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Still Cleaning & Care

Introduction Course

Video course: This is a free 20 minute video (in 5 modules).

Further support: When you enrol in this course you gain automatic access to our course forum. This is an interactive space for questions, further learning and scheduled live events

Just a computer and an internet connection. If you have a new still, and are ready to assemble and clean it, here is a list of what we use in this video:

  • Still and condenser
  • Heat source
  • Water receptacle
  • Submersible pump
  • Plastic tubing and in-line taps
  • Beakers (or clean glass jars)
  • Copper extender (optional)
  • Rye flour

This is a free 20 minute video.

Just a computer and an internet connection. If you have a new still, and are ready to assemble and clean it, here is a list of what we use in this video:

  • Still and condenser
  • Heat source
  • Water receptacle
  • Submersible pump
  • Plastic tubing and in-line taps
  • Beakers (or clean glass jars)
  • Copper extender (optional)
  • Rye flour

Introduction Course

Not sure where to begin? We’ve created these free introductory videos to help get you started.

This short video will show you how to set up your still for the first time, and make sure it’s clean and ready to use. Learning how to set up the still, carry out the rye flour clean, and establishing methods for ongoing care and maintenance are important. Because when you have confidence in your set up, and good cleaning protocols in place, these things become second nature. It’s not complicated, but it’s important to get it right.

Find out about

  • Setting up your still, pump and workspace
  • How to do an initial rye flour clean.
  • Setting up simple, ongoing cleaning protocols.

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Bundle all 3 Foundation Courses for $274.59USD!

Purchase our 3 Foundation Courses and save, normally $320.36USD.

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‘The types of copper alembic stills we’re working with are handmade in a small artisan factory on the outskirts of Porto in Portugal. We recommended an initial cleaning distillation using a slurry of rye flour and water, which has been the traditional method for centuries.’
– Jill Mulvaney, head instructor, The Alembics Lab

Meet your Instructor

Jill Mulvaney

Jill Mulvaney is one of New Zealand’s leading distillation experts. She consults and teaches on all aspects of plant extraction for natural aroma and flavour. She teaches hydrosol workshops throughout NZ and internationally, enjoying teaching partnerships with internationally renowned phytochemists and aromatic distillers in Europe and America. Jill’s practice is informed by decades of experience with plants, and a deep respect for the natural world.

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Getting Started

To get you started we offer two free introductory courses. We’ll explain what you need, how to prepare your equipment and ingredients, as well as cleaning your still after use.

INTRODUCTION COURSES

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