Whether you’re evaluating a new grain, prototyping a new recipe, or checking the proof of a liqueur, a lab still can be an essential tool for small distilleries.
Whether you’re evaluating a new grain, prototyping a new recipe, or checking the proof of a liqueur, a lab still can be an essential tool for small distilleries. In this in-depth course with Jamie Burns of The Family Jones Spirit House in Denver, you’ll learn what they are, how to use them, how to scale recipes from them, how to use them for testing, and more.
Through the course, Burns covers:
And more.
Featuring:
Lessons
What you'll learn over the course of this class on using a lab still.
The individual pieces of a lab still, what they do, and other safety and operating equipment necessary for using the still.
How to assemble the lab still for safe and functional distilling.
These three techniques form the core of Jamie Burns' process for developing complex botanical spirits.
Learn how to employ standard and consistent measurements and processes for repeatability and scalability.
Decide when and why to make the cut, and record volume and ABV for repeatability.
Learn how to use standardized measurements to improve repeatability and scalability.
Making the tails cut and shutting off down the still.
Use the lab still to find the ABV of liqueurs or cocktails with sugar that might throw off a densitometer.
Disassembling and cleaning the lab still.
Burns demonstrates the process of using a lab still to check ABV.
Wrap up and review of the class.