This blog provides information for educational purposes only. All copper "moonshine" distillers featured on the site are non-functional props. All recipes and "how to's" are theoretical. All scenarios are fictitious. No laws were broken during production of the material found on this site. Products sold are intended to be used in accordance with the proper licensing or permitting procedure of the respective jurisdiction of the user. Read our complete legal summary for more info.
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
- 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 recommend transferring the potatoe mash to a mash bag. We recommend using the mash in a bag method for this recipe.
- Add water to reach 5.5 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 4 pounds of crushed malted barley to the mash bag while stirring well.
- Add heat if need 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 tun while stirring as needed during the mash.
- Take a gravity reading with your refractometer or hydrometer.
- If the starting gravity is below 1.065 add sugar until you reached 1.065.
- Use a wort chiller to cool mash to 70-75 degrees.
- Create a yeast starter. Let the yeast starter propigate 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.
- Siphon (do not pour) the wash into a copper still or stainless steel distiller.
- 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.
- 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).
- If using our stainless steel distiller secure the dome onto the boiler with the clamp.
- Attach the column to the boiler of the still.
- Connect the cooling hoses for the condenser and make sure they connected securely.
- Crank the heat on the still.
- 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.
- If using either our stainless steel or copper units turn on the condensing water once the boiler registers 130 degrees.
- When the boiler registers 170 degrees make sure that glass or metal containers are easily accessible for collecting the distilled alcohol.
- Once the still starts to produce turn the heat down until the still is producing roughly 3 drips per second.
- Discard the foreshots and make tight cuts.
- Always take notes during the run.
- Adjust the heat during the run so you always have 1-3 dips of production a second.
- Run the still until the tails are between 10-20% ABV.
- Once the tails are finished turn off the heat source.
- Dump the remaining liquid that is in the still. Note: it will be extremely hot!
- Remove the copper packing material from the column. Note: it will be extremely hot!
- 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.
- Clean the still.
- Dry the still.
- Store the still in a dry and safe location.