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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
5 Pounds 2 row malted barley
25 Pounds potatoes
7 gallons of water
2 packets of bread yeast (or yeast of choice)
OG = 1.065 (We would add sugar if needed to reach a desired gravity)
FG = 1.010 or below
ABV = 7.2%
This is the process we would follow if we were to make this recipe.
- Clean the potatoes with a produce brush.
- Cut the potatoes into small 1 inch cubes and cover them with two inches of water in a stock pot on the stove.
- Turn the heat to high and boil the potatoes for 15 minutes.
- Mash the potatoes with a potato masher or an electric immersion blender.
- 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.
- 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.
- Add 5 pounds of crushed malted barley to the mash bag while stirring well.
- Add heat if needed and hold the mash at 140 degrees for 20 minutes.
- Raise the temperature of the mash to 150 while stirring.
- Mash at 150 for one hour. Add heat to the mash while stirring as needed during the mash.
- Take a gravity reading with a refractometer or hydrometer.
- If the starting gravity is below 1.065 add sugar until 1.065 is reached
- Use a wort chiller to cool mash to 70-75 degrees.
- Create a yeast starter. Let the yeast starter propagate for 15-20 minutes before adding it to the fermenter.
- Once the mash has been cooled transfer only the liquid to a sanitized carboy/bucket
- Add the yeast starter to the fermenter.
- 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.