In this clip from his video course, Jamie Burns of Denver’s The Family Jones Spirit House explains how you can use a lab still to check the ABV of liqueurs or cocktails with sugar that might otherwise throw off a densitometer or hydrometer.
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 the full-length course, available to Craft Spirits & Distilling subscribers, you’ll learn what a lab still is, how to use one, how to scale recipes from one, how to use one 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.