Ruqayyah Snyder
Making potato vodka involves a multi-step process that includes preparing a potato mash, fermentation, distillation, and filtration. First, potatoes are cleaned, diced, boiled, and mashed, then barley malt and water are added to create a potato mash. This mash is then fermented in a sealed container for about two weeks. After fermentation, the wash is distilled in a still, such as a column or pot still, to separate the alcohol from the solids. The distillate may then be filtered through a carbon filter to remove impurities and adjust the alcohol percentage. Finally, the vodka is bottled and labelled. While a 5-gallon still can be used for distillation, the specific quantities of potatoes, water, and other ingredients may need adjustment to match the still's capacity.
| Characteristics | Values |
|---|---|
| Ingredients | Potatoes, water, yeast, barley malt, sugar (optional) |
| Equipment | 5-gallon still, fermenter bucket, kettle, airlock, immersion chiller, carbon filter, hydrometer, bottles |
| Potato preparation | Clean, dice, boil, mash |
| Fermentation | Ferment for 2 weeks at 20-32°C (68-90°F) |
| Distillation | Use a column still, collect vodka once the still reaches 170°F, adjust temperature to modify the rate of flow |
| Filtering | Use a carbon filter to remove unwanted flavours and aromas |
| Bottling | Add purified water to attain the desired alcohol percentage, use a hydrometer to measure, fill bottles |
| Yield | Expect a max of around 2L of 50% vodka from potatoes alone |
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What You'll Learn
Prepare the potatoes
Preparing the potatoes is the first step in making potato vodka. The process involves cleaning, dicing, boiling, and mashing the potatoes, as well as adding additional ingredients to aid in the fermentation process.
To begin, you'll need to clean 20 pounds of potatoes. There is no need to peel them, but they should be thoroughly washed. Once cleaned, dice the potatoes into small, even-sized pieces. This step ensures that the potatoes cook evenly in the next stage.
After dicing, place the potatoes in a large pot or kettle and cover them with water. Bring the water to a boil and cook the potatoes until they are soft, which typically takes around 15 to 20 minutes. You can adjust the cooking time as needed, depending on your heat source and the size of your potato pieces.
Once the potatoes are soft, drain the water and let them cool slightly. Then, use a potato masher, immersion blender, or food processor to mash or blend the potatoes until you achieve a smooth consistency. At this stage, you may also add more water and stir to create a liquid consistency.
Return the mashed potatoes to your kettle, adding five to six gallons of tap water. Mix well to combine. It is important to ensure that your water is of good quality and does not contain iron, as iron can deactivate the enzymes necessary for the fermentation process.
Heat the potato mixture to a temperature of around 66° C (150° F). This temperature is crucial, as it is the gelatinization temperature for potatoes, and it allows the starches in the potatoes to convert into sugars. Stir the mixture occasionally to prevent sticking and add more water if needed to maintain a liquid consistency.
Once your potato mash has reached the desired temperature, you can add two pounds of crushed, malted barley or wheat. These grains provide additional enzymes that aid in the fermentation process. Stir well to combine, then cover and let the mixture rest for about two hours. During this time, the enzymes will work to break down the potato starches into fermentable sugars, and the mixture will become less viscous.
After two hours, cool the mixture to a temperature between 27° and 29° C (80°-85° F). This step gives the enzymes more time to work and helps prepare the mixture for the next stage of vodka-making.
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Mash and ferment
The mashing process involves heating certain types of grain in water to turn starches into sugar, then dissolving the sugar into the water. This creates an environment where fermentation can turn the sugars into alcohol.
To make a potato mash, start by cleaning 20 pounds of potatoes. You can peel them or leave the skin on. Boil the potatoes in a large kettle with water for about an hour until they are soft enough to mash. Drain the water, then thoroughly mash the potatoes by hand or with a food processor.
Return the mashed potatoes to the kettle and add five to six gallons of tap water. Mix to blend and bring the mixture to just over 66° C (150° F). Add two pounds of crushed, malted barley or wheat and stir well. Cover and stir periodically over the course of two hours. Let the mixture cool overnight to 27° – 29° C (80° – 85° F). This gives the barley malt enzymes more time to break down the potato starch.
If you are using a low temperature with potatoes, they should be finely shredded before adding them to the water. Starch-degrading enzymes only work at specific temperatures and are destroyed at high temperatures. A temperature of 66° C is common, but temperatures above 70° C will result in the destruction of the enzymes.
Depending on your mash ingredients, decide whether to use additional enzymes. Food-grade amylase enzyme powder can be purchased from a homebrew shop and added to the mash to convert the starch into fermentable sugars.
For fermentation, take your Still Spirits Vodka Distiller’s Yeast and add it directly to the fermentation vessel, along with the measured Distiller’s Nutrient – Light Spirits. Secure the lid and airlock (half-filled with sterile/boiled water) and leave to ferment. The ideal temperature range for fermentation is between 20°C and 32°C (68°F and 90°F). Leave your wash to ferment for about two weeks. Make sure to label your fermentation bucket so you know when you started it.
During the first few days of fermentation, you may see a 'cap' of solids form on the liquid surface. If this happens, stir 1-2 times a day to mix it back into the liquid. Once your airlock stops bubbling, this indicates that fermentation is complete.
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Distil the wash
Distilling the wash is the next step in making potato vodka. The wash should be siphoned into your still, leaving behind the sediment. It is recommended to use a column still, such as the Turbo 500, to achieve a higher-quality spirit. A pot still can also be used, but it will require triple distillation and result in a very low yield.
