If you want to use it in a bloody mary, for example, you could throw a pickle or two in there and give it that sour taste. Discard the water and thoroughly mash the potatoes by hand or with a food processor. Theoretically a potato mash should only need to be heated to 150° F (66° C), anything over 165° will destroy all the enzymes. Any one who can help me learn how to make vodka please… Return the mashed potatoes to the kettle and add five to six gallons of tap water. Towards the end of the distillation process, when the temperature creeps up to 212° F (100° C) and beyond, the distillation process produces other nasty chemicals. If you’re just now learning how to make gin or any other spirit for that matter, now is the time to really emphasize this. Clean 9 kilograms of potatoes and boil them in a kettle without peeling. Keep the fermenting liquid in a room that is about 80° – 85° F to facilitate good, efficient fermentation. There are plenty of websites that have quality stills for purchase. The pot needs to then be placed onto a heat source and heated to 140 degrees. 5. However, the fermented mash should still be aerated in some manner, possibly with an aquarium air pump and an aeration stone. How to Ferment Sugar Wash to Make Vodka - Part 1 - Whats4Chow John Edgar Park likes to make things and tell people about it. Add honey to sweeten and water down to 60 proof. If a low temperature is used with potatoes, the potatoes should be finely shredded before adding them to the water. I thought it would be a good idea to summarise the 5 steps to make vodka in one video. Second distilling run. For enzymes to be able to break down starches, even the starches of malted, enzyme-rich grain, the starches must first be gelatinized. John Edgar Park. Use the recommended amount for the amount of starch to be broken down. The sprouted corn will contain enzymes that were formed during the germination (sprouting) process.”. Boil Potatoes for 20 minutes in 7 gallons of water. Use an immersion chiller for rapid cooling or just let it cool overnight, but don’t let it get much below 80F.”. Return the mashed potatoes to the kettle and add five to six gallons of tap water. For safety reasons, it is generally in your best interest to buy a copper or stainless steel still from a still making company. Vodka infused with vanilla beans and roasted/crushed almonds and a few knots of cloves. Add a strip of tape & write the date on it. If there is a flavor you enjoy, you can probably infuse your vodka with it. Of course, it doesn’t have to be made just for bloody marys, but we’d be remiss if we didn’t mention it. Some gravity fillers may consist of a 7.5 gallon (29 L) bottling bucket (with spigot), vinyl tubing, and a simple spring-loaded plastic bottle filler. Potato Vodka / Moonshine: I had a go at making Potato Vodka, I have heard of it being made before in Russia and Poland and there are various recipes out there for it. Bending copper tubing is involved, so if you really want to make your life easier, you can get a tool which helps you bend tubes (found in the plumbing department of your local hardware store). Knowing how to make vodka at home requires a great deal of care and some level of experience if you want to end up with a quality product. Get your materials. Add the grain and potatoes to a kettle of water at 150 degrees. Without peeling, boil them in a large kettle until gelatinized, about one hour. You will need a variety of materials, most of which you can get at your local hardware store. “Try a corn mash. A temperature of about 173° F (78.3° C) at sea level is desirable, but the temperature must be kept below the boiling point of water, 212° F (100° C) at sea level. Discard the water and thoroughly mash the potatoes by hand or with a food processor. Try to shoot for two or three teaspoons of distillate per minute. Clean 20 pounds of potatoes. Stir in one gallon of crushed wheat malt. It’s fascinating to see what the old-timers used to make their product. Let cool overnight to 80° – 85° F (27° – 29° C). About 1 lb. Powered By a Passion for Perfect Cocktails. Vodka is made from starch converted into sugar, fermented and distilled. These components will help to break down and convert starches into fermentable sugars. Transfer the mashed potatoes and any liquid from the stock pot into a large mash pot. Carbon water filters can also be modified to purify the distillate. The production of vodka without proper permits is illegal. The temperature should be about 149° F (65°). An ordinary pot still, without a thump keg, is capable of distilling a wash to only a “low wine”, which will be about 40-50% alcohol. There is an ownership opportunity for a Russian craft brand in this space. You can ferment up to 