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What Can You Make Moonshine From Potatoes? (Question)

What is a good recipe for moonshine?

  • Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely. Stir grain alcohol and vodka into syrup and remove cinnamon sticks.


What kind of alcohol can you make with potatoes?

Vodka is a neutral spirit that is usually not aged and can be made from grains, potatoes, sugars, and fruits that are fermented to produce alcohol.

How do you make liquor out of potatoes?

Mash Procedure

  1. Scrub potatoes with a produce brush to remove residual dirt.
  2. Cut potatoes up into cubes to increase surface area.
  3. Boil Potatoes for 20 minutes in 7 gallons of water.
  4. Mash potatoes by hand or by using an immersion blender.
  5. Transfer the mash to your mash pot and add water to reach 7 gallons of total volume.

How long does it take potatoes to turn into vodka?

Secure your fermenter bucket with a proper airlock and ferment the whole mixture inside the bucket for about two weeks. This is the longest part of making proper potato vodka, and there’s no point in trying to hurry it along. Make sure to label your fermentation bucket so you can remember exactly when you started it.

How many potatoes does it take to make a gallon of vodka?

Up to around 12kg (26lbs) of potatoes can go into just one bottle of Vodka, which is a lot – approximately 200 small potatoes. For a wheat-based Vodka, it only takes around 2kg of wheat. The rest is water coming from the source that runs underneath the farm.

Can potatoes be used to make alcohol?

Making alcohol from potatoes involves mashing the vegetables to release the starch; adding enzymes to convert starches into sugars; and fermenting and distilling the mixture.

What is moonshine made of?

Moonshine is made from any grain or fruit. Traditionally, whatever grain or fruit that is easily accessible in a given place at a given time would be the base ingredient of choice. However, the moonshine that we know today typically uses corn as the main source of fermentable sugar.

What is the easiest alcohol to make?

Most people will agree that mead is the easiest alcohol to make because it requires very little equipment and ingredients. If you don’t have the items already in your pantry, you can easily procure them from the grocery store. To make mead, you need about 2-3 pounds of honey for 1 gallon/3.78 liter of water.

How do you make your own moonshine?

Base Moonshine Ingredients and Materials:

  1. 5 Gallons of Water.
  2. 8.5 Pounds of Flaked Corn Maize.
  3. 1.5 Pounds of Crushed Malted Barley.
  4. Yeast.
  5. Mash Pot.
  6. Fermentation Bucket.
  7. Heat Source.
  8. Thermometer.

Can you make alcohol with just water sugar and yeast?

The key ingredient, sugar, is converted into alcohol by the process of fermentation by the second ingredient, yeast. Homemade liquor can be made easily if you have sugar, water (to form a sugar solution) and baking yeast.

How do you make alcohol at home?

The standard recipe for making alcohol is to ferment your chosen berry, leaves, fruit or vegetable in a mixture of hot water and sugar. Allow the blend to cool, add your yeast and leave it for at least a week.

Is it illegal to make your own vodka?

Federal law provides no exemptions for the production of distilled spirits for personal or family use. Under no circumstances should an individual ever distill or sell alcohol without a permit.

How do you make whiskey?

Whisky Making

  1. Malting. Best quality barley is first steeped in water and then spread out on malting floors to germinate.
  2. Mashing. The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun.
  3. Fermentation.
  4. Pot Stills.
  5. Distillation.
  6. Spirit Safe.

Potato Moonshine 2021

Known as vodka in many places, this potato moonshine is a terrific test of abilities for anyone who is familiar with the still and has a good understanding of how it operates. The mash portion of the process will take some time and effort since you will need to first free up the starch contained in the potatoes and then break it down into fermentable sugars, which will take some time. However, other from that added process, the run itself should be rather straightforward, even for a beginner moonshiner.

Potato Moonshine is a kind of moonshine made from potatoes.

  • Known as vodka in many places, this potato moonshine is a terrific test of abilities for anyone who is familiar with the still and has a good understanding of how it works. Due to the fact that you will need to first break down the starch present in potatoes and then separate it into fermentable sugars, you will need to put some work into the mash portion of the process. Apart from that added step, the run itself should be straightforward, especially for a beginner moonshiner who is unfamiliar with the terrain. Home Brew Ohio’s 2-Row Barley Malt may be found here: Home Brew Ohio’s 2-Row Barley Malt Simply follow the instructions step by step, and you will finish up with a lovely clean potato moonshine that will make a wonderful basis for our infusion creations.. Moonshine made with potatoes
  1. Peel the potatoes and cut them into 1-inch cubes using a sharp knife
  2. Place the potatoes in a large saucepan and cover with water until the potatoes are completely submerged. Boil the potatoes for at least 15 minutes before using them. The boiling potatoes should be mashed (they don’t have to be flawless)
  3. Using tongs, transfer all of the sediments and liquids from the pot to the fermenting bucket. Finish with at least 5 liters of safe drinking water to complete the process. Using a spoon, incorporate the sugar
  4. In a separate bowl, combine malted barley (ideally pre-milled)
  5. Allow the liquid to cool to ambient temperature (you can also use a homebrew chiller to expedite the process). Start by pitching the yeast. Close the fermenter, check that the lid is airtight, and secure the airlock in place
  6. And Monitoring airlock activity is important since fermentation should take around 2 weeks
  7. Thus, wait until the bubbling has ceased for at least 3-4 days in the airlock before proceeding. Open the fermenter and siphon any solids and sediment from the mash into the still’s boiler using a siphon tube. Start your still and go about your business as usual

