NEVER Buy Vodka Again - Try This Old Appalachian Potato Moonshine Instead

NEVER Buy Vodka Again - Try This Old Appalachian Potato Moonshine Instead If your potato mash sat gray and dead with no bubbles, it was never you. Yeast can’t eat starch. In this video I show you the step most recipes skip, the one that turns potato starch into sugar so the yeast has something to work with. WHAT YOU NEED 20 lb russet potatoes 5 lb malted barley Alpha amylase enzyme Yeast for grain or potato mash A thermometer, a hydrometer and plain iodine THE STEPS 7. Pick floury potatoes like russets. They have more starch than waxy reds. 6. Steam them with 3 qt of water for 1 to 1.5 hours, and top up with hot water only. 5. Smash, add 13 qt of hot water, blend smooth and simmer 30 minutes. 4. Add the enzyme and hold 194 to 203°F for 1.5 hours, then cool to 152°F. 3. Add the malt slowly with 2 qt of 152°F water, then hold 140 to 150°F for 1.5 hours. 2. Do the iodine test (orange means done), read the gravity at 68°F, cool, and add the yeast. The trick: never add malt to a hot pot. Its enzymes die above about 160°F. SAFETY Run a still outside, never leave the flame, throw away the first part of the run, and use copper or stainless only. Check the law where you live before you distill. In the US, home distilling requires a federal permit. Tell me in the comments: russet house or red potato house? #moonshine #potatovodka #homedistilling #appalachia