Clay Spirits - Sweet Potato, Honey, Molasses

[RockNHamCindy]

I've been doing a little "trial & error" exploring a Sweet Potato-based liquor

The molasses and honey are used in the starter (which is the foremost jug in the picture)

Roughly Summarized:
-peeled two sweet potatoes (size in picture)
-slice and allowed to hydrolyze a few hours in cooking kettle
-slowly brought to boil over medium heat
-boiled until the taters were "al dente"
-strained, save and set aside boil water
-blended/puréed potatoes, set aside
-cool boil water to 150-165 f and stirred in DAP, gypsum and Amylase Enzyme

At this point, given the very small volumes; I used the boil water to rinse/mix the potatoes into the gallon jug--to facilitate a workable viscosity to arrive at the state of the second jug presented (middle)

The furthest jug was mashed by hand and the amylase was added at yeast-pitch temp, and in insufficient amount. While some enzyme action as occurred, not much

But, I did accumulate some active yeast in there. So. With the unfounded, intuitive feeling that "those yeasties are eating what sugar has been converted from the taters--so maybe they'd be better than dry yeast."

So, I gave the No. 1 (oldest) jug a shot of sugar and a shake. When solids had gathered at the top, I poured less than an ounce in the jug in the foreground.
Aerating to become the "starter" I will use to pitch the middle jug.

My intuition is: No harm in letting the start percolate over night while the enzymes act on the potatoes and ride the temperatures down until they are both active at room
Temp.

Mix and see what happens.

Ultimate goal, develop a mash process that is primarily sweet potatoes for a strong beer to be distilled. Sweet potatoes are big medicine in NC -- and will grow in a trash can.

I welcome all feedback! Ideas! Would appreciate your conversation and insight.

Cheers.

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[capt-n haddock]

necro-post revival I know, but I'm seriously wondering how this came out?