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Old 03-21-2012, 09:24 AM   #11
Jan 2012
Fargo, ND
Posts: 78
Liked 1 Times on 1 Posts

Originally Posted by smallkiller View Post
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.

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Old 04-22-2012, 11:49 PM   #12
Oct 2011
Sugar Land, Texas
Posts: 88
Liked 3 Times on 3 Posts

Bottled today. Many months until it will be ready

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Old 10-10-2012, 07:13 PM   #13
Jul 2012
Posts: 15

Is the potato water part of the 7 pints?

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Old 10-17-2012, 02:16 PM   #14
Oct 2012
Waxhaw, North Carolina
Posts: 16
Liked 2 Times on 2 Posts

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?

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