Potato Wine Recipe
For something really different, try making a potato wine recipe. You can use potato wine in similar ways as you use vodka though potato wine has a much lower alcohol content.
Photo Courtesy of John Wills
- 10 pounds white potatoes
- 2½ pints white grape juice concentrate
- 35 pints water
- 1 1¼ pounds sugar
- 15 teaspoons acid blend
- 2½ teaspoons tannin
- 5 teaspoons nutrient
- 1 package wine yeast
- Scrub potatoes until they are completely clean. Slice potatoes and boil until they are just tender.
- Separate the boiled potatoes from the liquid. Save the potatoes for other uses and retain the potato water for the wine. Place the potato liquid into the primary fermenter.
- Add all other ingredients except the yeast. Stir and cover.
- When the mixture has cooled to below 85° (check with thermometer), add the yeast. Cover.
- Stir once every day and check Specific Gravity.
- When the fermented mixture reaches a Specific Gravity of 1.040 (this will take 3 - 5 days) strain the liquid. Siphon the wine from the sediment into a 6.5 gallon glass secondary fermenter. Attach airlock.
- When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean 5 gallon glass secondary fermenter. Reattach airlock and set aside to ferment out.
- Rack after 60 days, top up and reattach airlock. When wine clears, rack again, top up and reattach airlock. After 4 months, stabilize and rack into bottles.
*Potato wine improves greatly with keeping. Your potato wine recipe needs at least eighteen months to two years to mature.
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