Simple as that.”, “We think the perfect vodka comes from unique ingredients mixed with patience, good equipment and making your cuts at the right time.”, “Mashing & Fermenting with Colorado Grown Grains, Pot Distilled and in addition, filtered through Crushed Yule Marble.”, “To craft the best vodka create the base; ferment your product in house. Without peeling, boil them in a large kettle until gelatinized, about one hour. If you saw the pictures you would see that the potato bags were from TESCO which is a British supermarket chain, and if you read all the Instructable the author clearly stated "(...)though when I was in the supermarket, in the UK, the other day(...)" there are 247 countries on the world, why is the US the only relevant one? Discard the foreshots and make tight cuts. of sugar to the water, stir thoroughly. And you don't want the end of the run when it gets below 30% ABV (60 proof) as this will taste funny too because of the fusel oils. Ok so now is the time to cheat, basically there are 2 schools of thought the purists feel that you should just use the potatoes and not add any sugar, but to increase the yield you could add sugar at this point. and check out our Mile Hi Distilling moonshine still kits. Take the blanket off the fermenter and fill it up with a mixture of hot and cold water, you want to aim for a temperature of around 70 degrees C, if it's hotter it doesn't matter you will just have to wait for it too cool down, you want to take it up to just over the 23L marker. just stir in 2kg max of white sugar and make sure its dissolved. this does not mean your mash or wash has gone bad this just means the yeast is producing sulphides which stink. This is a step that goes avoided all too often. I made up a paste of flour and water and put it all around the leaking clamp, the heat from the still baked it on and stopped the leak. For the first several centuries, vodka was a relatively low-proof beverage. Well done on learning how to make vodka with a potato mash! Don’t buy it.”. AS SIMPLE AS POSSIBLE PLEASE. Transfer the mash to your mash pot and add water to reach 7 gallons of total volume. What happened was a foam or cap had formed on the top, which is normal, and this got sucked/pushed up in to the airlock which is called puking, this blocked the airlock. it will be easier if you add some hot water from the kettle. Scrub potatoes with a produce brush to remove residual dirt. The recipe then states to pitch the water in with it, so you do retain the nutrients. Read our complete summary for more info. Potatoes and sugar and yeast energizer and yeast with AE. Reply Add 5 pounds of crushed malted barley, continue to stir while adding barley. The we do a second distillation with 10 fractional columns. Please note, the design of our website does not allow us to respond directly to blog comments. Hi where would I get a still from please? The flavors in vodka are just (hopefully) very subtle. If you want to maximize the quality of your product, it’s all about attention to detail. If using a condenser, turn on the water when the boiler reaches 130 °F. Mash potatoes by hand or by using an immersion blender. At about 170 °F the still will start producing. Clean the copper packing material by tossing it into a bowl of vinegar for an hour/overnight. Made this fun recipe with 25lbs of sweet potatoes. In my experience, no (reasonable/practical) amount of filtration can truly make bad tasting vodka fantastic, but carbon filtration can make a decent vodka even cleaner. During fermentation you will get solids that get forced to the top by the carbon dioxide that the yeast produces, you will need to mix this back in to the liquid, do this every 12 hours if you can. 170-100 and tails for next batch. Others say they are triple Distilled which means they have run it through the still 3 times which is what I am going to do, this basically helps to remove all the crap and makes a smoother tasting vodka. The solid material left over can lead to headaches if left in the wash. A cheesecloth is a great option for straining the wash before distillation. However, it’s easy to tip from those subtle flavors into something that resembles white whiskey without good fermentation, a proper still, and good cuts. Add water to reach 7 gallons total volume. At the start of the instructable I mentioned I made a mistake, and it was at this point I made it, normally i fill a fermenter up to about 2 inches from the top. HAVE COPPER PIPE ALSO. If you really want to get tech with it doing a stripping run before your final distillation will not only make a better product but it will also help you reach your end proof of 190+. Grain, enzymes, water, and yeast produce the palette of flavors that you have to work with at distilling time, and different combinations produce a different set of flavors. The temperature after adding the water should be around 140 degrees. Boil Potatoes for 20 minutes in 7 gallons of water. Oh, and as always, don't drink this stuff unless you're a licensed distiller. Boil them until they are nice and soft, you want to gelatinize the starches. 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, going to try the potato vodka recipe is there any secret. No it's not - The fed want's their tax money pure and simple - Please refer to the TTB website. My friend bring temp up to 173-or your happy place. About 1 lb. Vodka can be made with Potatoes, Molasses, Sugar, Bread, Barley and most commonly wheat. For example, we use 100% agave at State 38 Distilling for our vodka, which brings a sweet and floral finish to the vodka. Let us know what you thought of this guide by leaving a comment or a star rating below. Maximizing high-quality hearts is a game of senses. If you miss the mark slightly on a few of these steps, don’t get discouraged. Store the still in a dry and safe location. I had a go at making Potato Vodka, I have heard of it being made before in Russia and Poland and there are various recipes out there for it. Here’s George over at Barley and Hops Brewing explaining making cuts between your heads, hearts, and tails. To me that is just further removing the unique character for a vodka. -Filtering is arguably the most important for State 38 Distilling vodka. If the sample turns blue , this means it has reacted to starches present. It matters. My hearts were 130 proof, once cut to 80 it is some yummy vodka. 3 years ago, you end up with a smoother vodka with potato vs sugar its not really about the yield and it s a traditional recipe. I have an instructable on building a pot still using a beer keg as a boiler, here is the link. The next 30% percent of your vodka run is known as the heads. Add airlock and ferment between 65-75 degrees for 2 weeks. just stir in 2kg max of white sugar and make sure its dissolved. Stir for 30 seconds every 10 minutes. this mistake cost me about 2L or more of the wash which now wont become vodka :-(. Once the tails are finished turn off the heat source. Next, we’ll turn on the heat source and start raising the temperature of your wash. Mash Procedure. Put the sample onto a white plate or lid and drip in a few drops of iodine. 2. cheapest vodka by which agro input. Here at Mile Hi Distilling, we’re big fans of history. Happy distilling!!!! We hope everything aligned well for you and you churned out a top-shelf product. This is where a skillful distiller really shines.