To make roughly 3 gallons, boil 12lb of peeled potatoes in some of the water until tender. Once cooled strain the potato water into a large pan, a jam pan works well.
|Ready to cook|
Don't chuck away the potatoes, they are still useable! They are a good excuse to make some cracking leftover potato recipes.
To the potato water, add 500g of organic raisins, 2tbsp freshly grated ginger, 6kg of sugar (we used half brown and half white) and a cup of tea for the tannin. Boil until the sugar has dissolved and let cool. Once cooled pour into a brewing bin, top water up so you have roughly 3 gallons and add the yeast. We used a sparkling yeast.
Leave to ferment for a week before racking into a demijon. When the wine has completely stopped fermenting it can be cleared and bottled. At the time of writing this blog our potato wine has not yet been racked into the demijon. Update to follow :)