Fruit Brandy Distillation Workshop - Missouri State Fruit Experiment Station

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.

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

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

Dr. Karl Wilker, Missouri State Research Enologist and C. J. Odneal Jr., Cellar Technician, will distill brandy with the group.

Lunch and handouts are included in the fee.

Event Sponsor: Grape and Wine Research and Outreach Services
Admission: Open to community, visitors.

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