meosa Posted August 25, 2021 Share Posted August 25, 2021 I have searched around for some info on this but haven't really come across the right thread. Please point me in the direction if one already exists. Anyhow, I seem to be getting a low efficiency on my gin aggregate. 40-50% of starting PG. I do realize some of this is due to making a heads cut (too much louching and really dont even love the beginning flavors), but I believe I should still hit higher numbers. Heads cut is about 8% of original PG. Gin is macerated for 24 hours and then distilled with gin basket. The gin basket seems relatively small size for the still, as we have trouble reaching the flavor profiles desired with a full still load. The macerated gin is passed through 4 plates and then into a gin basket down the line (our only still is currently the 4 plate column). Astringent, plastic, bitter flavors tend to fade fairly heavy starting at 45% of original PG...gin quality diminishes heavily when trying to extend passed 50%. This is an wheat NGS based gin. I guess what I'm wondering the most is...does anyone have an idea on what affects the overall efficiency in NGS based gin? I am guessing it must be a balance between the proof of the load and the botanical load? Link to comment Share on other sites More sharing options...
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