How to Submit Samples
Step 1: Complete the Sample Submission form on pages 1 & 2 (either by hand or in Acrobat).
Wine/Grape/Cider/Mead
Beer & Hops
Spirits
Beverages (Non-standard Alcoholic and non-alcoholic) & Food
Step 2: Print the completed form and place inside a suitable shipping box containing the sample(s). Juice or samples that are fermenting must be shipped/delivered on ice. If shipping, ensure samples are well padded to prevent breakage.
Step 3: Clearly label the sample(s) with the type of product and a number (ex: dark rum, #001).
Note: Please see page one of sample forms for minimum volume requirements. Please ensure that all submitted samples are homogeneous and representative, clearly labelled and placed in new or clean, dry plastic or glass bottles (note: containers may have held water). Please see sample submission forms for full requirements.
Step 4: Mail or drop off the sample(s) – please email ahead of time if dropping off samples.
Step 5: Drop off at David Huestis Innovation Pavilion (between 9:00 and 4:30, or by special arrangements)
3pm cutoff for Grape Ripening Analysis
Enter main doors of Elliott Hall (6 University Ave.). Take the stairs on the left to the second floor McCain Commons. Cross the walkway to Room 249 (alab). If no one is there, leave the package outside the lab – please email alab@acadiau.ca or text 902-698-1012 to notify the lab technician that it has been left.
