First Attempt and probably first FAIL

[mrsticky005]

So I was bored and I had some potatoes. Vodka? Sure why not.


As far as I understand alcohol is the by product of yeast eating sugar.

Originally I was gonna try a potato mash with sugar and yeast.
But then I think that would just be potato flavored rum.

I know potatoes have starches which need to be broken down to simple sugars in order to make vodka. I read that apparently an enzyme called amalyse is needed for that.

Of course being someone who just decided on a whim to try and make potato vodka
I don't exactly have a container of amalyse just hanging around.

I tried looking up what might have amalyse. I think malted grains was what is usually used? I didn't have malted grains. I have malt vinegar but I think that is different and wasn't sure if that would work.

Desperate times call for desperate measures. So after searching the web I found out
that apparently milk has amalyse. So...potato mash plus milk plus yeast over time
equals vodka? I dunno but it was worth a shot...I hope.

....I created a biohazard didn't I?

 

[kh54s10]

I don't know what it would be but certainly not vodka which is distilled and is still illegal in the US. Potatoes, milk, sugar and yeast. IMO you made an alcoholic mess. I doubt I would even give it more than a taste of one drop......

 

[brewing_clown]

Potato yogurt, if you're lucky.

 

[TasunkaWitko]

Potato wine is actually pretty good.....

 

[Sailingeric]

Sounds yucky and this is not a the forum for you. This is mostly beer, ciders, and wine.

 

[doug293cz]

Amylase enzyme can be obtained at most homebrew and wine making supply stores. You can also order it from Amazon.

You would probably get best results by cutting the potatoes into about 1" cubes, boiling them until tender, then ricing them with a thing called a "potato ricer", then mashing with amylase enzyme at about 148°F for an hour or two. If you have the capability to measure specific gravity (hydrometer or refractometer) you can monitor the SG during the mash. When the SG stops increasing with time, the mash is complete.

And, for the record, almost all vodka is made with grain, not potatoes.

Brew on

 

[mrsticky005]

I don't know what it would be but certainly not vodka which is distilled and is still illegal in the US. Potatoes, milk, sugar and yeast. IMO you made an alcoholic mess. I doubt I would even give it more than a taste of one drop......

Well that's too bad.

Potato yogurt, if you're lucky.

I was thinking that might be the case but I wasn't sure.

Potato wine is actually pretty good.....

Might have to try it sometime...from someone who actually knows how to brew. XD

Sounds yucky and this is not a the forum for you. This is mostly beer, ciders, and wine.

My mistake.

Amylase enzyme can be obtained at most homebrew and wine making supply stores. You can also order it from Amazon.

You would probably get best results by cutting the potatoes into about 1" cubes, boiling them until tender, then ricing them with a thing called a "potato ricer", then mashing with amylase enzyme at about 148°F for an hour or two. If you have the capability to measure specific gravity (hydrometer or refractometer) you can monitor the SG during the mash. When the SG stops increasing with time, the mash is complete.

And, for the record, almost all vodka is made with grain, not potatoes.

Brew on

I realize that but this was more of a "what do I already HAVE that I can make something alcoholic with for the sake of seeing if I could" type deal.

So does the starch turn to sugar when mashing with the enzyme?

I know most vodka is made from grain. But I had potatoes.

Ah well I'm probably gonna just dump it out.

Mad respect to all you home brewers.

Thanks again!

 

[doug293cz]

I realize that but this was more of a "what do I already HAVE that I can make something alcoholic with for the sake of seeing if I could" type deal.

So does the starch turn to sugar when mashing with the enzyme?

...

Yes, the amylase enzymes catalyze the chemical reactions that converts starch to sugar. To work the mash has to be within a narrow temperature range. Too, cold and the reactions are very slow. Too hot and the enzymes get denatured (i.e. they stop working) and once they are denatured they cannot be repaired. So, you really want to avoid getting too hot during the mash. No enzymes, no sugar. Yeast cannot ferment starch.

Brew on

 

[AZCoolerBrewer]

There is a rule here about getting advice on making hooch. I am not a moderator so you don't have to worry about me. I think the key is to "craft" something where you are trying to make something you will enjoy drinking besides for the alcohol. There are some very simple processes that can potentially make really delicious brew. One I would like to try is a koji ball and rice to make rice wine. A little planning and research goes a long way towards making something really delicious. Welcome to the community .

