Potato Wine

This wine is slow to mature and should be kept at least a year before drinking.

Ingredients-

• 5lb of old Potatoes
• 1oz root ginger
• 1 gallon of water
• To each gallon of juice add -
• 3lb Demerera sugar
• ½ oz yeast
• Juice of 2 lemons
• Juice of 1 orange
• 1 tsp. tannin or cup of strong black tea
• (A starch-reducing enzyme may be used but this is suggested only in modern recipes - its called Amylozyme or Diastase)

Method -

• Wash and slice potatoes but do not peel them.
• Put in a pan with the water and boil for 4 minutes.
• Add the ginger and leave, covered, for 4 days to infuse.
• Strain and measure the liquid, add the rest of the ingredients with the yeast activated.
• Ferment in a bucket with a lid for about a week, stirring daily, until the most vigorous stage is past.
• Transfer to a demijohn and ferment under a fermentation lock until finished, racking as necessary.
• Bottle and leave to mature.

(Only use the starch reducing enzyme if you get a starch haze at the end of fermentation. If you don't press the potatoes when you strain them then this shouldn't happen. Use the Amylozyme according to manufacturers instructions.)

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