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8/2/2016

HomeDistillationofAlcohol(HomemadeAlcoholtoDrink)

OriginallyByTonyAckland

Intro|TheoryCalcs|Equipment|TheWashSugarGrainFruit|Distilling|Flavouring|Aging|Resources|Wiki|
Forum
PreparingWashFruit
Fruit
TypesofFruit&
TheirYield
Cyanide/Arsenic?
UsingFruit
AddingExtra
Sugar
Brandy
SplitBrandies
MockApple
Brandy
ArakorRaki
Grappa
Tequila
UsingPotatoes

UsingPotatoes
ForthoseofyouinterestedinmakingauthenticVodkaorSchnappsfrompotato,thefollowingemailsfromDavid
Reidshouldbeofinterest.Theproblemwithpotatoes(asallstarchyvegetables)istheneedtofirstbreakdownthe
starchintobasicsugarssothattheyeastcanusethem.Thisisdonebyusingenzymes,eitherviamaltedgrainsor
fromapacket.
...thereareprobablybetterinstructionsanddetailsinbooksonSchnappsofwhichinEnglishthereisarealdearth
of.IwouldimaginetherearesomeverygoodbooksavailableinGerman.WhatIhavedescribedisbasicallythe
processforsaccharifyingbarleywhichappliestoallgrainsaslongassufficientenzymesareaddedandthestarch
chainsarenottoolongorcomplex.Barleyhasbyfarthehighest%ofnaturalamalase(diastase)enzymesplusa
veryhighstarchcontentofafairlysimplenaturewhichismorereadilybrokendownthanmostgrainshenceits
widespreaduseandpopularityfromtheancientSummeriansandEgyptianstothecurrentday.
Theadvantageofpotatoesovermostgrainsistheamountofstarchthatcanbeproducedperacre(upto80tons
perhectarewiththeworldrecordbeingabout120ton.Notewetweightnotactualstarchcontentalthoughthisis
generally80%+ofitsdryweight).Itsdisadvantageisthelackofenzymeswhichmustbeadded(until40or50
yearsagonotfullyunderstood).Ibelievetheonlyonethatcanequalpotaoesiscassava(tapioca)butyouneeda
tropicalclimatetogrowit.Traditionallythesehavebeenprocessedatlowertemperaturesandleftsoakingfor
quiteareasonabletime,basicallytogivetheenzymestimetodotheirjobandtosaveenergyIwouldimagine.
IsuspectthereasonSimonsfirstattemptfailedwaslargelybecauseofinsufficientamalaseenzymes.Temperature
possiblyalsohadasmallbearing.
Iwouldimaginethereisnotthatmuchdifferenceinbasicprocessingofschnappsandvodkabothbeingidentical
intheinitialprocessingalthoughIhavenotdonealotofreadingonthematter.
Togetthisbetterwereallyneedtoknowthepropercompositionofpotatoestarchanditsliquifactionand
saccharificationtemps.SomewhereIhavesomegeneraldetailsontheselasttwoespeciallyliquifactionbuttodate
donothaveaccuratedetailsonstarchcomposition.IbelievetheDaneshavedonequiteabitofworkand
reasearchonthisaspect(composition).
Potatoesareharderthanmostpeoplethinkandyouneedabitofexperiencetogetthemright.Booksmakeit
soundsoeasybecausetheytendtosimpIifytheprocessandtakeforgrantedthatyouhaveafullunderstanding
andexperienceofallthestepsinvolvedquiteoftenleavingoutsomeoftheelementarysteps.Mostofusneedto
fullyunderstandthebasicsfirstbeforewereallybegintolearn.Ihavenottriedpotatoesyetmyselfbutknowthis
frommyreading,broadexperiernceofotheraspects,andexperiencewithotherformsofstarch.
WhatyouwillprobablyneedtodoiswhatiscalledaSteppedInfusionMash.Thisiswhereyoustartthe
saccharificationprocessatalowtemperatureandthenmoveitupinsteps,haltingforacertaintimeperiodat
eachsteptogiveeachenzymetimetobreakdownasmuchastheycanateachstage.Ifyouhavemadebeerinthe
pastusinganallgrainmashyouwillunderstandtheprocess.
Togetafeelingforitandtounderstandtheprocessbettertrythefollowing:
1.Cookyourpotatoessotheyarestillstiffabout1215minutesatreasonableheat.Upto20minutesatlow
heat.Notetheyshouldstillbeabitundercooked,definitelynotsoft,mushy,orfloury.
2.Addcoarselymilledbarley(particlesmostlyabout1/16to3/32"insize.Definitelynottoofine.).Usemalted
AlebarleyorstandardmaltedbarleyratherthanLagerbarleyasitisdefinitelyhigherinenzymesand
enzymaticaction.Noteyouneedsproutedmaltedbarleynotspraydriedmaltwhichisnormallyona
maltodextrinbaseandhashadmostoftheenzymesdestroyedorinactivatedbecauseoftheexcessiveheat
usedinthedryingprocess.
3.Coverwithsufficientwaterandbringto113F(45C).Hold15minutesstirringregularly.
4.Bringupto133F(56C).Hold15minutesetc.
5.Bringupto149F(65C).Hold15minutesstirringconstantly.
6.Bringupto158F(70C).Hold15minutesstirringconstantly.Allupthismakes60minuteswhichshould
sufficeforasmallbatch.Somebatcheswilltakelongerespeciallybiggerbatches.Mostoftheliquifaction
andsaccharificationoccursinsteps5&6ratherthan3&4.Ifyouwanttoalterthisreduce3&4to10
minutesandincrease5&6to20minutesorlongerwhererequired.
7.Oncevirtuallyallthestarchisliquifiedandbrokendowntosimplesugarstohalttheenzymaticprocess
raisethetempto176F(80C)(MashingOut)andthendropitbackasquicklyaspossibletobetween140F
(60C)and122F(50C)sothesugarsdontgetscorchedorburnt.
8.Cooldownfurtherto75F(24C),establishanSGof1060(min)to1080(max=ideal)andbegin
fermentation.
Ifyoumuckaroundwiththebasicformuladoingseveralbatches,alteringthetemperatureandtimesasmall
amounteachtimeyouwillquicklygetafeelforitandlearnfarmorethanyoucanlearninitiallyoutofbooksorI
canspelloutforyou.
Isuggestyoustartwith3or4kgofpotatoesand1/2kgofbarleyeachtimesoyouhaveplentyofenzymestogether
withaverylargepotsoitdosntboilover.Onceyouhavegotthisbasicprocessundercontrolandgainedabitof