Proof readings and dripping rates may differ depending on the still type used in the project. You’ll need either a column still to do a single run or a pot still to make at least two, ideally three distillations in succession to create true vodka, and you’ll need both. More information may be found in our moonshineto guide. Remove the first 5oz (the heads) of your run and throw them away. To gather the spirit and separate the cuts, use tiny glass jars to collect and divide the cuts. If required, taste test the runs by combining a tiny bit with cold water and tasting it.

Considering trying your hand at shinin’?

This mash should be used to create a nice high proof Vodka, which is normally its intended use. However, you should use a still that is better capable of attaining higher proofs, like as a reflux still, to achieve this goal. For this application, the T-500 is our go-to recommendation since it is simple to use: However, if you want a little do-it-yourself and are capable of constructing this kit from Clawhammer, you may save a little money at the expense of your time and effort:

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Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation. This particular “potato vodka” recipe has not been tried by us yet.

As a result, we consulted a variety of web resources to find out how it was accomplished, and here is our best guess.

To the best of our knowledge, this is lawful throughout the whole United States. Individuals who hold a federal fuel alcohol or distilled spirits plant permit (as well as state and municipal permissions) are, nonetheless, permitted to distill alcoholic beverages.

Potato Vodka Recipe

5 Pounds in Weight malted barley with two rows Potatoes weighing 25 pounds 7 gallons of drinking water 2 packets of active dry yeast (for bread) (or yeast of choice)


The weight of five pounds is: malted barley with two rows of grains Potatoes weighing 25 pound the equivalent of seven gallons of water bread yeast (two packets) (or yeast of choice)

Mashing Process

This is the procedure that we would use if we were to prepare this dish from scratch.

  1. When preparing this dish, we would follow the steps outlined below.

Fermentation Process

  1. Make a yeast starter by following the directions on the package. Allow 15 to 20 minutes for the yeast starter to grow before adding it to the fermenter
  2. Once the mash has been cooled, remove just the liquid from the fermenter and transfer it to a sterilized carboy or bucket
  3. Fill the fermenter halfway with the yeast starter
  4. Ferment at 65-75 degrees for 2 weeks, or until fermentation is complete, after adding the airlock.

Make a yeast starter by following the directions on the packaging. Allow 15 to 20 minutes for the yeast starter to grow before adding it to the fermenter; once the mash has been cooled, remove just the liquid from the fermenter and transfer it to a clean carboy or bucket Fill the fermenter halfway with the yeast starter. Ferment at 65-75 degrees for 2 weeks, or until fermentation is complete, after which remove airlock.

Potato Vodka / Moonshine

My first attempt at creating Potato Vodka was a failure, but I had heard of it being created previously in Russia and Poland, and there are other recipes for it available online. For this one, I went with the most straightforward recipe I could find online. The fact that I had only done sugar washes and a few of All Grain Mashes before this one proved to be a learning curve for me. While working on this one, I had a little accident/error that I will explain in more detail later so that you don’t make the same mistake that I made.

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What this implies is that it might be manufactured out of anything that is close enough, which was often the case in Russia and Poland in the olden days, Vodka may be created from a variety of ingredients, including potatoes, molasses, sugar, bread, barley, and, most often, wheat.

It should be noted that Smirnoff is manufactured from wheat for those who are interested.

Step 1: What You Will Need

I tried my hand at creating Potato Vodka, which I had read was popular in Russia and Poland, and for which there are a variety of recipes online. To make this one, I went with the simplest recipe I could find online. The fact that I had only done sugar washes and a few of All Grain Mashes before this one proved to be a learning experience for me. While working on this one, I had a little accident/mistake that I will explain in more detail later so that you don’t make the same error that I made.

What this implies is that it might be manufactured out of anything that is close enough, which was often the case in Russia and Poland in the olden days.

Despite this, I recently went to a store in the United Kingdom and looked at the Vodkas.

I was surprised to see that the majority of Vodkas are now manufactured from wheat!

