Im a new member to this forum and to wine making as well. Im wanting to create a gallon of wine with potatoes and carrots. Anyone know how to create a recipe using these ingredients for a gallon of wine (I.e. amount of acid blend, tannin, pectic enzyme)
Also is there a web site that may give ideas on how to create a recipe from various ingredients?
Ok you will likely have to do some interesting steps to use the potatoes as they have starch and not sugar in them, you must convert the starch to sugar first, I have no idea what you would use to do this. Remember that fermentation will change the flavors of stuff used.
Most additives have a recommended amount which whould be added per galon, as different manufactures use different ingrediants for the additives they will vary, check the amount listed on the container. To determine the amount of acid you will have to add or subtract you will need to buy an acid test kit and take readings.
You can try Jack Kellers website
As Ken Vale wrote, the potatos are loaded with starch.
From Leon W. Kania:
2 pounds potatoes 2.5 pounds sugar 1 pound raisins 4 oranges 1 teaspoon tea 1 package of yeast 1 gallon of waterPeel, pare, and grate the potatoes and boil the result in a gallon of water. Once the grated potatoes have been well-boiled, pour only the water into your primary fermentation vessel and add 2.5 pounds of sugar and a pound of raisisn. Mix well. Let the mixture cool, then add the other ingrediants.
The raisins will probably give enough tannin, but then I've never brewed a pot of ANYTHING, so what the hell do I know?
I guess I would look at a strictly potato wine recipe and a carrot recipe; see what ingredients are the same and which are not. Also read through the directions on how to make each recipe too. If a 1 gallon recipe of potato wine calls for 5 lbs, I might use 3 lbs, because you're combining it with carrots. If they both use 1 tsp yeast nutrient, then I would use 1 tsp yeast nutrient for a 1 gallon recipe. If one calls for 2 tsp pectic enzyme and the other 3 tsp pectic enzyme, then I would go with maybe 2 1/2 tsp pectic enzyme. If one recipe calls for tannin and the other doesn't, I would add some but not as much as the recipe calls for. On the other hand, you could just make a 1 gallon of batch of potato wine and another batch of carrot wine, and then combine them later on.... Darlene Wisconsin
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