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experienceIcanhelpyoufurtherwithadviceandhelpwithenzymes.Alsoonceyouhavetheexperienceand
understandfullywhatyouaredoingwiththerightselectionofenzymesyoucanreducethis4to5stepsdownto2
or3stepsandsavealotofenergyandtimeproducingvirtuallythesameresult.

Atfirstforthesmallamountproducedithardlyseemsworthwhilebutyouwillbeamazedathowquicklyyouhave
controloftheprocesswithabitofexperience.Learnthisprocessproperlynowanditwillsaveyoualotoftime
later.

ThemostimportantenzymesareAlphaamylase,GlucoamylaseandtominorextentBetaamylase.Betahas
largelybeenreplacedbyGluco.Theotherimportantfactoristemperaturewitheachoftheseworkingbest(most
active)atcertaintemperatures.Alphaworksbestathighertemperaturesnormallychoppingthestarchinto
smallerblockswhereasGlucoandBetaworkfromtheends.Temperaturesrequiredoftheprocessaretherefore
dependantonmakeupandcomplexityofthestarch.

AsmentionedwithoutknowingtheexactcompositionofthepotatoestarchIcannotadviseexactlythenecessary
tempsandtimes.ThesetupIhavegivenyouisbasicallyforbarleybutshouldworkquitesatisfactorywithpotatoes
becauseoftherangeoftemperaturesinvolved.