Smirnoff is manufactured from wheat, for those who are interested. At some point in the future, I will be releasing a wheat-based vodka, so if you are interested in learning how to make it, subscribe to me on Instructables so that the site can notify you when anything new is available.

Step 2: Preparing the Potatoes

Prior to this step, make sure you sanitize your fermenter and big spoon with sterilizing powder (available at home brew stores). This will prevent mould and bacteria from infecting your brew and causing it to spoil. To begin, scrub your potatoes to remove any dirt from them; you will not be required to peel them. Chop them up like you would if you were making mashed potatoes; I cut most of mine up into 8 pieces. Place them in your source pan with a little water and cook until they are tender.

  • Remove the potatoes from the water and place them in the fermenter.
  • I had to boil the potatoes three times in order to cook the entire 9kg batch in a 6L pot; I wish I had a larger pot so I could have done them all at one.
  • I used a stick blender for this, but you could also use a food processor or a potato masher.
  • If at all feasible, you want them to be as close to liquid as possible.

Step 3: Converting the Starches to Sugars

You want to aim for a temperature of approximately 70 degrees C, but it doesn’t matter if it’s hotter since you will simply have to wait for it to cool down. You want to fill the fermenter up to just over the 23L level, so pull the blanket off and fill it with a mixture of hot and cold water. Basically, there are two schools of thought on this: purists believe that you should simply utilize the potatoes and not add any sugar, and those who believe that you should use the potatoes and add sugar now, believe that adding sugar now would improve the output.

  1. There are a variety of potato vodka recipes available, some of which call for the addition of sugar, others which do not, and even some of the very old Russian recipes call for the addition of sugar.
  2. However, I would anticipate getting a maximum of roughly 2L of around 50% vodka from only potatoes on their own when distilled.
  3. In order for the enzymes in the barley malt to function properly, we want it to cool to around 66 degrees Celsius.
  4. Enzymes are responsible for turning the starches in potatoes into sugars, which is what these enzymes do.
  5. Add some cold or warm water to your barley malt and stir it up, then transfer it to your fermenter when the temperature in your fermenter is around 66 degrees C, making sure to cover the top of the fermenter as a lot of heat is lost through the top.
  6. Leaving it overnight provides the enzymes more time to work, and keeping the heat in will allow them to operate more efficiently and for a longer period of time; I left mine overnight and it was 63 degrees C 10 hours later.
  7. Please keep in mind that if you have any Amylase from the home brew store and want to ensure that you obtain the most conversion possible, you must add it at the same time as the barley malt.

Amylase is already present in barley malt as a result of the germination process, which is a component of the malting process. I plan to provide an instructional on how to malt your own grain at some time in the future.

Step 4: Preparing and Pitching the Yeast

The liquid should be slightly sweet at this stage, which is excellent if you sample it with a sterile teaspoon dipped in it. We’re going to produce a Yeast Starter, which is a starter for yeast. Utilizing the liquid from the fermenter, fill a sterile jug half way with it and let it to cool to the working temperature of your yeast, which should be between 18 and 25 degrees C, but verify with your yeast to ensure it is functioning at the correct temperature. If you are planning to utilize baker’s yeast, a temperature of around 22 degrees C should be sufficient.

Stir your yeast into the jug and set it aside until the fermenter has reached the working temperature of the yeast, then pour it into the fermenter and give it a good stir, try to get some air into the fermenter if you can, this will help the yeast get going before it gets to the main fermenter and should speed things up a bit.

  • Normally, I fill a fermenter up to about 2 inches from the top, but this time I didn’t.
  • Whether it was because I was using an ale yeast or because I had overfilled the fermenter, but at this point I pulled the top back on, inserted an airlock, and went to bed for the night.
  • So I left it and went for a day’s work, and when I returned about 8 hours later, the fermenter had blown up completely.
  • After a period of building pressure, the cover collapsed, dumping a frothy mixture of potatoes all over the work area and all over my air conditioning unit.
  • This should not be placed back into the fermenter if this occurs to you.
  • I then had to separate the wash/mash into two fermenters with airlocks in order to prevent this from happening in the future.

This oversight lost me around 2L or more of wash, which will no longer be turned into vodka:-( I was using an ale yeast, and because ale has a lot of froth on it, and because the yeast makes that foam, I assume that if I had used a different yeast, such as a wine yeast EC-1118 or bakers yeast, it would not have been a major issue.

Please keep in mind that if you are using a bakers yeast, you may notice some unusual scents coming out the airlock; I have had bakers yeast that smelled like rotting eggs in the past, so be cautious.

This does not necessarily indicate that your mash or wash has gone bad; rather, it indicates that the yeast is creating sulfides, which stink. Make a note of the yeast’s name and don’t use it any more.

