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Potato Wine

  • 10 Pounds Potatoes
  • 2 Pints White Grape Concentrate
  • 35 Pints Water
  • 11 Pounds Sugar
  • 15 Teaspoons Acid Blend
  • 2 Teaspoons Tannin
  • 5 Teaspoons Nutrient
  • 1 Package Wine Yeast

An old favorite that kept many a pioneer going.

1. Wash and scrub potatoes clean. Slice up potatoes and boil in water just until tender. Strain out juice, remove potatoes and pour the boiled mixture into primary fermenter. If you have a nylon straining bag use this to contain potatoes while boiling.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. When mixture cools (below 85) add yeast. Cover primary.

4. Stir daily, check Specific Gravity.

5. When ferment reaches S.G. of 1.040 (about 3 to 5 days) strain juice, siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock.

6. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.