Potato Wine 1004

Ingredients:

2.5kg washed potatoes (not waxy)

5ltrs water

2kg Dark Brown Sugar

2 lemons

2 oranges

15g Ginger Root

1/2 tsp Pectinase

1tsp Yeast Nutrient

2 Campden Tablets (Potassium Metabisulphite)

1 sachet Wine yeast (Lalvin EC1118)

FOR VARIATION:

1kg  Raisins may be added to the potatoes before boiling.

Method:

  1. Use small well scrubbed potatoes. Do not use any with green skins as these are toxic and the toxin will be transferred to the wine.
  2. DO NOT cut up the potatoes but gently boil them whole in the 5ltrs of water. Boil them until the potatoes are tender but skins remain unbroken. The starch of the potato will cloud the wine and make it difficult to clear.
  3. Remove the potatoes when tender and use them for eating as usual. We only want the water they were boiled in for the wine.
  4. Peel or grate the rind off the lemons and oranges (zest) making sure to use no pith (white part of the skin) as that gives a bitter to taste to the end wine.
  5. Juice the remainder of the oranges and lemons and keep the juice and dispose of the remainders.
  6. Add the citrus zest and juice to the potato water.
  7. Thinly slice the ginger root and add that to the water.
  8. Invert 1kg of the sugar in the potato broth. Inverting the sugar is the process of altering the sugar structure by bringing it to the boil in water or a water base, simmering for 15minutes then allowing to cool. Inverted sugar is much more quickly consumed by the yeast and therefore produces alcohol more quickly which is essential for preventing the ‘must’ from ‘going off’.
  9. When the liquid is cool enough to handle safely (about 30 C) strain through a sterile cloth into a primary fermenter (a food grade plastic bucket is ideal). Under NO circumstances use metal containers at this stage.
  10. Add pectinase and yeast nutrient and 2 crushed Campden Tablets.
  11. Stand in a cool location (or fridge) for 12-24 hrs.
  12. Activate the yeast then add to the primary fermenter. Cover with a sterile cloth (eg tea towel) tied to the top of the fermenter to prevent unwanted intruders such as vinegar flies (who love a good wine).
  13. Stir the primary fermentation twice a day for 5-7 days until fermentation subsides but remember to reseal with the cloth each time.
  14. When ready to place into the secondary fermenter prepare the remaining 1kg of sugar by inverting the sugar in 1ltr of the ‘must’.
  15. When the inverted sugar has cooled add it to the rest of the potato must and pour or siphon into the 5ltr fermenter.
  16. Fix airlock and monitor to check that vigorous fermentation resumes. If you have been impatient the fermentation could be so vigorous that it erupts out of the airlock. If this happens return the mixture to the primary fermenter for a few more days until the reaction diminishes.
  17. Rack (see racking page) after 21 days to remove any sediments. These sediments comprising dead yeast and waste starches will give the wine a musty “off” taste. Be careful only to siphon wines at this stage to reduce the addition of extra oxygen and to prevent the sediments loosening from the bottom.
  18. DO NOT add any more water but use sterilized marbles to fill the space left by the sediment removal. Use enough marbles to lift the liquid level to with 40mm of the bung. Add more water only gives you a weaker and weaker wine that inevitably tastes thin and flavourless.
  19. Rack again every 21 days until no more sediment is visible. Each time add marbles to lift the level to with 40mm of the bung.
  20. If the wine shows no sign of clearing at 60 days then use Bentonite (clay) to polish the wine more quickly. Polishing is an important stage because if the wine looks unsavoury to the eye, no matter how good the taste, then you will lose the appeal to the unitiated. Presentation is half the battle, aroma, mouth feel and taste make up the rest.
  21. Wine should be drinkable in 4 months but will improve with age in the bottle.
  22. Bottle (see bottling) when wine is polished but be sure to stabilise with Campden Tablets to prevent malolactic fermentation later in the bottle.

Check for further updates and edits as we progress with this current batch.


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