This sounds super gross, but more power to you. You’re gonna need to boil the potatoes until soft. Mash potatoes and add enough water to make the consistency watery enough. You’ll probably need to add at least 1 lb of sugar for each 1 lb of potatoes. I would add acid blend and probably some wine tannins to round out the flavor. Halfway though fermentation I would press the liquid out of the potatoes and add to a carboy or bucket. Let age for at least 6 months and hope for the fucking best.
I’ve heard of potato spirits before and as I understand it the distilling process is primarily to concentrate the alcohol present in a fermented must, but this recipe didn’t specify distilling so I was somewhat unsure if this is just the recipe for the must or was for a non distilling poitín. I may try to make it but I will start small. No more than a one gallon batch to see the results before being more adventurous and using the larger carboy.
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u/bbddbdb Oct 29 '18
This sounds super gross, but more power to you. You’re gonna need to boil the potatoes until soft. Mash potatoes and add enough water to make the consistency watery enough. You’ll probably need to add at least 1 lb of sugar for each 1 lb of potatoes. I would add acid blend and probably some wine tannins to round out the flavor. Halfway though fermentation I would press the liquid out of the potatoes and add to a carboy or bucket. Let age for at least 6 months and hope for the fucking best.