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I made a potato vodka mash a few weeks ago. It was 30lbs of potatoes and 5 gallons of boiled tap water. I used a 2 row barley. 2 lbs. The SG was a little low, so I added a few lbs of sugar to get the SG to 1.06. I also added 1 package of Fleishman's bakers yeast.

I had a ferocious ferment that smelled like puke. I ran it through the pot still and even the hearts smell like puke. This is my 3rd run and the other two smelled just fine. The vodka tastes OK and I plan to do a spirit run.

I am wondering if anyone knows if this is normal and what causes it?

Cranky's Spoon Feeding
http://homedistiller.org/forum/viewtopic.php?t=52975

The puke smell can be an infection. Apparently if you leave it fermenting it will go away. Well, that is what I have read on it anyway

I am not sure about after stilling it though. Sorry.

I've done a couple potato mashes, they all smelled like an unwashed vagina. The old folks used potato peals and ginger root in the prison camps.

I've been told you only use potatoes if there is nothing else to use.

I guess I need to find a different recipe for vodka then.

I thought about infection, because of the off smell. But, it started out smelling bad.

Do you have any vodka recipes that you sugges?

Cranky's Spoon Feeding
http://homedistiller.org/forum/viewtopic.php?t=52975

jdetechguy wrote:I guess I need to find a different recipe for vodka then.

I thought about infection, because of the off smell. But, it started out smelling bad.

Do you have any vodka recipes that you sugges?

You can call it vodka but here in the forums most anything called neutral spirits can be considered vodka... The main difference being that vodka usually has some mouth feel to it... I use Gerber, All Bran, Birdwatchers, etc, for my neutral spirits... Just about anything run through a good reflux column will yield "vodka", as you call it...

rad14701 wrote:

jdetechguy wrote:I guess I need to find a different recipe for vodka then.

I thought about infection, because of the off smell. But, it started out smelling bad.

Do you have any vodka recipes that you sugges?

You can call it vodka but here in the forums most anything called neutral spirits can be considered vodka... The main difference being that vodka usually has some mouth feel to it... I use Gerber, All Bran, Birdwatchers, etc, for my neutral spirits... Just about anything run through a good reflux column will yield "vodka", as you call it...

Thanks Rad. I have spent time searching for a clear definition of vodka versus neutral here on HD, but just had not found a definitive answer. The purist in me says it should be all potatoes and malted barley, but if its going to smell and taste bad, I will stick to Birdwatchers.

I was thinking to try the wheat germ neutral next, to see what flavor profile I get there.

Cranky's Spoon Feeding
http://homedistiller.org/forum/viewtopic.php?t=52975

I made a potato wash once and it was a real learning experience
I had good conversion but put no thought into getting a usable wash out of it to distill.
I use internal elements and I couldn't just dump all the potatoes on top.
How were you running yours?

I don't think bakers yeast is idea for a vodka wash , you'd probably be better off with something like ec1118.
Having said that I doubt the choice of yeast is responsible for the smell of the fermenting spuds. It may however help the overall taste of the end product.

I picked up some ec1118, but was b planning to use that for a run of UJSSM. Why is ec1118 a better choice? Bakers yeast seems to be my most stable/reliable option with the best flavor profile.

Cranky's Spoon Feeding
http://homedistiller.org/forum/viewtopic.php?t=52975

jdetechguy wrote:I picked up some ec1118, but was b planning to use that for a run of UJSSM. Why is ec1118 a better choice? Bakers yeast seems to be my most stable/reliable option with the best flavor profile.

Well, you're making a vodka (neutral) right? Baker's yeast is good for grain/bread flavors that you'd want...like in a UJSSM. But in a neutral, you are trying to keep it clean. And the Lalvin yeast is a very clean fermenter. It doesn't produce the ester profile that you might get from an ale or bread yeast.

Also, the fermenter environment is different for the EC1118 yeast. It prefers a cooler temperature. And more time from a slower ferment.

Those are my thoughts regarding yeast selection.
ss

Thanks ss. That helps. I live in the boonies, so it's hard to get anything other than bakers yeast. I am visiting my son in DC this weekend for my daughter-in-law's graduation from law school, so we're planning a visit to his local brew shop. I will pick up some Lavlin.

My goal is to make a high quality drinking vodka. In addition, I plan to try Odin's gin, some Panty Dropper, Apple Pie and Amaretto.

Cranky's Spoon Feeding
http://homedistiller.org/forum/viewtopic.php?t=52975

jdetechguy wrote: The purist in me says it should be all potatoes and malted barley

Very very little vodka is actually made from potatoes. Most in the US is just bulk grain ethanol redistilled to take the nasties out and cut down. Rye and wheat are considered top shelf vodkas. I think in the Virginia liquor stores I have only seen one potatoe vodka as a novelty out of the dozens of brands.

I like to use Rad's All Bran recipe but with Frosted Mini Wheats in place of the Bran for a smooth vodka. Let a little of the wheat flavor slip through.

Lots of vodka is made from whey, the byproduct of cheesemaking.
It needs a special yeast that munches on milk, not sugar and starch.
Geoff

Hound Dog wrote:

jdetechguy wrote: The purist in me says it should be all potatoes and malted barley

Very very little vodka is actually made from potatoes. Most in the US is just bulk grain ethanol redistilled to take the nasties out and cut down. Rye and wheat are considered top shelf vodkas. I think in the Virginia liquor stores I have only seen one potatoe vodka as a novelty out of the dozens of brands.

I like to use Rad's All Bran recipe but with Frosted Mini Wheats in place of the Bran for a smooth vodka. Let a little of the wheat flavor slip through.

I will give that a try. Thanks Hound Dog.

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Not sure how I missed this thread first time around, but reading through the first parts I gotta come to the defense of the lowly spud!

I've done both white and sweet potatoes, no added sugars, and had great results.

White taters produce a creamy smooth spirit, and sweets produce a lot of fruity character.
I've had good results with smoking some of the tates before mashing.

Always a powerful fermentation, but not a stink/funk fest like you guys describe.

Potatoes do give a low yield, but I think they make a nice unique shine.

I wasn't saying spuds were bad, I was just pointing out that most vodka is made from grain not potatoes like the legend has it.