"Will be interesting to see how this works for you.
Several suggestions to ponder if you do this again:
Boil the taters, sugar and large tsp of citric acid or juice of 2 lemons, or can of frozen OJ concentrate. This will convert the sugar and lower PH for the mash conversion. Boil gently for half hour. Then add the apple juice to help cool to mash temp.
Save the malted wheat for the enzyme conversion at mashing temps. Let sit overnight in insulated container or do an iodine test for conversion.
Place a large paint strainer bag in fermenter add the whole mash,top up with water, (take an OG reading with a vinometer, if you don't have one get one) when cooled, add the yeast and papain extract (don't think this will help you much, but can't hurt). Stir very vigoursly to add oxygen, tie off bag as loose as pooible Seal fermenter, I don't add airlock at this stage, just cover hole with paper towels and a half dollar on it to hold it in place. 48 hours add airlock. Add the neutriants anytime in the process. When ferment is finished, sour taste of vinometer reads 1.002 or lower, Lift out bag, Pressing out juice. Let settle, or add clearing agents like sparkaloid for several days till yeast settle. Rack of lees (crud at bottom) into a clean container, and let set again for several days. Rack into boiler and run still. Presume you are pot stilling for some flavor. In either event, run a stripping run and collect all. then a spirit run. research it depending on if you are running a pot still for flavor or reflux for neutral?
No mandates given here, just a few comments to think about.
Originally Posted by: kc-fan 
I have modified this recipe to hopefully get more out of it.
2lb dry wheat malt
1 cup flaked wheat
10lbs potatoes
6lbs white sugar
5 tsp yeast nutrient
2 tsp distillers yeast
6 tablets papaya emzyme
2 cans frozed apple juice
I added 2 lbs wheat malt to 2 gallons of water and brought to 200f. added two quarts of cold water and added thinly sliced potatoes and flaked wheat.
keep this mixture between 150 and 160 degrees for 1 hour (you will need to stir often). this will extract and breakdown starches without releasing alot of things that will not ferment.
I fished out most of the potatoe slices and put them in a strainer in my frementer and rinsed with cold water - to get the goodie off of the potatoes. the potatoes were translucent at this point - the starches have been removed.
I added 6lb of sugar to the hot mixture until it disolved. Added the hot mixture to the cold mixture and topped off with cold water to make 5 gallons.
once it was cooled to 90 degrees - I pitched the yeast in smalll bowl of warm water with the yeast nutrient and a pinch of sugar. Added the two and crushed some Papaya Enzyme pills from GNC and closed up.
At 48 hours - I will add the apple juice straight from the can. I am waiting 48 hours to allow enough alcohol to preserve the apple juice until it ferments.
I will post how it went.
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