 Rank: Junior Member Groups: Registered
Joined: 7/13/2009(UTC)
Posts: 26
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"Has anyone ever tried using potatoes for a wash,I heard a guy say that he sliced up a few potatoes and boiled them and then poured the liquid off and fermented it and it made some good liquor, anyone on here ever tried this?
rcm"
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 Rank: Senior Member Groups: Registered
Joined: 1/12/2012(UTC)
Posts: 804
Was thanked: 5 time(s) in 5 post(s)
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"The potato starch needs to be mashed, so he left out a step.
I've been looking into this but never actually did the potato thing. You can try using the BA-100/GA-100 enzymes to convert the starch. I'm not sure I'd boil them on my first try though -- might make an awful mess.
The starch will drop right out in cool water -- this part I did try. I used a cheese grater to make what appeared like a big pile of uncooked hash browns and let it sit in cool water. Every so often I'd agitate them. After a few hours I had a layer of starch on the bottom of the pot. Then I made hash browns ;-)
I boiled the water with the starch and it did in fact become soluble. But that's as far as I got before I had to abort.
Just a note: based on what I've seen, you're probably looking at at least 10 lbs of tubers to get anything worthwhile.
--JB"
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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"-Wash and clean 20 pounds of potatoes and boil them in a large kettle, without peeling.
-Boil for about 1 hour, until gelatinized.
-Now, discard the water and mash the potatoes in a food processor.
-Take the mashed potatoes back into the kettle again and mix them with 5 to 6 gallons of tap water.
-Blend thoroughly and heat it, till the temperature is 150 deg F.
-Add two pounds of crushed malted barley or wheat and stir properly.
-Cover the kettle and let it heat for 2 hours, with occasional stirring.
-Leave it overnight to cool, to about 80 deg F. Cooling for a long period gives the barley enzymes more time to break down the starch.
-Sterilize the vessels.
-5 gallon stained mash will require 7.5-gallon food grade bucket. Attach the bucket with lids, but do not seal it completely, as carbon dioxide production can lead to an explosive pressure. Attach an air lock so that the carbon dioxide can be released without letting in the air.
-In case of open vessels, cover them with cheesecloth, which would prevent bugs from entering them.
-Strain the mash with a strainer and take the liquid in a sanitized fermentation vessel.
-The liquid should be splashed and poured from a height, so that it is well aerated. For fermentation, the yeast needs oxygen to grow and start the fermentation process
-Add the yeast to the liquid and stir it with a sanitized spoon, to distribute the yeast evenly.
-Regulate the temperature so that it stays about 80 deg F. In cold areas, you can use a heating belt.
-The liquid must be allowed to sit for two weeks.
hey here one i found if it helps"
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Rank: Senior Member Groups: Registered
Joined: 1/12/2012(UTC)
Posts: 804
Was thanked: 5 time(s) in 5 post(s)
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"Gents, I attached a pdf that was posted by dareposte on HD. It has lots of good info about potatoes. You may want to read the last ""Congratulations"" paragraph first. Also, here's a link to an article publlished in 1830 (no, I didn't get that date wrong, the article is just under 200 years old). It's not what I would call an easy read, but it describes the equipment and procedures used by simple people with simple equipment. http://www.jstor.org/stable/30057762?seq=1&If you do decide to use potatoes, please let us know how things work out ... and what you learn along the way. Good luck! --JB" File Attachment(s):  tater vodka 1.pdf (20kb) downloaded 1 time(s).You cannot view/download attachments. Try to login or register.
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Yes please..let us know how this turns out. I was really enthused about trying something similar...till I had the pleasure to chat with some folks who had tried it previously. The overwhelming theory was its way too labor intensive for most folks with not much if any corresponding increase in good flavor. Surely Bayous tomater paste neutral would work just fine for Vodka amongst fat lazy boys who sweat a lot..lol.
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