How To Make Potato Vodka

FOLLOW UP, I turned some of this potato vodka into a "Savoury Potato Gin" Check that out here: https://youtu.be/006t8TNTAAk

yknow, ive cooked potatoes so many times in my adult life, i had no idea I was 1 step into making potato vodka. this changes everything.

I don't know how I ended up here, but found this to be really interesting and you seem awesome!

Potatoes were one of the main ingredients in making Poitín after alcohol was taxed in Ireland (from 1661 onwards). This was because potatoes were, by then, in abundance and very cheap as opposed to local Grain (Wheat, Barley and Oats) which became scarce and expensive due to it being grown for export. While making your brew if you were to add in a small element of of turf dried malted grains, for the conversion of Starch to Sugar, and after that process, mash in a small amount of Crowberries, Raspberries, Blackberries, Apples and Plums - you would have the basis for a pretty good Irish Poitin. It would all be distilled in a Pot Distiller and, if there was time, put through again. Similar methods and recipes were common in the UK and particularly in Scotland where they called it Moonshine (not to be confused with US Moonshine which is largely made from Corn).

I have no idea what this guy's talking about but it makes me happy to watch someone teach something they're passionate about!

In Soviet Russia, Potatoes are made from Vodka.

"Im gonna sleep early tonight" Also me at 3 am: ah yes vodka

You Kiwis ahead of the game. I have an old copper head still made in New Zealand. Been over 14 years now still cooking no probs.

My great grandmother used to make it on the back of the coal stove during the winter.. She used the main potato for Bobka and for Potato Bread and for Pirogi, but she used the peels for the vodka... she went through hundreds of pounds of potato ever winter in the celebration bobka etc.. so using peels only was OK.. but as you did, her shortcut for Pierogi was to boil the whole potato, then scoop out the centers for the pierogi dishes, and toss the peels in the pot for vodka. Bobka she peeled to potato before shredding, but, not a problem as again the skins went in the pot, and when full enough, she added rye flour to it, and then it went in closet and next pot went on back of stove..lol..a cycle- I wish 4 year old me had taken more notes as ere in Jamaica I only get Vodka when I fly to USA

That was usual thing in our villages in Poland. Most of farmers had own alcohol made form potatoes through 100s of years. My grandfather is still master in it.

you pretty much covered everything I learned in 8 years of distilling, in 20 mins..

Wow ! 😳 I never knew it was so much work. Truly a labor of love to do this. Hats off to you. 👍👍👍👍

"Boil it, mash it, stick it in a stew" a quote from one of the best films ever made!

When the DNA test says you’re 50% Irish and 50% Russian

Teacher: please no eating or drinking Me and the boys at the back of the room:

First alcohol-making video I've ever watched and your energy is infectious. im just happy now. cheers from 🇸🇪!

Excellent. I know nothing but enjoyed this immensely. Thank you!

I first thought "shit I'm gonna make vodka cheap from spuds" Then I saw all the equipment! Bugger!

Me: Time to study This video: Want to know how to make vodka out of potato? Me: Good question lets go.

As a newbie home cook using a small, 5 gallon readily available 3 pot still cooking on an electric stove, I found this video absolutely smashing. From a small American town I thank you for the excellent lesson. So far I have made several batches of grain type hootches such as corn mash and malted barley to a mix of oats, corn and barley. I have also made some blackstrap molasses rum. My highest yields were with my straight, old fashioned corn recipe which yielded a whopping 180 proof. I have found that blending my various jars to around 50% is the best sipping liquor. I have only been doing this now for a couple of years but will now definitely try a vodka distilling or 2. I managed to made a couple of batches of homemade tequilla using agave but it was too darned expensive and tasted like crap until it had set and aged for 6 months. Once again, thank you for the great lesson!