 

[MSK_Chess]

Surely you would need a Still for distillation of potato mix.

 

[doug293cz]

There is a rule here about getting advice on making hooch. I am not a moderator so you don't have to worry about me. I think the key is to "craft" something where you are trying to make something you will enjoy drinking besides for the alcohol. There are some very simple processes that can potentially make really delicious brew. One I would like to try is a koji ball and rice to make rice wine. A little planning and research goes a long way towards making something really delicious. Welcome to the community .

Surely you would need a Still for distillation of potato mix.

My participation in this thread may say something about yet to be formalized rule changes. No need to report this thread.

doug293cz
HBT Moderator

 

[Scout]

I don't know what it would be but certainly not vodka which is distilled and is still illegal in the US. Potatoes, milk, sugar and yeast. IMO you made an alcoholic mess. I doubt I would even give it more than a taste of one drop......

In my little bit of googling, yes it is illegal without the appropriate licenses and permits. You can own the equipment for decoration, but state law may even prohibit that. Indiana is one example.


I agree, what he's making sounds gross.

 

[Mainer]

And, for the record, almost all vodka is made with grain, not potatoes.

Brew on

There's a distillery here in Maine that makes potato vodka and potato gin. That said, it was pretty noteworthy when they opened because it was so unusual.

Edit: they're called Cold River. I rather like it, but YMMV. I've talked to more than one person who says their vodka tastes like Circus Peanuts.

 

[mrsticky005]

There is a rule here about getting advice on making hooch. I am not a moderator so you don't have to worry about me. I think the key is to "craft" something where you are trying to make something you will enjoy drinking besides for the alcohol. There are some very simple processes that can potentially make really delicious brew. One I would like to try is a koji ball and rice to make rice wine. A little planning and research goes a long way towards making something really delicious. Welcome to the community .

everyone says my idea was gross. why? Does the milk spoil or something?
I know milk itself can be fermented but I am guessing there is a certain way?

 

[Mainer]

When you're fermenting, you want to maximize fermentable sugars while minimizing proteins and fats, because proteins and fats produce loads of off-flavors. Milk is high in proteins and fats, and additionally the lactose sugar in it is not fermentable by yeast, only by bacteria. The live cultures that ferment milk have a negative impact on sugar fermentation.
There's nothing wrong with fermenting milk, and there's nothing wrong with fermenting potato sugar, but they happen by two rather different processes. By trying to do them at the same time, you're either introducing counter-productive live cultures, or adding unfermentable solids and proteins.

Edit: These are just a few reasons for the specific grossness of the idea. There are probably loads of other reasons I've never considered, such as general grossness.

 

[Pappers_]

Feel free to continue this conversation without Sticky. To be clear, he hasn't been banned because he was talking about distilling, or even because he was talking about distilling with milk, but because of his antagonism towards moderators, in this thread and via private conversations.

 

[MSK_Chess]

My participation in this thread may say something about yet to be formalized rule changes. No need to report this thread.

doug293cz
HBT Moderator

I don't understand? Are we not supposed to discuss distillation?

 

[Pappers_]

I don't understand? Are we not supposed to discuss distillation?

This discussion is fine. Doug mentioned this because the forum owner, until recently, has asked that we not allow discussion of distillation. That rule is being reviewed right now and this discussion is just fine.

 

[MSK_Chess]

This discussion is fine. Doug mentioned this because the forum owner, until recently, has asked that we not allow discussion of distillation. That rule is being reviewed right now and this discussion is just fine.

Interesting. I am reading right now a book on the Rise and fall of the Cambeltown distillers who from about the 1800's produced some of Scotlands finest whisky, due to their process of kilning their own malt over peat. Before the rise of the large distilleries it was very much a back garden affair much like making beer with every farmhouse house having its own still. Now I think its almost but impossible for a hobbiest to set up a still in the UK with a license because the costs are too prohibitive. Not sure about the Unites States.