Step 5: Fermenting and Racking

It is necessary to mix the solids back into the liquid during fermentation, ideally every 12 hours if possible, because the carbon dioxide produced by the yeast causes them to rise to the top of the liquid. The cap will eventually fall back into place on its own, and this will begin to happen when the fermentation slows down a little bit. You will know that the fermentation process is complete when the air lock stops bubbling. If you taste the liquid now, it should no longer taste sweet, which is a good sign since it implies that the sugars have been used up and converted to alcohol.

With the use of a wire coat hanger, I held the sieve over a new fermenter and dumped the contents of the other two fermenters through the sieve.

Step 6: First, Second and Thrid Distillation

It is necessary to mix the solids back into the liquid during fermentation, ideally every 12 hours if possible, because the carbon dioxide produced by the yeast causes them to rise to the top of the mixture. The cap will eventually fall back into place on its own, and this will begin to happen when the fermentation slows down in temperature. You will know that the fermentation process is complete when the air lock stops bubbling. If you taste the liquid now, it should no longer taste sweet, which is a good thing since it signifies that the sugars have been used up and converted to alcohol.

I repeated this process three or four times to ensure that I eliminated as much as possible.

Racking is the process of allowing everything to settle to the bottom of your fermenters after they have been in a cool environment for 24 – 48 hours.

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Make your own potato vodka at home using our recipe for the smoothest potato vodka available on the market. Potatoes are inexpensive and readily available. Consider turning them into your next favorite beverage.. The process of making potato vodka requires patience and talent, but with our recipe and product guide, you’ll be sipping in no time. Despite the fact that creating moonshine at home is becoming increasingly popular (thanks in part to the Discovery Channel’s ClassicMoonshiners series), many people are unaware of the great range of spirits that may be produced at home.

A Drink with a lot of History

Making moonshine isn’t a new pastime for many people. In fact, the history of brewing moonshine is almost as ancient as the history of the United States of America. After the American Civil War, a legislation was created to limit the use of stills, and the word “moonshine” became popular in the United States of America. Moonshining became in popularity when prohibition was enacted in 1920 and continued until the 18th amendment to the United States Constitution was repealed in 1933.

Moonshine was the moniker given to the practice of illicitly manufacturing one’s own spirits since they frequently had to be made to ‘be the light of the moon’ because they were operating under a shroud of secrecy.

NASCAR’s Origins in Moonshine

It is thought that moonshine is responsible for the existence of modern-day NASCAR since the first bootleggers pioneered the habit of altering their automobiles in order to better escape during a police pursuit, which is still practiced today. Several drivers kept their talents sharp when prohibition ended by competing in organized races, which resulted in the founding of the National Association for Stock Car Automobile Racing (NASCAR) (NASCAR). Several ex-‘runners’ went on to become well-known NASCAR drivers after they retired from the sport.

Potatoes for Vodka

The fact that potatoes are such a versatile vegetable is undeniable. Everything from french fries to mashed potatoes and even soup is made with this versatile vegetable. The origins of vodka, on the other hand, do not lie in potatoes. In fact, contrary to common perception, potatoes were not even brought to Europe from their native Peru until the mid-1500s. In the beginning, vodka was manufactured from grains and fruits, and it did not have the clarity and crispness that we are accustomed to today.

Smith that Beggpotatoes were employed in distillation in the late 18th century because they were a less expensive alternative to wheat at the time.

It is a common misconception that modern-day vodka is derived from potatoes; however, this is simply not the case.

Variations in the Vodka Recipe

Despite the fact that many major vodka brands have shifted away from utilizing grain to create their spirits, there are several advantages to keeping with the traditional method. Of course, the fact that there are so many variances in the manufacture of vodka is due to the fact that the country’s federal relations are quite permissive in this regard. Vodka may be manufactured from a variety of grains, including corn, barley, wheat, and rye, in addition to grain-based formulations. Historically, it is said that carrots were used in the production of vodka.

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The Benefits of Using Potatoes in Vodka

Vodka made from potatoes is gluten-free, sugar-free, and has a lower carbohydrate content than other types of vodka. There are many people who follow the popular ketogenic (keto) or low-carb eating plans that like this beverage as a refreshing beverage. The use of potatoes in the production of vodka alters the flavor profile as well. Many spirits connoisseurs believe that vodka prepared from grains has less taste than vodka made from grains.

It is significantly more distinct in flavor and may be consumed as a stand-alone beverage when prepared with potatoes. Grain-based vodkas frequently have a considerably milder flavor and are more suited for usage in a cocktail than straight vodka.

Preparing your Potato Vodka

As with any new activity, the more time and effort you put into planning, the better the product will be. This entails acquiring all of your required equipment and supplies so that you may have them on hand. If you are new to moonshining, you might want to consider investing in a convenient all-in-one kit. It is a cost-effective method of acquiring all of the equipment required to complete the operation. How to Moonshine offers a variety of kits that combine high-quality ingredients into a simple-to-use system that makes moonshining simple and enjoyable for everyone.

