I've been watching quite a few potato vodka videos lately and thinking about my grampa. Way back 40+ years ago he used to make his own potato vodka and being Polish he was VERY particular about it. I spoke to my father about is many years ago and he reminded me that grampa always peeled the potatoes first (peels never went into the mash because they made the vodka taste "dirty") and he only used russets...no sugar or anything else. After they were boiled he would run them and the water in a blender to puree the h*ll out of them. He'd mash them in the same water they were boiled in and he mashed in a 45 gallon rubbermade garbage pail. He also drank the mash while it was still fermenting so perhaps he wasn't the best influence or judge on quality. But my father said grampa made the best vodka you'd ever want to drink. Since this keeps coming to mind I've been thinking of trying a run like he used to do it next summer and see if I have any luck.
I was wondering if you could just boil/mix instead of steaming/mash and get the same results. If you have to add water for fermentation why not use the potato water.
You're a badass for helping us first timers. Could you please try to include an overhead camera shot for when you are mixing? Plus please add the water content measurements for us newbies. :)
Going to be great! This might be a viral video for you, Jesse’s is at 4,200,000 view. It might push you over the magic 10k subscribers as well. Congratulations in advance, Brother Randy! You have earned it!
Hi Randy, my name is Zack. I'm a new subscriber to your channel, and I have been watching your videos about distilling and brewing. Please don't consider me as a rude person, but VODKA is not only a distillation process, but on top of everything is a running tough a big amount of activated carbon filtration. So than you'll get real VODKA taste. Sorry again to stick my nose in to your process of making staff. Vut in any case I really enjoy the videos that you have for our viewing and distilling community. Thank you for your informative video instructions
I think this is great. I would try boiling the potatoes and using a drill and a paint mixer to mash them up. Cool em' down and add your barly/enzime. I like to add beta after ph adjust and yeast pitch temp at 90. I'm going to try this one out. I quit taking OG reading because I don't use any sugar and I let the liquor fairy decide how much there in there to extract.I do take a FG to make sure it is all zero.
Rather than sparging which increases the volume of unproductive water can it not be pressed in a fruit press? I cannot understand why this is not done when brewing beer also.
A toilet brush in a drill makes cleaning a bucket of spuds in water easier. Spiralise the spuds is faster and makes less mess but still get the starch out.
HI Randy i need some advice ? so i made a cornmeal mash but i made a mistake when cooling it was to low of temp and my fermatoin pail was full can i ask how to fix this ///// PS// I Put the yeast in anyway
I attempted to make the mash and struggled a bit. I may have missed this part but you ended up with about 6 gallons of liquid after spectating. With you steaming the potatoes did you add clean water into the igloo container or where’d the 6 gallons come from?
@@stillworksandbrewing Fair warning: the rice fermentation stinks to high Heaven! Huge amount of butyric acid and the vomit smells that go with it. My wife was quite upset!
@@thurstonsmith279 I just want people to be fair warned! Also, I feel the yield is low. I did 25 lbs of medium grain sushi rice and ended up with 2.5L of 95% distillate after triple distillation and tossing 250ml of foreshots and 300ml of heads
Really enjoyed your vodka mash. l like the bucket.
Me too!
I've been watching quite a few potato vodka videos lately and thinking about my grampa. Way back 40+ years ago he used to make his own potato vodka and being Polish he was VERY particular about it. I spoke to my father about is many years ago and he reminded me that grampa always peeled the potatoes first (peels never went into the mash because they made the vodka taste "dirty") and he only used russets...no sugar or anything else. After they were boiled he would run them and the water in a blender to puree the h*ll out of them. He'd mash them in the same water they were boiled in and he mashed in a 45 gallon rubbermade garbage pail. He also drank the mash while it was still fermenting so perhaps he wasn't the best influence or judge on quality. But my father said grampa made the best vodka you'd ever want to drink. Since this keeps coming to mind I've been thinking of trying a run like he used to do it next summer and see if I have any luck.
thanks for the story ,we learn from old they have great knowledge grand parents are great and yes you should keep craft alive
Hi man. How to get in contact with you? I need more detailed information please.
@mandlawi you can send a email to stillworksandbrewing@gmail.com I’ll get back to you as soon as I can
I was wondering if you could just boil/mix instead of steaming/mash and get the same results. If you have to add water for fermentation why not use the potato water.
@uriahderr2868 yes you can boil it would be fine sometimes I just do it the way I was taught
Hi !!
I like your proccess, veary good job
Thanks so much
Great video. Thanks
Thanks
I like the way you drained your mesh bag. Very smart.
cheers
Thanks for the great vid, Ordering 2row today, going to give this a shot, Cheers!
let us know how yours turns out
Thanks for the help...I'm making a batch of sweet potato mash tomorrow. Wish me luck!