 

[Mainer]

Interesting. I am reading right now a book on the Rise and fall of the Cambeltown distillers who from about the 1800's produced some of Scotlands finest whisky, due to their process of kilning their own malt over peat. Before the rise of the large distilleries it was very much a back garden affair much like making beer with every farmhouse house having its own still. Now I think its almost but impossible for a hobbiest to set up a still in the UK with a license because the costs are too prohibitive. Not sure about the Unites States.

One of my coworkers makes a lot of hard cider. He was in the process of building his own still to make apple brandy, but then he unexpectedly had to move back in with his parents. Since one of his parents is a customs agent and the other works for the ATF, he decided, out of respect for them, to disassemble it before moving in. He still has all the parts in his parents' attic. They almost certainly know what it is, but they choose not to talk about it.

 

[MSK_Chess]

One of my coworkers makes a lot of hard cider. He was in the process of building his own still to make apple brandy, but then he unexpectedly had to move back in with his parents. Since one of his parents is a customs agent and the other works for the ATF, he decided, out of respect for them, to disassemble it before moving in. He still has all the parts in his parents' attic. They almost certainly know what it is, but they choose not to talk about it.

LOL can you obtain a license in the USA if its only for personal use? Here there are so many regulations, you essentially need to have commercial interest before they will grant a license in the UK. Why I cannot say. My dad built a still one once but he used up so much fruit wine and got hardly any product at the end of it that he gave it up.

 

[Homercidal]

LOL can you obtain a license in the USA if its only for personal use? Here there are so many regulations, you essentially need to have commercial interest before they will grant a license in the UK. Why I cannot say. My dad built a still one once but he used up so much fruit wine and got hardly any product at the end of it that he gave it up.

You can buy a license, but I believe it's not cost-effective. Plus you have to pay taxes on it and do a bunch of reporting, etc. You would be considered a commercial enterprise. There is no "home distilling" license.

But, I think it's not expensive to get a microbrewer's license and then a microdistiller's license on top of that. You could not make product in your home, either.

There's just no cheap and easy way to distill legally in your own home in the US.

 

[Mainer]

You can buy a license, but I believe it's not cost-effective. Plus you have to pay taxes on it and do a bunch of reporting, etc. You would be considered a commercial enterprise. There is no "home distilling" license.

But, I think it's not expensive to get a microbrewer's license and then a microdistiller's license on top of that. You could not make product in your home, either.

There's just no cheap and easy way to distill legally in your own home in the US.

"Legally" definitely being the operative word.
Lots of people just do it anyway.

 

[Homercidal]

"Legally" definitely being the operative word.
Lots of people just do it anyway.

This is true, although if you were to ask me, I don't personally know any of them...

My personal belief is that I think it should be ok for personal consumption, like homebrewing, but how the Feds going to track your output and their tax revenue?

TBH I've seen the process and it's boring as hell. Brewing up a batch of lousy beer and then sitting there watching the still do "nothing" for a few hours...

Making good beer is more fun for me.

 

[MSK_Chess]

The things I have seen on the internet is people using like corn flour and white sugar and bread yeast! Gulp!

 

[AZCoolerBrewer]

everyone says my idea was gross. why? Does the milk spoil or something?
I know milk itself can be fermented but I am guessing there is a certain way?

When Tormund told Davos Seaworth that he had some strong sour goats milk. I was all about making a sour goats milk, though I have no idea about how that works. I know that lactose is a sugar and should therefore be fermentable, but nothing I've seen so far tells me how to go about it.

As to why, "ferment" does not necessarily mean alcohol. For example you might ferment a nice sauerkraut. The products in that case are acids rather than alcohol. There are several acids that occur in fermentation, one that also happens to occur in vomit is unfortunately ubiquitous in wild yeast/bacteria not sure which. Get educated. The information is out there. Figure out what it is you want to do and then do it. I love a good beer. That is way different than a good pulque, but to each his own. Figure what you want research it and then just do it.

 

[Sailingeric]

This is true, although if you were to ask me, I don't personally know any of them...

My personal belief is that I think it should be ok for personal consumption, like homebrewing, but how the Feds going to track your output and their tax revenue?

TBH I've seen the process and it's boring as hell. Brewing up a batch of lousy beer and then sitting there watching the still do "nothing" for a few hours...

Making good beer is more fun for me.

And on the small scale that we make beer it is not very economical and lot of work for a bottle two of finished product.