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I think homebeerbrewer has the right idea. My first idea was to make it like some congas (= hand drums) are made, only longer and ending in almost a point. Wine barrel construction:http://www.crafty-owl.com/cooperage.htm Conga construction...

Potatoes do make good beer! And they are gluten free... They would not make great spirit (no pun intended) if the product (beer or whatever it's called in the distilling process) you started from where not of good quality. With distilling, it's not "Cr*p in, cr*p out", it's actually worse...

Don't forget potatoes, makes a nice beer!

Making Malt: rinse well, several times. Soak @10 - 12C: Large kernels: 60hrs Small: 40hrs Change water as often as possible, at least twice a day, first time after 6hrs.*For the last soak add a bit of hydrated lime if possible, to avoid development of bacteria during germination. In the end...

I generally am not keen on additives, so didn't use any. You won't regret giving it a try. I definitely will make more again in the future. Potatoes should also be a good ingredient for people who are gluten intolerant.

Made potato beer twice in the past. Together with beer based on birch sap, it was one of my better beers ever. I pressure-cooked the potatoes, then put them through a meat grinder. Used about 50% potatoes and 50% pale malt. I remember using the small potatoes that are used to feed animals...