WhatIamsayinghereappliestobarleyaswellasindividualenzymes.Theheatofcookingthepotatoeswillstart
theprocess.ForallIknowitmayhelptothrowahandfulofbarleyinwiththepotatoeswhenyoubegincooking.
Keepgoodnotesofamounts,times,andtempsandifyouhavemuchbettersuccesscomparedtothelasttimeor
anotherbatchyoushouldbequicklyabletorepeatit.Bydoingthisyouwillquicklygetagoodideaofwhatis
required.Keepmeuptodatewithhowyougeton.

Beawarethatenzymesareproteinandbiocatalystandlikeotherproteinsconsistoflongchainsofaminoacids
heldtogetherbypeptidechains.Theyarepresentinalllivingcellswheretheyperformavitalfunctionby
controllingthemetabolicprocessesandhencethebreakdownoffoodintosimplercompoundseg.Amylasesbreak
downstarchintosimplesugars.Asbiocatalystbytheirmerepresenceandwithoutbeingconsumedintheprocess
theycanspeedupchemicalprocessesthatwouldotherwiserunveryslowlybeingreleasedattheendofthe
processtobeginitallagainifrequired.Intheorythiscangoonforeverbutinpracticetheyhavealimitedstability
andoveraperiodoftimetheylosetheiractivitybecauseofvariablesparticularlytemperaturechangesandare
notuseableagain.Inpracticethereforebeverywaryofquicklychangingandwildlyfluctuatingtemperatures.

Goodluck
Teemuwrites...
Makingvodkafrompotatoes
Twogoodreasonsforusingpotatoes:
1.Traditionallyvodkaismadeofgrainorpotatoestoachievethesmooth&softaromawitchistypicalto
commercialEuropeanvodkas.
2.InFinland1kgofsugarcostsabout1,9e,25kgsackof(feed)potatoesfromlocalAgriMarketcosts2e...
Therecipe,whichmayleadtoprosecute:
2025kgpotatoes
1kgofbarley,maltedandgristed
50100gofgood(Turbo/Prestige/Partymann...)yeast(hydrated)
Somefreshwater
Equipmentneeded:
30litrebeerfermenter
Alarge(3050litre)kettle(Iuseamilkcan...)
Ameatgrinder(formashingthepotatoes)
Alargescoopora"washpaddle"
Ahotplatewithathermostat
1.Cleanallthedirtfromthepotatoes,(don'tbothertopeelthem)
2.Putthepotatoesintokettleandcoverthemwithwater,bringtoboil.Cookuntilthefirstonesbreakdownthis
shouldtakeabout1hr.Inmeanwhilehydratetheyeastandmix1kgmaltand2litreofwater(ifyouusehomemade
malt,don'tdrythemitweakensthemysterious"amylathicpower").
3.Pourthewateroutfromthekettle(usemittens,becareful).Mashthepotatoesinthegrinderwhiletheyarehot.
(Ifdonerightthemashlookslikethickporridge.)
4.Putthemashtokettle(andadjustthehotplatestemperatureto60C).Add1/3ofthehydratedmalttothekettle
andstirwell.Waituntilthetemperaturehasdroptto65C.Addtherestofthehydratedmaltandstirinwell.Letsit
thereforabout2hours.Stiroften.(Ifdonerightthewashshouldhaveturnedflowing.)
5.Turnthehotplateoff.Putthekettleinsomewherecool.Whenthetemperaturehasdroppeddownto25Cpourto
fermenterandaddyeast(nonutrientsneeded).Firstcarbondioxidebubblesshouldriseaftercoupleofhoursmain
fermentingtakesabouttwodays,readyfordistillinginfourdaysifyouhavedoneeverythingaswritten.Result
willbe712vol%,dependingthestarchlevelofpotatoes.
ThisishowIdoit.Therearemanydifferentwaystoobuttherearealwaysfoursteps.
1.Softeningthecellularwalls.
2.Mashingthepotatoes.
InindustrialscalestepsoneandtwoareusuallydonebyusingtheHENZEkettle,witchisbasicallyadirectsteam
heatedpressurecooker(pressureisupto8atmandthecookingtimeabout40min).
3.Convertingthestarchtomaltose.
4.Fermenting.
Noticethatthereareonlythose2Lofwateraddedtomash,nomorearerequiredbecausethepotatoescontains
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ofwater.
P.S.IfthewashisdonerightyoushouldbeabletodistillitwithastillthathasaninnerheatingelementIhavea
2kWinner(silverplated)heatingelementinmine.
WhenIaskedifheneededtofilterthewashbeforedistillingit,Teemureplied..No,nofilteringrequired,butif
wanttobereallysurestraintroughakitchensive(holesizeabout2mm)togetridoffthepeacesofmalt.The
reasonwhygrainwashesburnontotheelementisthattheycontainalotsofcellulose(likeporridge).[Drygrain
(rye)containsupto40%ofcellulose.]Potatowashwichismashedwellandfermenteddrycontainssuchatiny
amountofcellulose(likesoup),sothatitwon'tburnontotheelement!(Freshpotatoescontainsonlyabout14%of
cellulose.)Youcanseethisinpracticetypicalreadygrainwashisthickstufflike(milk)cocoa,readypotato
washisflowinglikecoffee.Justkeepsurethatthepotatoesaremashedenoughsmallbits(>0.1mm)beforeadding
themalt.
Morescientificalexplanationwhythepotatowashesdon'tburnontotheelement:
Potatovs.Grain

