vodka recipe

[brewster14]

can someone give me a recipe for vodka ...other then sugar...i would like to make a 25 litre mash....thanks

[TN.Frank]

On the same subject, isn't there a Vodka recipe that used potato peels or whole potatos. Here's a link that I did google on a comerical made potato vodka.
http://www.glaciervodka.com/home.html
Not sure how you'd break down the starches into sugars, maybe the same as in whiskey, using malt.

[Guest]

If your using potatoes, yes you would need to use some type of male to get the conversion.
A lot of the Vodkas made now a days are made from rye, and distilled from a reflux type of still.
For simplicty sake I would sugest that you make up a sugar wash to make it easier to calculate the aprox alcohol per volume your looking for and then add 5-8 lbs of cracked rye/ rye malt. This will give you a good flavor carry over.

Furball

[The Chemist]

If your using potatoes, yes you would need to use some type of male to get the conversion.
Furball

Step away from the moonshine!!

(I'm scared of what type of male that may be!!)

But he's right, typo and all. You can make vodka out of anything with some starch or sugar in it. Really, it's the still that does the work with vodka.

[Watershed]

A decent vodka ought to have a trace of flavour to it though - it's not just neutral spirit. The last I made was using a load of home grown grains mashed with a little DME ( diastatic malt extract ), double distilled then most of it was put on charcoal before being blended back to a small amount of untreated doubel distillate.

[Uncle Remus]

I was told by an old fellow from Poland that they used to make potatoe vodka during the war. They had no sugar or malt. He said if you freeze the potatoes first, before mashing this will bring out the sugar. I can believe this cuz I had some potatoes in the garden that I dug up and left on top of the ground for a few days to dry. They got hit by frost, when we tried to eat them they were sweet. So the freezing must do something to convert the starch to sugar.

[jbrew9999]

I was told by an old fellow from Poland that they used to make potatoe vodka during the war. They had no sugar or malt. He said if you freeze the potatoes first, before mashing this will bring out the sugar. I can believe this cuz I had some potatoes in the garden that I dug up and left on top of the ground for a few days to dry. They got hit by frost, when we tried to eat them they were sweet. So the freezing must do something to convert the starch to sugar.

And it's not unique to potatoes. If you plant Parsnips you are supposed to wait until after the first hard frost to harvest them because they sweeten.

[LeftLaneCruiser]

And it's not unique to potatoes. If you plant Parsnips you are supposed to wait until after the first hard frost to harvest them because they sweeten.

In fact a lot of vegetables do that. It's their natural anti-freeze.
And luckily for us humans we have a tendency to like sweet things..


KJH

[TN.Frank]

So freezing potatos is kind of the same as malting grain. Interesting. What ratio or frozen potatos to regular potatos would you use in making up your mash? Normally, if you were using corn you'd malt about 10% of it to add to the unmalted corn. Would it be about the same for potatos. Also, you'd have to cook em' right, you wouldn't make your mash with raw potatos, would you? I just may have to give some potato vodka a try. Talk to ya' later.

[jbrew9999]

So freezing potatos is kind of the same as malting grain. Interesting. What ratio or frozen potatos to regular potatos would you use in making up your mash? Normally, if you were using corn you'd malt about 10% of it to add to the unmalted corn. Would it be about the same for potatos. Also, you'd have to cook em' right, you wouldn't make your mash with raw potatos, would you? I just may have to give some potato vodka a try. Talk to ya' later.

I don't think it would work like you are suggesting. Malt has an enzyme that converts starch to sugar, frozen potatoes have already been converted and it may not even have been because of the same enzyme action. And who knows what cooking would do to it. Cooking vegetables changes and breaks down all kinds of things. This subject requires more research... and maybe some expirementation.

[Uncle Remus]

Next time I see this fellow I will question him more. But I would assume you would freeze all the spuds and then put em in a big ol' pot and cook em till they soften and smash em up and when they cool enough toss the yeast. ....but I'm only making an assumption. I suppose you could try it with a couple spuds and do a litmus paper test and it would tell the story.

[Spiritmaker]

Hey Gin-Vodka apprentice, I tried to follow your suggested link for Gin-Vodka, (clicked on your imbedded likn) but I keep getting a warning that I am not authorized to view this page. Why? What's going on here? I know there are no restrictions on my PC or ISP server, so what gives?
Confused (Spiritmaker)

[Grayson_Stewart]

Directory Listing Denied
This Virtual Directory does not allow contents to be listed.

[Guest]

Remove the period (.) after com.......


Anyway, vodka from potatoes is quite easy, but is a lot of work.

First, you need 5 times as much potatoes as equivalent sugar, so for a normal
8 kg sugar bash, you need 40 kg of potatoes. Put them in the freezer for
some time (at least a couple of days), them chop them up (not too small
peaces) and boil them (not too much, you don't want potatopuré). Empty
the kettle (including the boiling water) into your container, and fill up with
water. Put in some enzymes (pectine etc.) to maximize the outcome. Put
also in the yeast nutritient and at last the yeast when the temp. is ok.

Most all norwegian neutral spirits are made from potatoes, because we
have a lot of them .

Me? I prefer sugar any day, considering the ammount of work needed.

/Norwegian

[Guest]

Remove the period (.) after com.......


Anyway, vodka from potatoes is quite easy, but is a lot of work.

First, you need 5 times as much potatoes as equivalent sugar, so for a normal
8 kg sugar bash, you need 40 kg of potatoes. Put them in the freezer for
some time (at least a couple of days), them chop them up (not too small
peaces) and boil them (not too much, you don't want potatopuré). Empty
the kettle (including the boiling water) into your container, and fill up with
water. Put in some enzymes (pectine etc.) to maximize the outcome. Put
also in the yeast nutritient and at last the yeast when the temp. is ok.

Most all norwegian neutral spirits are made from potatoes, because we
have a lot of them .

Me? I prefer sugar any day, considering the ammount of work needed.

/Norwegian

The enzymes should read "pectolaze and amylaze" instead of "pectine"...

Sorry about that!

/Norwegian

[Watershed]

Following on from that, if I were after a potato vodka flavour without having to get through 40kg of potatoes ( think luksusowa ), what sort of spud:sugar ratio is best?