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January 7, 2016

How Potato Vodka Mash is Made

Russian Potato Vodka - How to

Before we get started, a reminder: Distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. Our distillation equipment is designed for legal uses only and the information in this article is for educational purposes only. Please read our complete legal summary for more information on the legalities of distillation.

 

We have not tried this particular "potato vodka" recipe. However, the process used for turning potatoes are turned into vodka is an interesting concept to think about. So, we pulled from several sources online to figure out how it's done and this is our best guess. FYI: anyone can make a potato vodka mash. To the best of our knowledge, this is legal everywhere in the US. However, individuals with a federal fuel alcohol or a distilled spirits plant permit (as well as state and local permits) can distill alcohol.

Potato Vodka Recipe

Ingredients

5 Pounds 2 row malted barley
25 Pounds potatoes
7 gallons of water
2 packets of bread yeast (or yeast of choice)

Stats

OG = 1.065 (We would add sugar if needed to reach a desired gravity)
FG = 1.010 or below
ABV = 7.2%

Mashing Process

This is the process we would follow if we were to make this recipe.

  1. Clean the potatoes with a produce brush.
  2. Cut the potatoes into small 1 inch cubes and cover them with two inches of water in a stock pot on the stove.
  3. Turn the heat to high and boil the potatoes for 15 minutes.
  4. Mash the potatoes with a potato masher or an electric immersion blender.
  5. Transfer the mashed potatoes and any liquid from the stock pot into a large mash pot. We would transferring the potato mash to a mash bag. We recommend using the mash in a bag method for this recipe. 
  6. Add water to reach 7 gallons total volume. While adding water keep an eye on the temperature of the mash. The temperature after adding the water should be around 140 degrees.
  7. Add 5 pounds of crushed malted barley to the mash bag while stirring well.
  8. Add heat if needed and hold the mash at 140 degrees for 20 minutes.
  9. Raise the temperature of the mash to 150 while stirring.
  10. Mash at 150 for one hour. Add heat to the mash while stirring as needed during the mash.
  11. Take a gravity reading with a refractometer or hydrometer.
  12. If the starting gravity is below 1.065 add sugar until 1.065 is reached
  13. Use a wort chiller to cool mash to 70-75 degrees.

Fermentation Process

  1. Create a yeast starter. Let the yeast starter propagate for 15-20 minutes before adding it to the fermenter.
  2. Once the mash has been cooled transfer only the liquid to a sanitized carboy/bucket
  3. Add the yeast starter to the fermenter.
  4. Add airlock and ferment between 65-75 degrees for 2 weeks or until fermentation is complete.

    Remember, it is illegal to distill alcohol without the proper permits.

    • I am very happy I found this site. Baked potatoes. Best idea. Love it

      Posted by Anenna on January 25, 2022
    • CAN YOU DISTILL IN AN AIRSTILL?

      Posted by ryan on November 30, 2021
    • Wow! This is more complicated than I thought. Guess I’ll stick to buying it lol

      Posted by Michael on November 13, 2021
    • NICE

      Posted by MICK on November 13, 2021
    • Kindly send me price list of all the equipment required for 100l thanks from start to end

      Posted by Maharaj on November 13, 2021
    • I’m just beginning to implement the brewing company

      Posted by Leftenet on May 12, 2021
    • Dear Clawhammer,
      I must distill the mixture for 2 weeks or if I delayed is there any problem. Is it possible to distill with a domestic pressure cooker?
      Thanks for your support.
      I am waiting for your response.
      Regards
      Lionel D silva

      Posted by Lionel D Silva on February 25, 2021
    • Potato vodka is a Polish tradition, typically using Stobrawa potatoes. Russians traditionally use winter wheat and rye. Comparing the two is like comparing bourbon and scotch; they’re both whiskey and both can be amazing, but they’re both unique and not directly comparable.

      Posted by John S. on January 04, 2021
    • Is not the hydrolyzing needed that use the application enzymes like α-amylase ?
      Posted by Girma on November 30, 2020
    • What do vodka companies use to dilute.؟

      Posted by Mansur on July 20, 2020
    • my mulch bubbles very little after a week, like one bubble a second? will it increase?

      Posted by johan on June 08, 2020
    • I picked 42 lbs of Japan plums and distilled. 5 lbs sugar only Processed 21 lbs
      Making 2-5 gallon runs. Removed seeds left skin on just cut tips off. Started slow got rid of 4 oz of methanol. Bring temp to165. Let sit 10 minutes or until it quits running at 165 methanol will be gone. My friend bring temp up to 173-or your happy place. I quit collecting at 100 proof. Collected 3 1-/2 quarts. 170-100 and tails for next batch.
      Happy distilling!!!!

      Posted by DOldensr on May 20, 2020
    • DOnald sAnford, you do strip away nutrients into the water they are boiled in. The recipe then states to pitch the water in with it, so you do retain the nutrients.

      Posted by Robert Sanford on May 04, 2020
    • @DES BURMAN Make a sugar wash rather. Try birdwatchers tomato Paste wash to start because you can get everything from SPAR or Checkers, and it’s a good cheap place to start. Also ferments quickly and you can distill after just a few days.

      I’m also in South Africa. I’ve also started this hobby because of lockdown :P

      Posted by Lucian Blankevoort on April 21, 2020
    • urgent – hi GUYS, I LIVE IN SOUTH AFRICA AND THE GOVERNMENT HAS US ALL IN LOCK DOWN- DONE 21 DAYS AND ANOTHER 14 TO FOLLOW THEN MORE. I NEED A RECIPIE TO MAKE VODKA IN MY GARAGE WITH POTATOES. AS SIMPLE AS POSSIBLE PLEASE. I CANT BOIL FOR HOURS ON END. I HAVE THE DRUMS AND BUCKETS AND CAN GET THE INGREDIANTS. HAVE COPPER PIPE ALSO. REPLY ASAP . THANKS. PS – MY EMAIL IN LOWER CAPS

      Posted by DES BURMAN on April 17, 2020
    • Why did you decide that Russians make potato vodka? Russians always made vodka from wheat and rye.))

      Posted by Nikolay on January 29, 2020
    • When you boil anything you strip away the nutrients. I use golden youkon potatoes. Bake until done then processor to liquified. Then follow the plan , you will not believe the change
      .

      Posted by DOnald sAnford on January 06, 2020
    • Clawhammer, keep up the tutorial’s, everything I’ve tried
      Has worked. This is an excellent
      Source for brewing,distilling,and still use.
      Thanks Alot

      Posted by Mclamb on December 02, 2019
    • Just thought I’d pay it forward. I just sort OUT potatoes whole into the Ph adjusted mash water (6.0 OR LOWER). when DONE COOKING i USE A DRILL WITH A MUD MIXER ON IT. tHe MORE SUGAR YOU PUT IN THE MORE IT TASTES LIKE SUGAR. i HAVE USED AMYLASE AS WELL BUT THE BARLEY GIVES IT A SMOOTHNESS AND NUTTINESS THAT GIVES THE vodka DEPTH AND CHARACTER AND cLASS . i HAVE A POT STILL AND RUN IT SLOW (MORE flavor) OR FAST DEPENDING IF THERE IS A SPIRIT RUN IN YOUR FUTURE. aGING IT AT LEAST A MONTH MAKES A BIG DIFFERENCE. mANY tHANKS TO THE FOLKS POSTING THE RECIPE!

      Posted by oLD bONES on October 09, 2019
    • 1. conversion of vodka from potato.
      2. cheapest vodka by which agro input.

      Regards,

      Posted by binod kumar singh on August 07, 2019


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