20% ABV which is fine for many cocktails.Fermenting alcohol without distilling will leave behind some of the fermentation flavours which means you will produce a different flavour. Knowing how to make vodka at home requires a great deal of care and some level of experience if you want to end up with a quality product. Put the mash in the still, and heat it over medium heat, so that it can evaporate the alcohol, and separate the distillate into a pot. Cool a sample of the distillate to 68° F (20° C) and use a hydrometer to measure the percentage of alcohol of the distillate. Fit airlock and leave to ferment. External cooling in the form of cold water is applied to the column, pipe or tubing, causing the vaporized alcohol to cool and condense back into liquid. Cut potatoes up into cubes to increase surface area. As with fruit juice, vodka made from store-bought sugars need only be fermented, thus bypassing the need for a mash. What it doesn’t do is take your creativity into consideration. Discard the water and mash up the potatoes. It is super easy (and very fun) to make your own gin at home! The vaporized alcohol (along with some vaporized water) travel up into the column, pipe or tube of the still. For bloody marys, we recommend you try pickles, horseradish, peppers or bacon. Alternately, use a heating belt in cold areas. You can buy these products easily from any homebrew shops. Column Flute Stills are a bit more complex than pot stills and are ideal for distilling an odorless, flavorless and higher proof spirit such as vodka. Mash potatoes by hand or by using an immersion blender. Fermentation is conducted in clean, sanitized vessels that are sometimes open but often sealed from the air to prevent cross-contamination. Distilling vodka requires only simple ingredients but somewhat more substantial equipment. Unlike column stills that are essentially vertical columns, pot stills may utilize bent or coiled tubing or piping that can be submerged in a vessel of cooling water. https://www.troprockin.com/.../homemade-moonshine-recipe-without-a-still Step 1 making your mash: Clean your potatoes before adding them to a kettle of water. Building good habits early on in your distilling routine is smart. You can choose from a wide range of ingredients and then mix the final product with anything you like, either by infusing it with flavorings or simply being creative with some cocktails. If you purchased a still from our recommended source, your still will come with instructions on how to make everything happen. Sugar and molasses can also be used alone or added to other ingredients. 6. Increased distillate output results in decreased purity. When already fermented mediums such as wine are used, the medium can be distilled right away into vodka. Soak the new filter for fifteen minutes, and then run several pitchers of water through it to activate … Try to splash the liquid and pour it from a distance so that it is well aerated. of potatoes is enough to make about 1 pt. Potato Vodka / Moonshine: I had a go at making Potato Vodka, I have heard of it being made before in Russia and Poland and there are various recipes out there for it. Yeast nutrients are needed when fermenting a medium that is low in nutrients, such as sugar solutions, but they can also improve fermentations when used with nutrient-rich mediums such as those made from grains. When making vodka from grains and potatoes, a mash must be made that contains active enzymes that break down the starches from the grains or potatoes and makes fermentable sugars. Cooling water is usually circulated through a sealed compartment in the distillation column, causing the vaporized alcohol and other substances to condense in the column. Adding Botanical Mix To Your Still Column. Gather the heads the same way as before—first 50 ml per 1 … This alcoholic liquid is collected and becomes vodka. No matter your preference, you can infuse your new batch with whatever flavor you wish. Distillers yeast will ferment cleanly, produce a high amount of alcohol (ethanol), and produce a relatively low amount of unwanted compounds such as alcohols other than ethanol. Stills heat the fermented, relatively-low alcoholic wash to a temperature that is greater than the boiling point of alcohol, yet less than the boiling point of water. Un-gelatinized ingredients such as potatoes and unrolled or malted grains are heated in water to the gelatinization temperature of the particular starch that is used. 3. ... 