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muph · 03-21-2012, 09:24 AM

Quote:

Originally Posted by smallkiller

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

Nice. That's the same yeast I usually use too. If you get the chance to post it, it'd be cool to hear how that goes! Sounds pretty damn good though.

I've started using PDB (Potato Dextrose Broth) in place of water in all my wine recipes, that potato broth gives the yeast a real kick in the ass! I think it changes the flavor for the better as well IMO, less sour. This recipe (in link) has some real kick, I actually use PDB for 100% of the water now though.

smallkiller · 04-22-2012, 11:49 PM

Bottled today. Many months until it will be ready

RedGapBrew · 10-10-2012, 07:13 PM

Is the potato water part of the 7 pints?

waxhaw-new-brew · 10-17-2012, 02:16 PM

I am wanting to try to start this tomorrow night as we are planning a meal with mashed potatoes, but i am wondering if this recipe is for 1 gallon? I only have 5 gallon carboys/fermenters, so if i try to do a 1 gallon recipe in a 5 gal carboy will it fail miserably because of too much headspace?