i would like to know how to make potato vodka?is there a web site with the recipe?????

Answer 1

If, after reading the following, you are still interested, I would suggest getting a good book on distilling or specific to making vodka or gin.

-----------------
How to make vodka

Vodka is an easy spirit to make. The end result simply comes down to a matter of taste and government regulations. In the US, vodka is classified as "neutral spirits, so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color" by the Bureau of Alcohol, Tobacco and Firearms. This makes vodka distillation simple in the US because the only variety allowed for is alcohol content. Those who prefer a lower proof (which inherently includes more congeners and, therefore, slightly more flavor) do not need a tall column to achieve this result and could, possibly, get away with a potstill (although it is far less efficient). Those who prefer a high proof vodka, as is more common, will find that reflux stills with a higher number of bubble plates will accommodate this goal very well. The mash needs only run once through the reflux still and the number of bubble plates the vapors pass through will determine the final proof of the product.

There are many ways to produce vodka. The most popular vodka is from grains, like rye, wheat and corn. Other options include using potatoes, beets or molasses. If using rye or wheat, first the grain must be mixed into water and then heated to create a wort. The heat breaks down the starches into fermentable sugars, which escape the grain and move into the water. Next, the wort is drained and the ensuing liquid becomes the ferment for vodka, also known as the wash. For potatoes the procedure is the same, just mash the potatoes to facilitate the heating and conversion of the starches.

Following the fermentation process, the wash is put into the still and is run once through a reflux and at least twice through a pot still. As mentioned above, the more bubble plates closed off in the reflux still, the higher the proof and the less the flavor. Also, some people might choose to filter the vodka through charcoal, which adds a slightly smokey flavor but also gives vodka its crisp taste it is known for. Finally, the spirit will need to be cut. Since the spirit is distilled at a high proof (usually around 190 proof, or 95% alcohol) it needs to be cut down to your preferred taste. Most vodkas are cut to 80 proof, or 40% alcohol. Vodkas tend to be clear and are not aged in barrels. Naturally, there are exceptions and you will find a few distillers abroad who will flavor and age their vodkas (which resembles more a brandy), but this is not an option in the US.

-------------------------------------------

Answer 2

Vodka made from Potatoes was first made in Ireland and called Poteen.

There are loads of recipes on www.vodkapoteen.com

Answer 3

Look under "making vodka." TryRusCuisine.com Forums

Answer 4

just use one of those,they will fight for resources if you try to run them both and either freeze the pc or slow it down................