Bourbonbeard

As the title suggest I'm currently trying to calculate our cooker efficiency to better help us with fermentation. I have the fine extract numbers from our grain supplier and have our normal brix readings from our mashes. We add enzymes to our cook to help with the conversion for both Liquefaction and Saccharification and use a jacketed corn cooker to mash everything in. Each time I run the numbers to find our efficiency through a calculator (specifically the Chase The Craft one because its uses extract potential), I seem to be getting numbers over 100% efficiency. Our gravity before pitching is 1.0875 and the grain extract percentage is 81.8%. We do a 1800 gallon total mash with 4000# of grain. Any help of where I'm going wrong on calculations would be appreciated

We have a similar thing happen on our corn cooker every once in awhile. To me it just looks like a thin layer of cooked on grain stuck to the stainless. We run a CIP on our cooker and it cleans it right up. If it is what I think then just do a caustic cycle clean with oxidizer and then a rinse and sani cycle afterwards. Do your caustic cycle for a bit longer than normal. We use Lerapur 283 for caustic, Lerasept-O for the oxidizer, and Paracetic acid to sanitize

Our gin base is a rye whiskey mash bill. It definitely adds a lot more character to the final product and makes it more well rounded in my opinion than GNS does.

jocko hit the nail on the head with the alcohol content loss. I did a triple sec before and the botanicals added sucked up a lot more alcohol than we had thought. Manual hydrometer was off big time because of the sugar added to the mix. Put it through the Anton Paar and it was off from what we estimated by about 5% abv if I remember correctly

So I have some extra low wines from a brandy distillation from an oxidized apple cider that was given to us and we are currently doing a pot still bourbon (we have a column still but this mash was messed up and can't be put into the column). So I have extra low wines from both since they are just fun projects and am wondering if anybody has every done a finishing run combining the low wines from brandy and bourbon. If so how did it turn out and if not what are your thoughts on it?