ColoHox
Compulsive Hand Washer
I had some potatoes on hand from this fall's garden and wanted to try out a potato wine. I found a few recipes online, but most described almost a potato partial mash, just steeping the potatoes. I wanted to try converting potato starches.
I used 2.5lbs of reds, 2.5lbs blues, and 3lbs of small russets.
Washed and scrubbed all potatoes, then chopped and added to large stock pot.
Added water to cover chopped potatoes and boiled for 20 minutes.
After boiling, I mashed the chopped potatoes up until I had a pretty even consistency.
I boiled the soupy mixture again for 20 minutes for starch gelatinization, and cooled to 150F.
Once cooled, I added 1/4 tsp beano, 1/4 tsp amylase, 1/4 tsp pectinase, 4 tsp acid blend, and held at 150F for 14 hours. Post mash gravity was 1.034, but there was a lot of junk in suspension.
Once the mash time had completed, I strained out all the potato gunk, then passed the must through a paper filter (which took forever, filtering mashed potatoes is hard it so happens).
I transferred the must back to the stock pot, added 2 lbs dark brown sugar (should have used light, or just cane, the must is dark brown now), 12 oz honey, and warmed to 180F. Gravity at this point was 1.088 (I was shooting for 1.090 so I stopped here). The must tastes like honey on cooked potatoes, which I find delicious, and smells similar. I know much of the honey flavor won't stick around though.
Cooled must to 70F, transferred to 2-1 gal glass jugs and added EC-1118 yeast. Fermentation temperature is 65F.
I plan on keeping the wine in primary for ~2-3 months, then racking and sulfiting every 2-3 months after that. From other recipes I understand that this wine will take a long time to mature, and then it is only good for a short period of time. I guess I will find out.
Next time I will do an iodine test throughout the mash, for a better representation of what is actually occurring. I might also add more enzymes, just to make sure there is enough floating around, I know I did not convert everything, but I would like some measure of what I did convert.
Also, before I added the dark brown sugar, the must was a light golden color which was great, then I turned it into dirt with the sugar, so I won't do that again. I will update the tasting notes when I rack.
I used 2.5lbs of reds, 2.5lbs blues, and 3lbs of small russets.
Washed and scrubbed all potatoes, then chopped and added to large stock pot.
Added water to cover chopped potatoes and boiled for 20 minutes.
After boiling, I mashed the chopped potatoes up until I had a pretty even consistency.
I boiled the soupy mixture again for 20 minutes for starch gelatinization, and cooled to 150F.
Once cooled, I added 1/4 tsp beano, 1/4 tsp amylase, 1/4 tsp pectinase, 4 tsp acid blend, and held at 150F for 14 hours. Post mash gravity was 1.034, but there was a lot of junk in suspension.
Once the mash time had completed, I strained out all the potato gunk, then passed the must through a paper filter (which took forever, filtering mashed potatoes is hard it so happens).
I transferred the must back to the stock pot, added 2 lbs dark brown sugar (should have used light, or just cane, the must is dark brown now), 12 oz honey, and warmed to 180F. Gravity at this point was 1.088 (I was shooting for 1.090 so I stopped here). The must tastes like honey on cooked potatoes, which I find delicious, and smells similar. I know much of the honey flavor won't stick around though.
Cooled must to 70F, transferred to 2-1 gal glass jugs and added EC-1118 yeast. Fermentation temperature is 65F.
I plan on keeping the wine in primary for ~2-3 months, then racking and sulfiting every 2-3 months after that. From other recipes I understand that this wine will take a long time to mature, and then it is only good for a short period of time. I guess I will find out.
Next time I will do an iodine test throughout the mash, for a better representation of what is actually occurring. I might also add more enzymes, just to make sure there is enough floating around, I know I did not convert everything, but I would like some measure of what I did convert.
Also, before I added the dark brown sugar, the must was a light golden color which was great, then I turned it into dirt with the sugar, so I won't do that again. I will update the tasting notes when I rack.
