Potato mash

[Distillingchris]

Went ahead and did to different potatoe mash recipes,

1st boiled 9kg of potatoes, holding the temp at different stages of the course of an hour, then retaining the water. Did the iodine test and starch was present, added the amalyse , tested with iodine again later and showed there was less/no starch, tested with hydrometer this morning and got a reading of 1.005, which is pretty much not worth it and will probably tip as it works out to about 1% abv.

2nd boiled 9kg of potatoes until soft, then mashed them together, tipped the water away and refilled with clean water, then put the mashed potatoes back in and mixed, brought temperature up to 65*c and added pale rye malt and mixed for 2 hours then let cool overnight, tested with hydrometer this morning and got a reading of 1.022 which would give about 3%, would it be worth adding sugar and yeast to get bout 10% then put through the still as normal ? Or just tip away ?

[DullahanBrewing]

I have not even got my still built yet but my opinion from what i have read is that it is not worth the effort. If you want to do a wash from spuds just for shits and giggles as a once off then go ahead. However what most people seem to be saying is that the returns of sugar you get from spuds just does not make them worth while tbh.

[Almanac]

IMO cooking the spuds in advance is just nuts

If you have an electric juicing machine, one of the high speed shredding types, and you juice the spuds and then heat the potato juice to around 67oC before adding either malted grains (for 10kg of spuds add 1 kg of malted barley) or powdered Alpha & Gluco Amylase per manufacturers instructions.

This should give you a useable, if low, yield but it should be remembered that potatoes were only used as base material for distilling where there was nothing else available or affordable to the poor people who used them.

Malted Barley is relatively cheap and provides a much higher yield for your buck

AM

[Distillingchris]

Hi so should I tip oth buckets or add sugar to the 3% on and ferment, and also if you could check out my recipe post, whiskey, cheers

[Almanac]

If it's clear liquid I would ferment it with the added sugar - nothing to lose and it would be a shame to just tip it down the drain.

On the other thing, done that

AM