Before distillation, ensure that your still is set up correctly and refer to the instruction manual for your distillation unit for detailed instructions. It is important to maintain a constant heat during distillation, with a temperature of about 173° F (78.3° C) at sea level. The temperature must be kept below the boiling point of water, 212° F (100° C) at sea level.
During distillation, the wash will vaporize and condense in the water-cooled area of the still. The first distilled liquid, known as "the heads" or "foreshots", will contain harmful methanol and other volatile chemicals that should not be consumed. For a 5-gallon (19-litre) wash, it is recommended to discard at least the first 2 ounces (60 millilitres) of the distillate.
After discarding the heads, the collected distillate will contain ethanol (the desired alcohol), water, and other compounds, referred to as the "body". If using a column still with flowing cold water, the water flow can be adjusted to control the output of the distillate. The rate of flow can be modified by adjusting the temperature, with one to three drips per second being a good rate.
Collecting vodka from the still requires some skill, and it is helpful to use labelled bottles to rotate the collected vodka. The vodka that comes out of the still can be divided into four parts, with each part measured by its approximate volume. The first 5% of each run are the foreshots, followed by the heads, body, and finally the "tails" or "feints", which is the last 5-10% of the run.
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Filter the spirit
Filtering the spirit is an important step in making potato vodka, as it helps to remove impurities and smooth out the final product. Here is a detailed guide on how to filter the spirit when making potato vodka with a 5-gallon still:
Firstly, it is important to understand the role of filtration in the vodka-making process. Filtration helps to remove any remaining solids or impurities from the distilled spirit, resulting in a clearer and more refined vodka. It also helps to enhance the flavour and smoothness of the vodka by removing unwanted volatile compounds, such as methanol, that can affect the taste and aroma.
To begin the filtration process, you will need to prepare a carbon filter. Carbon filters, also known as charcoal filters, are commonly used in vodka-making to absorb impurities and polish the spirit. You can purchase carbon filters from homebrewing shops or online. If you are using a column still, you may also need to modify your carbon filter to fit the still's specifications. Ensure that you follow the safety guidelines and instructions provided by the manufacturer when handling and setting up the filter.
Once your carbon filter is ready, you can start filtering your spirit. Carefully pour the distilled vodka through the carbon filter, collecting the filtered spirit in a clean container. It is important to work slowly and carefully to avoid any spills or messes. Depending on the size of your setup and the amount of vodka you are filtering, this process may take some time. Be patient and monitor the filtration process closely to ensure that the carbon filter is working effectively.
After the vodka has passed through the carbon filter, it is now considered "polished" or "refined". However, there are additional filtration steps you can consider to further enhance the quality of your potato vodka. For instance, you can pass the filtered vodka through a fine mesh strainer or cheesecloth to remove any minute particles that may have passed through the carbon filter. This additional step ensures that your vodka is exceptionally clear and free of any cloudiness or sediment.
Finally, it is important to properly store your filtered vodka to maintain its quality. Use clean and sterile bottles or containers to store your vodka, ensuring that they are airtight and sealed tightly. Label your bottles with the date of distillation and filtration, as well as any relevant information about the batch. Store the bottles in a cool, dark place, away from direct sunlight or heat sources, to preserve the flavour and quality of your potato vodka.
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Bottle the vodka
Once your potato vodka has been distilled, you may wish to filter it through a carbon filter to create a cleaner, smoother vodka. This will remove any unwanted flavours and aromas. You can purchase carbon filters from homebrewing shops.
After filtering, you can add purified water to the distillate to reach your desired alcohol percentage. Use a hydrometer to measure the alcohol content.
Now it's time to bottle your vodka. Use a gravity bottle filler setup and cork or cap your bottles. You can purchase multiple-spout wine bottle fillers or a gravity filler setup, which may consist of a bottling bucket, vinyl tubing, and a simple spring-loaded plastic bottle filler.
Be sure to label your bottles. You can use custom labels if you wish.
Finally, you can consider infusing your vodka with different ingredients to give each batch a unique flavour.
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Frequently asked questions
You will need potatoes, water, and barley malt or wheat. You may also need to purchase a Still Spirits Alpha Amylase Enzyme Sachet 4g to aid in the conversion of starch to sugar.
Clean and dice the potatoes, then boil them until soft. Drain the water and mash the potatoes. Return the mashed potatoes to the kettle and add 5-6 gallons of water. Heat this mixture to 66°C (150°F-155°F). Add 2 pounds of crushed barley malt or wheat and stir well.
Secure your fermentation bucket with an airlock and ferment for about two weeks. Maintain a temperature of 20-32°C (68-90°F) for optimal performance and quality. You may need to stir the mixture 1-2 times a day to prevent a solid "cap" from forming.
Siphon the wash into your still, leaving the sediment behind. Use a column still for higher quality alcohol. Heat the still to 170°F (78.3°C) or above, ensuring it remains below the boiling point of water (212°F/100°C). Collect the distillate, discarding the initial "heads" which contain harmful methanol. Pass the distillate through a carbon filter to purify and smoothen the vodka.
Measure the alcohol percentage using a hydrometer and add purified water if needed to attain the desired percentage. Bottle the vodka using a gravity bottle filler setup and cork or cap the bottles. Label your bottles and store them accordingly.
