Re: FW: about using potatoes as feedstock
- The stepped infusion mash recipe from South Africa came from our archive! People read us...
--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...> wrote:
> That sounds more like it, one for the archives I think (mental note, check the price of feed potatoes :)
> Slainte, Riku
> --- In Distillers@yahoogroups.com, "Ackland, Tony (CALNZAS)" <Tony.Ackland@> wrote:
> > An email from a Finnish friend re using potatoes ....
> > -----Original Message-----
> > From: Teemu
> > Sorry for my lousy english.
> > Making vodka from potatoes
> > Two good reasons for using potatoes:
> > 1. Traditionally vodka is made of grain or potatoes to achieve the smooth &
> > soft aroma; witch is typical to commercial European vodkas.
> > 2. In Finland 1kg of sugar costs about 1,9e, 25kg sack of (feed) potatoes
> > from local Agri-Market costs 2e...
> > The recipe, witch may lead to prosecute:
> > 20-25kg potatoes
> > 1kg of barley, malted and gristed
> > 50-100g of good (Turbo/Prestige/Partymann...) yeast (hydrated)
> > Some fresh water
> > Equipment needed:
> > 30litre beer fermenter
> > A large (30-50litre) kettle (I use a milk can...)
> > A meat grinder (for mashing the potatoes)
> > A large scoop or a "wash paddle"
> > A hotplate with a thermostat
> > 1. Clean all the dirt from the potatoes, (don't bother to peel them)
> > 2. Put the potatoes in to kettle and cover them with water, bring to boil.
> > Cook until the first ones break down -this should take about 1hr. In
> > meanwhile hydrate the yeast and mix 1kg malt and 2litre of water (if you use
> > homemade malt, don't dry them -it weakens the mysterious "amylathic power").
> > 3. Pour the water out from the kettle (use mittens, be careful). Mash the
> > potatoes in the grinder while they are hot. (If done right the mash looks
> > like thick porridge.)
> > 4. Put the mash to kettle (and adjust the hotplates temperature to 60C).
> > Add 1/3 of the hydrated malt to the kettle and stir well. Wait until the
> > temperature has dropt to 65C. Add the rest of the hydrated malt and stir in
> > well. Let sit there for about 2 hours. Stir often. (If done right the wash
> > should have turned flowing.)
> > 5. Turn the hotplate off. Put the kettle in somewhere cool. When the
> > temperature has dropped down to 25C pour to fermenter and add yeast (no
> > nutrients needed). First carbon dioxide bubbles should rise after couple of
> > hours; main fermenting takes about two days, ready for distilling in four
> > days -if you have done everything as written. Result will be 7-12vol%,
> > depending the starch level of potatoes.
> > This is how I do it. There are many different ways too-but there are always
> > four steps.
> > 1. Softening the cellular walls.
> > 2. Mashing the potatoes.
> > In industrial scale steps one and two are usually done by using the
> > HENZE-kettle, witch is basically a direct-steam heated pressure cooker
> > (pressure is up to 8atm and the cooking time about 40min).
> > 3. Converting the starch to maltose.
> > 4. Fermenting.
> > Notice that there are only those 2l of water added to mash, no more are
> > required because the potatoes contains ¾ of water.
> > P.S.
> > If the wash is done right you should be able to distill it with a still that
> > has an inner heating element -I have a 2kW inner (silver plated) heating
> > element in mine.