This kit has everything you’ll need to get started making your first batch of soap!

The built-in still makes getting your first yield a simple, no matter how inexperienced you are!

What are the Best Types of Potatoes for Vodka?

The potatoes you use for your vodka should be huge and have a high starch content, if that is possible. Russet, Idaho, and Yukon gold potatoes are starchy potatoes that are readily accessible in most parts of the country.

Potato Vodka Equipment List

It is critical to gather all of your equipment before beginning this job in order to ensure that you can complete it on time. If your equipment has been sitting for an extended period of time, even if it has been cleaned, it should be sterilized. You will require the following materials for this project:

  • A full moonshine still kit that includes everything you need
  • The following items are required: long wooden spoon, heat source, and mason jar
  • The following items are required: large copper or stainless steel pot
  • Long wooden spoon
  • A heat source
  • A cooking thermometer
  • Cheese cloth
  • An air lock
  • A siphon
  • A still kit a bucket with a top for fermentation
  • A Mason jar

Iodine and a hydrometer are optional.

Potato Vodka Recipe

  • The following ingredients: 7 gallons of water
  • 25 pound potatoes
  • 5 pound crushed malted barley
  • Sugar
  • Yeast


1. Wash and scrub the potatoes to remove any remaining dirt using a scrub brush. 2. Cut the potatoes into cubes and place them in a big saucepan. In 7 quarts of water, bring to a boil for roughly 20 minutes or until the vegetables are soft. 3. Do not allow the water to drain. Using your hands or an immersion blender, mash the potatoes until they are fully mashed or mixed. 4. Transfer the ingredients to the mash pot (if you are not already using a mash pot) along with all of the water until the pot is 7 gallons in capacity.

  • Continue to heat the mash, stirring regularly, until it reaches 140 degrees Fahrenheit.
  • When the mash temperature reaches 140 degrees Fahrenheit, it is time to add the malted barley.
  • 7.
  • Every four minutes, give it a good stir for about 30 seconds.
  • Raise the temperature to 152 degrees Fahrenheit for one hour.
  • 9.
  • If it is less than 1.065, sugar should be added to get it up to 1.06510.

Fermenting your Potato Vodka Mash

  1. 1. Scrub the potatoes with a scrub brush to remove any remaining dirt or scum. 2. Cut the potatoes into cubes and place them in a big saucepan with the remaining ingredients. In 7 gallons of water, bring to a boil for roughly 20 minutes or until the vegetables are soft. 3. Do not let the water run off the surface. Using your hands or an immersion blender, mash the potatoes until they are fully mashed or mixed together. Pour the ingredients and all of the water into your mash pot (if you are not already using one) and stir until the pot is 7 gallons in capacity. 5. Heat the mash continually while whisking it to a 140°F consistency. The malted barley should be added when the mash temperature reaches 140 degrees Fahrenheit. Slowly add the barley into the mixture, stirring constantly until it is totally absorbed. 7 – Maintain a temperature of 140 degrees Fahrenheit for at least 20 minutes. Every four minutes, give it a little stir for roughly 30 seconds. After one hour, raise the temperature to 152 degrees Fahrenheit (158 degrees Celsius). Every 10 minutes, give it a little stir for about 30 seconds. 9. If you have a hydrometer, you may use it to get a reading on the density of the water. To raise the pH level to 1.06510.0, add sugar until 1.06510.0 is reached. To properly enable the barley enzymes time to thoroughly break down the potato starches, chill the mash overnight in a cold, dark environment.

How to Check for Fermentation

If you are unclear whether your combination is ready for distillation, there is an easy technique to determine whether it is. Make a little bit of your mixture and lay it on a white plate. Remove a small amount from the top of your mixture (be careful to remove just liquids). After that, add a few drops of iodine to the liquid mixture.

If the liquid becomes blue, it indicates that it is interacting with the starches contained in the batch and that the fermentation process has not yet finished. It is critical that this test liquid is discarded immediately. Do not re-incorporate it into your batch.


It is critical to separate any solids from your liquids once the fermentation phase is complete before proceeding with the distillation step. Failure to do so might have a negative impact on the overall quality of the batch. You are now ready to begin distilling your batch. It will take some time and effort to get this method down pat.

Recipe Notes:

Foreshots are the shots that appear in the first 5 percent of your batch, or around 5 percent of your total. This portion of the batch is potentially hazardous if ingested, therefore it must be removed and disposed of properly.

Collecting the Head

The head refers to the first 30 percent of the batch after that. This portion of the batch is less hazardous to drink, although it is known to cause a severe hangover after consumption. It has a characteristic solvent-like odor that is akin to acetone in nature. It is critical to separate this portion of the batch from the rest and dispose of it.