You're a badass for helping us first timers. Could you please try to include an overhead camera shot for when you are mixing? Plus please add the water content measurements for us newbies. :)
thanks for the insight
Going to be great!
This might be a viral video for you, Jesse’s is at 4,200,000 view. It might push you over the magic 10k subscribers as well. Congratulations in advance, Brother Randy! You have earned it!
That would be cool!
Hi Randy, my name is Zack. I'm a new subscriber to your channel, and I have been watching your videos about distilling and brewing. Please don't consider me as a rude person, but VODKA is not only a distillation process, but on top of everything is a running tough a big amount of activated carbon filtration. So than you'll get real VODKA taste. Sorry again to stick my nose in to your process of making staff. Vut in any case I really enjoy the videos that you have for our viewing and distilling community. Thank you for your informative video instructions
Welcome to the channel all ideas are welcome
"What did we do besides make a mess" - Made me laugh.. Been there, done that, and had a heck of a time getting cleaned up.
still is fun Cheers my Friend
I think this is great. I would try boiling the potatoes and using a drill and a paint mixer to mash them up. Cool em' down and add your barly/enzime. I like to add beta after ph adjust and yeast pitch temp at 90. I'm going to try this one out. I quit taking OG reading because I don't use any sugar and I let the liquor fairy decide how much there in there to extract.I do take a FG to make sure it is all zero.
Sounds great!
When boiling potatoes , I've noticed no one cuts them up b4 placing in water. .. is there reason for that mate? Thank u.
no reason
I make a vodka from wheat, oats and potatoes, it's easy to work with and makes a great sip.
Rather than sparging which increases the volume of unproductive water can it not be pressed in a fruit press?
I cannot understand why this is not done when brewing beer also.
Hi William , that a good point I feel that the grain bed makes it’s own filter and I end up with numbers I need hey works for me. Cheers
you don’t need yeast ?
I want to know...why suspenders AND a belt?
great question too much belly not enough butt LOL
@@stillworksandbrewing I was gonna say "because..why not?" But sir this answer is acceptable as well🤦🏼♂️.
I have a case of "gotno" too 🤣
What is the micron rating / mesh size of your brew in a bag and would you try a differnt size in the future ? Thanks for everything you do
I do not know the size it is brew in bag bag i get from local homebrewing shop
A toilet brush in a drill makes cleaning a bucket of spuds in water easier. Spiralise the spuds is faster and makes less mess but still get the starch out.
interesting
You are right brother, quite a mess to deal with. However I'm sure it will be worth the effort.
is it a mess or is it me that is the question
You made mess alright. Bet it turns out great and worth the effort.
hope so Cheers
My husband cannot drink malt beverages. Is there something besides malted barley that I could use instead in this recipe?
HI Randy i need some advice ? so i made a cornmeal mash but i made a mistake when cooling it was to low of temp and my fermatoin pail was full can i ask how to fix this ///// PS// I Put the yeast in anyway
You should be ok just add yeast
Do you have to add the Barley? I want PURE potato vodka. Is it possible?
You need enzymes from the barley on you can use powdered or liquid enzymes
Looks like a good Mash, I wonder if you used white wheat instead of the 6 row.
Hi I think that white wheat could work out fine might have to try someday
Where did you get your brew bag and what size is it?
💥👍💥👍
Cheers
eager to see this turn out :D
I attempted to make the mash and struggled a bit. I may have missed this part but you ended up with about 6 gallons of liquid after spectating. With you steaming the potatoes did you add clean water into the igloo container or where’d the 6 gallons come from?
yes sparged with water get my 6 gallons
Looking good Randy..🦘
Thanks 👍
Use sweet potato as they have amylase in them.
The 6 Row, is that Malted?
yes
Been waiting to try to make some tater vodka ... seems like something different to try
my first time to let you know it is bubbling away
Please sir may you be naming the materials being used
Noted
🎃🥃👍
cheers
What is Citro
sorry 6 row malted barley
In my opinion, potato vodka is a pain in the a** to make and it just isn't worth the yield. Trying rice vodka now to see if that provides more.
I would like to try rice sometime and would like to make sake sometime
@@stillworksandbrewing Fair warning: the rice fermentation stinks to high Heaven! Huge amount of butyric acid and the vomit smells that go with it. My wife was quite upset!
@@jeffcox8750 ewwww lol
Nobody seems to ever talk about how it smells during fermentation lol thanks for sharing
@@thurstonsmith279 I just want people to be fair warned! Also, I feel the yield is low. I did 25 lbs of medium grain sushi rice and ended up with 2.5L of 95% distillate after triple distillation and tossing 250ml of foreshots and 300ml of heads