This potato vodka recipe will yield about 1L finished product
Ingredients:
- 10kg potatoes
- 2.5kg crushed malted barley
- 20g Distillers yeast ( high alcohol tolerance)
Method:
- Begin by sterilizing all your equipment to prevent any mold or bacteria from developing in your wash. We used a non-rinse sanitizer
- Scrub and rinse potatoes to remove any excess dirt. Peeling is not necessary as the skins will impart most of the flavor.
- Chop the potatoes into smaller pieces and then boil them until they are soft and easily mashable.
- Begin to mash your potatoes breaking up any big chunks. A stick-blender or food processor works well to get the potatoes as liquidized as possible.
- Transfer the potato soup to your fermentation bucket.
- Add cool water to your bucket allowing the soup to cool down to about 65 degrees Celcius. DO NOT fill higher than the 20L mark.
- Add in your malted barley and mix well. You can add alpha-amylase at this point if you would like however it should not be necessary as the malt contains enough enzymes for starch conversion.
- Wrap your fermenter well with a towel or blanket to maintain your mashing temperature. Allow fermentation to sit for at least 1 hour.
- After you have waited an hour for your starch to convert, let your fermentation cool down to 30 degrees celsius and pitch in your yeast
- Seal your fermenter and add an airlock. Allow to ferment for 7-14 days or until your airlock stops bubbling
- Use a sieve and/or muslin cloth/grain bag to strain the liquids from your fermentation.
- Digard your solids and allow your liquids to sit for a further 24-48 hours to allow any further sediment to settle to the bottom.
- Siphon off the liquid into your boiler.
- Do a stripping run and collect your spirits until the product exiting your still is at about 20% ABV
- Dilute your collected product down to below 30% ABV with water and do a second distillation run making the appropriate cuts.
- Check your final spirit % ABV with an alcohol hydrometer, and dilute down to 43% ABV