Winemaking Course
This course equips you with the expertise to master small-batch winemaking for professional beverage programmes. You will learn essential techniques including fruit selection, precise measurements, fermentation control, stabilisation, bottling, and troubleshooting to produce consistent, high-quality wines that align perfectly with your brand’s style and vision.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain mastery in small-batch winemaking through this practical course covering fruit selection, balancing sugar and acid, Brix-to-ABV calculations, and exact ingredient dosages for 5–10 L batches. Discover yeast selection, fermentation management, vital tools, proper sanitation, clarification, stabilisation, safe bottling, fault prevention, and meticulous record-keeping to ensure every batch is consistent, pristine, and impressive.
Elevify advantages
Develop skills
- Design wine styles by matching fruit chemistry to dry, off-dry, rosé, and sparkling varieties.
- Control fermentation through managing Brix, pH, temperature, and cap management in small batches.
- Dose additives precisely by calculating SO2, acids, nutrients, and clarifiers for 5–10 L batches.
- Stabilise and bottle wines by clarifying, preventing faults, selecting closures, and labelling professionally.
- Troubleshoot faults swiftly, addressing stuck ferments, haze, VA, H2S, and microbial problems.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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