Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Potato Wine

Reply
 
LinkBack Thread Tools
Old 01-16-2012, 01:38 AM   #1
muph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fargo
Posts: 79
Default Potato Wine

Recipe Type: All Grain
Yeast: Wine Yeast
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: ~1.042
Final Gravity: ~1.000
Boiling Time (Minutes): No
Primary Fermentation (# of Days & Temp): 3-5 Days
Secondary Fermentation (# of Days & Temp): 2-4 Months
Tasting Notes: N/A

2 Lbs Potatoes
1 Cup White Grape Juice (concentrate is okay)
7 Pints Water
2.25 LB Sugar
3 TSP Acid Blend
1/2 TSP Tannin
1 TSP Nutrient
1 TSP Wine Yeast

1. Clean Potatoes, slice and biol just under tender. Strain water into the Primary.

2. Stir in All other ingredients EXCEPT YEAST, cover. Once temperature is below 85 F, add yeast, cover.

3. Stir daily, check gravity daily. After about 3-5 days when gravity reaches ~1.040 siphon to secondary. Attach airlock.

4. After about 3 weeks when gravity reaches ~1.000 siphon to secondary, reattach airlock.

5. To help clear, siphon again in 2 months and again if needed before bottling.

If you wanna sweeten at bottling, add 1/2 tsp stabilizer, then stir 1/4 lb dissolved sugar per gallon.

Quote:
Originally Posted by Muph
It's not bad at all, gets you drunk faster than other root wines I've tried. Earthy/Herbal flavor
__________________
muph is offline  
 
Reply With Quote Quick reply to this message
Old 01-16-2012, 01:42 AM   #3
muph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fargo
Posts: 79
Default


Quote:
Originally Posted by Yooper View Post
We need the tasting notes filled out. Thanks!
It won't let me edit, but here are some taste notes..

Quote:
Originally Posted by Muph
It's not bad at all, gets you drunk faster than other root wines I've tried. Earthy/Herbal flavor
Might be nice to experiment with adding teas/coffees while making with this one.. To go with the earthy/herbal flavor.
__________________
muph is offline  
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 09:25 PM   #4
totopesce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: santiago
Posts: 5
Default


what are Acid blend and tannin for?, are they important?

__________________
totopesce is offline  
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 11:12 PM   #5
muph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fargo
Posts: 79
Default


If you wanna drink it pretty quick after it's done and don't care too much about it tasting the best then you can do without, for optimum results I'd use them though. Here's some more info on both of those ingredients if you wanna read more...


Acid blend may affect the taste, many fruits contain acids but guess work may be a bit more difficult. Here is a link with a lot of info about acid and winemaking

Winemaking: Acidity in Wines



Tannins are a family of natural organic compounds that are found in grape skins, seeds, and stems. They are an excellent antioxidant and natural preservative; Also they can affect the color, aging ability and texture of the wine.

While tannins can not be smelled or tasted, they can be perceived during wine tasting by the tactile drying sensation and sense of bitterness that they can leave in the mouth.
This is due to the tendency of tannins to react with proteins, such as the ones found in saliva. In food and wine pairing, foods that are high in proteins (such as red meat) are often paired with tannic wines to minimize the astringency of tannins.

However, many wine drinkers find the perception of tannins to be a positive trait—especially as it relates to mouthfeel. The management of tannins in the winemaking process is a key component in the resulting quality.


Phenolic content (tannin) in wine
Wine Tannin - What is It?

__________________
muph is offline  
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 03:25 AM   #6
smallkiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Sugar Land
Posts: 88
Liked 2 Times on 2 Posts

Default


What kind of potatoes?

__________________
smallkiller is offline  
 
Reply With Quote Quick reply to this message
Old 02-11-2012, 02:53 AM   #7
muph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fargo
Posts: 79
Default


Regular (Happen to be the cheapest too ) I've heard of people using sweet potatoes too but I've never tried it, I wouldn't doubt if you could use any kind. On a separate note, you may want to plan a meal of mashed potatoes after making this, unless you don't mind tossing good food. Learned that after my first time lol. I might have wanted to add salt and butter to the ingredients just to be used separately for this post preparation meal, lol.

__________________
muph is offline  
 
Reply With Quote Quick reply to this message
Old 02-12-2012, 04:46 PM   #8
smallkiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Sugar Land
Posts: 88
Liked 2 Times on 2 Posts

Default


I assumed russet is everyone's regular potato. Buying steaks today, good call on using them to make a meal. You're tasting notes are very vague, any chance on elaborating just a bit? Still going to make it today regardless =)

Edit: A picture is worth a thousand words

__________________
smallkiller is offline  
 
Reply With Quote Quick reply to this message
Old 02-14-2012, 04:37 PM   #9
smallkiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Sugar Land
Posts: 88
Liked 2 Times on 2 Posts

Default


I started it, but I've changed the recipe. I used 5 lbs of russet potatoes, 2 lemons and 2 oranges worth of rines, 1/2 of thinly sliced ginger, and 2 lbs of Imperial Cane Sugar (local sugar for me). Smells bomb, and is fermenting like a champ with some lavlin D-47 yeast. Nice yellowish hue

__________________
smallkiller is offline  
 
Reply With Quote Quick reply to this message
Old 02-14-2012, 04:39 PM   #10
rhamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Austin
Posts: 1,257
Liked 64 Times on 53 Posts
Likes Given: 1

Default


Haha -- my parents still live in Sugar Land. I might have to come down there to try this in a month or so

__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
rhamilton is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cherry-Pie Wine brazedowl Wine 12 07-30-2014 06:26 PM
Mulberry Wine Wade E Wine 1 06-27-2014 11:00 AM
Pomegranate Wine shadows69 Wine 15 01-25-2013 06:44 PM
Cherry Wine summersolstice Wine 19 08-26-2012 06:58 AM
Pineapple wine Wade E Wine 0 12-09-2009 03:27 AM