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About Sudzie

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    Active Contributor
  • Birthday 05/29/1957

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    York Beach, Maine

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  1. Sudzie

    T top corks

    The Paulson gang has some of the best customer service in this industry. I've experienced Dave helping us out sourcing a product that they don't even offer. That's what above and beyond looks like to me.
  2. Sudzie

    Time for a Bottling Line

    Dan, I sent off a direct message
  3. Sudzie

    Mash Protocols

  4. Sudzie

    Point of Sale System

    Square is great on most all levels. When you get over 250k annually in sales you can request a lower merchant rate. They will ask that you don't publicize the rate so I won't. But it did drop and life is good. 😎
  5. Sudzie

    Time for a Bottling Line

    Hey All, For the past 5 years we have been filling our bottles 375/750 with a Mori filler from TWC and love it. It's now time to upgrade and we are looking for a used bottling line We have a heat shrink tunnel on a conveyor but if it comes with one that's ok too. Would love it to have a corker. Thanks, Dave
  6. Sudzie

    Mash Protocols

    Question, when we do a cook, (lets call it "A") and bring our water to 190 and add our corn to start our cook and then drop temp, yada, yada, yada, finish around 1.060 we get a nice dry grain cap about 2 " thick and you dont see anything going on at all and will finish in 4 days with the cap dropping and end SG usually .998 yield is great. No problems. Been doing it this way for 5 years. Or, (lets call this one "B") we bring our water to 100 and then add our corn and continue raising the temp to 190 cook for the same time the rest of the cook is the same Yada, yada, yada, finish around 1.060 we get a wet creamy, very active bubbling for the 4 days a wet cap will come and go, finishes at .998 pretty much the same yield and flavor. So what i'm in search for info is what is actually happening with the grains during the cook???? cant figure it out. both great flavor, good yield, etc. "B" is a little shorter time. side note we use enzymes and do a sour mash, all added at the same time, temp, quantity between the two its winter here in Maine and l have some time to play around with things and just love learning more.......
  7. Sudzie

    New Hampshire Distiller Wanted

    Where are you going to be located? I might know of someone, their in So. ME.
  8. Today's spirit run was different. We had a smaller than normal heads cut and almost no tails collected. Our feints addition to the striping run that became this spirit run was normal. Any ideas out there. PG yield was a bit more than normal. We have done over 1500 spirit runs and never had one like this. Hum...........
  9. Sudzie

    Screen printing bottles

    👍🏼 on loggerhead. They have done our glass for 5 years. They will grow with you
  10. Sudzie

    Topping off barrels

    I think this may be quite the leap in understanding the definition of 5.11?????? It's almost seems like inturpiting and reading into the regs to support a view. If it calls something out specifically then it must be done, (agree) if not then it is not restricted. It's like the terms "shall do, may do something" (not specific) and "will do, must do something" (specific). Is there a citing (specifically) that prohibits the addition of reduction water the oak container to lower the proff during the aging process? I love to know......
  11. Sudzie

    Topping off barrels

    I've looked and looked and must be missing it. Bluestar do you have the citing in the CFR? I want to make sure our 4yo juice isn't 6 months old. 😩
  12. Sudzie

    Apple Brandy Cuts

    Don't you run the chance of spontaneous fermentation?
  13. Sudzie

    Apple Brandy Cuts

    Thanks Glenllyon,
  14. Sudzie

    Apple Brandy Cuts

    chapitalized??? What is that?