled grape spirits, learning the process of running
The distillation workshop finished up yesterday, March 5 with the rest of the presentation and a distillation of a raspberry liqueur.
Despite challenging weather, the distillation workshop was held today and will continue tomorrow.
Our annual distillation workshop was held today. We had a nice group from Missouri, Iowa, North Carolina and Tennessee. Due to the hands on nature of the workshop and the size of our distillery, the workshop is limited to 12
Our second distillation workshop was held today. Twelve people participated. The day began with presentations/question answer on distillation followed by lunch at the distillery. Dr. Elliott addressed the group at lunch and talked about School of Agriculture programs. Afterwards, the
The first of two distillation workshops was held today. The morning session was held in Faurot Hall and the afternoon session in the distillery. Eleven people attended the event from Missouri, Oklahoma and Alabama. Dr. Karl Wilker, C. J. Odneal
Dr. Wilker is planning to add apple juice to distilled apple spirits to produce a type of apple liqueur this year.
Karl put frozen blackberries in distilled grape spirits last week. He and CJ poured the infused spirits out today and pressed the berries.
The first of two distillation workshops for March was held today. The morning lecture was followed by lunch and distilling Chambourcin to learn the process and the sensory evalution to make the cuts. Limited to 12 participants, we had people
Karl and CJ are making raspberry flavored brandy from the raspberries that were harvested from the high tunnel and adjacent field planting. We had about 125 pounds of berries. The berries were frozen until yesterday when Karl mixed them with