Brandy Production

FDST 1091

In order to receive a refund,  or if you need to withdraw or transfer classes you must submit your request by email to Tasheena Taylor, at, 7 business days prior to the course start date.





A study of the production of fruit brandy including distillation of grape based wines and examples of aging of spirits.  

Course Objectives

  • Apply an in-depth understanding of brandy microbiology & chemistry and key aspects of technology.

  • Demonstrate a detailed insight into the techniques and application of sensory evaluation;

  • Identify a thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful brandy production business.

Location & Times:

  • This is a hybrid course consisting of 25% Internet instruction and 75% classroom. Assignments and reading material will be posted on Grayson’s Internet teaching platform, Canvas, under the “Units/Lessons” tab.
  • Four, in-class sessions will be held on December 5th & 6th and December 12th & 13th at the Distilling Laboratory, Grayson College – West Extension. Class begins at 9AM and ends at 6PM. The in-class meetings will consist of hands-on activities and lectures/discussions. Attendance to these meetings is required. If you cannot attend please let the instructor know in advance.
  • 12/5/2020 - 12/10/2020


  • $344


This class is offered through the Center for Workplace Learning as a mirrored course. Students may take the course for non-credit and if they so choose, may transfer the course to credit. A student may transfer up to 9 hours of mirrored course work to the credit side.