For past messages on using potatoes see msg 913, 2063, 4196, 4197,
7597, 7608, 10076.
--- In Distillers@yahoogroups.com
, "CornFed (Randy)" <cornfed15@h...>
> potatoes are not a high brix substrate. even if things work
> perfectly, you will still have a low ethanol potential wash when
> finished unless you fortify it with additional sugar.
> to ferment potatoes you will need to grind the potato very fine,
> water and then boil for about an hour to convert the carbohydrates
> starches. The contents of the pot will be a paste at that point.
> you will need to apply a source of amylase enzyme. The traditional
> source is malted grains, however you can buy amylase as a chemical
> either liquid of powdered form. I am assuming that you are
> to 10 pounds of potato versus amylase.
> when mashing corn. you add malted barley at a rate of approximately
> 1/3 the quantity of the grain bill. The instructions on the lable
> the Powdered amylase calls for 1/2 teaspoon for every gallon of
> So using that reference I would suggest adding about 3 pounds of
> malted barley to the pot after the boiling phase, when the pot has
> cooled back down to around 160 to 170 degress F. Mix the grain
> the pot and cover the pot. Let it sit and cool on its own for
> an hour until the conversion is finished and then uncover the pot.
> You should see a clearish layer above the settled layer of potato
> remnents. Rack that layer off and ferment it. Or you could
> the entire contents of the pot to the ferment tun and add some slow
> acting cold temperature amylase and let it work while the ferment
> in progress. That will let you recover any starches that werent
> converted by the initial barley amylase. When the ferment is
> complete, rack off the free liquid and distill.
> there is alot of work involved with "mashing" either grains or
> potatoes. After you do it a few times, you may decide that a
> sugar and turbo yeast wash is what your interested in after all.
> especially when you realize that you will be getting about 4 to 8
> percent ethanol washes with potatoes and the potential of 20
> ethanol washes with sugar. You will be getting alot of 'flavor'
> isnt available with sugar.
> In the US vodka is defined as clear odorless tasteless liquor. But
> in europe, the people expect flavor in their vodka.
> --- In Distillers@yahoogroups.com, "Chris Dowe" <cdowe@m...> wrote:
> > Hello,
> > I'm interested in distilling potatoes. I'd like to try to make
> > For the wash I know that the starch needs to be converted into
> sugar and that I can use the enzyme - A Amylase to do the job. Does
> anyone know the rate/amount of enzyme I would need? I'm going to
> about ten pounds in my first recipe and would appreciate any
> experience that might help.
> > Chris Dowe