Collecting Hearts

The hearts are the portion of the batch that you will be consuming as part of your meal. When the solvent-like scent of acetone evaporates and is replaced with a sweet-smelling alcohol that smells similar to ethanol, you know it’s time to check your hearts. With practice, you will become more adept at detecting when the hearts begin to produce, allowing you to maximize the output as much as possible. The hearts will account for around 30% of your total harvest.

Collecting Tails

Your tails will be on the ground during the final 35% of the race. The tails include protein and carbs that you do not want in your final product, therefore remove them from the final product. Tails are often visible since your batch will have an oily look, which indicates that it contains tails. Alternatively, the tails might be recovered and used in a second distillation.

How to Determine your ABV

You may also use your hydrometer to evaluate the percentage of alcohol by volume (ABV) in your finished product after fermentation. This will provide you with an estimate of the amount of alcohol that was created by fermentation, which will give you an indication of the ABV (alcohol by volume). Using your original hydrometer reading (also known as original gravity) and a subsequent measurement taken after fermentation, you may compute the amount of alcohol by volume produced by your process. You take the two integers and enter them into the following formula:

Formula for Calculating Alcohol

  • Subtract the Original Gravity from the Final Gravity to arrive at the result. Multiply this value by 131.25 to get the answer. The percentage of alcohol in your blood is known as your alcohol percent, or ABV percent.

You have now Made Potato Vodka!

Firstly, congratulations on successfully producing your first (and hopefully not last) batch of potato vodka. You can be sure that this smooth spirit will quickly become a favorite among your friends and family! Do you want to brew a tastier spirit? Try out our recipe for butterscotch moonshine!

The Basics of Making Your Own Moonshine

In addition to exhibiting our whiskey stills at the inaugural American Craft Whiskey Festival, which took place at the Golden Nugget in Atlantic City this past weekend (as you may have seen on our Facebook page), I was thrilled to be invited to speak at the event. My surprise at how many people were interested in small-batch, artisanal whiskeys and bourbons, especially given the large number of large, commercial distillers in attendance. The art of making homemade spirits was also very appealing to everyone, despite the presence of many large, commercial distillers.

  • The fact that it’s not simply a spirit you’re drinking but the product of your own labor makes it all the more pleasurable to sip while you’re doing it.
  • To go through the process with so many different individuals was an incredible experience, especially because some of them were already dedicated and skilled distillers, while others were total novices who were just getting started in the art of producing their own moonshine and whiskey.
  • Make sure you are familiar with the recognized principles of fermentation and distillation before you start following a basic recipe or experimenting with different components and amounts to create your own concoctions.
  • Alcoholic drinks and fermented meals and beverages benefit from the presence of yeast since it is a’magical’ bacterium capable of converting sugar into alcohol, carbon dioxide, and other molecules in the absence of oxygen.
  • This is accomplished by the use of distillation, which takes use of the differences in boiling points between water (212°F) and alcohol (173°F).
  • After that, you may collect the alcohol vapor, cool it down, and you’ll be left with pure alcohol.
  • The most effective method of learning is via trial and error.

In every recipe, the mash is made first, and it takes around 1-2 weeks for the mash to begin fermenting before going on to the distillation process.

Fill half of your fermentation containers – a couple of 5 gallon buckets would do – halfway with hot water mixed with 20 pounds of sugar and set them aside to ferment.

While stirring, you can also add 12 ounces of tomato paste as well as the juice of a large lemon.

Once the mixture has reached the desired temperature, whisk in 1oz (2 teaspoons) of yeast until thoroughly dissolved.

Keep the fermenter out of direct sunlight and the temperature between 70 and 80 degrees Fahrenheit.

Check the mash on a daily basis until either all activity in the mash has ceased or the mash has been fermenting for a full two weeks.

The distillation is as follows: Having thoroughly cleaned your new whiskey still and running vinegar through it, you will need to prepare it for the next phase, which is distillation.

Once you reach this position, reduce the heat to half its original setting.

If you are using a thermometer, you should be able to maintain a temperature of 174°-190°F at the top of the onion head by carefully monitoring the condenser.

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Check the seam between the onion-top and the pot on a regular basis for leaking vapor.

The temperature of the condenser water should be checked on a regular basis.

Once you’ve got your heat set up appropriately, you won’t have to do much more than that.

At the conclusion of your run, you will note that the temperature of your onion top will quickly drop, as will the amount of moonshine pouring out of the condenser.

This will occur regardless of whether or not the heat is turned on.

There are an unlimited amount of things you can do with your moonshine once you’ve made it, from re-distilling it to adding flavors to it or even ageing it if you want to make your moonshine into a more basic sort of whiskey.

