Vodka from potatoes
Description
The recipe won't take much time. This is not quite the classic method of making potato moonshine, but the final result is satisfactory! If you don't know how to use a distillation apparatus, and terms like "distill," "mash," and "wort" frighten you, it's better not to attempt making moonshine. However, if you have prior "moonshine-making" experience, this recipe might come in handy! Good luck
Instructions
- 1
Step 1
We wash and peel the potatoes, then grate them on a medium grater.
- 2
Step 2
In a large pot, mix the potatoes with water (70°C) and stir thoroughly. Add the malt, cover with a lid, and heat the wort to 65°C. Then cool the wort down to 30°C and transfer all the liquid into a fermentation vessel. To the remaining sediment, add 10 liters of water (50°C), stir, and let it steep. After the sediment settles, drain the solution into the potato mash. Add diluted yeast to the mash (water temperature 16–28°C). Install an airlock on the vessel and place it in a dark spot at room temperature. In 5–12 days, the potato mash will be ready: it will taste sour, become lighter in color, have sediment at the bottom, and the airlock will stop releasing gas. Distill the mash using a still.
- 3
Step 3
Done!