Hullo all, I had some very good advice and information from people in this group a couple of years ago, now I'd like to try for a little more.
I am basically making 'country' wines in England from our own organic garden produce. I get varied results, but so far they have all been drinkable, too easily so quite often. That results in more empty bottles than full ones most of the time, but I do manage to long store some.
We had a very good crop of Desiree potatoes last year, many more than we need for the table, so I shall make some potato wine from them. Most potato wine recipes call for 'old' potatoes, which these are now. They also call for brown or demerara sugar, ginger and raisins (in the older recipes) and long keeping. One on Jack Keller's site is much like that.
That method results in a sweet, dark heavy wine, excellent as an alternative to punch to be drunk on a stormy winter's night by a roaring log fire. I however prefer a dry or medium dry light wine, and I think that by the time I use concentrated grape juice and the yellowish flesh of the potatoes, the wine will have enough colour without using dark sugar or raisins.
Some recipes call for the potatoes to be boiled, others not, and the quantity of potatoes per gallon varies a lot. Should any steps be taken to avoid starch haze in a wine of this sort? Suggestions appreciated.
Thanks in advance.