Once you’ve gained confidence in your’shiner abilities, you may experiment with some of the recipes from my prior blogs and report back on the ones you liked most. Posted byJason Stone on the internet

How do you make alcohol from potatoes? This scientist celebrated by Google knows

Potatoes are now one of the most extensively eaten foodstuffs on the planet, accounting for around a quarter of all consumption. However, in 18th-century Sweden, the humble root vegetable was considered a rarity, farmed primarily by the aristocratic upper classes and not available to the general public as a result. And it is at this point that Eva Ekeblad, the focus of Monday’s Google Doodle, comes into play. The Swedish scientist, who was born 293 years ago on Monday and died in 1786, made the discovery that potatoes could be turned into moonshine or flour, which helped to avoid a famine in her own country of Sweden at the time (but probably led to a few damaged livers).

  1. As a result of her research, she discovered that the starchy vegetable could be crushed down into a flour-like substance.
  2. Agronomists, on the other hand, are more known for discovering another potato invention: the manufacturing of alcoholic beverages such as vodka.
  3. The scientific effort of Ekeblad contributed to the prevention of hunger in Sweden in the following years.
  4. Reconsider your position.

Swedish potato vodka, known as Karlsson’s Gold Potato Vodka, is still a popular drink in Sweden and around the world, and one of the country’s most well-known vodka brands, Karlsson’s Gold Potato Vodka, was named one of the top 10 potato vodkas in the world by online reviewers Alcohol Aficionado in 2015.

Every year, the Nobel Prizes in Physics and Chemistry are awarded by the Royal Swedish Academy of Sciences, which is considered to be one of the world’s most distinguished scientific institutions.

Aside from her scholarly achievements, Ekeblad enjoyed a life of relative ease as a member of the Swedish aristocracy throughout the 18th century.

She married a count, Claes Claesson Ekeblad, when she was sixteen years old, and her father presented her with two castles as a wedding gift. In addition to being the mother of seven children and caring for the family’s properties, Ekeblad was also a research scientist who conducted her own study.

Tips For Making Moonshine With Potatoes on

Try creating a batch of moonshine with potatoes instead of the traditional corn meal, sugar, and yeast combo if you’re seeking for a fresh moonshine recipe. Potatoes, when utilized in the creation of moonshine, are not only affordable, but they are also wonderfully tasty. Your favorite starchy tastes will be blended with the moonshine, resulting in a wonderful beverage that you’ll be sure to like. But if this is something you’re thinking of doing yourself, there are a few things you should be aware of.

Sub Your Cornmeal For Potatoes

In the event that you’re already familiar with the method of distilling moonshine, you should have no trouble making moonshine out of potato juice. The procedure is nearly identical to that of making ‘regular’ moonshine; the only difference is that you’ll use potatoes instead of cornmeal for the fermentation. The majority of people choose to make moonshine out of cornmeal. And while this procedure is completely OK, it becomes tedious after a few hundred or so batches have been completed. Substituting potatoes for the cornmeal in this recipe is a wonderful new twist on an old favorite.

A decent rule of thumb to follow is to use the measurement that corresponds to the amount of cornmeal you have.

As an alternative to traditional cornmeal, you’ll use 30 pounds of potatoes to replace the grain in this recipe.

Peel ‘Em

Spend a few minutes (or hours) peeling the potatoes before you put them in the stew. I realize this is a tedious and time-consuming procedure, but it is important in order to guarantee that the starches are exposed to the sugar and yeast during the fermentation process. By including unpeeled potatoes into your mash, you will be preventing the fermentation process from taking place. The skins operate as a barrier, preventing yeast and sugars from gaining access to the starches within the grain.

Depending on how much moonshine you produce, investing in one of these machines may save you a lot of time and effort.

To Grind or Not To Grind?

Spend a few minutes (or hours) peeling the potatoes before adding them to the stew. I understand that this is a tedious and time-consuming procedure, but it is important in order to guarantee that the starches are exposed to the sugar and yeast during the fermentation process. By including unpeeled potatoes into your mash, you will be able to avoid the fermentation process. The skins operate as a barrier, preventing yeast and sugars from gaining access to the starches within the grains. Investing in a potato-skinning gadget will allow you to do the task more quickly.

How to Make Alcohol Out of Potato Skins & Molasses

Thinkstock/Comstock/Getty Images are some of the most popular stock photo services. Using fermentation, it is possible to make alcohol from potato peels, molasses, and yeast. There is no need for a still in this technique. It is not as powerful as distilled alcohol, and it does not taste as pleasant, but it is a straightforward process to do. This combination is referred to as a wash. Due to the fact that even tiny differences might cause the process to be distorted, the alcohol manufacturer may need to experiment with different measures to get the process just right.

Prepare a 4-liter bucket with water.

Fill the bucket halfway with a liquid that holds 2 liters.

If you leave the water or other liquid out for an extended period of time, it should not deteriorate.

1 pound of potato skins should be added to the bucket.

