How To Make Potato Wine
Slice thinly.
Cover with cold water (unsalted).
Bring to the boil and simmer for 20 minutes.
Strain cooled liquid into sterilized demijohn.
Add sugar as a syrup, (mix sugar in boiling water to create syrup).
Top up demijohn with cooled boiled water.
Add acid nutrient and pectic enzyme.
Fit airlock and leave in warm spot for 24 hours.
Now add yeast and leave to ferment.
Shake daily for a week.
When wine starts to clear rack wine.
Add crushed campden tablet.
Top up with cooled boiled water.
Rack again after 6 months.
Note: Leave to mature for at least 18 months, ideally 2 years.
Potato wine is a great white wine that you can make all year round. For best results make it as a sweet social wine. Potato wine needs time to mature so you can enjoy it to its full potential, so leave it at least 12 months to get the very best flavour possible. Its our most viewed recipe, so wine makers must agree that its well worth the wait.
Preparation time: 40 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 12 months
6lb / 2.7kg old potato
3lb 1.4kg sugar
1 campden tablet
1 tsp / 5g citric acid
1 tsp / 5g yeast nutrient
1 tsp / 5g pectic enzyme
½ tsp / 3g grape tannin or cup of strong tea (cold)
1 Sachet of white wine yeast
Sweetness: Medium Sweet
Calories per bottle: 800 approx
Yield: 6 bottles
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