Water Proteins Fats Starch Cellulose


Oats
12% 13%
7% 60% 12%
Barley 12% 11%
2% 63% 12%
Rye
12% 12%
2% 62% 12%
Wheat 12% 11%
1.5% 64% 11%
Potatoes 75% 1.5% 0.1% 14% 1%
Nowifwecalculatethewaterandthestarchaselementfriendlymaterialsandothersasunelementfriendly
materialswefoundthatthegrainscontainca.26%ofunelementfriendlymaterials(nonfermenting,burnable,
lowheattransferrate...),whenpotatoescontainsonlyca.2.6%ofunelementfriendlymaterials!Inpracticethis
meansthatthereisonlyabouthalfakiloofunelementfriendlymaterialsin25lbatchofpotatowash,butin25lof
grainwortthenumbercanbeashighas1.5kilos!Otherreasonwhythepotatomashdoesn'tburnontotheelement
isconvectionalfloatingtheviscosityoffermentedpotatomashisenoughnearofwatertocreatetheenoughrapid
convectionalfloating.
Danewrites...
potatoesworkreallywell,Itistheenzymesinthebarleymaltthatconvertthestarchinthecorn,Potaoesare
almostentirelystarch,andwater.Iuse20lbof'taterswith5galofwater,cookforanhour+mashthemallupwell,
soit'sarumnny,thinmush.Addacouplespoonfullsofacidblend.Add2lbof6rowmaltat150deg.maintain
tempandstirforseveralhours.letcooladdanothercouplespoonsofacid,andnutrient.Addabout1lbor2of
puresugarforsomeaddedkick.UseEc1118andwaitaweekItmakesareallygoodspiritafter2distillationsand
alittlepolishing

