Winemaking Course
This course teaches small-batch winemaking for professional results. You will learn to select fruits, balance sugars and acids, calculate Brix-to-ABV, dose ingredients accurately for 5–10 L batches, choose yeasts, control fermentation, use essential tools, sanitise properly, clarify and stabilise wines, bottle safely, avoid faults, and maintain records for consistent, impressive wines that match your brand's style.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in small-batch winemaking through practical steps covering fruit selection, sugar-acid balance, Brix-to-ABV calculations, precise dosing for 5–10 L batches, yeast selection, fermentation management, tool usage, sanitation, clarification, stabilisation, safe bottling, fault prevention, and record-keeping to produce consistent, high-quality wines.
Elevify advantages
Develop skills
- Design wine styles by matching fruit chemistry to dry, off-dry, rosé, and sparkling varieties.
- Control fermentation by managing Brix, pH, temperature, and cap in small wine 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 quickly by fixing stuck ferments, haze, VA, H2S, and microbial issues.
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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