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Potato Vodka - another way

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  • waljaco
    Normally the potatoes are cooked in a minimum of water then malted grain added for conversion. Russian sites also have another method which is useful if it is
    Message 1 of 1 , Dec 5, 2002
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      Normally the potatoes are cooked in a minimum of water then malted
      grain added for conversion. Russian sites also have another method
      which is useful if it is not convenient to boil 25 kg of potatoes.
      They suggest one grate the potatoes, and then to add some boiling
      water, allow to cool to 65C, and then add malted grain (5% is
      sufficient for potatoes) for the conversion. Another method could be
      to borrow from small scale apple-cider making - quarter the potaoes,
      put them in a bin and mash them to a pulp using a 2 m x 120 mm diam
      log, then add some boiling water.

      There is one Russian samogon recipe that combines potatoes and oats,
      which could also give a good Irish poitin mash, as oats and potatoes
      are common Irish ingredients. Although it suggests crushed oats,
      rolled oats would be more convenient. No malted grain is mentioned,
      but the addition of up to 1 kg of crushed malted grain would be
      useful. Here is my modified version of the recipe:

      Potato and Oats Mash
      5 kg potatoes
      4 kg rolled oats
      1 kg crushed malted grain
      20 l water (5 US gals.)
      Yeast
      Grate the potatoes. Add some boiling water to grated potatoes and
      rolled oats mixture. Allow to cool to 65C and add crushed malted
      grain. Allow 11/2 hours for the conversion. Place mixture in a
      fermenter, adding additional water to make 20 l. Add yeast and
      ferment.

      Wal
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