Potato wine can be used in the same way you would use vodka, only it has considerably less alcohol content. Here you will find not just one, but 5 potato wine recipes – cheers!
(Makes 1 gallon)
3 lbs. potatoes
3 qts. water
4 lbs. sugar
4 oz. light raisins, chopped
1 Campden tablet, crushed
1 pak wine yeast (Prise de Mousse is a good choice.)
1 tsp. yeast nutrient
½ tsp. pectic enzyme
1. Clean potatoes, scrubbing thoroughly. Do NOT peel but cut away bad spots and “eyes.”
2. Grate potatoes.
3. Place into saucepan, add water, heat, bringing to boil and then simmer, skimming surface until nothing further rises to the top, approx. 15-20 minutes.
4. Strain potatoes, putting the liquid into glass, plastic, or earthenware container.
5. Add sugar and raisins to container.
6. Grate outer rinds of lemons and oranges. Add to container.
7. Juice lemons and oranges and add to container.
8. Add Campden crushed tablet
9. Let stand for 24 hours.
10. Add wine yeast, yeast nutrient, pectic enzyme, and orange juice to the must.
11. Cover with cheesecloth and let stand for 7 days.
12. Rack and let stand open for 10 days.
13. Rack again and add fermentation lock.
14. Allow to ferment until bubbles cease.
15. Bottle and let age 6 months.
Potato Wine Recipe #2
- 10 pounds white potatoes
- 2½ pints white grape juice concentrate
- 35 pints water
- 1 1¼ pounds sugar
- 15 teaspoons acid blend
- 2½ teaspoons tannin
- 5 teaspoons nutrient
- 1 package wine yeast
- Scrub potatoes until they are completely clean. Slice potatoes and boil until they are just tender.
- Separate the boiled potatoes from the liquid. Save the potatoes for other uses and retain the potato water for the wine. Place the potato liquid into the primary fermenter.
- Add all other ingredients except the yeast. Stir and cover.
- When the mixture has cooled to below 85° (check with thermometer), add the yeast. Cover.
- Stir once every day and check Specific Gravity.
- When the fermented mixture reaches a Specific Gravity of 1.040 (this will take 3 – 5 days) strain the liquid. Siphon the wine from the sediment into a 6.5 gallon glass secondary fermenter. Attach airlock.
- When ferment is complete (S.G. has reached 1.000 — about 3 weeks) siphon off sediment into clean 5 gallon glass secondary fermenter. Reattach airlock and set aside to ferment out.
- Rack after 60 days, top up and reattach airlock. When wine clears, rack again, top up and reattach airlock. After 4 months, stabilize and rack into bottles.
Experiment with your wine-making by trying a small batch using a small wine-making kit like the 1 Gallon Wine from Fruit Kit
*Potato wine improves greatly with keeping. Your potato wine recipe needs at least eighteen months to two years to mature.
Potato Wine Recipe #3
I recently drank a 12-year-old bottle of this and it was fantastic – a cross between a liqueur and sherry.
Original 1968 recipe
2 lb Potatoes
1 lb Raisins
4 lb Sugar
1 oz yeast
5 quarts water (10 pints)
Scrub and grate potatoes and put them in half a gallon of water. Bring slowly to the boil and simmer for one minute.
Strain into sterile bucket . Add half the sugar, stir until dissolved. Put in cut-up raisins, cut-up oranges and yeast, nutrient  (note, perhaps wait until not boiling hot when adding the yeast).
Cover and ferment for 10 days .
Strain (wringing out the pulp) into sterile fermentation demijohn .
Boil the rest of the water and sugar together for one minute, cool, and add to the rest of the mix ion the demijohn.
Cover or fit airlock and ferment until finished .
Some points not made clear in the original recipe.
1 All utensils and bucket etc should be sterile. Please see the section on Sterilisation. This is very important.
2 Some muslin, or sterile cloth tied around the top with string should suffice.
3 Try and find wine yeast, rather than bakers’ yeast – the difference is that bakers yeast can make wine only up to 14% alc, and wine yeast wine between 15% and 18% alc.
4 Follow instructions on packet bought, or, about a teaspoon of each. They are not essential to the process, but certainly help increase fermentation speed and strength of wine.
6 These can be bought in chemists or wine-making or home-brew shops, they hold about a gallon and have a slim top where a fermentation lock can be inserted. If you really can’t find one, you can ferment in a bucket that has polythene tied around the top tightly with string – air will find a way out when pressure increases and hopefully not let any air back in. If you use a fermentation jar, ensure that you sterilise the lock – the lock should have water in both chambers, so air bubbles through it as it is pushed out of the bottle – you should top up the lock when it gets low.
7 This wine might need ‘feeding’ with sugar every 2 to 3 weeks if it stops fermenting – rack the wine into a new jar containing a little sugar and continue as normal.
8 See section on Racking, also important.
Potato wine Recipe #4
Learning how to make potato wine is exciting. Its simple fermentation process is similar to the one that produces great Burgundy and lowly pruno. The yeast does the work. It’s illegal but possible to distill potato wine into the famous Irish beverage called poteen.
Two basic methods produce potato wine, or three if poteen and similar beverages are counted as wine. One approach uses actual potato bits as the basis of the wine. The other uses potato water to condition and flavor wine that depends upon other materials for flavor.
