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About Sudzie

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  • Birthday 05/29/1957

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    York Beach, Maine

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  1. We offer a cheese, dried meat, jams & bread slate $15, mini 3/4 oz. beef wellingtons trio $10, mini crab cakes trio $9, baked Brie w/ bourbon maple syrup and toasted pecans $9. Smoked nuts $4 these all are sized for a single serving except the cheese slate and have a 10 /12 min cook / assemble time from frozen in a countertop convection over (don't use a microwave) where applicable. Other lite bites in the works for summer. Pinterest is your friend. There is a ton out there.
  2. Odin, Open top fermentation? Yes we do.. Sanitation procedures? Hot water rinse (185*), mist and wait of brew-z to dissolve residue, Birk-Ox (peracetic acid) Feedstok molasses that didn't get cleaned? Same lot as 3 batched prior with no issues Running malted barley in your distillery? Yes, for our bourbon Just asking, because these are common sources of lactobacterial infections. Another one is adding dunder to the ferment. Been using Dunder with our fermentation for the past 2 years never an issue but results are awsome. Rich, buttery, dry rum and it ages out fantastic. Silk Can you describe the smell? Molasses, normal Is it more acetic than usual? Finishing out at normal 3.2ish Do you smell any rancid, butter, body odor, or vomit? None Any slime or ropiness if you stir closely below the surface? No, Just keep an eye on it and see if it begins to appear to be a mold, in which case remove it. Will do, I'm running it on Saturday and will post. And thank you you all for your replys on this. I'm going to take a lot of more pictures of it along with a good sized sample. Dave
  3. Everything was going normal as in the past two years of making rum and then BAM! Two days ago I noticed a couple of small dime size spots and today there is a full blown something going on??? Any ideas? Ty Dave
  4. What is your OG and FG and total mash gallons? We do 275 gal fermentations using 450 lbs grain and our hearts yield is usually 33ish PG. Heads 1ish PG and Tails 5ish PG.
  5. Hi,  I just saw your comment about your still: This works for us and  helps us create bronze, silver and gold Bourbon, rum, gin,

    Your settup looks awesome. How did you put that together?

  6. Wow🍸
  7. This works for us and helps us create bronze, silver and gold Bourbon, rum, gin,
  8. I've understood it as: Backset, the fresh liquid from a whisky (grain) striping run and used for a sourmash fermentation. Dunder, the not so fresh (spoiled) liquid from a rum striping run that would be used in a rum fermentation and Stillage what is left in the still (grains and liquid) from a whisky striping run and used as feed. We use all three processes. But with that said I'm open to correction.....
  9. We get 7.4 to 8.3 pg for 91# of corn, rye and malt. Striped on our pot still with thumper and no cuts. 4 day 50 gallon fermentations. Four strips to one spirit run and yield 29.6 to 32.3 pg depending on cuts.
  10. The pre and post purge cycles could be too long in time allowing to use up all of the available pressure in the boiler. Some boilers can have the chip changed and others have dip switches. When we fired our boiler there was a 60 second pre purge and a 90 second post purge. And we could strip our boiler of pressure within two minutes during these cycles. Called peerless tech Dept and sent us a new chip. We dropped both settings and it now works like a champ. Do you have a high / low fire boiler? As a disclaimer one of our other company's is oil & propane sales and service and we installed in house.
  11. We love our Anton Parr DMA 35 and DMA 4500. Make you do a apples to apples comparison.
  12. We experience full steam collapse with just bringing 200 gallons of water to a boil in 1 hour. I don't know your reference to a 140F restriction from the manufacture. The rep that we dealt with suggested the model we use and so far so good. Will be striping with it in a couple of weeks when we finish our condenser. I will say with just water it is a bit on the loud side but works GREAT. Hope the thickness of the mash absorbs a bit of the noise??? When we start striping with it I will post a video and comments. And if it doesn't do what we want, the way we want, I guess you can say "Steam Coil"............
  13. We have a complete 6 plate 8" column that we may part with.
  14. James, thanks for the video and pic's. Looking foward to getting ours put to the test. BTW that's a sweet Honeywell PDI? Is it a stand alone temp controler or part of a panel? What's the model number, I would like to investigate it.
  15. James, did you ever get around to shooting a video? Our boiler s just about done and believe it or not I'm getting antsy to se how they work...... Happy New Year! -Dave