PotatoMash
Here'sonerecommendedbyAndrew,fromEasternEurope.Combineallingredientsandleaveuntilfermented,
shouldtakeapprox.2weeks
21Litresofwater.
7kgofsugar.
175gramsofyeast.
3small(125mL)packetsoftomatopaste/concentrate.
0.5litresofnaturalplainyoghurt
1.6kgrawgratedpotatoes.
Walwrites...
Ifyoudonothavetoomanypotatoes,youcanmakeapotatoandsugarmash,assuggestedinaRussiansamogon
site.Thiswouldbeagoodwaytogetanideaoftheeffectofpotatoesontaste.IntheRussianlanguagesitethereis
nomentionofaddingmaltedgraintoconvertthestarchtosugars,whichcouldbeaproblem,unlessthepotatoes
theyusehavesproutedsomuchthatmostofthestarchhasalreadybeenconverted!Itisrecommendedtouseabout
5%maltedgrainforpotatoesasotatoeshaveabout20%fermentablematerial,therestbeingwater.
PotatoandSugarMash
4kgpotatoes
200gcrushedmaltedbarley
4kgsugar
20Lwater
Yeast
Peelandcookthepotatoesinaminimumofwater.Mash.Whencooledto65C,addcrushedmaltedgrainand
leavefor90minutesforconversion.Combinemashedpotatoes,sugarandwater,addyeastandferment.
ThereisoneRussiansamogonrecipethatcombinespotatoesandoats,whichcouldalsogiveagoodIrishpoitin
mash,asoatsandpotatoesarecommonIrishingredients.Althoughitsuggestscrushedoats,rolledoatswouldbe
moreconvenient.Nomaltedgrainismentioned,buttheadditionofupto1kgofcrushedmaltedgrainwouldbe
useful.Hereismymodifiedversionoftherecipe:
PotatoandOatsMash
5kgpotatoes
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4kgrolledoats

1kgcrushedmaltedgrain
20Lwater(5USgals.)

Yeast

Gratethepotatoes.Addsomeboilingwatertogratedpotatoesandrolledoatsmixture.Allowtocoolto65Cand
addcrushedmaltedgrain.Allow11/2hoursfortheconversion.Placemixtureinafermenter,addingadditional
watertomake20l.Addyeastandferment.

Whetherpotatoeswereusedtomakepoitinisdebatable,duetothelackofinformationexceptfororalstories.
Maltedbarleywastheoriginalingredientforpoitin/poteen(unagedwhisky),butlaterotherunmaltedgrains,
treacle,sugarwereusedduetoavailabilityandcostfactors.Recentlyevensugarbeetpulpisused!
Amethodofproducingspiritsfrompotatoeswasdevelopedin1669,butcommerciallypotatoesbegantobeused
fordistillingalcoholsometimeafter1820.

LexKraaijveld(http://www.celticmalts.com/edge.htm)hasacoupleofreferencestotheuseofpotatoesinScotland
andtheBritishislandcolonyofStHelena.
FromJune1,2002"EvidenceforthisinScotlandcomesfromthegoldmineofinformation,the'Statistical
Account',compiledandpublishedinthelate18thcentury.Besidesbarleyandbere,potatoesarementioned
severaltimesasaproductfromwhichaspiritisdistilled.Thequalityofpotatospiritwasnotconsideredvery
high.Rev.JosephMacintyre,oftheparishofGlenorchay&InishailinArgyll,writes:'Somedistillafieryand
harshspiritfrompotatoes.'andthewriteroftheAberdeenparishreportagrees.'Potatoesarelessfitfor
distillationthanbarleythespiritproducedismuchfouler'.....Rev.AlexanderSmallwritesinhisreportofthe
LowlandparishofKilconquhar:'Potatoeswerescarcelyknowninthiscountry40yearsagotheynowafford
thepoorhalftheirsustenance,andgenerallyappearatthetablesoftherichtheyarewellknowntobevery
properfoodforhorsesandotheranimals,andaresometimesdistilledintowhisky.'
FromFebruary1,2003"StHelenaisasmallislandinthemiddleoftheAtlantic.Inthelate17thandearly
18thcentury,distillationof'arack'frompotatoeswasacommonactivity....IntheStHelenarecordsitiswritten
in1717:'ThemiserabledevastationformelymadebydistillingArackfromPotatoesistoosenciblyfeltnowby
everoneintheplace....."ThepopulationofStHelenaisofmixedethnicoriginbutitisrecordedthat'Irish
cottagers'grewpotatoesthere.(FiveViewsoftheIslandofStHelena,Lieut.W.InnnesPocock,1815)
SoitseemsquiteprobablethatinIreland,poitin(whisky'sillicitsister)wasalsomadefrompotatoes,althoughdue
totaste,Isuspectthatbarleywouldhavebeenthepreferredtraditionalsource.

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