42230Re: beano in the mash
- Apr 5, 2012In Poland they use potatoes with a high starch content! Even with a maximum of 20% fermentable material potatoes cannot match grain at about 60%. Most table potatoes have only a 10% fermentable content.
Potatoes need to be cooked to rupture starch cells - any natural enzymes will be thus destroyed and thus need to be added to convert the starch to fermentable sugars.
--- In firstname.lastname@example.org, "tgfoitwoods" <zymurgybob@...> wrote:
> My first question is about your "reading about 4% ABV". What instrument
> did you use to get an ABV reading from what may be a partially-fermented
> As far as converting the potato starch by "natural" means, specifically
> avoiding commercial enzymes, I'd go for a good malted 6-row barley. If
> you take care with conversion temperatures and pH, you should be able to
> utilize the alpha- and beta-amylase enzymes in the malt to convert the
> potato starch (after cooking the potatoes, from what I recall).
> Having said that, for years we've watched people on this list (and
> others) try to make potato vodka, with great frustration and/or
> dissatisfaction. Skilled or newby, the only person I've ever heard admit
> to "success" is Pintoshine with his purchased enzymes, the link I passed
> to you (last week?). We all know it can be done, but yield and
> satisfaction may not make it worthwhile to you.
> Just one stiller's opinion.
> Zymurgy Bob, a simple potstiller Making Fine Spirits
> --- In email@example.com, "Frank B." <lostwilly929@>
> > I ended up using 3 tablets in a 3 gallon mash. It want ballistic for
> about 12 hours and died. Nothing I tried brought it back, additions of
> sugar, yeast, nutrient, B-12, and Epsom Salts (Mg SO4). after now 4
> days I'm reading about 4% ABV. Tonight, after taps, I'll be adding this
> mash to the compost pile. I'd really like to know how vodka like hooch
> was made back when there wasn't a myriad of additives to confuse us not
> so bright shiners. My intuition tells me to use only natural and
> available stuff for my brew....the best source of natural amylase enzyme
> is saliva... so, the next mash I guess I'm chewing up 5 or 10 pounds of
> raw spuds. What do you guys think of that approach?
- << Previous post in topic Next post in topic >>