They use potatoes to make alcohol in lots of countries, traditionally they are used in Potcheen as well.
We prefer our spuds in a nice mash with sausage--another one you've got to try though!
I've got to admit it's not one of my favourites, but it does have a tendency
to very strong tasting.
1.5 kg Potatoes
1.5 Kg sugar
250 ml grape conc or 500g raisins
A mug of cold tea, no milk or sugar.
1 tsp acid blend or citric acid
1 tsp yeast nutrient
High Alcohol yeast , Gervin no 3 is fine
Wash and scrub potatoes, cut out any eyes, green bits and black bits.
If they look really rough just peel them but it's said that the flavour is better
with the skin on.
Grate them or chop them up finely, cover with water as you do so or they go brown.
Then, boil for about 15 minutes. Skim off any scum that comes to the top.
Strain through a bag or sieve into a clean bucket.
Add the sugar and stir to dissolve.
Top up to about seven pints total of water and leave overnight, add amylase now if you want.
It's an enzyme that gets rid of starch, if there's too much starch in the wine it can be cloudy.
Usually it's perfectly clear, but if you want to make sure...
Add rest of ingredients and stir well.
If you used the raisins(You did chop them up didn't you?) leave in the bucket for 5 days stirring daily,then strain into a demijohn.
If you used the grape concentrate pour into a demi john add an airlock.
Leave until the vigorous frothing subsides then top up to the shoulders with cold water.
The more brave of you might like to add a further 500g of sugar at this point.
Sometimes it will ferment out and you get a very strong wine, sometimes it just stops and it leaves a very sweet wine!
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won't usually get much more in!
When the wine stops fermenting-
Add 1 campden tablet and potassium sorbate.
Leave to clear.
I usually use Kwik Cleer finings if it doesn't clear naturally after a week or two.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.