- 10 Pounds Potatoes
- 2½ Pints White Grape Concentrate
- 35 Pints Water
- 11¼ Pounds Sugar
- 15 Teaspoons Acid Blend
- 2½ 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
3. When mixture cools (below 85°) add yeast. Cover
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.