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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. 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......
  2. 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. 😩
  3. Apple Brandy Cuts

    Don't you run the chance of spontaneous fermentation?
  4. Apple Brandy Cuts

    Thanks Glenllyon,
  5. Apple Brandy Cuts

    chapitalized??? What is that?
  6. EDV 493 - where to buy?

    It's now called "RM"
  7. Barrel Mill barrel quality

    Greenfield, have you noticed any flavor difference between the BM and ISC? How long are you aging out?
  8. Clarifying Bitters

    How fast are you proofing it down? Hours, Days, Weeks or months. It all makes a difference, I find. But there will be a point of no return as you reduce the ABV. Slower the better for sure. We have had spirit louch (sp) going to 40% over a couple of days adding our proofing water. And not a problem reducing the next batch over a month and everything else is the same.
  9. Agave

    What is your pH 24 and 48 hours after pitch?
  10. Agave

    What's the pH. What yeast did you use. Who supplied the agave.
  11. Contact us when you get things going..
  12. 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.
  13. Rum fermentation got strange

    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
  14. Rum fermentation got strange

    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
  15. Do these cut #'s look right?

    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.