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January 7, 2016 posted in Recipes

How to Make Potato Vodka

Russian Potato Vodka - How to

At Clawhammer, we pride ourselves on actually trying every recipe we list on our site before it's published. We do that for a couple of reasons. First of all, we want to make sure the recipe actually works. Second, we're always looking for an excuse to screw around in the still house.

With that said, we must inform you that we have not tried this particular recipe. It's on our bucket list, but we haven't made it yet. However, we've received so many requests for a "potato vodka" recipe that we decided to go ahead and research the process, document what we came up with, and post it for those brave enough to chart new territory.

So, if your a the trail blazer type, read on. And, if you try the recipe, please report back to us and let us know how it went so we can modify this recipe. Oh, and as always, don't drink this stuff unless you're a licensed distiller. Otherwise, you'll need to throw it in your lawn mower (assuming you have a fuel alcohol permit).

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 (add sugar if needed to reach the gravity you want)
FG = 1.010 or below
ABV = 7.2%

Mashing Process

  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 recommend transferring the potatoe 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 need 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 tun while stirring as needed during the mash.
  11. Take a gravity reading with your refractometer or hydrometer.
  12. If the starting gravity is below 1.065 add sugar until you reached 1.065.
  13. Use a wort chiller to cool mash to 70-75 degrees.

Fermentation Process

  1. Create a yeast starter. Let the yeast starter propigate 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.

Distillation Process

  1. Siphon (do not pour) the wash into a copper still or stainless steel distiller.
  2. If there is a large amount of sediment at the bottom of the fermenter filter it through fine cheese cloth in a separate bucket. This will extract the remaining liquid alcohol from the solids. 
  3. Insert clean copper packing material into the column of the still (this stuff should be super high proof, so you'll want as much reflux action as possible).
  4. If using our stainless steel distiller secure the dome onto the boiler with the clamp.
  5. Attach the column to the boiler of the still.
  6. Connect the cooling hoses for the condenser and make sure they connected securely.
  7. Crank the heat on the still.
  8. If using one our copper stills once the boiler temperature is around 110 degrees apply flour paste to the joint between the vapor cone and the column assembly.
  9. If using either our stainless steel or copper units turn on the condensing water once the boiler registers 130 degrees.
  10. When the boiler registers 170 degrees make sure that glass or metal containers are easily accessible for collecting the distilled alcohol.
  11. Once the still starts to produce turn the heat down until the still is producing roughly 3 drips per second.
  12. Discard the foreshots and make tight cuts.
  13. Always take notes during the run.
  14. Adjust the heat during the run so you always have 1-3 dips of production a second.
  15. Run the still until the tails are between 10-20% ABV.
  16. Once the tails are finished turn off the heat source.
  17. Dump the remaining liquid that is in the still. Note: it will be extremely hot!
  18. Remove the copper packing material from the column. Note: it will be extremely hot!
  19. Clean the copper packing material by tossing it into a bowl of vinegar for an hour/overnight. After the copper packing material is finished soaking rinse it off well and leave to dry.
  20. Clean the still.
  21. Dry the still.
  22. Store the still in a dry and safe location.
  • 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
  • Made this fun recipe with 25lbs of sweet potatoes. Ran my still low and slow. My hearts were 130 proof, once cut to 80 it is some yummy vodka. It retained the nose of sweet potatoes and the subtle nuttiness of the potato. Will do this recipe again.

    Posted by Momamiya on August 05, 2019
  • Hi where would I get a still from please?

    Posted by Ann on August 23, 2018
  • How many gallons of wash does this recipie make ?
    .

    Posted by Glen on July 25, 2018
  • How many gallons of wash does this recipie make ?
    .

    Posted by Glen on July 25, 2018
  • I’M CONIDERING,USINGSUGARBEETSANDPOTATOSINTHISRECIPE
    LEAVEOUT THE BARLYAND DOUBLETHE SUGARBEETSTOPOTATORATIO

    Posted by bradleyjmcclure@icloud.com on July 20, 2018
  • How to make vodka ?
    I have alcohol make from potatoes,I just distilled only right and I am not use ingredient .

    Posted by Prak Ponlork on July 09, 2018
  • making my first batch today, hopefully it will be great, cut the recipe just a bit only had about 20 pounds of taters, using two row malted crushed barley, wish me luck

    Posted by Wendy on June 26, 2018
  • going to try the potato vodka recipe is there any secret

    Posted by D Momy on May 08, 2018
  • First time vodka,home run. Potatoes and sugar and yeast energizer and yeast with AE. My wife compares to high end store stuff.

    Posted by Don Sanford on April 01, 2018


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