How not to make potato vodka
use:
Potato brew
4kg potato
Amylase
1kg sugar
yeast
20 litres water
Boil spuds then heat enzyme and mashed spuds to 50 degrees c
put in bin for 4 days
Add 1 kg sugar water and wine yeast
started 11/2/12
bubbled normal then as dying down picked up again
then changed colour
and smelt different
bubbled for 3 weeks nearly in total smelt yak
removed spuds and added sterilizing powder
awaiting the still and final verdict.
