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.