1/4 pound of yeast should be added to the bucket.

During the fermenting process, the cover may come loose.

Place the bucket in a cool, dry location.

Keep an eye on the bucket for seven days and then check on it again.

If they are not, continue to wait until the yeast has completely consumed the potato skins.

Once the potato skins have been consumed, the concentration of alcohol will grow. It eventually kills the yeast, and the yeast is no longer present. The combination is ready to be used. Pour the liquid into a jug after passing it through a fine sieve. When you’re ready, eat it. References

  • In addition to “The Alaskan Bootlegger’s Bible” by Leon W. Kania (published in 2000), “The Secret Art of Mead Making Revealed” by Will Kalif (published in 2011) and “The Alaskan Bootlegger’s Bible,” In 2009, Frank Overton published “Applied physiology: including the effects of alcohol and drugs” (Applied Physiology: including the effects of alcohol and narcotics).

Bio of the AuthorErick Kristian began writing professionally in 2008, and has been doing it ever since. In addition to having a solid business background, he has considerable experience writing fiction as well as pieces on spirituality and self improvement, many of which have been published on Aside from writing screenplays, Kristian has produced a number of films, written books, and written several articles on a range of themes. He graduated with honors from the Schulich School of Business with a Bachelor of Business Administration.

How do I convert potato starch into alcohol – Distilling Questions / Technical support

1Posted :Monday, May 12, 2003 5:17:03 PM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 If you know how to make alcohol from potatoes,please post recipe.Thanks
2Posted :Thursday, December 25, 2003 11:40:59 AM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 I had a go about 2 months ago.Seemed to work but I’m sure there’s a more sucessful method.Firstly I choped the potatoes quite small leaving the skin on.Then boiled them for 3 hours to break them down as much as poss.After this I cooled it to 60 deg C and added a generous scoop of malt.,them malt used for making ale with the enzimes that break down starch.,Then left it over night and keeping it at 60 deg C.,electric mash tun is handy here,It tasted rather sweet come the morningNot having turbo yeast I sufficed with a misture of wine and beer yeasts for no perticulaly good reson.The finished drink tastes rather dry.-phil
3Posted :Wednesday, October 05, 2005 1:31:38 AM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 Does any one have a recipe to make Irish poteen?
4Posted :Friday, January 06, 2006 8:03:03 AM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 an old recipe of poitin i heard of used oats, but people say that the irish used potatoes in it as well so here it is. In the oat poitin, thyed use beano, some sorta enzyme, so try that if u want
5Posted :Friday, January 06, 2006 8:04:29 AM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 i was responding to the potata guy with that one, and for poitin, just google it
bronzdragon 6Posted :Monday, September 24, 2007 3:05:08 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 9/23/2007(UTC) Posts: 30 “I’ve had good results with this in the past, as far as regular beer goes.I’m new to distilling, but this seemed like the info you needed.Just use a turbo yeast on it, instead of beer yeast.7 pounds potatoes 3 pounds pale ale maltThe potatoes are peeled and then mascerated or blended up.The grain is milled as usual to make a beer or a mash for distilling.Make a thick grain mash at about 155-160F.Stir in the potato mush and then top off with about an inch of 172F water.The enzymes in the ale malt will convert the potato starch.After 30 mins or so, test for starch conversion and recirculate the wort a bit to clear it up.This recipe will yeild a wort of approximately 1.050 in gravity.If you want a higher gravity, adjust the ingredients appropriately.As I noted, I’ve not distilled yet, but this makes good “”potato beer”” so I figured it was close to answering your question.~r~”
yo mamma 7Posted :Tuesday, July 29, 2008 6:22:14 PM(UTC)
Rank: NewbieReputation:Groups: RegisteredJoined: 7/29/2008(UTC) Posts: 1 “Just want to make sure that everyone involved understands that poitin is NOT a beer or wine.It is an illicit spirit that is usually distilled in some homemade pot still.Poitin is basically the same concept as moonshine.So, those who answered about how to make poitin.and asnwered using the words “”grains”” and “”mash”” know what they are talking about.There is at least one more step after the prefered “”grains”” are “”mashed”” in order for it to be poitin and not some vile beerOh, by the way, when I say poitin is basically the same concept as moonshine.I mean this:In america, moonshine is any illicit alcohol made by fermenting a mash/beer, then DISTILLING it.usually without consent of the law.It can be made out of damn near anything that will convert starches to sugar.or it can be made of store bought sugar and other ingredients.It’s just a generic name for home made alcohol (whiskey/vokda/rum, whatever).In ireland.the just call it poitin instead of moonshine.So your grain bill/ materials list is going to differ greatly depending on what you want your finished spirit to taste like.I prefer using oatsby the way.if you are really interested, do a google of “”home distillation of alcohol””.Them boys know what they are about.”

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