🥔Select starchy potatoes with high starch content for the best results.
🍻Steam the potatoes and mash them before adding barley to activate enzymes.
🌡️Maintain a temperature of 63 degrees Celsius during the mashing process.
🧪Perform a starch test to ensure complete starch conversion before fermentation.
🍸Distill the fermented mash to collect the alcohol and create homemade potato vodka.
What type of potatoes should I use?
—Choose starchy potatoes with high starch content like roasting potatoes for the best results.
Do I need to peel the potatoes?
—No, you can leave the skins on to enhance the flavor of the vodka.
How long should I ferment the mashed potatoes?
—Ferment the mash for about a week to allow the enzymes to convert the starch into alcohol.
Can I use bottled enzymes instead of barley?
—Yes, you can use bottled enzymes if you prefer, but barley adds a natural flavor to the vodka.
How do I separate the liquid from the solids?
—If you don't have a still that can handle distilling on the grain, you can use a brew-in-a-bag bag or a pillowcase to separate the solids from the liquid.
00:00Introduction to making potato vodka at home.
02:30Selecting and preparing the potatoes for the mash.
05:45Adding barley to activate enzymes and convert starch.
08:30Performing a starch test to ensure complete conversion.
10:50Distilling the fermented mash to collect the alcohol.
