Spirits & Distilling Course
Getting the Most From Your Lab Still
Prototype, Scale Recipes, and Test Distilled Spirits With This Essential Distiller’s Tool
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.
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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:
- components of a lab still
- how to set up and run a lab still
- how to build recipes that scale up from a lab still to a production still
- how to use a lab still to check the proof of liqueurs
And more.
Course contents
12 lessons, 47m of video
- About this Course | Getting the Most From Your Lab Still2:06
- Components of Lab Still | Getting the Most From Your Lab Still5:19
- Setting Up a Lab Still | Getting the Most From Your Lab Still6:27
- Three Principles of Recipe Development in Botanical Spirits | Getting the Most From Your Lab Still3:28
- Standardizing to Simplify Recipe Scaling | Getting the Most From Your Lab Still4:16
- Making a Heads Cut on the Lab Still | Getting the Most From Your Lab Still3:04
- Building a Recipe With Standardized Individual Concentrated Distillates | Getting the Most From Your Lab Still6:26
- The End of Distillation | Getting the Most From Your Lab Still1:01
- Using the Lab Still to Check the ABV of Liqueurs | Getting the Most From Your Lab Still2:49
- Breaking Down the Lab Still | Getting the Most From Your Lab Still2:03
- Resetting the Still and Distilling for Proof | Getting the Most From Your Lab Still9:10
- Conclusion | Getting the Most From Your Lab Still1:04