Juicing potatoes

[Pelson]

Hi,

The other day I was making a childhood recipe with a friend, these weird Swedish potato balls with bacon in the middle (Kroppkaker). Pretty delicious but that's beside the point

To make them you have to grate the potatoes and then you kinda want to get as much moisture out of them as possible (at least that's what my Swedish chef told me). We were struggling a bit with kitchen towels and all that when I remembered I have a fruit press!

Long story short the potatoes were dry a.f. but I was left with this potatoejuice that had the starch just settle at the bottom.in a thick layer.

Has anybody considered taterjuice to make vodka (probably) and would you loose a lot of yield compared to boiling and mashing potatoes? Like half the liquid was starch basically.

From what I've read a lot of ppl struggle with thick foamy washes that are hard to clean so I was just wondering if juicing could work
(Obviously you'd still have to mash it with some barley or enzymes before fermenting).

I froze the juice just in case

[NZChris]

You could try this stuff, viewtopic.php?t=76531

[Steve Broady]

What does the juice taste like? I can’t imagine it tasting of much.. just potato starch and water, mostly. If there’s starch in there, you could convert it, ferment it, and see what you get. My guess is that it won’t taste like much of anything, and it would be a lot more work and expensive than either just mashing the potatoes or buying bulk potato starch. But who knows? You might be into something.

[Copperhead road]

I have not tried it but was told on another forum that potatoes make a great vodka.
Has anyone here tried it?

[NZChris]

I suspect that the biggest problem with potatoes for amateur distillers is the small yield for the amount of effort and potatoes required.

[subbrew]

If you have some enzymes, add a bit and see what sort of gravity you get? That will give you an idea of the amount of yield you could expect

[Steve Broady]

I have not tried it but was told on another forum that potatoes make a great vodka.
Has anyone here tried it?

Funny, I’ve heard the opposite. I suspect it might be the difference between peeled and unpeeled, as the peels probably bring a lot of unwanted flavors. But I’ve also heard that the eyes of potato’s can have enough enzymes to convert them.. not sure if that’s true, but it could be handy knowledge if so.

[Copperhead road]

I have not tried it but was told on another forum that potatoes make a great vodka.
Has anyone here tried it?

Funny, I’ve heard the opposite. I suspect it might be the difference between peeled and unpeeled, as the peels probably bring a lot of unwanted flavors. But I’ve also heard that the eyes of potato’s can have enough enzymes to convert them.. not sure if that’s true, but it could be handy knowledge if so.

Pretty sure some good Russian vodkas are made with potatoes from memory. Thought I had a link but can not seem to find it.

[tommysb]

Potato vodka is really delicious, but less common as the yield from potatoes is less - so most producers prefer grain. There's a vodka museum in Warsaw where one can taste potato, rye and wheat vodkas side by side (all from the same producer). Luksusowa is a brand that I think their base vodka is from potatoes - https://en.wikipedia.org/wiki/Luksusowa. Also look at Chopin - that's a really good vodka (possibly the best I ever tried), at least some of theirs is potato based too.

[Rusty Ole Bucket]

Monopolowa is my favorite off the shelf vodka. It's made from potatoes.

https://en.m.wikipedia.org/wiki/Monopolowa

Not expensive, nice and smooth, great with soda and a lemon in the summer.

Edit: You beat me to it Tommy.

Rusty