1 750mL bottle 100-proof vodka 1 750mL bottle 80-proof vodka. The method is dead easy: crush up the berries, citrus peels, and spices, macerate them in a bottle of 100-proof vodka for a week, add the bottle of 80-proof vodka, strain it, then filter it five times through the Brita. “Try a potato mash. So I have recently been looking into making my own vodka and/or gin. Add the Turbo Carbon by carefully cutting off the top of the sachet near the seal and squeeze contents into the mix. A second, or even a third, distillation is needed to achieve the high alcohol content necessary to make high-proof whiskey or other spirit. Vodka is commonly made from wheat, rye, barley, corn, or potatoes. Scrub potatoes with a produce brush to remove residual dirt. We recommend Still Spirits No Rinse Steriliser, Still Spirits Power Turbo Yeast and Nutrients. Flaked (rolled) grains are often already gelatinized. Moonshine still owners with this permit cannot distill “consumable” alcohol - only alcohol-based fuel. It can be done in unsanitary vessels, but is not recommended. Dilute the raw alcohol for fire safety reasons and pour it in the distillation still. As an alternative, ferment the mash without straining. How to Make Your Own Gin Without a Still. of vodka. Oxidative cleaners such as ‘B-Brite’ are available at homebrew shops, as are sanitizers such as iodophor. First, regarding this question: I was to make a base using water, sugar (6-7Kg roughly) and turbo yeast, then add my flavouring, to produce a drink similar to vodka or gin, would these still be classes [sic] as spirits, even at say 20-23%? Fill with your fruit to the neck of the jar. Check the temperature and ensure that it is between 150° F (66° C) and 155° F (68° C). Fill bottles using a gravity bottle filler setup and cork or cap the bottles. For 5 gallons (19 l) of wash, discard at least the first 2 ounces (60 ml) of distillate. Add purified water to the distillate to attain the desired alcohol percentage. This will take 7 to 10 days depending on the room temperature. This is not illegal, and simple to do. The distillate may also be too flavorful and aromatic and require additional distillations or carbon filtering. Mash the potatoes with a potato masher or an electric immersion blender. Put some different ingredients in that could change the game for you and your guests. If it isn't leave it for a little longer. Mmmm buddy. In a 10 gallon (38 l) metal pot with lid, heat 6 gallons (23 l) of water to about 165° F (74° C). One of the most obvious, and popular, reasons for owning a moonshine or whiskey still is to distill some type of alcohol - be it bourbon, vodka, whiskey, grappas, or moonshine. Food-grade amylase enzyme powder can be purchased from a homebrew shop and added to the mash to convert the starch into fermentable sugars, if you’re using something like potatoes, for example. This is called the “body”. Put the potatoes into a pressure cooker. After 90 minutes to two hours, cool the mixture to 80° – 85° F (27° – 29° C). Then, strain the vodka into a different jar or bottle and you have your finished product. It’s fascinating to see what the old-timers used to make their product. Once it is clear then siphon or carefully pour the clear mix off the sediment in the bottom.The mix is now ready to be used to make liqueurs. Sugar and molasses can also be used alone or added to other ingredients. How to make lavender essential oil with vodka: This method is beyond your imagination easy; you just need to have a handful of lavender buds, two cups of vodka and a glass container. After that, you start getting watery drinks and the risk factor of being caught rises very quickly. During this time, if using a column still with flowing cold water, the water flow can be adjusted to control the distillate output and purity. This guide on how to make vodka gives you the bare bones tips on how to create your own batch. Add sugar. The distillate may be too dilute to serve as acceptable vodka (weaker than 40 percent alcohol), or may be more concentrated than desired (perhaps higher than 50 percent alcohol). Remember to check your state laws when distilling any alcohols. 2. Nutrients may be included with the yeast in the yeast packet. An ounce or two out of a full bottle of vodka might possibly have a chance of making it. Maybe you enjoy peach vodka, or apple, or orange. Using no still, but a fridge. However, the Scottish started switching over to column stills. The amount of yeast used will depend on the specific brand or type of yeast used. Discard the water and thoroughly mash the potatoes by hand or with a food processor. To this day Scotch whisky is spelled without the extra “e” and Irish whiskey spelled with it. Note: be sure to follow the directions the fine folks at Brita have provided you. Make different mashes. Nonetheless, you’d still need a great deal of time and patience, as well as the right equipment to distill your own vodka. Mix to blend and bring mixture to just over 150° F (66° C).