Potato Wine Recipe

• 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.

*If you enjoy winemaking, you will love 101 Recipes for Making Wild Wines at Home: A Step-by-Step Guide to Using Herbs, Fruits, and Flowers.

The Home Winemaker’s Inner Circle

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