Supplies and equipment are available at winemaking stores and online. Assemble all equipment and supplies in advance. Airlock, siphon, yeast, pectic enzyme, and perhaps Campden tablets are useful, as well as wine bottles and a way to seal them. Plastic bottles similar to watercooler bottles are handy for large quantities of wine, but for smaller amounts go with what you already have. Winemaking can be messy, so protect your work surface or work in a garage or shed.
Potato water wine
This wine is flavored with ginger and citrus. The recipe is modified from one on the informative jackkellerwinemaking website. The pectic enzyme breaks down plant materials that cause haze, the yeast ferments the wine, and the stabilizer stops fermentation.
5 lbs. potatoes
3 lbs. dark brown sugar
4 lemons, zested and juiced
2 oranges, zested and juiced
½ teaspoon pectic enzyme
½ oz. fresh ginger, thinly sliced
Wine stabilizer or Campden tablets
Do not use potatoes with a greenish tinge or sprouts, because they contain a mild poison that may taint your wine. Use sound potatoes with no bad spots. Do not peel, but scrub and boil the potatoes in a gallon of water for 20 minutes. Strain the water, reserving potatoes for another use.
Add two pounds of sugar to the water, along with the citrus zest and juice. When you zest the lemons and oranges, try to get as little of the white pith as possible, because it may be bitter. Add the ginger. Bring the mixture to a boil, and then simmer about 15 minutes, stirring to dissolve the sugar.
Remove and strain into a sterile container, and cover with sterile cloth. Cool to 70 degrees Fahrenheit, and add the enzyme. Cover with cloth, and let rest overnight. Activate wine yeast according to package directions and add. Ferment for seven days, stirring each day.
Stir in remaining sugar, and let settle over night. Siphon into a new sterile container leaving sediment behind, affix airlock, and let ferment for 60 days.
Rack, and affix airlock again. After it settles, rack again, and reattach the airlock. After four months, stabilize with Campden tablets or wine conditioner, and rack into bottles.
Simple potato wine
This recipe, modified slightly from one at insightful indepthinfo.com, incorporates more potato essence in the mix.
3 pounds potatoes
4 pounds sugar
4 ounces chopped light raisins
1 tablespoon wine yeast
Scrub sound healthy potatoes and grate into a pot. Add 3 quarts water. Bring to a boil and then simmer, skimming off the protein scum that rises. The scum is harmless, but may spoil the clarity of the wine. Simmer and skim until the surface is clear.
Put the raisins and sugar into a large container with a lid. Strain the potato mixture onto it. Juice the oranges and lemons and add with enough water to make a gallon of liquid all together.
Let the mixture sit covered for about a week, with the cover slightly askew so there is just a slit for gases to escape. Then siphon the liquid into a container with an airlock.
After ten days, rack it into another sterile container, leaving the sediment behind, and airlock. Let it sit in the jug about six months. Bottle it, seal, and wait another six months to drink.
If wine continues to ferment in the bottles, you may hear pops from the basement as trapped gases escape from formerly sealed bottles. In fact, you may hear small explosions.
In the first recipe, a stabilizer stops fermentation to avoid this problem. In the second, the yeast should die as the alcohol it produces reaches a high enough concentration to kill it. One of the winemaker’s goals is to balance the sugar that feeds the yeast with the alcohol that kills it.
Potatoes make acceptable wine, as do persimmons, elderberries, carrots, and many other foodstuffs. Home winemaking is challenging and fun, and often produces a remarkable product.
Potato wine recipe #5
5 GALLONS WATER 10 LBS POTATOES 6 KG SUGAR (REGULAR WHITE STUFF) 3 CANS CONCENTRATED WHITE GRAPE JUICE 50G ACID BLEND 2.5 TEASPOONS WINE TANIN 5 TSP YEAST NUTRIENT 2 PACKAGES OF LAVLIN EC-1118 YEAST
Boiled potatoes (sliced 1/4 inch thick) until almost “done” in the 5 GALLONS of water.
Removed potatoes and used them to make a SHITLOAD of mashed potatoes, most of which I froze.
Put the ALL the ingredients (EXCEPT YEAST) into the potato water and allowed it to cool right down to room temp.
Transfer potato water mix to a 5 gallon carboy, a 1 gallon jug and THEN added yeast to all of them (divide by containers) make sure you mix the yeast into a tiny bit of warm water first)
Take ORIGINAL GRAVITY reading using hydrometer.
Let sit for 4-5 days in room temperature and then going to syphon to SECONDARY… (or until SG is around 1.040
TASTE TEST DAY 5: Wow, much better than I expected. Fruity notes, still a bit sweet so I may use a little less sugar next batch, but I will definitely be doing a second batch which I might make with sweet potatoes next time.
I am going to run it through a sieve as I rack it into the secondary tomorrow.
I may leave it for a few months in secondary or run it through sieve as I rack it a few more times to clarify it a bit, depending on how it looks.
From what I’ve read online, potato wine ages very well so I may leave it in secondary for many months up to a year.
Potato wine Recipe #4
|Makes one gallon.
Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.
To sweeten, add 1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon at bottling.